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.
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格式 PDF ● 网页 194 ● ISBN 9781619420908 ● 编辑 Jose Miguel Ortega & Mario Alfonso Salazar ● 出版者 Nova Science Publishers ● 发布时间 2007 ● 下载 3 时 ● 货币 EUR ● ID 7220385 ● 复制保护 Adobe DRM
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