Articles from Emerging Food R&D Report (July 1, 2009)

Title	Author	Type	Words
Artificial gut to facilitate healthy product development.			357
Consider yogurt ice cream alternative using inulin, isomalt.			370
Extruder operating conditions affect the production of edible films.			369
Fat makes us feel fuller.			386
Green leaf lettuce.			172
High hydrostatic pressure enhances resistance to thermal denaturation, improves enzyme stability.			386
Increase dietary fiber levels in extrusion-puffed cereals.			345
Modified whey protein concentrate affects texture of frozen dough.			369
Monitor biochemical changes during cheese ripening with infrared microspectroscopy.			341
Potential of light transmission to measure whey fat losses, improve cheese yield.			348
Starch-lipid composites.			175
Trehalose.			165