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Geng L, Zhou W, Qu X, Sa R, Liang J, Wang X, Sun M. Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon 2023; 9:e15088. [PMID: 37128346 PMCID: PMC10148106 DOI: 10.1016/j.heliyon.2023.e15088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 05/03/2023] Open
Abstract
Objective Bohai algae oil contains polyunsaturated fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are the very important polyunsaturated fatty acids for the human body. In Traditional Chinese Cooking, all cooking methods cannot do without oils. However, the heat of cooking may always lead to formation of large amounts of decomposition products that affect the sensory, nutritional and functional quality of the oils to be unhealthy and the products being cooked, especially the food or edible oil rich in polyunsaturated fatty acids. Therefore, the objective of this study was to research the effect and change of heating on the quality characteristics of Bohai algae oil comparison with soybean oil and olive oil. Method Quality characteristics such as the iodine values (IVs), peroxide values (POVs) and acid values (AVs) of Bohai algae oil, soybean oil and olive oil were measured, cooking conditions as factors of the study. Result The POVs percentage changes of Bohai algae oil were larger than the IVs and AVs percentage changes. Bohai algae oil was better heated in a microwave oven at microwave P-20 within 3min, microwave P-60 and P-H1 within 2min, or in induction cooker at 1500w within 1min, or on electric stove (direct heated) within 2min. Conclusion Bohai algae oil was suitable used for low-temperature and short-time cooking or for salad. This study has important significance for promoting the commercial value and extensive application of Bohai algae oil in daily cooking. It plays a theoretical significance role in Bohai algae oil's better processing and traditional chinese cooking. It can improve product quality to further expand the food processing research scope of Bohai algae oil and increase the richness, diversity and universality of edible methods of Bohai algae oil.
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Affiliation(s)
- Lijing Geng
- Food and Health College, China
- Key Laboratory of Molecular Cell Biology and New Drug Development of the Educational Department of Liaoning Province, China
- Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center, Jinzhou Medical University, Jinzhou, 121001, China
- Corresponding author. The main research direction is food nutrition and health, China.
| | - Wei Zhou
- Key Laboratory of Molecular Cell Biology and New Drug Development of the Educational Department of Liaoning Province, China
- Corresponding author. The main research direction is health, China.
| | - Xingyuan Qu
- Food and Health College, China
- Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center, Jinzhou Medical University, Jinzhou, 121001, China
| | - Rina Sa
- Food and Health College, China
- Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center, Jinzhou Medical University, Jinzhou, 121001, China
| | - Jing Liang
- Food and Health College, China
- Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center, Jinzhou Medical University, Jinzhou, 121001, China
| | - Xinyun Wang
- Food and Health College, China
- Liaoning Province Meat Processing and Quality Safety Control Professional Technology Innovation Center, Jinzhou Medical University, Jinzhou, 121001, China
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Ding Y, Gao P, Mao Y, Liu H, Zhong W, Hu C, He D, Wang X. Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis. J Oleo Sci 2023; 72:263-272. [PMID: 36878580 DOI: 10.5650/jos.ess22268] [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: 03/06/2023] Open
Abstract
In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared from fragrant rapeseed, palm, sesame, and chicken oils were analyzed to determine their physicochemical properties, antioxidant capacities, levels of harmful substances, and nutritional compositions, and their sensory qualities were evaluated. Principal component analysis was performed to identify the best hotpot oil (10% chicken oil + 20% palm oil + 10% sesame oil + 60% fragrant rapeseed oil), which exhibited good antioxidant capacity (Oxidation Stability Index: 7.95 h; 2,2-diphenyl-1-picrylhydrazyl: 168.6 μmol/kg, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate): 116.7 μmol/kg, and ferric-reducing/antioxidant power: 63.9 μmol/kg), a high sensory score (7.7/10), stable physicochemical properties (acid value: 0.27 mg/g and peroxide value: 0.01 g/100 g), and high tocopherol (54.22%), and phytosterol retention (98.52%) after boiling for 8 h. Although the 3,4-benzopyrene content of this hotpot oil exceeded the EU standard after boiling for 7 h, the increase in the amount of harmful substances was the lowest.
