- Email: [email protected]
Contributor contact details
Contributor contact details
(* = main contact)
Editor D. J. McClements Department of Food Science University of Massachusetts Amherst, MA 01003 USA E-mail: [email protected]
Chapter 2 H. H. J. de Jongh Wageningen Centre for Food Sciences PO Box 557 6700 AN Wageningen The Netherlands E-mail: [email protected] and TNO Quality of Life Utrechtseweg 49 3704 HE Zeist The Netherlands
Chapters 1 and 8 V. J. Morris Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected]
Chapter 3 D. Tang and A. G. Marangoni* Department of Food Science University of Guelph 50 Stone Road East Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]
xiv
Contributors
Chapter 4
Chapter 9
E. Vittadini* and Y. Vodovotz Tecnologie Alimentari Dipartimento di Ingengeria Industriale Via G. P. Usberti 181/A UniversitaÁ di Parma 43100 Parma Italy E-mail: [email protected]
N. LoreÂn, M. Langton and A. M. Hermansson* SIK The Swedish Institute of Food and Biotechnology Box 5401 SE-402 29 GoÈteborg Sweden E-mail: [email protected]
Chapter 5 N Barfod* and F. V. Sparsù Danisco A/S Edwin Rahrs Vej 38 DK-8220 Brabrand Denmark E-mail: [email protected] [email protected]
Chapter 6 E. Dickinson Procter Department of Food Science University of Leeds Leeds LS2 9JT UK E-mail: [email protected]
Chapter 7 V. B. Tolstoguzov Tolstoguzov-consulting Route de Vevey, 47 1009 PULLY Switzerland E-mail: [email protected]
Chapter 10 J. C. Germain Departamento de IngenierõÂa QuõÂmica y Bioprocesos Universidad CatoÂlica de Chile VicunÄa Mackenna 4860 Macul Santiago Chile E-mail: [email protected]
Chapter 11 T. Nicolai PCI, UMR CNRS Universite du Maine 72085 Le Mans Cedex 9 France E-mail: [email protected]
Chapter 12 M. J. W. Povey Procter Department of Food Science University of Leeds Woodhouse Lane Leeds LS2 9JT UK E-mail: [email protected]
Contributors
Chapter 13
Chapter 17
S.R. Euston*, G. Costello, A. Naser and M. L. Nicolosai School of Life Sciences Heriot-Watt University Edinburgh EH14 4AS UK E-mail: [email protected]
G. A. Van Aken NIZO Food Research P.O. Box 20 6710 BA Ede The Netherlands E-mail: [email protected]
Chapter 14 A. J. van der Goot* and J. M. Manski Food and Bioprocess Engineering Group Wageningen University PO Box 8129 6700 EV Wageningen The Netherlands E-mail: [email protected]
Chapter 15 M. A. Rao Food Processs Engineering Department of Food Science and Technology Cornell Universiy ± Geneva Geneva, NY 14456-0462 USA E-mail: [email protected]
Chapter 18 D. J. McClements*, E. A. Decker and Y. Park Department of Food Science University of Massachusetts Amherst, MA 01003 USA E-mail: [email protected]
Chapter 19 N. Garti* and A. Aserin Casali Institute of Applied Chemistry The Institute of Chemistry The Hebrew University of Jerusalem 91904 Jerusalem Israel E-mail: [email protected]
Chapter 20 Chapter 16 S. Ghosh and J. N. Coupland* Department of Food Science The Pennsylvania State University 337 Food Science Building University Park, PA 16801 USA E-mail: [email protected]
xv
H. Douglas Goff* Department of Food Science University of Guelph Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]
xvi
Contributors
C. Vega Dept. of Food and Nutritional Sciences University College Cork Ireland
Chapter 21 A. Bot*, E. FloÈter, J.G. Lammers and E.G. Pelan Unilever Research & Development Vlaardingen Olivier van Noortlaan 120 NL-3133 AT Vlaardingen The Netherlands E-mail: [email protected] [email protected] [email protected]
Chapter 22 J. A. Lucey Department of Food Science University of Wisconsin-Madison 1605 Linden Drive Madison, WI 53706-1565 USA E-mail: [email protected]
Chapter 23 M. Mellema* and A. Bot Unilever Research & Development Vlaardingen Olivier van Noortlaan 120 NL-3133 AT Vlaardingen The Netherlands E-mail: [email protected] [email protected]
Chapter 24 D. Rousseau School of Nutrition Ryerson University Toronto, Ontario M5B 2K3 Canada E-mail: [email protected]
Chapter 25 E. N. C. Mills*, L. J. Salt, and P. J. Wilde Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected] [email protected]
Chapter 26 G. Barker* and R. Penfold Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected]
Appendix P. S. Belton School of Chemical Sciences and Pharmacy University of East Anglia Norwich NR4 7TJ UK E-mail: [email protected]
