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

Title	Author	Type	Words
Apply DNA fingerprinting to food products.			438
Develop an acceptable wheat protein beverage.			446
Electromagnetic heating improves product value, extends shelf life.			357
Eliminate emulsifiers from ice cream.			551
European scientists have investigated the metabolism.			154
High-pressure processing has little effect on liquid foods.			369
Incorporate natural colorants into products.			453
Limited enzymatic treatment of whey proteins.			137
New corn varieties offer high levels of oleic acid.			435
Optimize carbohydrate systems to encapsulate flavors, stabilize emulsions.			380