Autor: Bhesh R. Bhandari

Thao M. Ho is a Postdoctoral Researcher in the Department of Food and Nutrition at the University of Helsinki in Helsinki, Finland and an Honorary Fellow in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia. Hidefumi Yoshii is a Professor of Food Engineering Lab in the Department of Food Science and Human Nutrition at Setsunan University in Osaka, Japan and the Emeritus Professor of Kagawa University in Takamatsu, Japan. Keiji Terao is the President of Cyclo Chem Bio Co., Ltd. in Kobe, Japan and a Guest Professor in the Graduate School of Medicine at Kobe University in Kobe, Japan. Bhesh R. Bhandari is a Professor of Food Engineering in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia.