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

Title	Author	Type	Words
Analysis of antioxidants represents a challenge.			372
Control location and activity of plasmin components in dairy products.			305
Corn fiber oil offers antioxidant properties, modulates cholesterol absorption.			379
Database covers aroma compounds.			421
High-temperature storage impacts texture, flavor of dark chocolate.			489
Hominey-based ingredient should lower glycemic response of foods.			434
Lutein enhances functional properties of yogurt.			342
Predict acidification of vegetable slurries to target pH levels.			451
The genetics and genomics of maize.			209
U.K. yeast collection is re-launched.			402