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Wiley Encyclopedia of Food Science and Technology Second Edition (4-Volume Set) Editor: Frederick J. Francis Main Page for this Work Table of Contents List of Contributors Sample Chapter

ISBN: 0-471-19285-6 Hardcover Pages: 3000 Articles: 400 Published: October 1999

APV Crepaco, Inc.
Lake Mills, Wisconsin
Corrosion and Food Processing; Distillation: Technology and Engineering; Dryers: Technology and Engineering; Evaporators: Technology and Engineering; Heat Exchangers: Fouling; Heat Exchangers: Paraflow; Heat Exchangers: Plate versus Tubular; Heat Exchangers: Scraped Surface

Judith A. Abbott
USDA / ARS, Beltsville, Maryland
Food Crops: Nondestructive Quality Evaluation

G. Abraham
USDA, Southern Regional Research Center
Oil seeds and Vegetable Oils

Raija Ahvenainen
VTT Biotechnology and Food Research, VTT, Finland
International Development: Finland

Robert E. Altomare
General Foods USA, Tarrytown, New York
Snack Food Technology

S. M. Alzamora
Washington State University, Pullman, Washington
Water Activity: Microbiology

Burton A. Amernick
Pollock, Vande Sande, and Amernick, RLLP, Washington, D.C.
Patents

Elizabeth Andress
University of Georgia, Athens, Georgia
Canning: Regulatory and Safety Considerations

Cathy Y. W. Ang
North Carolina State University, Raleigh, North Carolina
Poultry Flavors

Frank H. Arthur
USDA / ARS, Manhattan, Kansas
Grains and Protectants

Bonnie Atwood
U.S. Army Natick, Natick, Massachusetts
Military Food

Alex A. Avery
Hudson Institute, Churchville, Virginia
Food Regulations: International, Codex Alimentarius

Dennis T. Avery
Hudson Institute, Churchville, Virginia
Food Regulations: International, Codex Alimentarius

Jerry K. Babbitt
National Marine Fisheries Service, Kodiak, Alaska
Crabs and Crab Processing

T. Sudhakar Babu
University of Waterloo, Waterloo, Ontario, Canada
Photosynthesis

Robert J. Baer
South Dakota State University, Brookings, South Dakota
Milk and Milk Products

M. O. Balaban
State University of Campinas
UNICAMP, São Paulo, Brazil
Supercritical Fluid Technology

G. V. Barbosa-Cánovas
Washington State University, Pullman, Washington
Water Activity: Microbiology

Shai Barbut
University of Guelph, Guelph, Ontario, Canada
Poultry Meat Processing and Product Technology

Steven A. Barker
Louisiana State University, Baton Rouge, Louisiana
Antibiotics in Foods of Animal Origin

Harold J. Barnett
National Oceanic and Atmospheric Administration, Seattle, Washington
Seafood: Flavors and Quality

Roger G. Bates
University of Florida, Gainesville, Florida
Hydrogen-Ion Activity (pH)

J. N. BeMiller
Purdue University, West Lafayette, Indiana
Carbohydrates: Classification, Chemistry, and Labeling; Gums; Lactose; Sweeteners: Nutritive; Starch; Sugar: Sucrose

Richard C. Berberet
Oklahoma State University, Stillwater, Oklahoma
Postharvest Integrated Pest Management

Carolyn Berdanier
University of Georgia, Athens, Georgia
Minerals: Micronutrients

R. G. Berger
Institut für Lebensmittelchemie der Universität Hannover, Hannover, Germany
Genetic Engineering: Food Flavors

Daniel Berkowitz
U.S. Army Natick, Natick, Massachusetts
Military Food

Mrinal Bhattacharva
University of Minnesota, St. Paul, Minnesota
Extrusion Processing: Texture and Rheology

Darlena K. Blucher
Humboldt State University, Arcata, California
History of Foods

Michael M. Blumenthal
Libra Technologies, Inc., Metuchen, New Jersey
Frying Technology

Joseph Borsa
MDS Nordion, Inc., Kanata, Ontario, Canada
Irradiation of Foods

J. R. Botta
Moncton Food Quality Investigations, Inc., Moncton, New Brunswick, Canada
Lobster: Biology and Technology; Seafood: Sensory Evaluation and Freshness

Malcolm C. Bourne
Cornell University, Geneva, New York
Water Activity: Food Texture

Elizabeth A. E. Boyle
Kansas State University, Manhattan, Kansas
Meat Products

Francine Bradley
University of California, Davis, California
Poultry: Meat From Avian Species

J. W. Brady
Cornell University, Ithaca, New York
Molecular Modeling: Computer Modeling of Functional Properties

D. E. Briggs
University of Birmingham, Birmingham, England
Malts and Malting

Aaron L. Brody
Rubbright · Brody, Inc., Duluth, Georgia
Packaging: Part II—Labeling; Packaging: Part IV—Controlled Modified Atmosphere/Vacuum Food Packaging

B. Brückner
Institute of Vegetable and Ornamental Crops, Grossbeeren/Erfurt, Germany
International Development: Germany

Christine M. Bruhn
University of California, Davis, California
Food Safety Education: Consumer

John Bumbalough
Land O'Lakes, Inc., Arden Hills, Minnesota
Margarine

David Burdick
Hoffman-La Roche, Inc.
Vitamins: Pyridoxine (B₆); Vitamins: Thiamine (B₁)

