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Phytochemicals in Food and Health
Phytochemicals in Food and Health
Knygos.lt klubas Knygos.lt nariams
288,67 €
-30%
Įprastai
412,39 €
  • Išsiųsime per 12–18 d.d.
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 phytochem…
  • Leidėjas:
  • ISBN-10: 1771889365
  • ISBN-13: 9781771889360
  • Formatas: 15.6 x 23.4 x 1.9 cm, kieti viršeliai
  • Kalba: Anglų

Phytochemicals in Food and Health (el. knyga) (skaityta knyga) | knygos.lt

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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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  • Leidėjas:
  • ISBN-10: 1771889365
  • ISBN-13: 9781771889360
  • Formatas: 15.6 x 23.4 x 1.9 cm, kieti viršeliai
  • Kalba: Anglų

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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