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

Title	Author	Type	Words
Diets high in barley are able to lower total cholesterol levels, according to early results from a long-term USDA-ARS study. (Executives...FYI).			282
Examine the impact of glass transition temperature on product quality.			396
Investigate the microstructure and storage of gels.			464
Loss of carbon dioxide causes acrylamide to develop in foods.			539
Scientists investigate crop-made prebiotics that bolster gut bacteria.			350
Source thermoreversible gel from starch.			452
Substitute rice starch for gelatin.			506
Understand the metabolism involved in legume engineering.			402
Use wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies.			383