Charles J. Cante
General Foods USA, White Plains, New York
Breakfast Cereals; Snack Food Technology

Armand Cardello
U.S. Army Natick, Natick, Massachusetts
Military Food

Marijana Caric
Novi Sad University, Novi Sad, Yugoslavia
Processed Cheese

Robert Casani
Hoffman-La Roche, Inc.
Vitamins: Vitamin E

Robert G. Cassens
University of Wisconsin, Madison, Wisconsin
Muscle as Food

Domenico R. Cassone
Nabisco, Inc., East Hanover, New Jersey
Biscuit and Cracker Technology

S. Cenkowski
University of Manitoba, Winnipeg, Manitoba, Canada
Cleaning-in-Place (CIP); Energy Usage in Food Processing Plants

Tuu-jyi Chai
University of Maryland, Cambridge, Maryland
Fish and Shellfish Microbiology

James V. Chambers
Purdue University, West Lafayette, Indiana
Waste Management: Animal Processing

Roberto S. Chamul
Mississippi State University, Mississippi State, Mississippi
Machine Vision Systems: Process and Quality Control

D. Chandarana
National Food Processors Association, Dublin, California
Aseptic Processing and Packaging Systems

Ping Yang Chang
Food Industry Research and Development Institute, Hsinchu, Taiwan
Sulfites and Food

Muhammad Munir Chaudry
Cornell University, Ithaca, New York
Muslim Dietary Laws: Food Processing and Marketing

Chee-Jen Chen
Food Industry Research and Development Institute, Hsinchu, Taiwan
Mushrooms: Cultivation

T. C. Chen
University of Arkansas, Fayetteville, Arkansas
Poultry Meat Microbiology

Wen-Lian Chen
Food Industry Research and Development Institute, Hsinchu, Taiwan
Soy Foods, Fermented

Munir Cheryan
University of Illinois, Urbana, Illinois
Membrane Processing

Young-Meng Chiang
National Taiwan University, Taipei, Taiwan
Seaweed Aquaculture: Taiwan

H. Chiba
Kobe Women's University, Kobe, Japan
Peptides

Yoon Hin Chong
Palm Oil Research Institute of Malaysia, Selangor, Malaysia
Palm Oil

B. B. Chrystall
Massey University Albany, Auckland, New Zealand
International Development: New Zealand; Meat and Electrical Stimulation; Meat Science

J. Peter Clark
Oak Park, Illinois
Food Plant Design and Construction

Warren S. Clark, Jr.
American Dairy Products Institute, Chicago, Illinois
Dry Milk; Evaporated Milk

J. T. Clayton
University of Massachusetts, Amherst, Massachusetts
Food Engineering

John Clemmings
Häagen-Dazs Research and Development, Edina, Minnesota
Ice Cream and Frozen Dessert

Dean Cliver
University of California, Davis, California
Bovine Spongiform Encephalopathy (BSE)

G. Coccodrilli
General Foods USA, White Plains, New York
Breakfast Cereals

Bernard Cole
Leiner Davis Gelatin, West Krugersdorp, South Africa
Gelatin

David Collins-Thompson
Nestlé Research and Development Center, Inc., New Milford, Connecticut
Chilled Foods

Chris Combs
Dow Corning Corporation, Midland, Michigan
Foams and Silicones in Food Processing

Richard Cotter
Whitehall-Robins, Madison, New Jersey
Osteoporosis

Roger A. Coulombe, Jr.
Utah State University, Logan, Utah
Toxicants, Natural

Thomas Crosby
Bunge Foods Corporation, Bradley, Illinois
Fats and Oils: Properties, Processing Technology, and Commercial Shortenings

Gerrit W. Cuperus
Oklahoma State University, Stillwater, Oklahoma
Postharvest Integrated Pest Management

Ashim K. Datta
Cornell University, Ithaca, New York
Thermal Sterilization of Canned Liquid Foods

P. Michael Davidson
University of Tennessee, Knoxville, Tennessee
Antimicrobial Compounds

Robert V. Decareau
Microwave Consulting Services, Amherst, New Hampshire
Microwave Science and Technology

Eric A. Decker
University of Massachusetts, Amherst, Massachusetts
Antioxidants; Phytochemicals: Antioxidants

Marnie L. DeGregorio
Kraft Foods USA, Tarrytown, New York
Fruit Preserves and Jellies

David Deis
Abbott Laboratories, Columbus, Ohio
Enteral Formulas and Feeding Systems

J. M. de Man
University of Guelph, Guelph, Ontario, Canada
Fats and Oils: Chemistry, Physics, and Applications

C. E. Devine
Technology Development Group, HortResearch, Hamilton, New Zealand
Meat and Electrical Stimulation; Meat Science

D. E. Dixon-Holland
Neogen Corporation, Lansing, Michigan
Immunological Methodology

Cindy Dominguez
Whitehall-Robins, Madison, New Jersey
Osteoporosis

Mark L. Dreher
Mead Johnson Nutritionals, Bristol-Myers Squibb, Evansville, Indiana
Carbohydrates: Functionality and Physiological Significance

