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Bioactive Compounds in Underutilized Vegetables and Legumes

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Bioactive Compounds in Underutilized Vegetables and Legumes/ edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek.
other author:	Murthy, Hosakatte Niranjana.
Description:	online resource. :
Contained By:	Springer Nature Living Reference
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-44578-2
ISBN:	9783030445782

Bioactive Compounds in Underutilized Vegetables and Legumes
Bioactive Compounds in Underutilized Vegetables and Legumes[electronic resource] /edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek. - online resource. - Reference Series in Phytochemistry,2511-834X. - Reference Series in Phytochemistry,.

Bioactive Compounds in Underutilized Vegetables - Leafy Vegetables -- Bioactive Compounds in Underutilized Vegetables – Fleshy Petioles, Cladodes, Fruits -- Bioactive Compounds in Underutilized Vegetables – Seeds -- Bioactive Compounds in Underutilized Vegetables – Tuberous Vegetables -- Bioactive Compounds in Underutilized Vegetables – Unripe Fruits -- Bioactive Compounds in Underutilized Vegetables – Shoots -- Bioactive Compounds in Underutilized Vegetables – Bark -- Bioactive Compounds in Underutilized Legumes -- Bioactive Compounds in Forage and Medicinal Legumes.

This reference work provides a comprehensive overview of bioactive compounds found in underutilized vegetables and legumes around the globe. It describes their pharmacological, biological and health effects in detail, and provides a strategic framework for further research and global development activities. Using a consistent structure and divided into 9 parts based on the plant source, the book reviews bioactive compounds in various plant species. Each part opens with a leading article discussing the respective plant species. This book is a valuable reference resource for plant biologists and biotechnologists, pharmacologists, pharmacists, food technologists, nutritionists and other health professions working in academia and industry.

ISBN: 9783030445782

Standard No.: 10.1007/978-3-030-44578-2doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Bioactive Compounds in Underutilized Vegetables and Legumes
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