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

Title	Author	Type	Words
Degree of polymerization impacts fructan functionality.			482
Emulsifying agents impact aroma release in oil-water emulsions.			248
Genes improve tomato firmness by 40%.			359
High-moisture extrusion texturization.			177
Model functional properties of proteins from amino acid composition.			334
Organic acids lower GI of bread.			406
Plant extracts may minimize antioxidant activity.			327
Rice flour makes a healthier batter.			396
The performance of any fermentation process.			113
Use chitosan as protein stabilizer for fish during frozen storage.			384
Whey proteins have microencapsulating potential.			418