Grant E. DuBois
The Coca-Cola Company, Atlanta, Georgia
Sweeteners: Nonnutritive

Muri Dueppen
AOAC INTERNATIONAL, Gaithersburg, Maryland
AOAC INTERNATIONAL

C. Patrick Dunne
U.S. Army Natick, Natick, Massachusetts
Military Food

Richard A. Durst
University of Florida, Gainesville, Florida
Hydrogen-Ion Activity (pH)

Phyllis Entis
QA Life Sciences, San Diego, California
Membrane Filtration Systems

Marilyn Erickson
University of Georgia, Griffin, Georgia
Food Spoilage

Ralph Ernst
University of California, Davis, California
Poultry: Meat From Avian Species

Felix E. Escher
Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
International Development: Switzerland

N. A. M. Eskin
University of Manitoba, Winnipeg, Manitoba, Canada
Canola Oil

Terry D. Etherton
Penn State University, University Park, Pennsylvania
Lipids: Nutrition

David A. Evans
University of Massachusetts, Amherst, Massachusetts
Disinfectants

James Faller
University of Illinois, Urbana, Illinois
Food Processing

Daniel F. Farkas
Oregon State University, Corvallis, Oregon
High-Pressure Processing

Paul Fazio
Häagen-Dazs Research and Development, Edina, Minnesota
Ice Cream and Frozen Dessert

P. J. Fellers
State of Florida Department of Citrus, Lake Alfred, Florida
Limonin

P. Fellows
Intermediate Technology Development Group, Rugby, United Kingdom
Dehydration

Robin M. Fenwick
New Zealand Dairy Board, Wellington, New Zealand
Dairy Ingredients for Foods

Mario P. de Figueiredo
Consultant, Chesterfield, Missouri
Quality Assurance

Marshall Fishman
USDA / ARS, Wyndmoor, Pennsylvania
Pectic Substances

Dick Fizzell
General Foods USA, White Plains, New York
Breakfast Cereals

Henry Fleming
USDA / ARS, Raleigh, North Carolina
Vegetables, Pickling

John D. Floros
Purdue University, West Lafayette, Indiana
Mass Transfer and Diffusion in Foods; Optimization Methods in Food Processing and Engineering

F. J. Francis
Editor-in-Chief, University of Massachusetts, Amherst, Massachusetts
Aromatherapy; Biologically Stable Intermediates; Color and Food; Colorants Section; Fruits, Semi-Tropical; Fruits, Temperate; Fruits, Tropical

Daniel Y. C. Fung
Kansas State University, Manhattan, Kansas
Food Fermentation; Foodborne Diseases; Microbiology of Foods; Rapid Methods of Microbiological Analysis

Carol A. Gallagher
Saint Joseph's University, Philadelphia, Pennsylvania
Food Marketing

Elisabeth L. Garcia
University of California, Davis, California
Food Safety and Risk Communication; Food Safety and Risk Management; Pesticide Residues in Food; Toxicology and Risk Assessment

David R. Gard
Solutia, Inc., St. Louis, Missouri
Phosphates and Food Processing

Marianne H. Gellette
McCormick Co., Inc., Hunt Valley, Maryland
Vanilla Extract

Aristippos Gennadios
Banner Pharmacaps, Inc., High Point, North Carolina
Edible Films and Coatings

Richard J. George
Saint Joseph's University, Philadelphia, Pennsylvania
Food Marketing

Shibani A. Ghosh
University of Massachusetts, Amherst, Massachusetts
Affluence, Food Excess, and Nutritional Disorders; Hunger, Food Deprivation, and Nutritional Disorders

Linda Gilbert
HealthFocus, Inc., Des Moines, Iowa
Vegetarian and Vegetarian-Aware Eating Trends

H. Douglas Goff
University of Guelph, Guelph, Ontario, Canada
Food Preservation

M. M. Góngora-Nieto
Washington State University, Pullman, Washington
Water Activity: Microbiology

J. Richard Gorham
Uniformed Services University of the Health Sciences, Bethesda, Maryland
Filth and Extraneous Matter in Food

Harold N. Graham
New York City, New York
Caffeine; Tannins; Tea

Bob Graves
Balchem Corporation, Slate Hill, New York
Encapsulation Techniques

Bruce Greenberg
University of Waterloo, Waterloo, Ontario, Canada
Photosynthesis

Scott M. Griffith
Admix, Inc., Manchester, New Hampshire
Beverages: Carbonated; Beverages: Noncarbonated

James A. Guzinski
Kalsec, Inc., Kalamazoo, Michigan
Spices and Herbs: Natural Extractives

Norman F. Haard
University of California, Davis, California
Marine Enzymes

Leigh Hadden White
Häagen-Dazs Research and Development, Edina, Minnesota
Ice Cream and Frozen Dessert

R. L. Hall
Baltimore, Maryland
International Union of Food Science and Technology

Yong D. Hang
Cornell University, Geneva, New York
Waste Management: Fruits and Vegetables

Milford A. Hanna
University of Nebraska, Lincoln, Nebraska
Edible Films and Coatings

Robert Harkins
North Brunswick, New Jersey
Sugar: Substitutes, Bulk, Reduced Calorie

Ronald D. Harris
Kraft General Foods, Inc., Glenview, Illinois
Cheese

Robert C. Hastert
Hastech Corporation, Omaha, Nebraska
Hydrogenation

James G. Hawkes
Continental Colloids, Inc., Chicago, Illinois
Food Processing: Effect on Nutritional Quality

