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 F E A T U R E S
Culinary Applications of Umami
Understanding umami and its applications can help food technologists increase consumer acceptance and preference in food selection.
JACQUELINE B. MARCUS, R.D.
Lignans in Food and Nutrition
Plant lignans in high-fiber foods are precursors of mammalian lignans, which are associated with a reduced risk of cardiovascular disease and cancer.
GUY A. CROSBY
Coloring Foods & Beverages
Natural and synthetic colors play several roles in foods and beverages. Here's how they are regulated in the United States.
JAMES C. GRIFFITHS
C O L U M N S
Why You Should Be in New Orleans in July
President's Page by HERBERT STONE
Time to Change the Oil?
Consumer Trends by A. ELIZABETH SLOAN
Detox Diets Provide Empty Promises
Food, Medicine, & Health by ROGER CLEMENS and PETER PRESSMAN
Why Certain Beverage Flavors Find the Limelight
Ingredients by DONALD E. PSZCZOLA
Health and Wellness, A Global Trend
Nutraceuticals by LINDA MILO OHR
Sensory Evaluation Provides Value
Laboratory by DEAN DUXBURY
Fats and Oils Processors Adapt to Changing Needs
Processing by J. PETER CLARK
On-the-Go Packaging
Packaging by AARON L. BRODY
Functional Foods Report Survives News Cycle Unpredictability
IFT Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
Finding Future Food Scientists
DUANE K. LARICK
D E P A R T M E N T S
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