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De Angelis D, Latrofa V, Caponio F, Pasqualone A, Summo C. Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1884-1896. [PMID: 38009309 DOI: 10.1002/jsfa.13168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 10/20/2023] [Accepted: 11/27/2023] [Indexed: 11/28/2023]
Abstract
Dry-fractionated protein concentrates are gaining attention because they are produced using a versatile and sustainable technology, which can be applied to a wide range of plant material. To facilitate their utilization in new product development, it is crucial to obtain a comprehensive overview of their techno-functional properties. The present review aims to examine the techno-functional properties of dry-fractionated protein concentrates and describe their primary applications in food products, considering the published works in the last decade. The techno-functional properties of proteins, including water absorption capacity, emulsifying and foaming properties, gelling ability or protein solubility, are relevant factors to consider during food formulation. However, these properties are significantly influenced by the extraction technology, the type of protein and its characteristics. Overall, dry-fractionated proteins are characterized by high protein solubility, high foaming ability and foam stability, and high gelling ability. Such properties have been exploited in the development of food, such as bakery products and pasta, with the aim of increasing the protein content and enhancing the nutritional value. Additionally, innovative foods with distinctive textural and nutritional characteristics, such as meat and dairy analogues, have been developed by using dry-fractionated proteins. The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to obtaining an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Vittoria Latrofa
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Bari, Italy
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Marana AIS, Morris A, Prinyawiwatkul W, Xu Z, King JM. High-protein rice flour in the development of gluten-free pasta. J Food Sci 2023; 88:1268-1279. [PMID: 36919247 DOI: 10.1111/1750-3841.16522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/14/2023] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Cahokia Rice, a new biofortified high-protein (10%-12%) variety of rice, was used to develop and analyze a gluten-free pasta. Different pastas were made with high-protein white rice flour (HPWRP), high-protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss. Proximate analysis, color, and texture were done on dry and cooked pasta. Sensory testing was done to determine consumer acceptability and purchase intent of HPWRP and HPBRP in comparison to WP. HPWRP and HPBRP had higher pasting temperatures and lower peak viscosity than commercial rice flour pastas, which was related to the higher protein content. HPWRP and HPBRP had less cooking loss than CWRP and CBRP; all treatments had similar water absorption capacity (∼130%) except for WP that was higher (140%). White rice pastas along with WP took more time to cook than brown rice pastas. HPWRP and HPBRP had higher protein (around 7.5%) and fat content, creating a firmer cooked pasta (138.23 g HPBRP, 179.82 g HPWRP) than commercial rice pastas. Consumers' overall liking of HPBRP (5.37), HPWRP (6.00), and WP (6.81) was acceptable. Color, firmness, and stickiness attributes negatively affected the overall liking of HPWRP and HPBRP. Cooked high-protein rice flour pastas had improved firmness and cooking loss closer to wheat resulting in an acceptable product in overall liking. It is recommended to further improve the color, firmness, and stickiness of the pasta to reach higher sensory acceptability. PRACTICAL APPLICATION: This research provides a possible use for a new high-protein rice flour that can be used in gluten-free products. This will help the rice industry by adding value to the product. Those persons who are Celiac or who desire more nutritional gluten-free products will have a healthier gluten-free pasta option.
