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Articles from Emerging Food R&D Report (December 1, 2005)

1-11 out of 11 article(s)
Title Author Type Words
Add cholesterol-lowering properties to olive oil. 540
Brightly colored wraps. 146
Chelators impact pro-oxidant activity of iron in oil-in-water emulsions. 278
Chewing gum has bacteria that fight bad breath. 441
Inulin, brown sorghum bran, flaxseed improve gluten-free bread. 365
Isoflavones. 136
License process for making edible, water-resistant film. 387
Optimize fresh produce nutrition content. 403
Organic acids. 169
Thickening agent impacts food particulate rehydration. 409
Use chitosan to develop chocolate milk. 373

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