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Pandiselvam R, Mitharwal S, Rani P, Shanker MA, Kumar A, Aslam R, Barut YT, Kothakota A, Rustagi S, Bhati D, Siddiqui SA, Siddiqui MW, Ramniwas S, Aliyeva A, Mousavi Khaneghah A. The influence of non-thermal technologies on color pigments of food materials: An updated review. Curr Res Food Sci 2023; 6:100529. [PMID: 37377494 PMCID: PMC10290997 DOI: 10.1016/j.crfs.2023.100529] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/23/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.
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Affiliation(s)
- R. Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, India
| | - Poonam Rani
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - M. Anjaly Shanker
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Amit Kumar
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, 141 004, India
| | - Yeliz Tekgül Barut
- Food Processing Department, Köşk Vocational School, Aydın Adnan Menderes University, Aydın, 09100, Turkey
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Dolly Bhati
- Department of Food Bioscienes, Teagasc, Agriculture and Food Development Authority, D15 DY05, Dublin, Ireland
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany
| | - Mohammed Wasim Siddiqui
- Department Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, 813210, Bhagalpur, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Aynura Aliyeva
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
| | - Amin Mousavi Khaneghah
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
- Department of Fruit and Vegetable Product Technology, Prof. WacławDąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
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Ramakrishnan SR, Antony U, Kim S. Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Sudha Rani Ramakrishnan
- Centre for Food Technology, Department of Biotechnology Anna University Chennai India
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju Republic of Korea
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology Anna University Chennai India
| | - Soo‐Jung Kim
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju Republic of Korea
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Jaddu S, Pradhan RC, Dwivedi M. Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102957] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Sharma P, Sharma SR, Dhall RK, Mittal TC, Chavan P. Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pallavi Sharma
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - S. R. Sharma
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - R. K. Dhall
- Department of Vegetable Science College of Horticulture and Forestry Punjab Agricultural University Ludhiana India
| | - T. C. Mittal
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - Prasad Chavan
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
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Zhang J, Zhou W, Xu M, Fang C, Du Q, Xu X, Lyu F, Ding Y, Liu J. Characterization of silver carp myosin glycated with phosphorylated konjac oligo-glucomannan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6117-6124. [PMID: 33908046 DOI: 10.1002/jsfa.11268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/08/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Myosin (Ms) is abundant in fish meat, but it has limited application in the food industry because of its low solubility and thermal stability. Our previous reports found that these functional properties of Ms can be significantly improved after glycation with konjac oligo-glucomannan (KOG). However, the effects of phosphorylated KOG (PKOG) on physicochemical, structural and functional properties of silver carp Ms are still unknown. RESULTS This study characterized the silver carp Ms protein glycated with PKOG at 50 °C and 75% relative humidity for 48 h. As degree of phosphorylation increased, free amino content increased, whereas degree of grafting decreased. Meanwhile, isoelectric point (pI) reduced, however, PKOGs showed no differences in pI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis suggested the formation of glycoconjugates, and scanning electron microscopy revealed thinner flakes and uneven appearance of glycoconjugates. Fourier transform infrared spectroscopy indicated that the amide I, II and III bands of Ms were changed by the glycation. Ms became highly soluble in 0.5 mol L-1 NaCl with increased phosphate addition in PKOGs. Thermal stability of Ms was effectively improved when heated at 80 °C for 60 min. CONCLUSION Glycation with appropriate PKOG might be a promising method for Ms modification because of the resulting improvement in solubility and thermal stability. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, PR China
| | - Mingjiang Xu
- Qiandao Lake Development Group Co. Ltd, Hangzhou, PR China
| | - Chunhua Fang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
| | - Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Xia Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, PR China
- Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, PR China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, PR China
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Lam ND, Quynh TM, Diep TB, Binh PT, Lam TD. Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nguyen Duy Lam
- Vietnam Institute of Agricultural Engineering and Postharvest Technology Hanoi Vietnam
| | | | | | - Pham Thi Binh
- Department of Food Technology Bac Giang Agriculture and Forestry University Bac Giang Vietnam
| | - Tran Dai Lam
- Institute for Tropical Technology Vietnam Academy of Science and Technology Hanoi Vietnam
