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Phytochemicals in Food and Health - Perspectives for Research and Technological Development (Hardcover)
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Phytochemicals in Food and Health - Perspectives for Research and Technological Development (Hardcover)
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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
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