Phytochemicals in Food and Health: Perspectives for Research and Technological Development (Paperback)

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