Editorial Team

Muhammad Adil Farooq, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China.

Sadia Hassan, Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University Faisalabad, Faisalabad, Pakistan; Food Processing Centre, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.

Khalil Ahmad, Institute of Home and Food Sciences, Faculty of Life Sciences, Government University Faisalabad, Faisalabad, Pakistan.

Nebechi Jane Ezeofor, Department of Food Technology, School of Applied Science and Technology, Federal Polytechnic, Oko, Anambra State, Nigeria.

Juliana Bunmi Adetunji, Department of Biochemistry, Nutrition and Toxicology Research Laboratory, Osun State University, Osogbo, Osun, Nigeria.

Temitope A. Oyedepo, Department of Biochemistry, Adeleke University, Ede, Nigeria