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Affiliation(s)
- Yunpeng Ding
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Yanni Mao
- Wuhan Institute for Food and Cosmetic Control
| | - Hui Liu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University
| | - Xingguo Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University.,International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University
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3
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Fan D, Huang W, Liu TCY, Zhang X, Li W, Gao X, Meng Y. Quantitative analysis of blended oils by confocal Raman spectroscopy and chemometrics in situ. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109244] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zakaria NZJ, Rozali S, Mubarak NM, Ibrahim S. A review of the recent trend in the synthesis of carbon nanomaterials derived from oil palm by-product materials. BIOMASS CONVERSION AND BIOREFINERY 2022; 14:1-32. [PMID: 35194538 PMCID: PMC8853439 DOI: 10.1007/s13399-022-02430-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 01/28/2022] [Accepted: 02/02/2022] [Indexed: 06/14/2023]
Abstract
Grown only in humid tropical conditions, the palm tree provides high-quality oil essential for cooking and personal care or biofuel in the energy sector. After the refining process, this demand could cause numerous oil palm biomass waste management problems. However, the emergence of carbon nanomaterials or CNMs could be a great way to put this waste to a good cause. The composition of the palm waste can be used as a green precursor or starting materials for synthesizing CNMs. Hence, this review paper summarizes the recent progress for the CNMs production for the past 10 years. This review paper extensively discusses the method for processing CNMs, chemical vapor deposition, pyrolysis, and microwave by the current synthesis method. The parameters and conditions of the synthesis are also analyzed. The application of the CNMs from palm oil and future recommendations are also highlighted. Generally, this paper could be a handy guide in assisting the researchers in exploring economic yet simple procedures in synthesizing carbon-based nanostructured materials derived from palm oil that can fulfill the required applications. GRAPHICAL ABSTRACT
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Affiliation(s)
- Nurul Zariah Jakaria Zakaria
- Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Shaifulazuar Rozali
- Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Nabisab Mujawar Mubarak
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410 Brunei Darussalam
| | - Suriani Ibrahim
- Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
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5
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Baig A, Zubair M, Sumrra SH, Nazar MF, Zafar MN, Jabeen K, Hassan MB, Rashid U. Heating effect on quality characteristics of mixed canola cooking oils. BMC Chem 2022; 16:3. [PMID: 35039092 PMCID: PMC8764801 DOI: 10.1186/s13065-022-00796-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Accepted: 01/10/2022] [Indexed: 12/02/2022] Open
Abstract
Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. Results A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C18:1) and 9, 12-octadecadienoic acid (linoleic acid C18:2) along saturated octadecanoic acid (stearic acid C18:0). Results reveals that canola oil samples are mixed in the range of 4–30% with other vegetable oils and animal fats. The quality of canola cooking oils further reduced after heating to 100 °C, 200 °C and 350 °C, respectively. Quality parameters of MCCOs were significantly altered after heating and found as color (510–520 nm to 570–600 nm), mass 220–237 g to 210–225 g, volume 250 mL to 239 mL, pH (6.76–6.89), specific gravity (0.87–0.92), refractive index (1.471–1.475), saponification value (SV) (0.7–2.5), un-saponifiable matter (2.4–9.8%) and acid value (AV) (1.20–5.0 mg KOH). Conclusion Heating of oils at elevated temperature have shown a significant effect on pH, specific gravity and un-saponifiable matter (p-value < 0.05). Large changes in the physicochemical parameters and FAs composition help to develop a conclusion that cooking at high temperatures affects the quality of mixed canola cooking oils. Supplementary Information The online version contains supplementary material available at 10.1186/s13065-022-00796-z.
