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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
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ADVISORY BOARD KEN BUCKLE University of New South Wales, Australia MARY ELLEN CAMIRE University of Maine, USA BRUCE CHASSY University of Illinois, USA DENNIS GORDON North Dakota State University, USA ROBERT HUTKINS University of Nebraska, USA RONALD JACKSON Quebec, Canada DARYL B. LUND University of Wisconsin, USA CONNIE WEAVER Purdue University, USA RONALD WROLSTAD Oregon State University, USA HOWARD ZHANG Ohio State University, USA SERIES EDITORS GEORGE F. STEWART EMIL M. MRAK (1948–1982) (1948–1987) C. O. CHICHESTER (1959–1988) BERNARD S. SCHWEIGERT (1984–1988) JOHN E. KINSELLA (1989–1993) STEVE L. TAYLOR (1995– ) CONTRIBUTORS TO VOLUME 50 Numbers in parentheses indicate the page on which the authors’ contributions begin. Alejandro Amezquita, International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409 (1) J. Aumann, Institute for Phytopathology, University of Kiel, 24118 Kiel, Germany (33) Dale E. Bauman, Department of Animal Science, Cornell University, Ithaca, New York 14853 (179) Mindy M. Brashears, International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409 (1) S. Drusch, Institute for Human Nutrition and Food Science, University of Kiel, 24118 Kiel, Germany (33) Charles G. Edwards, Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 (139) Memory Elvin-Lewis, Department of Biology, Washington University, St. Louis, Missouri 63130 (219) Kent L. Erickson, Department of Cell Biology and Human Anatomy, School of Medicine, University of California Davis, California 95616 (101) Halshka Graczyk, Department of Molecular Microbiology and Immunology, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205 (79) Thaddeus K. Graczyk, Department of Molecular Microbiology and Immunology, Bloomberg School of Public Health; Department of Environmental Health Sciences, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205 (79) x CONTRIBUTORS TO VOLUME 50 Neil E. Hubbard, Department of Cell Biology and Human Anatomy, School of Medicine, University of California Davis, California 95616 (101) Divya Jaroni, International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409 (1) Darshan S. Kelley, Western Human Nutrition Research Center, ARS/ USDA, and Department of Nutrition, University of California Davis, California 95616 (101) Adam L. Lock, Department of Animal Science, Cornell University, Ithaca, New York 14853 (179) James P. Osborne, Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 (139)* Donald L. Palmquist, Department of Animal Sciences, Ohio Agricultural Research and Development Center/The Ohio State University, Wooster, Ohio 44691 (179) Kevin J. Shingfield, Animal Production Research, MTT Agrifood Research Finland, Jokioinen, FIN-31600, Finland (179) Leena Tamang, Department of Molecular Microbiology and Immunology, Bloomberg School