Contributors xiPetros S. Taoukis(Chapter 12)
Laboratory of Food Chemistry and Technology
School of Chemical Engineering
National Technical University of Athens
Iroon Polytechniou 5
15780 Athens, Greece
Phone: 30 210 772 3171
Fax: 30 210 772 3163
Email: [email protected]>
Fidel Toldrá(Chapters 13, 14, 28)
Instituto de Agroquímica y Tecnología
de Alimentos (CSIC)
Apt. 73
46100 Burjassot (Valencia), Spain
Phone: 34 96 390 0022
Fax: 34 96 363 6301
Email: [email protected]
Jason T.C. Tzen(Chapter 7)
Graduate Institute of Biotechnology
National Chung Hsing University
Taichung, Taiwan 40227, Republic of China
Phone: 886 4 228 840328
Fax: 886 4 228 53527
Email: [email protected]
T. Verwimp(Chapter 25)
Department of Food and Microbial Technology
Faculty of Applied Bioscience and Engineering
Katholieke Universiteit Leuven
Kasteelpark Arenberg 20B-3001 Leuven, Belgium
Phone: 32 16 321 634
Fax: 32 16 321 997
Email: [email protected]
Oddur T. Vilhelmsson(Chapter 18)
Faculty of Natural Resource Sciences
University of Akureyri
Borgum, Room 243
IS-600 Akureyri, Iceland
Phone: 354 460 8503
Fax: 354 460 8999
Mobile: 354 697 4252
Email: [email protected]
Mar Villamiel(Chapters 4, 24)
Instituto de Fermentaciones Industriales (CSIC)
c/Juan de la Cierva, 3
28006 Madrid, Spain
Phone: 34 91 562 2900
Fax: 34 91 564 4853
Email: [email protected]
Ronnie Willaert(Chapter 29)
Department of Ultrastructure
Flanders Interuniversity Institute for Biotechnology
Vrije Universiteit Brussel
Pleinlaan 2
B-1050 Brussels, Belgium
Phone: 32 2 629 18 46
Fax: 32 2 629 19 63
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