- Graduate University of Science and TechnologyVietnam Academy of Science and Technology Hanoi Vietnam
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Wani HM, Sharma P, Wani IA, Kothari SL, Wani AA. Influence of γ‐irradiation on antioxidant, thermal and rheological properties of native and irradiated whole grain millet flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Haroon Maqbool Wani
- Amity Institute of Biotechnology Amity University Rajasthan Jaipur303007India
| | - Paras Sharma
- Food Chemistry Division ICMR‐National Institute of Nutrition Hyderabad500 007India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology University of Kashmir Srinagar190006India
| | - Shanker Lal Kothari
- Amity Institute of Biotechnology Amity University Rajasthan Jaipur303007India
| | - Ali Abas Wani
- Fraunhofer Institute of Process Engineering & Packaging (IVV) Freising85354Germany
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Gowthamraj G, Jubeena C, Sangeetha N. The effect of γ-irradiation on the physicochemical, functional, proximate, and anti-nutrient characteristics of finger millet (CO14 & CO15) flours. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Physico-chemical, functional and antioxidant properties of wild barnyard grass (Echinochloa crusgalli L.) seed flour as affected by gamma-irradiation. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Huang HH, Dikkala PK, Sridhar K, Yang HT, Lee JT, Tsai FJ. Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets. FOOD SCI TECHNOL INT 2021; 28:273-282. [PMID: 34000861 DOI: 10.1177/10820132211017683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet). Moreover, similarity in treatment effect was evaluated by principal component analysis (PCA). The results revealed the significant (p < 0.05) decrease in pasting properties of whole and dehulled millets, except for pasting temperature (71.03 to 74.88 °C). Likewise, significantly (p < 0.05) decreased tendency was observed for all rheological properties, except for phase angle (0.05 to 0.30°) and yield point (13 to 5089). Samples showed a significant (p < 0.05) reduction in fungal growth (89.75 × 104 to 4.46 × 104 CFU/g) compared to control (110.30 × 104 CFU/g). Moreover, samples individually formed 3 clusters (clusters 1: sorghum, 2: pearl millet, and 3: foxtail millet) based on pasting properties, which was confirmed by PCA. Therefore, the findings concluded that the effect of heat and γ-irradiation would be necessary to decrease pasting, rheological, and no microbial growth characteristics of dehulled and whole millets for the development of specific millet-based food products.
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Affiliation(s)
- Hsiu-Hsiang Huang
- Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Praveen Kumar Dikkala
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Kandi Sridhar
- Department of Food Science, Fu Jen Catholic University, New Taipei, Taiwan
| | - Hung-To Yang
- Department of Information Technology, Meiho University, Pingtung, Taiwan
| | - Jia-Twu Lee
- Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Feng-Jen Tsai
- Department of Hospitality Management, Meiho University, Pingtung, Taiwan
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Huang H, Dikkala PK, Sridhar K, Yang H, Lee J, Tsai F. Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hsiu‐Hsiang Huang
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Praveen Kumar Dikkala
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kandi Sridhar
- Department of Food Science Fu Jen Catholic University New Taipei City Taiwan
| | - Hung‐To Yang
- Department of Information Technology Meiho University Pingtung Taiwan
| | - Jia‐Twu Lee
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Feng‐Jen Tsai
- Department of Hospitality Management Meiho University Pingtung Taiwan
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Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.). Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.108693] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Suriya M, Rethina C, Bashir M, Koteswara Reddy C, Harsha N, Haripriya S. Impact of γ-irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flour. Food Chem 2017; 234:276-284. [DOI: 10.1016/j.foodchem.2017.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 04/28/2017] [Accepted: 05/01/2017] [Indexed: 10/19/2022]
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Bhat NA, Wani IA, Hamdani AM, Gani A, Masoodi F. Physicochemical properties of whole wheat flour as affected by gamma irradiation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.024] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.04.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Falade KO, Adebiyi AO. Effect of γ-Irradiation on Cooking, Functional and Pasting Properties of Bambara Groundnut (Vigna subterranea
[L.] Verdc.) Cultivars. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12176] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kolawole O. Falade
- Department of Food Technology, Technology Drive, Faculty of Technology; University of Ibadan; Ibadan Nigeria
| | - Alexander O. Adebiyi
- Department of Food Technology, Technology Drive, Faculty of Technology; University of Ibadan; Ibadan Nigeria
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Falade KO, Nwajei CP. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12659] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kolawole O. Falade
- Department of Food Technology; Faculty of Technology; University of Ibadan; Ibadan 00234 Nigeria
| | - Chinyere P. Nwajei
- Department of Food Technology; Faculty of Technology; University of Ibadan; Ibadan 00234 Nigeria
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