Capsaicin
Food Sources, Medical Uses & Health Implications
Seiten
2014
Nova Science Publishers Inc (Verlag)
978-1-61470-433-1 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-61470-433-1 (ISBN)
Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid. It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin-America. This book discusses several medical uses of capsaicin as well as health implications and food sources.
For Complete Table of Contents, please visit our website athttps://www.novapublishers.com/catalog/product_info.php?products_id=51756
| Erscheint lt. Verlag | 1.12.2014 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 155 x 230 mm |
| Gewicht | 378 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-61470-433-3 / 1614704333 |
| ISBN-13 | 978-1-61470-433-1 / 9781614704331 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
A Laboratory Manual
Buch | Softcover (2022)
John Wiley & Sons Inc (Verlag)
CHF 103,00
