Essential in the metabolism of all living organisms, the enzymes are increasingly used to drive chemical reactions outside their natural localization. In particular, the use of the biocatalysts as food additives and in processing raw materials has been practiced for a long time. In fact, enzymatic preparations from the extracts of plants or animal tissues were used well before much was known ab...

Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean in...

Currently, bioactive compounds are required in the design and production of functional foods, with the aim of improving the health status of consumers all around the world. Various epidemiological and clinical studies have demonstrated the salutary role of eicosapentaenoic acid (EPA, 22:6 n-3) and docosahexaenoic acid (DHA, 22:5 n-3) in preventing diseases and reducing mortality from cardiovasc...