Articles from Emerging Food R&D Report (April 1, 2008)

Title	Author	Type	Words
Appetite-suppressing foods are on the horizon.			421
Consider a new bulgur product with vegetables.			338
Create value-added extruded products from barley and fruit pomace blends.			349
Executives ... FYI.			339
Intermittent heating aids in blanching, dehydrating produce.			360
Optimize the adhesion of salt onto potato chips.			398
Particle size distribution, compositional variations influence chocolate rheology, texture.			351
Potato chips fried in sunflower oil may retain desirable flavor under dark storage conditions.			382
Processing affects availability of antioxidants.			344
Rapid gas chromatography identification technique determines treatment of muscle foods.			346