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Chemistry and nutritional effects of Capsicum / (Record no. 8645)

MARC details
000 -LEADER
fixed length control field 05663cam a22006137i 4500
001 - CONTROL NUMBER
control field on1353296971
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20241121073109.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu---unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 221206s2023 enk o 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency UIU
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency UIU
Modifying agency EBLCP
-- N$T
-- UKAHL
-- UKRSC
-- YDX
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781839160646
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1839160640
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781839160653
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1839160659
Qualifying information electronic book
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781788017503
Qualifying information hardcover
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 1788017501
Qualifying information hardcover
035 ## - SYSTEM CONTROL NUMBER
System control number 3487373
-- (N$T)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1353296971
037 ## - SOURCE OF ACQUISITION
Stock number 5885:5729
Source of stock number/acquisition Royal Society of Chemistry
Note http://www.rsc.org/spr
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number SB608.P5
Item number V45 2023
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.3/384
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Veiga, