Functional Foods and Nutraceuticals- Peppers

The book highlights the advancements made in chemistry, biochemistry and biosynthesis of bioactive compounds of peppers. Impact of climate change and processing methods on the bioactive compounds and a consequent effect on health promoting constituents will be covered in the various chapters. There is an increased awareness on the relevance 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 information resource 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

Pagina's: 286, Editie: Eerste editie, Paperback, CRC Press