FOOD TECHNOLOGY, established in 1947, is the monthly publication of the Institute of Food Technologists, a nonprofit scientific society founded in 1939. The Institute of Food Technologists (IFT)—a scientific, educational society with an interest in global concerns for providing a safe and wholesome food supply—maintains executive, editorial, subscription, and advertising offices at the Institute of Food Technologists, 221 N. LaSalle St., Chicago, IL 60601. Phone: 312-782-8424; Fax: 312-782-8348; E-mail: [email protected]; Website:

INVITATION TO CONTRIBUTORS—Please submit an outline of a proposed feature article to the editor for consideration and prompt advice of suitability. Feature articles should be prepared according to the Food Technology style guide. A copy is available via the IFT Web site at

NO RESPONSIBILITY Is assumed by the Institute of Food Technologists for statements and opinions expressed by the contributors. Views advanced in the editorials are those of the contributors and do not necessarily represent the official position of the Institute of Food Technologists.

SUBSCRIPTIONS—A subscription to Food Technology is included in the annual IFT membership dues. Annual nonmember subscription rates are: Domestic, Canada, and Mexico—$102; all other countries—$112; rates include postage. Canadian residents must add 7% to membership dues and magazine subscriptions. Payment must accompany order. Subscriptions are accepted on a calendar-year basis only. If a subscriber cancels, refund will be made for the unused portion of the current year. Two-year and three-year subscriptions are available at reduced rates.

SINGLE COPIES and back issues (1999 to present) may be purchased for $12 per copy (Canadian residents must add 7%). Payment to accompany order.

CHANGE OF ADDRESS must include recent mailing label and new address with ZIP code. Allow two to four weeks for change to become effective.

CLAIMS FOR LOST COPIES will not be allowed if received more than one month after publication date (3 months for foreign subscribers).

REPRINTS—Single reprints are not available from Food Technology. Requests for single reprints should be sent to authors, whose addresses are found with each article. Copies of individual articles may be purchased from the Advanced Information Consultants’ Web site at (phone 734-459-9090). Articles can also be downloaded for free from IFT’s Web site at