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

Title	Author	Type	Words
Comfort foods: women prefer snacks, men prefer meals.			383
Drinking tea lowered low-density lipoprotein (LDL).			192
Enzymatically modify gluten to improve its functional properties.			327
Incorporating whole grains into products presents challenges to bakers.			418
Investigate radish concentrate extract as potential red colorant.			477
New technique for measuring vitamin B12 components.			391
Optimize our understanding of the impact of raw materials on quality.			424
Precisely control gel properties using cold gelation technology.			371
Relate cheddar cheese flavor to chemical components.			431
The objective of a European research project.			177
Wheat proteins improve ice cream quality.			410