Peppers

Dr. Prasad S. Variyar, formerly at Bhabha Atomic Research Centre (BARC), served as the Senior Scientist, in the Food Technology Division, BARC, Mumbai India and Professor at the HomiBhabha National Institute, Mumbai India. Significant contributions include development of newer radiation processed minimally processed convenience foods, novel dosimeters for determining absorbed gamma radiation dose and newer biodegradable packaging for food irradiation applications. He has over 150 publications in high impact international peer reviewed journals and has three patents and ten technology transfers to his credit. Inder Pal Singh is a Professor of Natural Products Chemistry at National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar. His research interests include isolation of bioactive molecules from natural sources, biomimetic synthesis of bioactive natural products and their analogs for therapeutic areas such as HIV, cancer, and leishmaniasis, and standardization of herbal/Ayurvedic formulations using various analytical techniques. Inder Pal has been awarded Honorary Visiting Professorship of Shizuoka University, Japan, and served as Dean - Pharmacy, Maharaja Ranjit Singh Punjab Technical University, Bathinda. He has over 165 publications and is co-author of two books. Vanshika Adiani, PhD is a Scientist working at Food Technology Division, Bhabha Atomic Research Centre (BARC), Mumbai, India. Major focus of her work is in the field of food processing, safety and security. She has developed rapid detection techniques for assessment of microbial quality in minimally processed fruits, colorimetric time temperature indicator devices for easy visual determination of spoilage of minimally processed fruits. Her current research include developing methods and prototype for detection of spice adulteration with various synthetic non-permitted dyes using machine learning tools. Dr. Penna Suprasanna is the Director, Amity Centre for Nuclear Biotechnology, Amity University Maharashtra, Mumbai,India; Former-Head of the Nuclear Agriculture & Biotechnology Division, Bhabha Atomic Research Centre, Mumbai, India. His research interests are agricultural biotechnology, climate-smart agriculture, molecular plant stress physiology, and nuclear agriculture. He has served as an expert with International Atomic Energy Agency, Vienna and Member, Food Security Committee, Board of Research in Nuclear Sciences, DAE. He has more than 380 research publications to his credit and several edited books.

Chapter 1Peppers-An Overview

Prasad S. Variyar, Suprasanna Penna

Chapter 2Diversity of chilli (Capsicum spp.) genetic resources for quality traits

Pavani, N., Satyaprakash Barik, Naresh Ponnam, Madhavi Reddy K

Chapter 3 Contribution of Interspecific Hybridization for Improvement in Quality and Productivity in Pepper

Kazım Mavi

Chapter 4Chemical Diversity and Functionality of Capsaicinoids

Inder Pal Singh, Nobuyuki Mase, Ankur Kumar Tanwar, Neha Sengar, Olivia Chatterjee

Chapter 5 Analytical methods for capsaicinoids and other bioactive metabolites

Inder Pal Singh, Dharmistha Rajput, Debanjan Chatterjee

Chapter 6 Transcriptomics of Chili Pepper Fruit with Emphasis on the Carotenoid Biosynthetic Pathway

Maria Guadalupe Villa-Rivera, Octavio Martínez, Neftalí Ochoa-Alejo

Chapter 7 Chemistry and post-harvest processing technologies of peppers (Capsicum ssp.)

Filipe Kayodè Felisberto dos Santosa, Rayssa Ribeiroa, Karine Sayuri Lima Mikib, Barbara Elisabeth Teixeira-Costab, Valdir Florêncio da Veiga Júniora

Chapter 8 Capsaicin and Capsaicinoids – Sources, Characteristics, Isolation, Food and Medical Uses

Talía Hernández-Pérez, Octavio Paredes-López

Chapter 9 Medicinal bioactive secondary metabolites of Indian Chili (Capsicum sp.)

Debosree Ghosh, Partha Sarathi Singha, Ramkrishna Ghosh

Chapter 10 Recent trends in pepper-derived products for food matrices

Somnath Basak, Rekha S. Singhal

Chapter 11 Capsaicinoids from sustainable capsicum production for nutraceutical development

Mursleen Yasin, Michelle Donovan-Mak, Zhong-Hua Chen, Sunil K. Panchal

Chapter 12 Post-harvest handling and processing of green and red Indian chillies

A.J. Sachin, P. Preethi, S.V.R. Reddy and P. Naresh

Chapter 13 Influence of packaging on postharvest quality of peppers

Komal Sonawane, Ramanand Jagtap

Chapter 14 Pepper fixed oil: novel source of oil-based nutraceuticals

Ajay W. Tumaney, Vallamkondu, Manasa,PalakDaga

Chapter 15 Effect of newer non-thermal processing

Admajith M. Kaimal, Amrutha M. Kaimal, Rekha S. Singhal

Chapter 16 Adulteration and authenticity testing of Chilli

B.Sasikumar