Jim Heber
Helsingborg, Sweden
Freezing Systems for the Food Industry

Susan L. Hefle
University of Nebraska, Lincoln, Nebraska
Food Allergy

Barbara B. Heidolph
Solutia, Inc., St. Louis, Missouri
Phosphates and Food Processing

C. P. Herman
University of Toronto, Toronto, Ontario, Canada
Appetite

David Hettinga
Land O' Lakes, Arden Hills, Minnesota
Butter and Butter Products

S. Hill
International Food Information Service, Reading, United Kingdom
International Food Information Service (IFIS)

John T. Hines
Kraft General Foods, Inc., Glenview, Illinois
Cheese

Alan R. Hirsch
Smell and Taste Treatment and Research Foundation, Chicago, Illinois
Aphrodisiacs and Stimulants

Arnold L. Hirsch
Alpharma, Inc.
Vitamins: Vitamin D

Edward Hirsch
U.S. Army Natick, Natick, Massachusetts
Military Food

Y. C. Ho
Rutgers University, New Brunswick, New Jersey
Packaging: Part I—General Considerations; Packaging: Part III—Materials

Patrick G. Hoffman
McCormick Co., Inc., Hunt Valley, Maryland
Vanilla Extract

Stefan Hogekamp
Universität Karlsruhe, Karlsruhe, Germany
Agglomeration and Agglomerator Systems

David N. Holcomb
Technical University of Nova Scotia, Halifax, Nova Scotia, Canada
Rheology

Stanley Holgate
U.S. Army Natick Research, Development and Engineering Center, Natick, Massachusetts
United States: Armed Forces Food Research and Development

D. E. Hood
Baltimore, Maryland
International Union of Food Science and Technology

R. Carl Hoseney
R R Research Services, Manhattan, Kansas
Cereals Science and Technology

R. J. Hron
USDA, Southern Regional Research Center
Oilseeds and Vegetable Oils

Fu-hung Hsieh
University of Missouri, Columbia, Missouri
Extrusion; Extrusion Cooking; Ultrafiltration and Reverse Osmosis

Victor Huang
Research and Development, Edina, Minnesota
Ice Cream and Frozen Dessert

Y. H. Hui
American Food and Nutrition Center, Cutten, California
Alkaloids; Cultural Nutrition; Food Processing: Standard Industrial Classification; Food Utilization; Shellfish; Soybeans and Soybean Processing

W. Jeffrey Hurst
Hershey Foods Technical Center, Hershey, Pennsylvania
Laboratory Robotics and Automation

Robert L. Jackman
University of Guelph, Guelph, Ontario, Canada
Proteins: Denaturation and Food Processing

Lauren Jackson
FDA-NCFST, Argo, Illinois
Mycotoxin Analysis

Claude Janelle
Agriculture and AgriFood Canada, Ottawa, Ontario, Canada
International Development: Canada

D. S. Jayas
University of Manitoba, Winnipeg, Manitoba, Canada
Cleaning-in-Place (CIP); Energy Usage in Food Processing Plants

P. Jelen
University of Alberta, Edmonton, Alberta, Canada
Whey: Composition, Properties, Processing, and Uses

B. Jessen
Danish Meat Research Institute, Roskilde, Denmark
Meat Starter Cultures and Meat Product Manufacturing

Mark Kantor
University of Maryland, College Park, Maryland
Fresh-Cut Fruits and Vegetables: Modified Atmosphere Packaging

George Katsushi Iwama
University of British Columbia, Vancouver, British Columbia, Canada
Fishes: Anatomy and Physiology; Fishes: Species of Economic Importance

Frances Katz
Institute of Food Technologists, Chicago, Illinois
Institute of Food Technologists (IFT)

Tetsuya Kawakita
Ajinomoto Company, Inc., Kawasaki, Japan
Nucleotides; Proteins: Amino Acids

Michael Keane
University College Cork, Cork, Ireland
International Development: Ireland

Patricia Kearney
PMK Associates, Arlington, Virginia
Nuts

J. F. Kefford
North Ryde, New South Wales, Australia
International Development: Australia

D. Mark Kettunen
General Foods USA, Tarrytown, New York
Snack Food Technology

George G. Khachatourians
University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Genetic Engineering: Principles and Applications

J. W. Kiceniuk
Fernleigh House, Halifax, Nova Scotia, Canada
Lobster: Biology and Technology

Seok Joong Kim
The University of Texas Health Science Center, San Antonio, Texas
Phytochemicals: Melatonin

K. J. Kirkpatrick
New Zealand Dairy Board, Wellington, New Zealand
Dairy Ingredients for Foods

Donald Klingborg
University of California, Davis, California
Bovine Spongiform Encephalopathy (BSE)

William H. Knightly
Emulsion Technology, Inc., Wilmington, Delaware
Emulsifier Technology in Foods

Hannu Korkeala
VTT Biotechnology and Food Research, VTT, Finland
International Development: Finland

Penny M. Kris-Etherton
Penn State University, University Park, Pennsylvania
Lipids: Nutrition

David Kritchevsky
The Wistar Institute, Philadelphia, Pennsylvania
Cancer Risk and Diet

Donald H. Kropf
Kansas State University, Manhattan, Kansas
Meat, Modified Atmosphere Packaging

