March 2007, Volume 61, No. 3
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F E A T U R E S
Overcoming Challenges in Functional Beverages
When formulating functional drinks with added vitamins, minerals, herbs, or other nutraceutical ingredients, manufacturers often face significant flavor challenges.
- Markus Eckert and Paul Riker
Supermarkets Take a 'Fresh' Approach
Armed with sushi chefs and gourmet take-and-bake entrees, supermarkets focus on fresh as they take aim at the growing trend to in-home dining.
- A. Elizabeth Sloan
Challenges to Food Science in the U.S.
Undergraduate food science programs in the United States face declining enrollments that could lead to a shortage of food scientists, but efforts are underway to increase recruitment.
- Naveen Chikthimmah and John Floros | |
C O L U M N S |
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President's Message
IFT's Strategic Alliances
- Dennis R. Heldman
Food, Medicine, & Health
Tryptophan and Appetite
- Roger Clemens & Peter Pressman
Ingredients
Time is Ripe for these Superheroes
- Donald E. Pszczola
Nutraceuticals
Revisiting Omega-3s
Linda Milo Ohr |
Laboratory
Texture and Viscosity Measurement
- Linda L. Leake
Processing
Ultrasonics in Food Processing
- J. Peter Clark
Packaging
Case-Ready Packaging for Red Meat
- Aaron L. Brody
Perspective
Ethanol Drives Up Food Costs
- Robert Wisner |
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