1. Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Khlong Luang, Pathum Thani, Thailand;
2. Physiology, Biochemistry and Post Harvest Technology Division, ICAR – Central Plantation Crops Research Institute, Kasaragod, Kerala, India;
3. Department of Agriculture Engineering, RVS Technical Campus, Kumaran Kottam Campus, Coimbatore, Tamil Nadu, India;
4. Home Science (Food Processing and Quality Control), Thassim Beevi Abdul Kader College for Women, Kilakarai, Ramanathapuram, Tamil Nadu, India;
5. Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India;
6. School of Science, RMIT University, Melbourne, Victoria, Australia;
7. Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Chennai, Tamil Nadu, India