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

Title	Author	Type	Words
Enrich hazelnut oil with long-chain PUFAs.			329
Fungus spurs development of disease-fighting compounds in soy.			538
Health-promoting bacteria.			115
Humectants have catalytic effect on Maillard reaction.			382
Improve the way we determine whey powder flowability.			345
Investigate rheological, textural properties of emulsions.			321
New barley offers heavy kernels.			388
Oxidation.			205
Packaged whole egg powder loses quality during long-term storage.			366
Produce cell-free xanthan gum from glucose in immobilized cell fermentation, and cut costs.			379
Textured soy protein yields new product.			343