Articles from Emerging Food R&D Report (April 1, 2002)

Title	Author	Type	Words
Flash-heat milk to extend its shelf life.			385
Improve our understanding of dairy texture.			435
Manufacturers need a way.			174
Reversed micellar technique concentrates, purifies proteins simultaneously.			351
Spaghetti gets a protein boost from corn gluten meal.			448
Spectroscopy determines what causes skunky beer.			462
Tapioca starch creates smooth mouthfeel.			304
The Wake Forest University School of Medicine.			203
Use bioassay to create a standard spectrum of smell.			474
Use texture to control vegetable quality.			379
Use ultrasound to monitor quality.			440