February 2007, Volume 61 No. 2
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F E A T U R E S
Breakfast Foods and Satiety
Building a better breakfast to promote healthy weight requires an understanding of the effects of food volume, proteins, lipids, carbohydrates, and dietary fiber on appetite.
- Mary Ellen Camire and Megan Blackmore
Globalization of Food Preferences
As American consumers opt for more ethnic cuisines and foreign flavors, traditional mainstream brands become less relevant while regional, artisanal products grow in popularity.
- Jarrett Paschel
Ultrasonic Spectroscopy in Lipid Food Systems
Use of high-frequency, low-intensity sound waves is a promising new technique for developing, monitoring,and controlling production of high-quality fats for the food industry.
- Silvana Martini | |
C O L U M N S |
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President's Message
Enhancing Food Science Communication
- Dennis R. Heldman
Consumer Trends
Flavor Forecast: Exotic Combinations Reign
- A. Elizabeth Sloan
Food, Medicine, & Health
Breaking with Western Tradition
- Roger Clemens & Peter Pressman
Ingredients
Problem-Solving with Dairy
- Donald E. Pszczola
Nutraceuticals
Targeting Diabetes
Linda Milo Ohr |
Laboratory
Trans Fat to Go
- Linda L. Leake
Processing
Pilot Plants: Worth the Investment
- J. Peter Clark
Packaging
Importing Good Packaging
- Aaron L. Brody
IFT Newsmakers
Keeping Pace in 2007
- James N. Klapthor
Perspective
The Future of Personalized Nutrition
- Kathleen P. Mullinix |
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