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

Title	Author	Type	Words
Cell culture fermentation leads to new biopolymer.			526
Cheese meltability is a manifestation of the combined effects of structure and phase changes in cheese during its heating.			103
Evaluate rice for market using the near infrared spectrum.			533
Genetically modified eggplants lead to seedless fruit.			536
Harness noise to determine product crispness.			464
Measure elongational rheological properties of dough at high temperatures.			643
Most food packaging materials.			87
Relationship exists between chewing frequency and flavor compound levels.			422
Rice breeding gets marker assistance.			384
Stabilize emulsions and foams using barley beta-glucan.			414