Articles from Emerging Food R&D Report (April 1, 2004)

Title	Author	Type	Words
Determine phytonutrient function in humans.			453
Executives: FYI...			136
Flavonoids can improve product flavor.			423
Freshness sensors gain market acceptance.			408
Inactivating enzymes reduces chance of deteriorating product quality.			321
Investigate new uses for lactose.			370
Make foams and emulsions stable.			555
Raisins add nutrition, flavor to jerky.			397
Structured lipids replace oil in functional beverages.			391
Use flax and rice bran to produce quality bread.			382