Seeds as Functional Foods & Nutraceuticals

Preface; Soybean: Bioactive Compounds Improved by Germination, Fermentation & Enzymatic Hydrolysis; Effect of Germination on Bioactive Compounds of Soybean (Glycine max); The Use of Soybean Protein as a Functional Food to Control Lipid Metabolism in Some Chronic Diseases; Legume Pulses as a Source of Functional Dietary Fiber Ingredients; Nutraceutical Potential of Peanut (Arachis hypogaea) Seeds; Antioxidant & Angiotensin-Converting Enzyme Inhibitory Activities in Common Beans (Phaseolus vulgaris L.); Biologically Active Compounds in the Common Bean (Phaseolus vulgaris L.) & their Health Benefits; Changes of Phenolic Compounds & Antioxidant Activity Induced by Germination of Vicia faba; Phytochemicals & Antioxidant Activity in Criollo Corn Varieties from Mexico after Nixtamalization & Tortilla Preparation; Chia Seeds: A New Nutraceutical Option; Physicochemical Composition, Biological Activities & Technological Applications of Avocado Seeds; Cactus Seeds: A Source of Biocompounds with Functional Activity; Nutraceutical & Functional Properties of Grape Seeds; Chemical & Physical Properties, Structure, Biological Activity, Uses & Applications of Castor Seeds (Ricinus communis L.); Industrial Applications & Potential Pharmaceutical Uses of Mango (Mangifera indica) Kernel; Changes in Nutraceutical & Functional Properties of Fruit Seeds due to Different Treatments; Index.