**Author details**

Sergio I. Martinez-Monteagudo1,2,3\*, Kaavya Rathnakumar1 , Maryam Enteshari1 , Collette Nyuydze1 , Juan C. Osorio-Arias4 and Hiran Ranaweera1

1 Dairy and Food Science Department, South Dakota State University, Brookings, SD, United States

2 Family and Consumer Sciences, New Mexico State University, Las Cruces, NM, United States

3 Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM, United States

4 Aoxlab Research Group, Development and Innovation Department, Aoxlab S.A.S., Medellin, Colombia

\*Address all correspondence to: sergiomm@nmsu.edu

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**49**

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