*Rosires Deliza¹, Marcela Alcantara², Renata Vaqueiro Pereira³, Gastón Ares⁴ (1. Embrapa Food Technology(Brazil), 2. PDJ_CNPq/Embrapa Food Technology(Brazil), 3. Federal Rural University of Rio de Janeiro(Brazil), 4. Universidad de la República(Uruguay))

*Senni Bunga^1,3, John Birch¹, Alan Carne², Alaa El-Din A Bekhit¹ (1. Departement of Food Science, University of Otago, New Zealand(New Zealand), 2. Department of Biochemistry, University of Otago, New Zealand(New Zealand), 3. Indonesia Endowment for Education (LPDP), Indonesia(Indonesia))

*Kamonwan Manowan^1,2, Ni-orn Chomsri^1,2 (1. Agricultural Technology Research Institute, Rajamangala University of Technology Lanna(Thailand), 2. Faculty of Sciences and Agricultural Technology, Rajamangala University of Technology Lanna(Thailand))

*Natthawuddhi Donlao^1,2, Asia Perin¹, Nasuha Bunyameen¹ (1. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand(Thailand), 2. Innovative Food Packaging and Biomaterials Unit (IFP), Mae Fah Luang University, Thailand(Thailand))