Editor:

Richard W. Hartel
Department of Food Science
University of Wisconsin - Madison
1605 Linden Dr., Madison, WI 53706

Associate Editors:

Elizabeth J. Johnson, Ph.D.- Tufts University, Boston, MA

Samuel G. Khan - Retired, USAID, Potomac, MD

Editorial Board:

J. J. Albrecht - Baltimore, MD
I. S. Arvanitoyannis – University of Thessaly, Greece
G. H. Beaton - University of Toronto, Ontario, Canada
R. Bressani - Universidad del Valle de Guatemala, Guatemala City, Guatemala
J. C. Cheftel - Université de Montpellier, Centre de Genie et Technologie Alimentaires, Montpellier Cedex, France
R. J. J. Hermus - TNO Nutrition and Food Research, Zeist, The Netherlands
C.-T. Ho - Rutgers University, Cook College, New Brunswick, NJ
L. S. Hwang - National Taiwan University, Taipei, Taiwan, ROC
B. O. Juliano -  Philippine Rice Research Institute Los Baños, University of the Philippines at Los Baños, Los Baños, Philippines
A. Karaali - Yeditepe University, Istanbul, Turkey
E. Lee - Goodman Fielder Limited, Gladesville, NSW, Australia
Y. C. Lee - Chang-Ang University, Kyung Gi-Do, Korea
G. A. Leveille -  Wrigley Science Institute, Chicago, IL
C. P. Mallet - Division of Food Science & Technology, CSIRO, North Ryde, NSW, Australia
M. Nozaki - Takasago International Corp., Kanagawa, Japan
H. G. Peer – Oosterbeek, The Netherlands
M. Petro-Turza - Hungarian Standards Institution, Budapest, Hungary
P. Schreier - University of Wurzburg, Wurzburg, Germany
A. P. Simopoulos - The Center for Genetics, Nutrition and Health, Washington, D. C.
J. Solms - Swiss Federal Institute of Technology, Zurich, Switzerland
A. H. A. Van den Oord - Unilever Research Laboratorium, Vlaandlingen, The Netherlands
Z. I. Yin - Scientific Research Institute of Food and Fermentation Industry, Beijing, The People's Republic of China