Physical Chemistry of Foods

FOODSCIENCEANDTECHNOLOGY

ASeriesofMonographs,Textbooks,andReferenceBooks

EDITORIALBOARD

SeniorEditors

OwenR.Fennema UniversityofWisconsin–Madison

Y.H.Hui ScienceTechnologySystem

MarcusKarel RutgersUniversity(emeritus)

PieterWalstra WageningenUniversity

JohnR.Whitaker UniversityofCalifornia–Davis

Additives P.MichaelDavidson UniversityofTennessee–Knoxville
Dairyscience JamesL.Steele UniversityofWisconsin–Madison
Flavorchemistryandsensoryanalysis JohnH.ThorngateIII University
ofCalifornia–Davis
Foodengineering DarylB.Lund UniversityofWisconsin–Madison
Foodproteins/foodchemistry RickeyY.Yada UniversityofGuelph
Healthanddisease SeppoSalminen UniversityofTurku,Finland
Nutritionandnutraceuticals MarkDreher MeadJohnsonNutritionals
Phasetransition/foodmicrostructure RichardW.Hartel Universityof
Wisconsin–Madison
Processingandpreservation GustavoV.Barbosa-Cánovas Washington
StateUniversity–Pullman
Safetyandtoxicology SanfordMiller UniversityofTexas–Austin

1. FlavorResearch:PrinciplesandTechniques,R.Teranishi,I.Horn-

stein,P.Issenberg,andE.L.Wick

2. PrinciplesofEnzymologyfortheFoodSciences,JohnR.Whitaker

3. Low-TemperaturePreservationofFoodsandLivingMatter,OwenR.

Fennema,WilliamD.Powrie,andElmerH.Marth

4. PrinciplesofFoodScience

PartI:FoodChemistry,editedbyOwenR.Fennema

PartII:PhysicalMethodsofFoodPreservation,MarcusKarel,Owen

R.Fennema,andDarylB.Lund

5. FoodEmulsions,editedbyStigE.Friberg

6. NutritionalandSafetyAspectsofFoodProcessing,editedbySteven

R.Tannenbaum

7. FlavorResearch:RecentAdvances,editedbyR.Teranishi,RobertA.

Flath,andHiroshiSugisawa

8. Computer-Aided TechniquesinFoodTechnology,edited by Israel

Saguy