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

Title	Author	Type	Words
Carbon monoxide, high-oxygen packaging may impact beef strip loin quality.			372
Chemical preservatives extend the shelf life of hummus.			369
Drying conditions, product characteristics impact ingredient behavior.			348
Executives ... FYI.			385
Pressure-modified whey protein concentrate may have little impact on ice cream flavor.			374
Question folic acid fortification.			398
Scientists developing bread rich in beta-glucan.			366
Significant changes occur in phenolic profiles, antioxidant activity during chocolate processing.			345
Sonication aids oxidative stability of roasted peanuts.			384
Whey proteins dominate the air-water interface in protein mixtures.			341