Description
This book offers an in-depth examination of chilli peppers, including their scientific aspects, technologies and uses in processing, product creation and quality control. It explores the distinctive qualities of chilli peppers, including their nutritional and bioactive components, along with their cultural importance and economic worth. The book begins with an overview of the extensive history, categorization and worldwide status of chilli production and consumption. It explores commercially important chilli varieties, outlining their varieties, market opportunities and developing trends. Techniques for post-harvest handling, storage and transportation are examined to emphasize optimal practices for preserving chilli quality and minimizing losses. An important section examines the nutritional characteristics of chilli peppers, emphasizing capsaicinoids, antioxidants and vitamins that enhance their health advantages. Processing methods, both conventional and novel, are examined thoroughly, addressing drying, milling, fermentation and the creation of value-added items like powders, sauces and oleoresins. The book further details quality criteria and assessment techniques to guarantee the safety and uniformity of chilli-derived products, highlighting advanced technologies such as ultrasound-assisted extraction, microwave processing and supercritical fluid extraction, stressing their importance in improving product quality and efficiency. The text further examines innovative genetic and breeding methods to enhance chilli varieties, tackling issues such as disease resistance and nutritional improvement. The medicinal and nutraceutical uses of chilli are highlighted significantly, demonstrating their healing potential in aspects like pain management, anti-inflammatory therapies and antimicrobial uses. Moreover, the book provides advice on quality assurance, covering sensory evaluation, chemical analysis and microbiological safety standards.
The Science and Technology of Chilli Pepper: Processing, Products & Quality Assurance responds to the increasing need for chilli products in the food and health sectors, presenting solutions to critical challenges encountered by experts in agriculture, food processing and quality control. This book, which is aimed at academics, industry professionals, food scientists and agricultural researchers, is a vital tool for anybody wishing to learn more about chilli peppers and their many uses.
An Introduction to Chilli.- Commercially Prospective Chilli Peppers.- Post Harvest Handling and Storage of Chilli Peppers.- Nutritional and Bioactive Compounds in Chilli Peppers.- Chilli Processing and Quality Evaluation.- Chilli Products Technology and Quality.- Medicinal and Nutraceutical Applications of Chilli.- Quality Assurance in Chilli Processing.- Technological Innovations in Chilli Processing.- Latest Genetic and Breeding Techniques for Chilli Quality Improvement.
Dr. Himjyoti Dutta is an Assistant Professor of Food Technology at Mizoram University. With over twelve years of experience in teaching and research at the university level, he has published more than forty research articles and book chapters. He has also edited four scientific books covering diverse areas of food science. His research spans multiple domains of food technology, and he actively contributes to the academic community as an editor for several reputed journals. He is also a recipient of the Best Reviewer Award from Web of Science.
Ms. Geetarani Liklam Loushigam is a PhD scholar in Food Science and Technology, specializing in the bio-valorization of food processing by-products and the development of innovative nutraceuticals and functional foods. She has been actively contributing to advancements in food sustainability and nutrition through her research. With valuable experience in government-funded projects, grant writing, and scientific publications, she is an emerging researcher in her field. Her current research focuses on developing innovative technological solutions to address global health challenges.
