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

Title	Author	Type	Words
Dietary fiber finds a home in beverages.			519
Investigate texture as a function of moisture, glass transition temperature.			392
Investigate the flow properties of nonprocessed fruit fluids.			315
Invisible fiber technique helps increase dietary fiber content of snacks.			354
License oxygen indicator technology.			301
Make slowly digesting starch.			443
Proteomics utilizes a family of techniques.			118
Relate structure, rheology to interparticle interactions and gelation.			333
Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled.			169
Substitute shortening with waxy wheat for skinny bread.			394
Whey protein concentrate offers thickening functionality.			411