SC - 676 | Peppers: Harvesting Methods, Antioxidant Properties and Health Effects

Peppers: Harvesting Methods, Antioxidant Properties and Health Effects (Food and Beverage Consumption and Health) by Beatrice Dawson (Editor)

The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either fermented or concentrated. The pepper fruit is a rich source of bioactive compounds with antioxidant properties to which highly desirable medicinal properties and health benefits have been attributed.

The stability and concentration of these bioactive compounds are affected by preharvest factors such as cultivar, cultivation methods and fertilisation, grafting, shading, stage of maturity, and postharvest factors such as prestorage treatments, temperature management and packaging. Chapter One of this book discusses in detail the preharvest and postharvest factors influencing the functional properties of pepper fruit. Chapter Two reviews electron paramagnetic resonance imaging of paramagnetic species in pepper seeds. Chapter Three studies the technology and properties of drying peppers after harvesting. Chapter Four presents the potential use of peppers for therapeutic management besides its use as a food additive in various spicy cuisines. Chapter Five provides an overview of recent research on the chemical profile, health properties, and processing of peppers.

Year: 2016 | ID: SC - 676

Napomena:
- clanovima nase biblioteke omogucen je pristup resursima Svetske elektronske biblioteke (World electronic library - WELIB), na linku WELIBRS, gde se mogu pronaci knjige na srpskom jeziku. Napominjemo da mi samo ostvarujemo saradnju sa ovom bibliotekom, a nismo njen deo.

- u jednom postu se nalazi onoliko knjiga od istog autora koliko smo ih dobili u tom trenutku - ako zelite da vidite kompletan spisak svih postavljenih knjiga istog autora na celom blogu - mozete ih pronaci putem stranice sa spiskom autora ili putem taga sa imenom autora ispod naslova odgovarajuceg posta.


IDENTIFIKACIONI (ID) BROJEVI:

SC:
1-100__101-200__201-300

301-400__401-500__501-600

601-700__701-800__801-900


Related Posts:

0 comments:

Post a Comment

Comment form message