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Tech_Frontiers_FoodTech_080428.sPubDate = "4/24/2008 12:06:28 AM GMT";
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Tech_Frontiers_FoodTech_080428.appHeader = "<FONT SIZE=4><b>Super foods<br><b></FONT><br>";
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Tech_Frontiers_FoodTech_080428[i++] = new Array("","Introduction","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080416/080429-Frontiers-Food-intro-hmed.hmedium.jpg","","Image: ice cream", "", "", "", "", "", "", "Courtesy of Keith Weller/USDA-ARS", "273", "279", "#000000", "", "", "", "");
Tech_Frontiers_FoodTech_080428[i-1].body = "<FONT SIZE=3 color=#CC0000><b>Introduction</b></FONT><p>Want velvety smooth ice cream? Future shoppers may have the papaya to thank. New research is demonstrating how biochemical processes and hybridization strategies are enhancing a wide variety of foods &#8212; minus the controversy over genetic modification. Using gelatin and a papaya protein, for example, a University of Wisconsin researcher has developed an edible \"antifreeze\" that inhibits the formation of ice crystals in ice cream.<P ALIGN=RIGHT><i>&#8212; Bryn Nelson</i>";

Tech_Frontiers_FoodTech_080428[i++] = new Array("","Hypoallergenic soy","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080416/080429-Frontiers-Food-1-hmed.hmedium.jpg","","Image: Soybean field", "", "", "", "", "", "", "USDA", "273", "404", "#000000", "", "", "", "");
Tech_Frontiers_FoodTech_080428[i-1].body = "<FONT SIZE=3 color=#CC0000><b>Hypoallergenic soy</b></FONT><p>An Arkansas field growing soybeans. Soy is a fast-growing food additive in the U.S., but also among the top eight food allergens. A research group at the University of Illinois at Urbana-Champaign has used a fermentation process with food-friendly microbes to reduce soy's allergen proteins by as much as 99 percent.";

Tech_Frontiers_FoodTech_080428[i++] = new Array("","Super rice","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080416/080429-Frontiers-Food-2-hmed.hmedium.jpg","","Image: Bags of rice", "", "", "", "", "", "Ken Hammond", "USDA", "273", "417", "#000000", "", "", "", "");
Tech_Frontiers_FoodTech_080428[i-1].body = "<FONT SIZE=3 color=#CC0000><b>Super rice</b></FONT><p>Rice grown in India and other Asian counties can be easily bought in bulk throughout the U.S., but the crop constitutes a vital food source for billions of people in developing nations. Genetic modification strategies have yielded new varieties, including the \"golden rice\" variety that contains higher levels of beta-carotene. Hybridization strategies also are bearing fruit, including efforts aimed at raising iron and protein levels.";

Tech_Frontiers_FoodTech_080428[i++] = new Array("","Protein-rich rice","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080416/080429-Frontiers-Food-3-hmed.hmedium.jpg","","Image: Two workers harvest rice", "", "", "", "", "", "Tim McCabe", "USDA", "273", "405", "#000000", "", "", "", "");
Tech_Frontiers_FoodTech_080428[i-1].body = "<FONT SIZE=3 color=#CC0000><b>Protein-rich rice</b></FONT><p>Two workers harvest rice in India. A molecular biologist at the USDA and collaborators at India's Tamil Nadu Agricultural University have crossed two existing rice strains to produce a hybrid with the surprisingly high protein content of 12.4 percent.";

Tech_Frontiers_FoodTech_080428[i++] = new Array("","Benefits of boiled peanuts","","http://msnbcmedia.msn.com/j/msnbc/Components/Photo_StoryLevel/080416/080429-Frontiers-Food-4-hmed.hmedium.jpg","","Image: Boiled peanuts", "", "", "", "", "", "", "Courtesy of Lloyd Walker/Alabama A&M University", "90", "148", "#000000", "", "", "", "");
Tech_Frontiers_FoodTech_080428[i-1].body = "<FONT SIZE=3 color=#CC0000><b>Benefits of boiled peanuts</b></FONT><p>Researchers at Alabama A&M University found that altering peanuts just by boiling them increases their antioxidant levels more than that of roasted or raw peanuts &#8212; a demonstration that even simple production methods can yield big benefits.";

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