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

Title	Author	Type	Words
Cocoa butter has a very distinct texture.			194
Consider alternatives to carboxymethylcellulose to maintain pliability of tortillas.			312
Flaxseed flour helps extend the shelf life of fresh pasta.			384
New gum for emulsification.			362
Optimize baking to reduce waste, costs.			443
Potential health benefits offered by purslane (Portulacae oleracea).			344
Puff amaranth seeds using a single-screw extruder.			420
Refrigerated and frozen storage impact butter flavor, texture.			353
There are hundreds of different types of microorganisms in the human gastrointestinal system.			164
Use blueberry as a topping and xanthan gum as a thickening agent.			349
Use ultrasound to pasteurize milk.			333