Articles from Emerging Food R&D Report (December 1, 2006)

Title	Author	Type	Words
Create healthier chocolate by substituting oat hydrocolloid for cocoa butter.			372
Develop novel cranberry-based functional food.			361
Examine how flavors evolve when using skim milk powder as an ingredient.			381
Lipoxygenase is key in the formation of secondary flavor processed fruit compounds.			375
Milk cheeses.			179
New wraps help produce breathe, stay fresh longer.			389
Peanut extracts may be natural antioxidants.			372
Probiotic benefits receive boost from studies.			351
Produce snack food with moringa leaf powder using extrusion processing.			306
Research targets healthy grain.			390
Wheat kernels.			201