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CRC Press Phytochemicals in Food and Health Research Book

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Description

Phytochemicals in Food and Health: Perspectives for Research and Technological Development provides a comprehensive look at emerging technologies used to utilize plant compounds in food production. Published by CRC Press, this volume organizes research into specialized sections covering the phytochemistry of cereals, legumes, and medicinal plants. Readers can explore technological advances in phytochemical study, including the role of anti-nutritional substances in legumes and methods for their elimination through processing. The text also examines sorghum phytochemicals, their processing, and their application in food product development. This resource is designed for those studying the production of nutraceuticals and the beneficial roles of plant compounds in modern food science.

Key Features

This CRC Press volume covers emerging technologies related to using plant compounds for beneficial food production.

The content includes detailed research on the phytochemistry of cereals, legumes, and medicinal plants.

Learn about the role of anti-nutritional substances in legumes and how technological processing can eliminate them.

Explore specific studies on sorghum phytochemicals and their use in developing new food products.

The book provides insights into technological advances for the study of phytochemicals and nutraceutical production.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
16 September 2021
Listed Since
14 March 2020

Barcode

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