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

Title	Author	Type	Words
Consider a cholesterol-reducing cheese alternative.			397
Engineer carbohydrate functionality into foods.			462
Enzyme to reduce bitterness in cheese.			453
Examine the impact of migrating contaminants and additives.			449
Harness neural networks to predict the pH of finished cheese.			409
Improve ice cream texture using ultra-low temperatures.			503
Improve yogurt's texture without adding ingredients.			410
Inhibit cloud formation in pasteurized juice.			336
New xanthan gum enhances functionality.			309
The performance of any fermentation process depends to a large extent on the maintenance of a well-defined and controlled processing environment. (Executives ... FYI).			111
There has been a significant amount of research into using ultrasound to characterize the properties of food products. (Executives ... FYI).			118