Phytochemicals in Food and Health Phytochemicals in Food and Health

Phytochemicals in Food and Health

Perspectives for Research and Technological Development

    • USD 189.99
    • USD 189.99

Descripción editorial

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include


the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing
sorghum phytochemicals and their processing and use in the development of food products
production of nutraceuticals and functional foods of pharmaceutical importance
T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries
polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

GÉNERO
Técnicos y profesionales
PUBLICADO
2021
15 de septiembre
IDIOMA
EN
Inglés
EXTENSIÓN
300
Páginas
EDITORIAL
Apple Academic Press
VENDEDOR
Taylor & Francis Group
TAMAÑO
11.7
MB

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