Peppers

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.