Volker Kuellmer
Hoffman-La Roche, Inc.
Vitamins: Ascorbic Acid

Rauno Lampi
Westboro, Massachusetts
Retort Pouch

Duane K. Larick
North Carolina State University, Raleigh, North Carolina
Poultry Flavors

A. K. Lau
University of British Columbia, Vancouver, British Columbia, Canada
Evaporation

Chang Y. Lee
Cornell University, Geneva, New York
Browning Reaction, Enzymatic; Phenolic Compounds

Chong M. Lee
University of Rhode Island, Kingston, Rhode Island
Surimi: Science and Technology

Lothar Leistner
Federal Centre for Meat Research, Kulmbach, Germany
Hurdle Technology

D. Paul Leitch
U.S. Army Natick Research, Development and Engineering Center, Natick, Massachusetts
United States: Armed Forces Food Research and Development

Eunice C. Y. Li-Chan
University of British Columbia, Vancouver, British Columbia, Canada
Hydrophobicity in Food Protein Systems

Hanhua Liang
Purdue University, West Lafayette, Indiana
Mass Transfer and Diffusion in Foods

I Chiu Liao
Taiwan Fisheries Research Institute, Keelung, Taiwan
Eel

Rong C. Lin
U.S. Food and Drug Administration, Washington, D.C.
Water Activity: Good Manufacturing Practice

Rudy R. Lin
Swift-Eckrich, Inc., Downers Grove, Illinois
Elastins and Meat Ligaments

Miia Lindström
VTT Biotechnology and Food Research, VTT, Finland
International Development: Finland

Ming-Sai Liu
Food Industry Research and Development Institute, Hsinchu, Taiwan
Bamboo Shoots

John K. Lodge
University of California, Berkeley, California
Phytochemicals: Lipoic Acid

Goran Löndahl
Helsingborg, Sweden
Freezing Systems for the Food Industry

Austin R. Long
Louisiana State University, Baton Rouge, Louisiana
Antibiotics in Foods of Animal Origin

G. R. Longdill
Meat Industry Research Institute of New Zealand, Hamilton, New Zealand
Meat Slaughtering and Processing Equipment

A. López-Malo
Washington State University, Pullman, Washington
Water Activity: Microbiology

B. S. Luh
University of California, Davis, California
Vegetable Processing

Ted M. Lupina
Kalsec, Inc., Kalamazoo, Michigan
Spices and Herbs: Natural Extractives

Bernadene Magnuson
University of Idaho, Moscow, Idaho
Food Toxicology

Raymond R. Mahoney
University of Massachusetts, Amherst, Massachusetts
Enzymology; Immobilized Enzymes

Charles H. Manley
Takasago International Corporation, USA, Inc., Teterboro, New Jersey
Dairy Flavors

Robert A. Martin
Hershey Foods Technical Center, Hershey, Pennsylvania
Laboratory Robotics and Automation

Paul R. Mathewson
Food Technology Resource Group, Park City, Utah
Enzymes in Food Production

Donald N. Maynard
University of Florida, Bradenton, Florida
Vegetable Production

G. Mazza
Pacific Agri-Food Research Centre, Summerland, British Columbia, Canada
Functional Foods

Terry L. McAninch
Birko Corporation, Westminster, Colorado
Detergents

Julian McClements
University of Massachusetts, Amherst, Massachusetts
Food Analysis

B. E. McDonald
University of Manitoba, Winnipeg, Manitoba, Canada
Canola Oil

Richard R. McFeaters
Nabisco, Inc., East Hanover, New Jersey
Biscuit and Cracker Technology

Martina McGloughlin
University of California, Davis, California
Genetic Engineering: Animals

John U. McGregor
Louisiana State University Agricultural Center, Baton Rouge, Louisiana
Cultured Milk Products

Kristen McNutt
Consumer Choices, Inc., Winfield, Illinois
Food and Nutrition Science Alliance Organizations

M. Medina
National Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain
International Development: Spain

M. A. A. Meireles
State University of Campinas
UNICAMP, São Paulo, Brazil
Supercritical Fluid Technology

H. H. Meissner
ARCAnimal Nutrition and Animal Products Institute, Irene, South Africa
International Development: South Africa

Alice Meyer
U.S. Army Natick, Natick, Massachusetts
Military Food

Suzette Middleton
Procter & Gamble Co., Cincinnati, Ohio
Fats and Oils: Substitutes

A. J. Miller
United States Department of Agriculture, Philadelphia, Pennsylvania
Sausages

J. David Miller
Carleton University, Ottawa, Ontario, Canada
Mycotoxins

David B. Min
The Ohio State University, Columbus, Ohio
Fats and Oils: Flavors

Enrico Miniati
Perugia University, Perugia, Italy
Phytochemicals: Vaccinium

Vikram V. Mistry
South Dakota State University, Brookings, South Dakota
Milk and Milk Products

Peter L. Montagne
Sharples, Inc., Warminster, Pennsylvania
Centrifuges: Principles and Applications

Alanna J. Moshfegh
USDA / ARS, Beltsville, Maryland
Food Consumption Surveys in the U.S. Department of Agriculture

Howard R. Moskowitz
Moskowitz Jacobs Inc., White Plains, New York
Sensory Science: Principles and Applications

K. Darwin Murrell
USDA / ARS / NRRC, Peoria, Illinois
Parasitic Organisms

Eric C. Mussen
University of California Entomology Extension, Davis, California
Beekeeping

