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

Title	Author	Type	Words
A novel peanut flour could help improve the texture and flavor of low-fat peanut butter.			189
An important functional property of gels.			159
Examine medical foods sourced from milk.			711
Impact of glass transition temperature on rice-milling quality.			358
Investigate the potential of dry dairy ingredients.			420
Model microwaved foods to optimize their cooking.			388
New process produces lower trans-fat foods.			374
Organic flavor bases on the market.			312
Probiotics and prebiotics improve management of gut microflora.			428
Proteolytic enzymes limited as predictors of beef, pork quality.			326
Seaweed for naturally iodized salt.			299