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

Title	Author	Type	Words
Beet juice can be substrate for producing non-dairy-based probiotic.			350
Conjugated linoleic acid as a functional ingredient.			290
Design a thirst-quenching beverage from whey permeate.			322
Develop foods for an aging population.			393
Frozen storage negatively impacts texture of Monterey Jack caprine milk cheese.			304
Legumes.			179
Milk protein concentrate facilitates Swiss cheese manufacture, ripening.			354
Recovery step increases number of bifidobacteria in dairy products.			340
Uniformly mixing ingredients may be a challenge.			458
Whey proteins.			139
Whole-grain rice bread targeted for home baking.			435