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Affiliation(s)
- Ayesha Baig
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan
| | - Muhammad Zubair
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
| | | | - Muhammad Faizan Nazar
- Department of Chemistry, University of Education Lahore, Multan Campus, Lahore, Pakistan
| | | | - Kausar Jabeen
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan
| | | | - Umer Rashid
- Institute of Nanoscience and Nanotechnology (ION2), Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Huang J, Zhao Z, Shao L, Chang C, Sun X, Wang X, Jin Q, Wang X. Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Zhengmei Zhao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Linya Shao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Chang Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xuemei Sun
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xiaosan Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
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Li S, Ng TT, Yao ZP. Quantitative analysis of blended oils by matrix-assisted laser desorption/ionization mass spectrometry and partial least squares regression. Food Chem 2020; 334:127601. [PMID: 32712491 DOI: 10.1016/j.foodchem.2020.127601] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 07/12/2020] [Accepted: 07/14/2020] [Indexed: 11/18/2022]
Abstract
Quantitative labeling of oil compositions has become a trend to ensure the quality and safety of blended oils in the market. However, methods for rapid and reliable quantitation of blended oils are still not available. In this study, matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used to profile triacylglycerols in blended oils, and partial least squares regression (PLS-R) was applied to establish quantitative models based on the acquired MALDI-MS spectra. We demonstrated that this new method allowed simultaneous quantitation of multiple compositions, and provided good quantitative results of binary, ternary and quaternary blended oils, enabling good limits of detection (e.g., detectability of 1.5% olive oil in sunflower seed oil). Compared with the conventional GC-FID method, this new method could allow direct analysis of blended oils, analysis of one blended oil sample within minutes, and accurate quantitation of low-abundance oil compositions and blended oils with similar fatty acid contents.
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Affiliation(s)
- Suying Li
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China
| | - Tsz-Tsun Ng
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China
| | - Zhong-Ping Yao
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China.
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Richardson CE, Hennebelle M, Otoki Y, Zamora D, Yang J, Hammock BD, Taha AY. Lipidomic Analysis of Oxidized Fatty Acids in Plant and Algae Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1941-1951. [PMID: 28157307 PMCID: PMC5581005 DOI: 10.1021/acs.jafc.6b05559] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Linoleic acid (LA) and α-linolenic acid (ALA) in plant or algae oils are precursors to oxidized fatty acid metabolites known as oxylipins. Liquid chromatography tandem mass spectrometry was used to quantify oxylipins in soybean, corn, olive, canola, and four high-oleic acid algae oils at room temperature or after heating for 10 min at 100 °C. Flaxseed oil oxylipin concentrations were determined in a follow-up experiment that compared it to soybean, canola, corn, and olive oil. Published consumption data for soybean, canola, corn, and olive oil were used to estimate daily oxylipin intake. The LA and ALA fatty acid composition of the oils was generally related to their respective oxylipin metabolites, except for olive and flaxseed oil, which had higher LA derived monohydroxy and ketone oxylipins than other oils, despite their low LA content. Algae oils had the least amount of oxylipins. The change in oxylipin concentrations was not significantly different among the oils after short-term heating. The estimated oxylipin intake from nonheated soybean, canola, corn, and olive oil was 1.1 mg per person per day. These findings suggest that oils represent a dietary source of LA and ALA derived oxylipins and that the response of oils to short-term heating does not differ among the various oils.
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Affiliation(s)
- Christine E. Richardson
- Graduate Group in Nutritional Biology, College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Marie Hennebelle
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Yurika Otoki
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, USA
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Daisy Zamora
- Department of Psychiatry, University of North Carolina-Chapel Hill, NC, USA
| | - Jun Yang
- Department of Entomology and UC Davis Comprehensive Cancer Center, University of California, Davis, USA
| | - Bruce D. Hammock
- Department of Entomology and UC Davis Comprehensive Cancer Center, University of California, Davis, USA
| | - Ameer Y. Taha
- Graduate Group in Nutritional Biology, College of Agriculture and Environmental Sciences, University of California, Davis, USA
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, USA
- Corresponding author: Ameer Y. Taha, Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, , Tel: 530-752-7096
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Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.007] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Rosales CK, Klinkesorn U, Suwonsichon S. Effect of crystal promoters on viscosity and melting characteristics of compound chocolate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1147458] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Czarina Kristine Rosales
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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