October 2005, Volume 59, No. 10
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F E A T U R E S
Healthy Growth Ahead for Wellness Drinks
Food developers can use various dairy-based ingredients to add functionality and nutrition to functional beverages.
- Greg Miller
Cruising the Center-Store Aisles
Lower-calorie treats, gourmet sauces and spreads, and healthier convenience foods have re-centered attention on the inner aisles of the store.
- A. Elizabeth Sloan
IFT Honors Achievement Award Winners and Fellows
In July, the Institute of Food Technologists paid tribute to 14 award winners and 12 newly-elected Fellows for their contributions to food science and technology.
- Karen Banasiak | |
C O L U M N S |
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President's Message
IFT: A Major Voice in the Global Food Science Community
- Margaret A. Lawson
Food, Medicine & Health
Is C-Reactive Protein a Valid Biomarker?
- Roger Clemens & Peter Pressman
Ingredients
New Batters and Breadings Go Beyond Just Crumbs
- Donald E. Pszczola
Nutraceuticals
The Novelty of Nutraceuticals
- Linda Milo Ohr |
Laboratory
Hyphenated Techniques Offer Greater Specificity
- Dean Duxbury
Processing
Many Options for Mixing of Liquids
- J. Peter Clark
Packaging
Packaging for Nonthermally & Minimally Processed Foods
- Aaron L. Brody
IFT Newsmakers
Cycles, Cyclones, and IFT
- James N. Klapthor |
D E P A R T M E N T S |
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News
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Events
IFT World
Letters
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Recruitment & Placement
Positions Available
Products & Services |
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