Pepper originated from the Capsicum genus, which is recognized as one of the most
predominant and globally distributed genera of the Solanaceae family. It is a diverse genus …

The growing interest in the substitution of synthetic food antioxidants by natural ones has
fostered research on vegetable sources and the screening of raw materials for identifying …

Although thought of as a minor crop, peppers are a major world commodity due to their great
versatility. They are used not only as vegetables in their own right but also as flavourings in …

The effect of fruit maturation on changes in carotenoids, flavonoids, total soluble reducing
equivalents, phenolic acids, ascorbic acid, and antioxidant activity (AOX) in different pepper …

Indian cuisine is renowned and celebrated throughout the world for its spicy treat to the
tongue. The flavor and aroma of the food generated due to the use of spices creates an …

Referee: Dr. Kozi Asada, Department of Biotechnology, Faculty of Engineering, Fukuyama
University, Gakuencho 1, Fukuyama 729-0292, Japan Tocopherols and tocotrienols, which …

Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity
stages (immature green, green, immature red, and red). The individual phenolics …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

The interest in the consumption of pepper fruits (Capsicum annuum L.) is, to a large extent,
due to its content of bioactive nutrients and their importance as dietary antioxidants. A …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …