Articles from Emerging Food R&D Report (March 1, 2001)

Title	Author	Type	Words
Advances in cheese processing yield more fully developed flavor.			331
Immobilized yeast shortens beer production time.			303
Improve products by optimizing your understanding of their structure.			360
Increase milk's shelf life by flash-heating.			329
Lactic acid tenderizes products.			374
Legumes contain high levels of resistant starch.			438
Oxidized polysaccharide derivatives to find numerous uses.			316
Phytonutrient databases available.			601
Scientists are studying the effects of homogenizer pressure and food emulsion formulations on drop coalescence in a high-pressure homogenizer.			86
Seek alternatives that inhibit enzymatic browning in fruits and vegetables.			536
The thermal decomposition of fats and oils not only affects product safety.			149