S. Nakai
University of British Columbia, Vancouver, British Columbia, Canada
Proteins: Structure and Functionality

Ananth Narayan
U.S. Army Natick, Natick, Massachusetts
Military Food

Jennifer Near
University of California, Davis, California
Poultry: Meat From Avian Species

A. C. Noble
University of California, Davis, California
Wine

John Norback
University of Wisconsin, Madison, Wisconsin
Food Processing: Technology, Engineering, and Management

M. Nuñez
National Institute for Agricultural and Food Research and Technology (INIA), Madrid, Spain
International Development: Spain

K. Rajinder Nuath
Kraft, General Foods, Inc., Glenview, Illinois
Cheese

John O'Brien
University of Surrey, Guildford, United Kingdom
International Development: United Kingdom

Robert Olsen
Schreiber Foods, Inc., Tempe, Arizona
Artificial Intelligence; Computer Applications in the Food Industry

B. Dave Oomah
Pacific Agri-Food Research Centre, Summerland, British Columbia, Canada
Functional Foods

Jose M. Ordovas
Tufts University, Boston, Massachusetts
Olives and Olive Oil

Thomas M. Ott
Purepulse Technologies, Westwood, New Jersey
Pulsed Light Processing

Robert A. Outten
Hoffmann-La Roche, Inc.
Vitamins: Biotin

Joseph L. Owades
Consultant, Sonoma, California
Alcoholic Beverages and Human Responses; Beer; Distilled Beverage Spirits

Lester Packer
University of California, Berkeley, California
Phytochemicals: Lipoic Acid

Mahesh Padmanabhan
University of Minnesota, St. Paul, Minnesota
Extrusion Processing: Texture and Rheology

Patti Pagliuco
Institute of Food Technologists, Chicago, Illinois
Institute of Food Technologists: Awards

William D. Pandolfe
APV Americas-Homogenizers, Wilmington, Massachusetts
Colloid Mills; Homogenizers

Robert Parker
Cornell University, Ithaca, New York
Phytochemicals: Carotenoids

John G. Parsons
South Dakota State University, Brookings, South Dakota
Milk and Milk Products

Kenneth G. Payie
University of Guelph, Guelph, Ontario, Canada
Proteins: Denaturation and Food Processing

Peter L. Pellett
University of Massachusetts, Amherst, Massachusetts
Affluence, Food Excess, and Nutritional Disorders; Hunger, Food Deprivation, and Nutritional Disorders

Per Oskar Persson
Helsingborg, Sweden
Freezing Systems for the Food Industry

J. F. Pfeiffer
University of California, Davis, California
Wine

Thomas W. Phillips
Oklahoma State University, Stillwater, Oklahoma
Postharvest Integrated Pest Management

Raul H. Piedrahita
University of California, Davis, California
Aquaculture: Engineering and Construction

George M. Pigott
Sea Resources Engineering, Inc., Kirkland, Washington
Extraction; Fish and Shellfish Products; Heat; Heat Exchangers; Heat Transfer; Thermodynamics

J. Terry Pitts
USDA / ARS, Manhattan, Kansas
Grains and Protectants

Y. Pomeranz
Washington State University, Pullman, Washington
Wheat Science and Technology

Dorothy Pond-Smith
Washington State University, Pullman, Washington
Foodservice Systems

William Porter
U.S. Army Natick, Natick, Massachusetts
Military Food

John J. Powers
University of Georgia, Athens, Georgia
Food Science and Technology: Definition and Development; Food Science and Technology: The Profession; Institute of Food Technologists: History and Perspectives; Sensory Science: Standardization and Instrumentation

J. H. Prentice
Axminster, Devon, United Kingdom
Cheese Rheology

R. L. Preston
Texas Tech University, Lubbock, Texas
Livestock Feeds

George Purvis
Purvis Consulting, Inc., Fremont, Michigan
Infant Foods

Jeff Rattray
Purdue University, West Lafayette, Indiana
Mass Transfer and Diffusion in Foods; Optimization Methods in Food Processing and Engineering

Thimma R. Rawalpally
Hoffmann-La Roche, Inc.
Vitamins: Folic Acid; Vitamins: Pantothenic Acid

Carrie E. Regenstein
University of Rochester, Rochester, New York
Kosher Foods and Food Processing

Joe M. Regenstein
Cornell Information Technologies, Ithaca, New York
Kosher Foods and Food Processing; Muslim Dietary Laws: Food Processing and Marketing

D. S. Reid
University of California, Davis, California
Food Freezing

Russel J. Reiter
The University of Texas Health Science Center, San Antonio, Texas
Phytochemicals: Melatonin

Mikelle Roeder
University of Idaho, Moscow, Idaho
Animal Science and Livestock Production

Richard A. Roeder
University of Idaho, Moscow, Idaho
Animal Science and Livestock Production

Debra Rooney
Abbott Laboratories, Columbus, Ohio
Enteral Formulas and Feeding Systems

Diane Rosenwald
Häagen-Dazs Research and Development, Edina, Minnesota
Ice Cream and Frozen Dessert

Leif Rynnel
Helsingborg, Sweden
Freezing Systems for the Food Industry

Raymond G. Saba
Rutgers University, New Brunswick, New Jersey
Packaging: Part I—General Considerations; Packaging: Part III—Materials

