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

Title	Author	Type	Words
Blueberries and grapes.			239
Chitosan as a fat reducer: molecular weight is significant.			354
High oleic oils perform better than standard oils during frying.			316
Inactivate enzymes using thermal-assisted high-pressure processing.			348
New technique characterizes the pore structure of food.			450
Peanut flour optimizes texture.			374
Phenolic compounds in barley have strong antioxidant, antiradical activity.			369
Rheological properties of creme fraiche affected by conditions of the cream.			368
Source pectin from sugar beet pulp.			422
Technique evaluates enzyme's potency.			392
Ultrasound.			193