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

Title	Author	Type	Words
Create extremely hydrophilic polyglycerol fatty acid esters for beverages.			400
Develop starch from oats.			333
Harness lactose using enzymatic conversion.			370
Improve product quality using different techniques.			308
Levels of support for biotechnology.			182
Manipulate fat content to optimize our health.			395
No adverse effects seen from transpolyunsaturated acids.			345
Optimize cheese's ability to retain its flavor.			481
Source nutraceuticals from mother's milk.			191
The full potential role of gut microflora.			149
Use wheat proteins in ice cream to improve its quality.			430