1st Edition

Peppers Biological, Health, and Postharvest Perspectives

    320 Pages 32 Color & 40 B/W Illustrations
    by CRC Press

    There is an increased awareness world over on the importance of nutraceutical and functional foods as an alternative to harmful synthetic additives used in industry. The importance of different peppers with abundance of bioactive compounds, highlighted in this book provides increased awareness on their importance as nutraceutical and functional foods to all stakeholders in the food and pharmaceutical industry. Peppers:  Biological, Health, and Postharvest Perspectives is a valuable addition to the existing knowledge 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 pepper 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 pepper.

    The book provides a blend of basic and advanced information for postgraduate students, researchers, and scientists.

    1. Peppers-An Overview 2. Diversity of chilli (Capsicum spp.) genetic resources for quality traits 3. Contribution of Interspecific Hybridization for Improvement in Quality and Productivity in Pepper 4. Chemical Diversity and Functionality of Capsaicinoids 5. Analytical methods for capsaicinoids and other bioactive metabolites 6. Transcriptomics of Chili Pepper Fruit with Emphasis on the Carotenoid Biosynthetic Pathway 7. Chemistry and post-harvest processing technologies of peppers (Capsicum ssp.) 8. Capsaicin and Capsaicinoids – Sources, Characteristics, Isolation, Food and Medical Uses 9. Medicinal bioactive secondary metabolites of Indian Chili (Capsicum sp.) 10. Recent trends in pepper-derived products for food matrices 11.  Capsaicinoids from sustainable capsicum production for nutraceutical development 12. Post-harvest handling and processing of green and red Indian chillies 13. Influence of packaging on postharvest quality of peppers 14. Pepper fixed oil: novel source of oil-based nutraceuticals 15. Effect of newer non-thermal processing 16. Adulteration and authenticity testing of Chilli

     

     

    Biography

    Dr. Prasad S. Variyar, formerly at Bhabha Atomic Research Centre (BARC), served as the Senior Scientist, in the Food Technology Division, BARC, Mumbai India and Professor at the HomiBhabha National Institute, Mumbai India. Significant contributions include development of newer radiation processed minimally processed convenience foods, novel dosimeters for determining absorbed gamma radiation dose and newer biodegradable packaging for food irradiation applications. He has over 150 publications in high impact international peer reviewed journals and has three patents and ten technology transfers to his credit.

    Inder Pal Singh is a Professor of Natural Products Chemistry at National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar. His research interests include isolation of bioactive molecules from natural sources, biomimetic synthesis of bioactive natural products and their analogs for therapeutic areas such as HIV, cancer, and leishmaniasis, and standardization of herbal/Ayurvedic formulations using various analytical techniques. Inder Pal has been awarded Honorary Visiting Professorship of Shizuoka University, Japan, and served as Dean - Pharmacy, Maharaja Ranjit Singh Punjab Technical University, Bathinda. He has over 165 publications and is co-author of two books. 

     

    Vanshika Adiani, PhD is a Scientist working at Food Technology Division, Bhabha Atomic Research Centre (BARC), Mumbai, India. Major focus of her work is in the field of food processing, safety and security. She has developed rapid detection techniques for assessment of microbial quality in minimally processed fruits, colorimetric time temperature indicator devices for easy visual determination of spoilage of minimally processed fruits. Her current research include developing methods and prototype for detection of spice adulteration with various synthetic non-permitted dyes using machine learning tools.  

    Dr. Penna Suprasanna is the Director, Amity Centre for Nuclear Biotechnology, Amity University Maharashtra, Mumbai,India; Former-Head of the Nuclear Agriculture & Biotechnology Division, Bhabha Atomic Research Centre, Mumbai, India. His research interests are agricultural biotechnology, climate-smart agriculture, molecular plant stress physiology, and nuclear agriculture. He has served as an expert with International Atomic Energy Agency, Vienna and Member, Food Security Committee, Board of Research in Nuclear Sciences, DAE. He has more than 380 research publications to his credit and several edited books.