Chemistry And Nutritional Effects Of Capsicum

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Chemistry and Nutritional Effects of Capsicum

Valdir Florencio da Veiga, Jr,Larissa Silveira Moreira Wiedemann,Claudio Pereira de Araujo, Jr,Ananda da Silva Antonio
Chemistry and Nutritional Effects of Capsicum Book PDF

Author : Valdir Florencio da Veiga, Jr,Larissa Silveira Moreira Wiedemann,Claudio Pereira de Araujo, Jr,Ananda da Silva Antonio
Publisher : Royal Society of Chemistry
Page : 185 pages
File Size : 44,9 Mb
Release : 2022-11-28
Category : Science
ISBN : 9781839160653

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Chemistry and Nutritional Effects of Capsicum by Valdir Florencio da Veiga, Jr,Larissa Silveira Moreira Wiedemann,Claudio Pereira de Araujo, Jr,Ananda da Silva Antonio Pdf

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

Jean-Michel Mérillon,Kishan Gopal Ramawat
Bioactive Molecules in Food Book PDF

Author : Jean-Michel Mérillon,Kishan Gopal Ramawat
Publisher : Springer Nature
Page : 2353 pages
File Size : 50,9 Mb
Release : 2019-01-25
Category : Technology & Engineering
ISBN : 9783319780306

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Bioactive Molecules in Food by Jean-Michel Mérillon,Kishan Gopal Ramawat Pdf

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.

Dietary Supplements with Antioxidant Activity

Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho
Dietary Supplements with Antioxidant Activity Book PDF

Author : Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho
Publisher : Royal Society of Chemistry
Page : 330 pages
File Size : 54,5 Mb
Release : 2023-06-09
Category : Medical
ISBN : 9781839166129

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Dietary Supplements with Antioxidant Activity by Cesarettin Alasalvar,Fereidoon Shahidi,Chi-Tang Ho Pdf

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

Michael H. Tunick
Handbook of Cheese Chemistry Book PDF

Author : Michael H. Tunick
Publisher : Royal Society of Chemistry
Page : 326 pages
File Size : 41,7 Mb
Release : 2023-07-28
Category : Science
ISBN : 9781839163098

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Handbook of Cheese Chemistry by Michael H. Tunick Pdf

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

Glenn R. Gibson
Food Science and Technology Bulletin Book PDF

Author : Glenn R. Gibson
Publisher : IFIS Publishing
Page : 126 pages
File Size : 46,6 Mb
Release : 2009
Category : Electronic books
ISBN : 9780860141877

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Food Science and Technology Bulletin by Glenn R. Gibson Pdf

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

Capsicum

Aman Dekebo
Capsicum Book PDF

Author : Aman Dekebo
Publisher : BoD – Books on Demand
Page : 201 pages
File Size : 48,5 Mb
Release : 2020-10-14
Category : Science
ISBN : 9781838809416

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Capsicum by Aman Dekebo Pdf

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.

Capsicum

Amit Krishna De
Capsicum Book PDF

Author : Amit Krishna De
Publisher : CRC Press
Page : 296 pages
File Size : 47,9 Mb
Release : 2003-08-15
Category : Health & Fitness
ISBN : 9780203381151

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Capsicum by Amit Krishna De Pdf

Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. In Capsicum: The Genus Capsicum, experts provide information on all aspects of this plant, including its ethnobotany, chemistry, pharmacology

Bioactives in Fruit

Margot Skinner,Denise Hunter
Bioactives in Fruit Book PDF

Author : Margot Skinner,Denise Hunter
Publisher : John Wiley & Sons
Page : 544 pages
File Size : 48,5 Mb
Release : 2013-06-14
Category : Technology & Engineering
ISBN : 9781118635599

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Bioactives in Fruit by Margot Skinner,Denise Hunter Pdf

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.

The Alkaloids: Chemistry and Pharmacology

Anonim
The Alkaloids Chemistry and Pharmacology Book PDF

Author : Anonim
Publisher : Academic Press
Page : 398 pages
File Size : 40,8 Mb
Release : 1984-09-06
Category : Science
ISBN : 008086547X

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The Alkaloids: Chemistry and Pharmacology by Anonim Pdf

The Alkaloids: Chemistry and Pharmacology

RESEARCH ADVANCES IN VEGETABLE SCIENCE

Humberto González Rodríguez,Ratikanta Maiti
RESEARCH ADVANCES IN VEGETABLE SCIENCE Book PDF

Author : Humberto González Rodríguez,Ratikanta Maiti
Publisher : American Academic Press
Page : 540 pages
File Size : 54,6 Mb
Release : 2018-11-01
Category : Science
ISBN : 9781631819711

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RESEARCH ADVANCES IN VEGETABLE SCIENCE by Humberto González Rodríguez,Ratikanta Maiti Pdf

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.

The Chemistry of Food

Jan Velisek
The Chemistry of Food Book PDF

Author : Jan Velisek
Publisher : John Wiley & Sons
Page : 1139 pages
File Size : 50,8 Mb
Release : 2013-12-31
Category : Technology & Engineering
ISBN : 9781118384961

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The Chemistry of Food by Jan Velisek Pdf

THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu,Barry G. Swanson
Improving Food Quality with Novel Food Processing Technologies Book PDF

Author : Özlem Tokuşoğlu,Barry G. Swanson
Publisher : CRC Press
Page : 488 pages
File Size : 47,5 Mb
Release : 2014-12-01
Category : Technology & Engineering
ISBN : 9781466507241

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Improving Food Quality with Novel Food Processing Technologies by Özlem Tokuşoğlu,Barry G. Swanson Pdf

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Science of Rice Chemistry and Nutrition

Jinhu Tian,Yukiharu Ogawa,Jaspreet Singh,Lovedeep Kaur
Science of Rice Chemistry and Nutrition Book PDF

Author : Jinhu Tian,Yukiharu Ogawa,Jaspreet Singh,Lovedeep Kaur
Publisher : Springer Nature
Page : 293 pages
File Size : 45,8 Mb
Release : 2023-10-16
Category : Technology & Engineering
ISBN : 9789819932245

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Science of Rice Chemistry and Nutrition by Jinhu Tian,Yukiharu Ogawa,Jaspreet Singh,Lovedeep Kaur Pdf

This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the next generation of healthy rice products is summarized and the underline mechanisms of starch digestion are also revealed. Particularly, the advanced technologies for the fortification of rice nutrition as well as the challenges for the future rice processing industry are also included. This book provides the most recent research progresses and the state-of-the-art technologies regarding rice nutrition & chemistry to students, researchers, and technologists who are interested in rice and the fields of food science, nutrition, and food engineering.

Emerging Technologies for Food Processing

Da-Wen Sun
Emerging Technologies for Food Processing Book PDF

Author : Da-Wen Sun
Publisher : Elsevier
Page : 653 pages
File Size : 47,9 Mb
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 9780124104815

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Emerging Technologies for Food Processing by Da-Wen Sun Pdf

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Chemistry of Spices

V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Chemistry of Spices Book PDF

Author : V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Publisher : CABI
Page : 455 pages
File Size : 54,8 Mb
Release : 2008
Category : Science
ISBN : 9781845934057

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Chemistry of Spices by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah Pdf

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.