Articles from Emerging Food R&D Report (August 1, 2003)

Title	Author	Type	Words
Analyze plant cell wall formation and growth.			558
Create heart-healthy foods by modifying carbohydrate content.			419
Explore Internet database on volatile compounds.			324
Improve cheese quality with new starters.			336
Modify whey protein's rheological properties using immobilized enzyme.			439
Projective methods reveal what consumers like.			464
Scientists are relating the rheological properties of cheese. (Executives: FYI).			108
Screen baby food for GM ingredients.			453
The state-of-the-art technique for detecting allergen residues. (Executives: FYI).			131
Vitamin D can improve tenderness of beef.			548
Whey protein concentrate offers thickening functionality.			440