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

Title	Author	Type	Words
Basic knowledge of edible films improves their utility.			371
Carbohydrates, processing conditions affect texture.			409
Consider the hazelnut as a nutritional source.			340
Detect antibiotics in real time.			427
Develop nutritious snack bar using micronized flaked lentils.			381
Explore Internet database on volatile compounds.			399
Orange peels are an abundant source of carbohydrates.			141
Simulate oven-baking using computational fluid dynamics.			356
Source of smoked salmon may influence its quality.			421
The objective of scientists was to quantify.			194
Use flax and rice bran to produce nutritious breads.			343