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

Title	Author	Type	Words
Assess impact of ingredients, processing strategies on tortilla cellularity.			367
Chitosan coating.			204
Develop a novel palatability enhancer using algal biomeal.			350
Develop peanut pasta using peanut flour.			361
Extend shelf life of ready-to-eat freshly cut asparagus in MAP.			362
High-temperature natural antioxidant improves soy oil for frying.			419
Increase vitamin D levels in milk.			341
Infrared (IR) radiation.			258
Investigate unusual browning reaction in cheese.			458
Laser tattoos are alternative labels for fruit.			341
Use acetic acid and sodium benzoate for salt-free preservation of non-fermented cucumbers.			335