There is an increased awareness the world over on the importance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their importance as nutraceutical and functional foods to all stakeholders in the agri-food and pharmaceutical industries. Peppers: Biological, Health and Postharvest Perspectives is a valuable addition to the existing knowledge on peppers.

Key features:

Highlights the advancements made in biodiversity, biochemistry and biosynthesis of bioactive compounds of peppers.
Reviews the effects of processing methods on the quality of peppers to facilitate further research and development of foods having pepper as an essential nutritional component.
Provides help in selecting better processing methods for the management of nutritional attributes and health benefits of peppers.

The book provides a blend of basic and advanced information for postgraduate students, researchers and scientists.

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Yes, you can access Peppers by Prasad S. Variyar,Inder Pal Singh,Vanshika Adiani,Penna Suprasanna in PDF and/or ePUB format, as well as other popular books in Medicine & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

CRC Press

Year

2024

eBook ISBN

9781040153895

Edition

Topic

Medicine

Subtopic

Food Science

Cover
Half Title
Series
Title
Copyright
Contents
Preface
The Editors
List of Contributors
Chapter 1 Peppers—an Overview on The Bioactives and their Nutritional, Functional Properties and Post-Harvest Processing
Chapter 2 Genetic Diversity for Fruit Quality Traits in Chilli (Capsicum spp.)
Chapter 3 Contribution of Interspecific Hybridization for Improvement in Quality and Productivity in Pepper
Chapter 4 Chemical Diversity and Functionality of Capsaicinoids
Chapter 5 Analytical Methods for Capsaicinoids and Other Bioactive Metabolites
Chapter 6 Transcriptomics of Chili Pepper Fruit with Emphasis on the Carotenoid Biosynthetic Pathway
Chapter 7 Chemistry and Post-Harvest Processing Technologies of Peppers (Capsicum spp.)
Chapter 8 Capsaicin and Capsaicinoids—Sources, Characteristics, Isolation, Food and Medical Uses
Chapter 9 Medicinal Bioactive Secondary Metabolites of Indian Chili (Capsicum sp.)
Chapter 10 Recent Trends in Pepper-Derived Products for Food Matrices
Chapter 11 Capsaicinoids from Sustainable Capsicum Production for Nutraceutical Development
Chapter 12 Post-Harvest Handling and Processing of Green and Red Indian Chillies
Chapter 13 Influence of Packaging on Postharvest Quality of Peppers
Chapter 14 Pepper Fixed Oil: Novel Source of Oil-Based Nutraceuticals
Chapter 15 Effect of Newer Non-Thermal Processing
Chapter 16 Adulteration and Authenticity Testing of Chilli
Index

About this book

Frequently asked questions

Information

Table of contents