1. From the Department of Food and Nutrition, Molecular Nutrition Unit, Technical University of Munich, Freising, Federal Republic of Germany (DF and HD); Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, School of Chemistry, Food Biosciences, and Pharmacy, The University of Reading, United Kingdom (KV, WLH, and CMW); Food Technology Centre, Wageningen, the Netherlands (JHS); an