1. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
2. Department of Food Engineering, Ege University, Izmir, Bornova, Turkey
3. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India
4. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
5. Syrian Academic Expertise (SAE), Gaziantep, Turkey
6. Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
7. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain