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

Title	Author	Type	Words
Improve quality of casein film with wax.			327
Increase marbling fat.			212
Moisture, temperature affect protein-protein interactions.			317
New oat offers more beta-glucan.			374
Optimize the red in irradiated pork through packaging.			387
Spices offer natural antioxidative protection.			351
Sugars facilitate starch retrogradation in cereal grains.			331
Supercritical fluid extrusion shortens bread production time.			365
Ultrasound, extrusion improve functional quality of sorghum flour.			324
Use lactic fermentation bacteria to produce natural or milk-based bioactive ingredients.			309
Wild blueberries.			253