Table of Contents
Table of Contents
Preface
Chapter 1. Pre and Postharvest Treatments Affecting Bell Pepper Antioxidant Activity
Zoran S. Iliæ, and Elazar Fallik (Faculty of Agriculture Priština-Lešak, Lešak, Serbia, and others)
Chapter 2. EPR and 9 GHz EPR Imaging of Paramagnetic Species in Pepper Seeds
Kouichi Nakagawa, Boris Epel, and Hideyuki Hara (Department of Radiological Life Sciences, Graduate School of Health Sciences, Hirosaki University, Hon-cho, Hirosaki, Japan, and others)
Chapter 3. Drying Peppers: Technology and Properties
Raquel de Pinho Ferreira Guiné (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, Viseu, Portugal)
Chapter 4. Antioxidant Properties and Healthy Effects of Peppers
S.F. Zanini, M.C. Pina-Pérez, M. Sanz-Puig, D. Rodrigo, A. Martinez (Department of Preservation and Food Quality, Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Spain, and others)
Chapter 5. Phytochemicals-Rich Food, Human Health and Food Processing: The Case of Pepper (Capsicum Species)
Monica Rosa Loizzo, Seyed Mohammad Nabavi, Marco Bonesi, Francesco Menichini and Rosa Tundis (Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy, and others)
Index