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African Journal of Food Science and Technology

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Wayne Billy

Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana


  • Mini Review   
    Chemistry of ingredients in food to improve the quality and stability of the food
    Author(s): Wayne Billy*

    Adding value to seaweed by extracting their different bioactive compounds and incorporating them into foods represent an interesting and strategic approach to diversify the functional foods offer. However, once harvested, fresh seaweed must overcome a sequence of crucial steps to confer their biological activity. Pre-processing operations and extraction processes, as well as long-term storage, play important roles in improving or decreasing the phlorotannins content... View More»

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