Piyanan Chuesiang^1,2, Romanee Sanguandeekul¹, *Ubonrat Siripatrawan^1,2 (1. Chulalongkorn University, Department of Food Technology, Faculty of Science(Thailand), 2. The Novel Technology for Food Packaging & Control of Shelf Life Research Group, Chulalongkorn University(Thailand))

*Abdullah Iqbal^1,2, Mizuki Tsuta¹ (1. Food Research Institute, National Agriculture and Food Research Organization 2-1-12 Kan-nondai, Tsukuba, Ibaraki 305-8642 Japan (Japan), 2. Dept. of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh(Bangladesh))

*Amauri Rosenthal¹, Rosiane Costa Bonfim^1,2, Fabiano Alves Oliveira³, Ronoel Luiz de Oliveira Godoy¹, Carlos Adam Conte Junior⁴, Eduardo Henrique Miranda Walter¹ (1. Embrapa(Brazil), 2. Federal Rural University of Rio de Janeiro(Brazil), 3. Cefet Valença(Brazil), 4. Federal Fluminense University(Brazil))

*Okwunna Maryjane Umego¹, Habeeb Adedotun Alabi², Yahaya Mijinyawa² (1. Federal University Oye Ekiti(Nigeria), 2. University of Ibadan(Nigeria))

*Tendekayi Henry Gadaga¹, Anthony N Mutukumira² (1. University of Eswatini(Swaziland), 2. Massey University(New Zealand))