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

Title	Author	Type	Words
Engineer satiating liquid food products by altering the extent of flavor release.			380
Executives ... FYI.			351
Extrusion yields legume snacks.			394
Liquid virgin whey protein concentrate optimizes product texture.			367
Measure peanut moisture while still in shell.			386
Modifying water activity and acidification lead to refreshing fruit drink.			335
New data available on antioxidants.			384
New process optimizes in-container quality.			468
Produce CLA-rich soy oil by photo-isomerization.			389
Rheological measurements help improve product texture.			376