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

Title	Author	Type	Words
Add cholesterol-lowering properties to olive oil.			540
Brightly colored wraps.			146
Chelators impact pro-oxidant activity of iron in oil-in-water emulsions.			278
Chewing gum has bacteria that fight bad breath.			441
Inulin, brown sorghum bran, flaxseed improve gluten-free bread.			365
Isoflavones.			136
License process for making edible, water-resistant film.			387
Optimize fresh produce nutrition content.			403
Organic acids.			169
Thickening agent impacts food particulate rehydration.			409
Use chitosan to develop chocolate milk.			373