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Chemistry and Nutritional Effects of Capsicum

Author: Valdir Florencio da Veiga, Jr

Publisher: Royal Society of Chemistry

Published: 2022-11-28

Total Pages: 185

ISBN-13: 1839160659

The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.

Bioactive Molecules in Food

Author: Jean-Michel Mérillon

Publisher: Springer Nature

Published: 2019-01-25

Total Pages: 2353

ISBN-13: 3319780301

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This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Capsicum

Author: Aman Dekebo

Publisher: BoD – Books on Demand

Published: 2020-10-14

Total Pages: 201

ISBN-13: 1838809414

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Capsicum, also known as chili or bell pepper, is one of the most economically important vegetable crops worldwide due to its antioxidant, anti-inflammatory, and anticancer properties. This book provides information on many aspects of this plant, such as its botanical information, nutritional values, bioactive compounds, pharmacology, cultivation, its use in treating diseases, and its applications in the food and pharmaceutical industries.

Dietary Supplements with Antioxidant Activity

Author: Cesarettin Alasalvar

Publisher: Royal Society of Chemistry

Published: 2023-06-09

Total Pages: 330

ISBN-13: 1839166126

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Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.

Handbook of Cheese Chemistry

Author: Michael H. Tunick

Publisher: Royal Society of Chemistry

Published: 2023-07-28

Total Pages: 326

ISBN-13: 1839163097

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Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.

Food Science and Technology Bulletin

Author: Glenn R. Gibson

Publisher: IFIS Publishing

Published: 2009

Total Pages: 126

ISBN-13: 086014187X

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This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.

Peppers

Author: V. M. Russo

Publisher: CABI

Published: 2012-01-01

Total Pages: 308

ISBN-13: 9781845937843

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The group of plants known as 'peppers' is diverse, containing types that contribute to the fresh and processed food markets as well as varieties that are used in pharmaceuticals and other non-food commercial products. Peppers originally developed in tropical regions, but are now grown and used in every country where it is possible to grow them, including in areas where production is difficult. This book examines peppers from historical, genetic, physiological and production perspectives, following the development of the cultivated crop from the wild type. Diverse examples of pod types and thei.

Bioactives in Fruit

Author: Margot Skinner

Publisher: John Wiley & Sons

Published: 2013-06-14

Total Pages: 544

ISBN-13: 1118635590

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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.

World Production and Trade

Author:

Publisher:

Published: 1985

Total Pages: 8

ISBN-13:

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RESEARCH ADVANCES IN VEGETABLE SCIENCE

Author: Humberto González Rodríguez

Publisher: American Academic Press

Published: 2018-11-01

Total Pages: 540

ISBN-13: 1631819712

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The book Research Advances in Vegetable Science is an outstanding contribution of the authors in the field of advancement of the vegetable researches all over the World. The book entitles from the seed germination and its necessity of establishment in the new environment where physiological responses are influenced by both biotic and abiotic factors. Priming is a simple technique that not only helps in proper germination but aid in seedling establishment. Phonotypical and physiological responses of different vegetable crops are of significant importance in relation to factors like nutrients, salinity, disease-pest attacks. Physiological and biochemical basis of tolerance to salinity is very important that may help in the evaluation and selection of pipeline hybrids and parents lines using a novel technique. Biotic factors are major constraints in crop production, so proper management strategies and control measures must be taken for potential outcome. In this book, a special emphasis was given on food value and food chemistry of different vegetable crops. Major aspects like nutritional value of fresh vegetable as well as food value, post-harvest physiology and processing, storage and food quality, medicinal values, food chemistry and food biotechnology have been discussed in lucid manner.