Peppers: Nutrition, Consumption and Health

ISBN: 9781619420908 出版年：2012 页码：196 Mario Alfonso Salazar Jose Miguel Ortega Nova Science

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.