Phytochemicals in Food and Health: Perspectives for Research and Technological Development

Cover
Half Title
Title Page
Copyright Page
About the Editors
Contents
Contributors
Abbreviations
Preface
Part I: Phytochemistry of Cereals and Legumes
	1. The Emphasis of Effect of Cooking and Processing Methods on Antinutritional Phytochemical of Legumes and Their Significance in Human Health
	2. Sorghum Phytochemicals: Extraction, Processing, Application, and Health Benefits
	3. Effect of Processing on Bioactive Phytochemicals of Barley: A Cereal Grain with Potent Antioxidants and Potential Human Health Benefits
Part II: Phytochemistry of Medicinal Plants
	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
Part III: Technological Advances in Phytochemical Study
	6. Phytochemical Alternative for Control of the Erwinia amylovora: Extraction Conditions and Phytochemical Source Selection
	7. Isoflavone as a 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
Index