Articles from Emerging Food R&D Report (April 1, 2007)

Title	Author	Type	Words
Certain cleaning strategies, validation prevent allergen cross-contamination during processing.			343
Coating and defatting improve oxidation resistance in roasted peanuts.			350
Flavor quality and oxidative stability.			171
Gelatin.			161
High-fiber extruded cereal product incorporates apple.			368
Knowledge of protein mixture rheology helps when designing foods.			382
Microwave cake baking offers improved textural properties.			337
Modeling of frying predicts key quality parameters.			328
Simultaneous infrared dry blanching and dehydration for fruits and vegetables.			351
Specific acids facilitate umami taste in cheese.			310
Try chitosan as a clarification treatment for apple juice.			382