Fred W. Schenck
Sun City, Arizona
Syrups (Starch Sweeteners and Other Syrups)

Donald Schlimme
University of Maryland, College Park, Maryland
Fresh-Cut Fruits and Vegetables: Modified Atmosphere Packaging

Glenn R. Schmidt
Colorado State University, Fort Collins, Colorado
Meat Products

Helmar Schubert
Universität Karlsruhe, Karlsruhe, Germany
Agglomeration and Agglomerator Systems

Gerald L. Schulz
U.S. Army Natick Research, Development and Engineering Center, Natick, Massachusetts
Military Food; United States: Armed Forces Food Research and Development

Henry G. Schwartzberg
University of Massachusetts, Amherst, Massachusetts
Coffee; Freeze Concentration; Freeze Drying

John W. Scott
Hoffmann-La Roche, Inc.
Vitamins: Survey; Vitamins: Vitamin B₁₂

V. N. Scott
National Food Processors Association, Washington, D.C.
Low-Acid and Acidified Foods

Jeremy D. Selman
Campden Food Drink Research Association, Campden, Gloucestershire, United Kingdom
Blanching

Amaral Sequeira-Munoz
University of California, Davis, California
Marine Enzymes

P. Shatadal
University of Manitoba, Winnipeg, Manitoba, Canada
Cleaning-in-Place (CIP)

Kalidas Shetty
University of Massachusetts, Amherst, Massachusetts
Phytochemicals: Biotechnology of Phenolic Phytochemicals for Food Preservatives and Functional Food Applications; Solid-State Fermentation and ValueAdded Utilization of Fruit and Vegetable Processing By-Products

Robert L. Shewfelt
University of Georgia, Athens, Georgia
Food Crops: Postharvest Deterioration; Food Crops: Varietal Differences, Maturation, Ripening, and Senescence

John M. Siddle
Nestlé Research and Development Center, Inc., New Milford, Connecticut
Chilled Foods

Joseph B. Sieczka
Cornell University, Riverhead, New York
Potatoes and Potato Processing

Juan L. Silva
Mississippi State University, Mississippi State, Mississippi
Machine Vision Systems: Process and Quality Control

Gerald Silverman
U.S. Army Natick, Natick, Massachusetts
Military Food

Benjamin K. Simpson
University of California, Davis, California
Marine Enzymes

Kenneth L. Simpson
University of Rhode Island, Kingston, Rhode Island
Carotenoid Pigments

Durand Smith
Cyclopss Corporation, Salt Lake City, Utah
Ozone and Food Processing

Jeff L. Smith
University of Guelph, Guelph, Ontario, Canada
Proteins: Denaturation and Food Processing

J. F. Smullen
Hershey Foods Corporation, Hershey Park, Pennsylvania
Chocolate and Cocoa; Licorice Confectionery

Laszlo P. Somogyi
Consulting Food Scientist, Kensington, California
Food Additives; Fruit Dehydration; Vegetable Dehydration

Peter Sporns
University of Alberta, Edmonton, Alberta, Canada
Food Chemistry and Biochemistry

William J. Stadelman
Purdue University, West Lafayette, Indiana
Eggs and Egg Products

John L. Stanton
Saint Joseph's University, Philadelphia, Pennsylvania
Food Marketing

Aliza Stark
Hebrew University of Jerusalem, Rehovot, Israel
Fiber, Dietary

Clyde E. Stauffer
Technical Food Consultants, Cincinnati, Ohio
Emulsifiers, Stabilizers, and Thickeners; Enzyme Assays for Food Scientists; Bakery Leavening Agents; Bakery Specialty Products

Donald F. Steenson
The Ohio State University, Columbus, Ohio
Fats and Oils: Flavors

Keith H. Steinkraus
Food Industry Research and Development Institute, Hsinchu, Taiwan
Soy Foods, Fermented

K. Stevenson
National Food Processors Association, Dublin, California
Aseptic Processing and Packaging Systems

Robert R. Stickney
Texas Sea Grant College Program, Bryan, Texas
Aquaculture

William Stoddard
Cyclopss Corporation, Salt Lake City, Utah
Ozone and Food Processing

G. S. Stoewsand
Cornell University, Geneva, New York
Phytochemicals: Wine

Jean Storlie
Nutritional Labeling Solutions, Maple Grove, Minnesota
Packaging: Part II—Labeling

Jong-Ching Su
National Taiwan University, Taipei, Taiwan
International Development: Taiwan

Ellen J. Sullivan
Institute of Food Technologists, Chicago, Illinois
Food and Nutrition Science Alliance: FANSA

Taneko Suzuki
Nihon University, Kanagawa, Japan
Krill Protein Processing

J. E. Swan
University of Waikato, Hamilton, New Zealand
Animal By-Product Processing

Hugh Symons
Kingston Upon Thames, England
Refrigerated Foods: Food Freezing and Processing; Refrigerated Foods: Food Freezing and World Food Supply; Refrigerated Foods: Handling and Inventory

Bernard F. Szuhal
Central Soya Company, Inc., Fort Wayne, Indiana
Lecithins

Donna R. Tainter
Tone Brothers, Inc., Ankeny, Iowa
Spices and Seasonings

Takuji Tanaka
University of Guelph, Guelph, Ontario, Canada
Proteins: Denaturation and Food Processing

