Phytochemicals in Food and Health

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