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

Title	Author	Type	Words
Examine oxidation properties of structured lipids.			404
Hydrolysis lowers emulsification capacity of protease-modified soy flour.			295
Hydrolyzed whey proteins do not negatively affect expanded products.			384
Ice crystal size.			162
Improve quality of pinto beans based on their acoustic characteristics.			488
Live yeast in beer increases its antioxidant activity.			359
Peanut extracts may be natural antioxidants.			391
Pseudoplasticity, elasticity help stabilize citrus drink emulsions.			313
Reduced-calorie foods.			174
Supercritical fluids optimize the drying of pasta.			369
Vegetables yield anticancer chemical.			393