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Full Description
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
Contents
1. The Emphasis of Effect of Cooking and Processing Methods on Anti-Nutritional Phytochemical of Legumes and Their Significance in Human Health 2. Sorghum Phytochemicals: Extraction, Processing, Applications, and Health Benefits 3. Effect of Processing on Bioactive Phytochemicals of Barley: A Cereal Grain with Potent Antioxidants and Potential Human Health Benefits 4. Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits 5. Phytomedicinal Study on Brazilian Medicinal Plants for Their Potential in Chronic Diseases Treatment 6. Phytochemical Alternative for Control of the Erwinia amylovora: Extraction Conditions and Phytochemical Source Selection 7. Isoflavone as Functional Food and Its Butterfly Model: A Novel Approach 8. Biosynthesis, Bioavailability, and Metabolism of Plant Polyphenols: Biological Activities and Their Potential Benefits in Human Health 9. Scientific Exploration and Exploitation of Tannins