M. S. Tapia
Washington State University, Pullman, Washington
Water Activity: Microbiology

Irwin Taub
U.S. Army Natick, Natick, Massachusetts
Military Food

Steve L. Taylor
University of Nebraska, Lincoln, Nebraska
Food Allergy

A. A. Teixeira
University of Florida, Gainesville, Florida
Thermal Processing of Food

A. R. Thicker
Institute for Toxicology and Chemotherapy, Heidelberg, Germany
Nitrosamines

Gordon Timbers
Agriculture and AgriFood Canada, Ottawa, Ontario, Canada
International Development: Canada

Katherine S. Tippett
USDA / ARS, Beltsville, Maryland
Food Consumption Surveys in the U.S. Department of Agriculture

Ross Tomaino
University of Massachusetts, Amherst, Massachusetts
Phytochemicals: Antioxidants

Cindy B. S. Tong
USDA / ARS, Beltsville, Maryland
Food Crops: Storage

Susan Trimbo
Whitehall-Robins, Madison, New Jersey
Osteoporosis

M. Tsoubeli
Campbell Soup Co., Camden, New Jersey
Food Microstructure

Marvin A. Tung
Technical University of Nova Scotia, Halifax, Nova Scotia, Canada
Rheology

F. J. Vaccarino
University of Toronto, Toronto, Ontario, Canada
Appetite

Susan D. Van Arnum
Westfield, New Jersey
Vitamins: Niacin, Nicotinamide, and Nicotinic Acid; Vitamins: Vitamin A; Vitamins: Vitamin K

Martien van den Hoven
Creamy Creations, Rijkevoort, The Netherlands
Dairy Ingredients: Applications in Meat, Poultry, and Seafoods

Y. Vodovotz
NASA Johnson Space Center, Houston, Texas
Food Microstructure

A. L. Waldroup
University of Arkansas, Fayetteville, Arkansas
Poultry Meat Microbiology

Michael Sanderson Walker
PO Nedlloyd, London, United Kingdom
Refrigerated Foods: Transportation

Chien Yi Wang
USDA / ARS, Beltsville, Maryland
Controlled Atmospheres for Fresh Fruits and Vegetables

Pie Yi Wang
Armour Swift-Eckrich, Downers Grove, Illinois
Meat Processing: Technology and Engineering

Shaw Wang
Rutgers University, Piscatawav, New Jersey
Kinetics; Surface (Interfacial) Tension

Alley E. Watada
USDA / ARS, Beltsville, Maryland
Controlled Atmospheres for Fresh Fruits and Vegetables; Food Crops: Storage

L. M. Weddig
National Food Processors Association, Washington, D.C.
Low-Acid and Acidified Foods

Herb Weiss
Balchem Corporation, Slate Hill, New York
Encapsulation Techniques

John C. Wekell
National Oceanic and Atmospheric Administration, Seattle, Washington
Seafood: Flavors and Quality

Curtis L. Weller
University of Nebraska, Lincoln, Nebraska
Edible Films and Coatings

Phillip Wells
Bestfoods North America, Somerset, New Jersey
Nutritional Labeling

J. Welti-Chanes
Washington State University, Pullman, Washington
Water Activity: Microbiology

R. C. Whiting
United States Department of Agriculture, Philadelphia, Pennsylvania
Sausages

W. W. Widmer
State of Florida Department of Citrus, Lake Alfred, Florida
Limonin

Cecilia Wilkinson Enns
USDA / ARS, Beltsville, Maryland
Food Consumption Surveys in the U.S. Department of Agriculture

Carl K. Winter
University of California, Davis, California
Food Safety and Risk Communication; Food Safety and Risk Management; Pesticide Residues in Food; Toxicology and Risk Assessment

Dominic W. S. Wong
United States Department of Agriculture, Albany, California
Food Chemistry: Mechanism and Theory; Oxidation

Adrienne E. Woytowich
University of Saskatchewan, Saskatoon, Saskatchewan, Canada
Genetic Engineering: Principles and Applications

Bih Keng Wu
Food Industry Research and Development Institute, Hsinchu, Taiwan
Mushrooms: Processing

Y. Victor Wu
USDA / ARS, Peoria, Illinois
Cereals, Nutrients, and Agricultural Practices

Rickey Y. Yada
University of Guelph, Guelph, Ontario, Canada
Proteins: Denaturation and Food Processing

Kit L. Yam
Rutgers University, New Brunswick, New Jersey
Packaging: Part I—General Considerations; Packaging: Part III—Materials

T. C. S. Yang
U.S. Army Soldier and Biological Chemical Command, Natick, Massachusetts
Aseptic Processing: Ohmic Heating

V. A. Yaylayan
McGill University, St. Anne de Bellevue, Quebec, Canada
Flavor Chemistry

Fumio Yoneda
Fujimoto Pharmaceutical Corporation
Vitamins: Riboflavin (B₂)

M. Yoshikawa
Kobe Women's University, Kobe, Japan
Peptides

Gideon Zeidler
University of California, Davis, California
Poultry: Meat From Avian Species

Zuoxing Zheng
University of Massachusetts, Amherst, Massachusetts
Solid-State Fermentation and Value Added Utilization of Fruit and Vegetable Processing By-Products

B. L. Zoumas
Hershey Foods Corporation, Hershey, Pennsylvania
Chocolate and Cocoa