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

Title	Author	Type	Words
A synergy exists between pentosanase and glucose oxidase.			330
A variety of mechanisms is responsible for product off-flavors.			441
Analyzing antioxidants represents a challenge.			439
Determine product texture with hand-held tester.			374
DNA typing continues to evolve into the food arena.			465
Enrich dark chocolate with fiber.			283
Learn how intestinal bacteria utilize oligosaccharides.			513
Natural compound optimizes apple's red color.			478
Phytoestrogens have a modest positive impact on bone tissue and on the development of osteoporosis in experimental animals. (Executives: FYI).			161
Processing reduces size of soluble cereal B-glucan polymers.			303
Scientists have examined the whiteness that occurs when Mozzarella cheese is heated and cooled. (Executives: FYI).			171