Articles from Emerging Food R&D Report (April 1, 2005)

Title	Author	Type	Words
Bacterial amylase lessens effects of damaged starch on tortilla quality.			358
Biodegradable packaging systems offer an alternative.			491
Cheese firmness impacts shred attributes.			343
Cold gelation creates applications for gels.			320
Develop novel foods from agriculture.			360
How about using a laser to cut cheese?			135
Liquid egg whites with omega-3 on the market.			384
Nearly 40% of the world's arable land is too acidic to grow wheat, mainly because of high aluminum levels in the soil.			244
Predict pudding viscosity as a function of time, temperature, shear rate.			338
Sucrose optimizes oxygen barrier property of whey protein films.			384
Whey permeate-based sports drink could offer new market opportunities.			360