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

Title	Author	Type	Words
Baking powder.			128
Chewing gum significantly reduces potential for gingivitis.			375
Choice of protein standard important for assay of total protein in gelatin solution.			323
Daily intake of whole-grain foods provides health benefits.			401
Freezing, thawing have little impact on cheese protein degradation.			351
Improve the gas barrier properties of vinylidene chloride polymer films.			358
Intermediate moisture extrusion enhances enzyme activity.			428
Low-sugar watermelons.			169
Process proteins using high-pressure gases and supercritical fluids.			332
Protein coating acts as a gas barrier for fruits, nuts.			371
Sour cream can be carrier of probiotic cultures.			348