January 2006, Volume 60, No. 1
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F E A T U R E S
What, When, and Where America Eats
A State-of-the-Industry Report
More take-out foods, a penchant for premium, and a very healthy attitude are redefining what Americans eat.
- A. Elizabeth Sloan
Achieving Success with Meat Analogs
Gaining a firm grasp of meat-analog methodology can boost this imitative technology's consumer appeal and marketplace presence.
- Russ Egbert and Cheryl Borders
Reducing Oxidation of Meat
Use of natural antioxidant systems is a viable approach to reducing oxidative deterioration and warmed-over flavor development in meat products.
- Ingolf U. Grün, Juhee Ahn, Andrew D. Clarke, and Carol L. Lorenzen | |
C O L U M N S |
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President's Message
Food Science Goes to High School
- Margaret A. Lawson
Food, Medicine & Health
The Road to Diabetes
- Roger Clemens & Peter Pressman
Ingredients
Exploring new 'Tastes' in Textures
- Donald E. Pszczola
Nutraceuticals
Joint Health
- Linda Milo Ohr |
Laboratory
Testing for Food Allergens
- Dean Duxbury
Processing
Pulsed Electric Field Processing
- J. Peter Clark
IFT Newsmakers
Why Favorable Coverage Is Ahead
- James N. Klapthor
Perspective
Organic Growing Pains
- Carl K. Winter |
D E P A R T M E N T S |
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Events
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