EDITOR

Fergus M. Clydesdale
Department of Food Science
College of Natural Resources and the Environment
University of Massachusetts at Amherst
Amherst, MA 01003

EDITORIAL ADVISORY BOARD

Sanjiv Agarwal - Senior Nutrition Scientist, Sara Lee Food & Beverage, 3500 Lacey Road, Downer's Grove, IL
Ioannis Arvanitoyannis - University of Thessaly, Department of Crop Science and Agricultural Environment, Volvos, Hellas GREECE
John W. Erdman, Jr. - Department of Food Science, University of Illinois, Urbana, IL
Sue Harlander - BIOrational Consultants, Inc., New Brighton, MN
Chi-Tang Ho - Department of Food Sciences, Rutgers University, New Brunswick, NJ
Joseph Hotchkiss - Department of Food Science, Cornell University, Ithaca, NY
C. Y. Lee - Department of Food Science and Technology, Cornell University, Geneva, NY
Ken Lee - Department of Food Science and Technology, The Ohio State University, Columbus, OH
David B. Min - Department of Food Science and Technology, The Ohio State University, Columbus, OH
Harry Nursten - School of Food Biosciences, University of Reading, United Kingdom
Octavio Paredes-Lopez - CINVESTAV-IPN, Unidad Irapuato, Carretera Irapuato-Leon, Irapuato, Gto., MEXICO
Steven Rizk - Masterfoods-USA, Hackettstown, NJ
Robert L. Shewfelt - Food Safety and Quality Enhancement Laboratory, Department of Food Science and Technology, University of Georgia, Athens, GA
Kenneth T. Smith - Procter and Gamble Company, Miami Valley Lab, Cincinnati, OH