(* = main contact)
Editor D. J. McClements Department of Food Science University of Massachusetts Amherst, MA 01003 USA E-mail: [email protected]
Chapter 2 H. H. J. de Jongh Wageningen Centre for Food Sciences PO Box 557 6700 AN Wageningen The Netherlands E-mail: [email protected] and TNO Quality of Life Utrechtseweg 49 3704 HE Zeist The Netherlands
Chapters 1 and 8 V. J. Morris Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected]
Chapter 3 D. Tang and A. G. Marangoni* Department of Food Science University of Guelph 50 Stone Road East Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]
xiv
Contributors
Chapter 4
Chapter 9
E. Vittadini* and Y. Vodovotz Tecnologie Alimentari Dipartimento di Ingengeria Industriale Via G. P. Usberti 181/A UniversitaÁ di Parma 43100 Parma Italy E-mail: [email protected]
N. LoreÂn, M. Langton and A. M. Hermansson* SIK The Swedish Institute of Food and Biotechnology Box 5401 SE-402 29 GoÈteborg Sweden E-mail: [email protected]
Chapter 5 N Barfod* and F. V. Sparsù Danisco A/S Edwin Rahrs Vej 38 DK-8220 Brabrand Denmark E-mail: [email protected] [email protected]
Chapter 6 E. Dickinson Procter Department of Food Science University of Leeds Leeds LS2 9JT UK E-mail: [email protected]
Chapter 7 V. B. Tolstoguzov Tolstoguzov-consulting Route de Vevey, 47 1009 PULLY Switzerland E-mail: [email protected]
Chapter 10 J. C. Germain Departamento de IngenierõÂa QuõÂmica y Bioprocesos Universidad CatoÂlica de Chile VicunÄa Mackenna 4860 Macul Santiago Chile E-mail: [email protected]
Chapter 11 T. Nicolai PCI, UMR CNRS Universite du Maine 72085 Le Mans Cedex 9 France E-mail: [email protected]
Chapter 12 M. J. W. Povey Procter Department of Food Science University of Leeds Woodhouse Lane Leeds LS2 9JT UK E-mail: [email protected]
Contributors
Chapter 13
Chapter 17
S.R. Euston*, G. Costello, A. Naser and M. L. Nicolosai School of Life Sciences Heriot-Watt University Edinburgh EH14 4AS UK E-mail: [email protected]
G. A. Van Aken NIZO Food Research P.O. Box 20 6710 BA Ede The Netherlands E-mail: [email protected]
Chapter 14 A. J. van der Goot* and J. M. Manski Food and Bioprocess Engineering Group Wageningen University PO Box 8129 6700 EV Wageningen The Netherlands E-mail: [email protected]
Chapter 15 M. A. Rao Food Processs Engineering Department of Food Science and Technology Cornell Universiy ± Geneva Geneva, NY 14456-0462 USA E-mail: [email protected]
Chapter 18 D. J. McClements*, E. A. Decker and Y. Park Department of Food Science University of Massachusetts Amherst, MA 01003 USA E-mail: [email protected]
Chapter 19 N. Garti* and A. Aserin Casali Institute of Applied Chemistry The Institute of Chemistry The Hebrew University of Jerusalem 91904 Jerusalem Israel E-mail: [email protected]
Chapter 20 Chapter 16 S. Ghosh and J. N. Coupland* Department of Food Science The Pennsylvania State University 337 Food Science Building University Park, PA 16801 USA E-mail: [email protected]
xv
H. Douglas Goff* Department of Food Science University of Guelph Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]
xvi
Contributors
C. Vega Dept. of Food and Nutritional Sciences University College Cork Ireland
Chapter 21 A. Bot*, E. FloÈter, J.G. Lammers and E.G. Pelan Unilever Research & Development Vlaardingen Olivier van Noortlaan 120 NL-3133 AT Vlaardingen The Netherlands E-mail: [email protected] [email protected] [email protected]
Chapter 22 J. A. Lucey Department of Food Science University of Wisconsin-Madison 1605 Linden Drive Madison, WI 53706-1565 USA E-mail: [email protected]
Chapter 23 M. Mellema* and A. Bot Unilever Research & Development Vlaardingen Olivier van Noortlaan 120 NL-3133 AT Vlaardingen The Netherlands E-mail: [email protected] [email protected]
Chapter 24 D. Rousseau School of Nutrition Ryerson University Toronto, Ontario M5B 2K3 Canada E-mail: [email protected]
Chapter 25 E. N. C. Mills*, L. J. Salt, and P. J. Wilde Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected] [email protected]
Chapter 26 G. Barker* and R. Penfold Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA UK E-mail: [email protected]
Appendix P. S. Belton School of Chemical Sciences and Pharmacy University of East Anglia Norwich NR4 7TJ UK E-mail: [email protected]