Contributors

Wisdom Kofi Amoa-Awua Food Research Institute of the Council for Scientific and Industrial Research, Accra, Ghana

Ylva Ardo The Royal Veterinary and Agricultural University, Frederiksberg, Denmark P. Baldini Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy Jean M. Banks Hannah Research Institute, Ayr, Scotland

Grete Bertelsen The Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Ru-hwa Chang Taiwan Tea Experiment Station, Council of Agriculture, Yangmei, Taoyuan, Taiwan

Hong-Sik Cheigh Pusan National University, Busan, Korea Robin Y.-Y. Chiou National Chiayi University, Chiayi, Taiwan Stephanie Clark Washington State University, Pullman, Washington, U.S.A. Daniel Demeyer Ghent University, Melle, Belgium

Silvina Fadda Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France

Rosa María Galicia Cabrera Universidad Autónoma Metropolitana, Mexico City, Mexico

Rafael Gavara Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

Mary Halm Food Research Institute of the Council for Scientific and Industrial Research, Accra, Ghana

Yong D. Hang Cornell University, Geneva, New York, U.S.A. Egon Bech Hansen Danisco A/S, Copenhagen, Denmark

Ase Solvejg Hansen The Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Michael Henderson Consultant, Nanaimo, British Columbia, Canada

Pao-Chuan Hsieh National Pingtung University of Science and Technology, Pingtung, Taiwan

Tzou-Chi Huang National Pingtung University of Science and Technology, Pingtung, Taiwan

Y. H. Hui Science Technology System, West Sacramento, California, U.S.A. K. Incze Hungarian Meat Research Institute, Budapest, Hungary

Mogens Jakobsen The Royal Veterinary and Agricultural University, Copenhagen, Denmark

Lene Jespersen The Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Jytte Josephsen The Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Tze-neng Kan Council of Agriculture, Taipei, Taiwan

J. M. Buch Kristensen Dalum Technical College, The Dairy Training Centre of Denmark, Odense, Denmark

Jost; M. Lagaron Instituto de Agroquimica y Technologia de Alimentos (CSIC), Valencia, Spain

Sabine Leroy-Setrin Institut National de la Recherche Agronomique, Saint-Genes Cham-panelle, France

Ken-Yuon Li Tung-Hai University, Taichung, Taiwan Soren Lillevang Arla Foods, Brabrand, Denmark

Chyi-Shen Lin National Pingtung University of Science and Technology, Pingtung, Taiwan

Keshun Liu University of Missouri, Columbia, Missouri, U.S.A.

Sylvie Lortal INRA Technologie Laitiere, Rennes, France

Norman G. Marriott Virginia Polytechnic Institute and State University, Blacksburg, Virginia, U.S.A.

Wilco C. Meijer NIZO Food Research, Ede, The Netherlands

Lisbeth Meunier-Goddik Oregon State University, Corvallis, Oregon, U.S.A.

Friedrich Meuser Technical University of Berlin, Berlin, Germany

Vikram V. Mistry South Dakota State University, Brookings, South Dakota, U.S.A.

Grith Mortensen Arla Foods, Viby, Denmark

K. R. Nauth Nauth Consulting Inc., Wheeling, Illinois, U.S.A.

Per V. Nielsen Technical University of Denmark, Lyngby, Denmark

E. Waagner Nielsen The Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Wai-Kit Nip University of Hawaii at Manoa, Honolulu, Hawaii, U.S.A.

Kun-Young Park Pusan National University, Busan, Korea

Dilip Patel Oregon State University, Corvallis, Oregon, U.S.A.

Virginia Cristina Plotka Washington State University, Pullman, Washington, U.S.A.

Anna Polychroniadou-Alichanidou Aristotle University of Thessaloniki, Thessaloniki, Greece

Bernard Poitrenaud Lesaffre International, Marcq-en-Baraul, France

Hannu Salovaara University of Helsinki, Helsinki, Finland

Joseph G. Sebranek Iowa State University, Ames, Iowa, U.S.A.

Lauri Simonson Cargill Foods, High River, Alberta, Canada

Gerrit Smit NIZO Food Research, Ede, The Netherlands

Keith H. Steinkraus Cornell University, Ithaca, New York, U.S.A.

Regine Talon Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France

Der-Feng Teng National Pingtung University of Science and Technology, Pingtung, Taiwan

Seth Tibbott Turtle Island Foods, Inc., Hood River, Oregon, U.S.A.

Fidel Toldra Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

Yung-sheng Tsai Taiwan Tea Experiment Station, Council of Agriculture, Yangmei, Taoyuan, Taiwan

Margit Valentin Technical University of Berlin, Berlin, Germany Marcia Walker Oregon State University, Corvallis, Oregon, U.S.A. Alan G. Williams Hannah Research Institute, Ayr, Scotland Jan T. M. Wouters NIZO Food Research, Ede, The Netherlands Yanyun Zhao Oregon State University, Corvallis, Oregon, U.S.A.

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook


Post a comment