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Affiliation(s)
- Ana I Serrano Marana
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Anita Morris
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Joan M King
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
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Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Raina S, Gupta A, Singh A, Surasani VKR, Sharma S. Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterization. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simran Raina
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology Guru Angad Dev Veterinary and Animal Sciences University 141004 Ludhiana Punjab
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
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Banovic M, Arvola A, Pennanen K, Duta DE, Sveinsdóttir K, Sozer N, Grunert KG. A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products. Front Nutr 2022; 9:983856. [PMID: 36185654 PMCID: PMC9516554 DOI: 10.3389/fnut.2022.983856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
Current patterns of meat consumption are considered unsustainable. Plant-based products are presented as a solution. However, while some plant-based products thrive, others do not make the cut due to the information “framing” effect issues related to the way information is presented to the consumers. Information on the nutrition and health properties of food products are usually made available at the point of purchase, but their effect on consumer product evaluation and subsequent purchase intent can also occur later, during or after consumption. This research demonstrates that the effect of nutrition information on product evaluation and purchase intention depends on when such information is made available–before first tasting or after first tasting–and that the information interacts with the taste experience in its effect on product evaluation and subsequent purchase intent. Using three plant-based products as an example, we conducted a cross-cultural experimental sensory evaluation with temporal order of information as the main between-subject experimental condition (informed before taste vs. informed after taste vs. control condition), and product experience phase (expectation vs. experience vs. post-experience phase) and information content as within-subject conditions. Information content had two levels: lower vs. higher share of oat protein in the product (i.e., source of protein vs. high in protein). The results indicate that information generally increases consumers’ purchase intentions with information before tasting having a higher weight when compared to the condition when information was presented after tasting. Presenting the information before tasting also mitigates a drop in the evaluation of taste after tasting, observed in the two other conditions. Further, taste acts as a healthiness cue, but the direction of the inference depends on the availability of health-related information: tasting in the informed condition increased the healthiness perception, whereas tasting in the uninformed condition had the opposite effect. Giving the information before the first tasting also increased the weight of healthiness as compared to taste in the formation of purchase intentions. These findings contribute to a better understanding of the effect of temporal order of information and product tasting have on the consumers’ product evaluations of plant-based products from theoretical and managerial perspectives.
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Affiliation(s)
- Marija Banovic
- MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark
- *Correspondence: Marija Banovic,
| | - Anne Arvola
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Kyösti Pennanen
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
- School of Marketing and Communication, University of Vaasa, Vaasa, Finland
| | - Denisa E. Duta
- National Institute of Research and Development for Food Bioresources IBA Bucharest, Bucharest, Romania
| | - Kolbrún Sveinsdóttir
- Matis Ltd., Reykjavík, Iceland
- Faculty of Food Science and Nutrition, University of Iceland, Reykjavík, Iceland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Klaus G. Grunert
- MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark
- School of Marketing and Communication, University of Vaasa, Vaasa, Finland
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Shevkani K, Singh N, Patil C, Awasthi A, Paul M. Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15666] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda 151401 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Chidanand Patil
- Department of Applied Agriculture Central University of Punjab Bathinda 151401 India
| | - Ankit Awasthi
- Department of Applied Agriculture Central University of Punjab Bathinda 151401 India
| | - Maman Paul
- Department of Physiotherapy Guru Nanak Dev University Amritsar 143005 India
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Cuomo F, Trivisonno MC, Iacovino S, Messia MC, Marconi E. Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta. Foods 2022; 11:foods11050642. [PMID: 35267275 PMCID: PMC8909400 DOI: 10.3390/foods11050642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/18/2022] [Accepted: 02/20/2022] [Indexed: 11/23/2022] Open
Abstract
Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Correspondence:
| | - Emanuele Marconi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Roma, Italy
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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Shukla V, Carlos-Martínez A, Li YO, Davidov-Pardo G. Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1888836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Viral Shukla
- Nutrition and Food Science Department, California State Polytechnic University Pomona, Pomona, California, USA
| | | | - Yao Olive Li
- Nutrition and Food Science Department, California State Polytechnic University Pomona, Pomona, California, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University Pomona, Pomona, California, USA
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Singh A, Gupta A, Surasani VKR, Sharma S. Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00728-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Vimercati WC, Macedo LL, Araújo CDS, Maradini Filho AM, Saraiva SH, Teixeira LJQ. Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wallaf Costa Vimercati
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Leandro Levate Macedo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Cintia da Silva Araújo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Antonio Manoel Maradini Filho
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Sérgio Henriques Saraiva
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Luciano José Quintão Teixeira
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
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Brennan CS. Research priorities for the globalisation of food science and technology 2020 onwards. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Charles Stephen Brennan
- Wine Food and Molecular Sciences Lincoln University Ellesmere Junction Road Lincoln7647New Zealand
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Rachman A, A. Brennan M, Morton J, Brennan CS. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods 2020; 9:E589. [PMID: 32384623 PMCID: PMC7278721 DOI: 10.3390/foods9050589] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.
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Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
- Indonesia Institute for Agricultural Research and Development, Jakarta 12540, Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - James Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
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