Peppers

Nutrition, Consumption & Health

Mario Alfonso Salazar, Jose Miguel Ortega (Herausgeber)

Buch | Hardcover

182 Seiten

2012
Nova Science Publishers Inc (Verlag)
978-1-61942-085-4 (ISBN)

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This book present current research in the study of the nutrition, consumption and health effects of peppers. Topics discussed include the beneficial effects and mechanism of action of pepper capsaicinoids; the effect of different factors on parameters of pepper fruit quality; extraction of bioactive compounds from capsicum oleoresin; the effects of pre-treatment, drying method, and temperature on drying kinetics and quality of peppers; and the consumption of peppers in Brazil and its implications on nutrition and health in humans and animals.

Preface; The Health Effects of Peppers Based on Their Evidences; Pepper Capsaicinoids: Beneficial Effects & Mechanism of Action; Parameters of Pepper Fruit Quality: Trends in Food Technology; Extraction of Bioactive Compounds from Capsicum Oleoresin; The Effect of Pretreatment, Drying Method & Temperature on Drying Kinetics & Quality of Pepper; Mineral Composition of Habanero Pepper Pods (Capsicum chinense Jacq.) from Plants Hydroponically Cultured on Different Doses of Nitrogen & Potassium; Consumption of Pepper in Brazil & its Implications on Nutrition & Health of Humans & Animals; Index.

Erscheint lt. Verlag	1.9.2012
Verlagsort	New York
Sprache	englisch
Maße	155 x 230 mm
Gewicht	274 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Alternative Heilverfahren
Themenwelt	Medizin / Pharmazie ► Naturheilkunde ► Phytotherapie
ISBN-10	1-61942-085-6 / 1619420856
ISBN-13	978-1-61942-085-4 / 9781619420854
Zustand	Neuware