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

Title	Author	Type	Words
Create performance gels by adding canola oil.			318
Deionized water combats quality issues in deli ham.			347
Eating soy may reduce risk of certain cancers.			441
Fat structure determines fat-holding capacity of meat.			342
Fortify clarified banana juice with inulin and oligofructose.			416
Improved thawing techniques.			239
Investigate the basics of polymer networks.			349
Mis-cut fillets and nuggets.			224
Noncarbohydrate, low-digestibility carbohydrate ingredients impact starch gelatinization.			342
Probiotic microbes impact proteolytic activity, flavor of Cheddar cheese.			365
Storage conditions compromise texture, quality of chocolate.			434