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

Title	Author	Type	Words
Brew menopause beer.			416
Decrease casein size of reconstituted nonfat dry milk.			333
Develop wheat protein-based beverage.			310
Enzymatically modify protein to generate flavor.			358
Improve the way folate content is measured.			406
Incorporate oxidatively stable omega-3 fatty acids into foods.			347
Pressure affects enzyme inactivation and color of orange juice.			340
Resistant starch.			245
Sour cream can be carrier of probiotic cultures.			350
Turmeric.			231
Wild yeasts help create volatile compounds in wine fermentation.			412