Chemistry and nutritional effects of Capsicum [E-Book] / authors: Valdir Florencio da Veiga, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Ananda da Silva Antonio
The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic i...
Saved in:
Full text |
|
Personal Name(s): | Florêncio da Veiga, Valdir, author |
Moreira Wiedemann, Larissa Silveira, author / Pereira de Araújo, Claudio, author / Silva Antônio, Ananda da, author | |
Imprint: |
Cambridge :
Royal Society of Chemistry,
2023
|
Physical Description: |
1 online resource (172 pages) |
Note: |
englisch |
ISBN: |
9781839160646 |
DOI: |
10.1039/9781839160646 |
Series Title: |
/* Depending on the record driver, $field may either be an array with
"name" and "number" keys or a flat string containing only the series
name. We should account for both cases to maximize compatibility. */?>
Food chemistry, function and analysis
|
Subject (LOC): |
- Origin and Evolution of Capsicum
- Biological Features of Capsicum
- Capsaicinoids: The Origin of Pungency
- Specialised Bioactive Metabolites of Capsicum
- Sensory Attributes of Capsicum
- Nutritional Aspects of Capsicum
- Capsicum Pharmacokinetics and Pharmacodynamics
- Capsicum Oleoresins
- Analytical Methods Applied to Capsicum
- Peppers as Non-lethal Weapons
- Commercial Applications of Capsicum