Peppers : harvesting methods, antioxidant properties and health effects

PEPPERS HARVESTING METHODS, ANTIOXIDANT PROPERTIES AND HEALTH EFFECTS 
 PEPPERS HARVESTING METHODS, ANTIOXIDANT PROPERTIES AND HEALTH EFFECTS 
 CONTENTS 
 PREFACE
 Chapter 1 PRE AND POSTHARVEST TREATMENTS AFFECTING BELL PEPPER ANTIOXIDANT ACTIVITY 
 ABSTRACT 
 INTRODUCTION 
 EXTRACTION OF HYDROPHILIC AND LIPOPHILIC FRACTIONS AND THEIR ANTIOXIDANT ACTIVITIES 
 PREHARVEST 
 Cultivar Differences 
 Cultivation Methods and Fertilisation 
 Grafting 
 Shading 
 Harvest and Stage of Maturity 
 TEMPERATURE MANAGEMENT 
 POSTHARVEST TREATMENTS 
 Hot Water Treatment Hot Water Rinsing and Brushing (HWRB) Shrinkage 
 Coating 
 Modified Atmosphere Packaging (MAP) 
 1-Methylcyclopropene (1-MCP) 
 CONCLUSION 
 REFERENCES 
 BIOGRAPHICAL SKETCH 
 Chapter 2 EPR AND 9 GHZ EPR IMAGING OF PARAMAGNETIC SPECIES IN PEPPER SEEDS 
 ABSTRACT 
 1. INTRODUCTION 
 2. MATERIALS AND METHODS 
 Samples 
 EPR Measurements and Spectral-Spatial EPR Imaging
 Spectral-Spatial EPR Imaging Data Processing 
 Two-Dimensional EPR Imaging 
 Spectral-Spatial Imaging Data Processing 
 2D EPRI Settings 
 3. CW EPR AND EPRI OF THE PEPPER RESULTS 
 3.1. EPR Imaging of Pepper Seeds CONCLUSION REFERENCES
 Chapter 3 DRYING PEPPERS: TECHNOLOGY AND PROPERTIES 
 ABSTRACT 
 1. INTRODUCTION 
 2. DRYING METHODS USED TO DEHYDRATE PEPPERS 
 2.1. Sun Drying 
 2.2. Solar Drying 
 2.3. Air Drying 
 Air Drying Combined with Other Methods 
 2.4. Freeze Drying 
 2.5. Osmotic Dehydration 
 3. DRYING KINETICS AND THERMO-PHYSICAL PROPERTIES 
 3.1. Drying Curves 
 3.2. Thermo-Physical Properties 
 4. ISOTHERMS 
 5. EFFECT OF DRYING ON THE PHYSICAL PROPERTIES 
 5.1. Colour 
 5.2. Texture 
 6. EFFECT OF DRYING ON THE CHEMICAL COMPOSITION 
 CONCLUSION 
 REFERENCES BIOGRAPHICAL SKETCH Chapter 4 ANTIOXIDANT PROPERTIES AND HEALTHY EFFECTS OF PEPPERS 
 ABSTRACT 
 1. INTRODUCTION
 2. NUTRITIONAL VALUE OF PEPPERS 
 3. PHYSIOLOGICAL AND BIOLOGICAL ACTIVITIES OF PEPPERS 
 3.1. Anti-Carcinogenic Potential of Capsicum Genus 
 3.2. Hypoglycemic Potential of Peppers 
 3.3. Antimicrobial Potential of Peppers 
 3.4. Immune Modulatory Effects 
 3.5. Other Beneficial Effects of Capsicum 
 4. BIOLOGICAL PROPERTIES AND TOXICITY OF BRAZILIAN PEPPER (SCHINUS TEREBINTHIFOLIUS RADDI) 
 Reporting the Scientific Study of Brazilian Pepper Meal in Sheep Diet RESULTS AND DISCUSSION CONCLUSION 
 ACKNOWLEDGMENTS 
 REFERENCES 
 Chapter 5 PHYTOCHEMICALS-RICH FOOD, HUMAN HEALTH AND FOOD PROCESSING: THE CASE OF PEPPER (CAPSICUM SPECIES) 
 ABSTRACT 
 INTRODUCTION 
 BIOACTIVE CONSTITUENTS 
 PEPPER PROCESSING
 INFLUENCE OF PROCESSING ON PEPPER CONSTITUENTS 
 INFLUENCE OF PROCESSING ON ANTIOXIDANT ACTIVITY 
 QUALITY PARAMETERS 
 BIOACCESSIBILITY OF PEPPER NUTRIENTS 
 IMPACT OF PROCESSING ON BIOACCESSIBILITY 
 CONCLUSION 
 REFERENCES 
 INDEX 
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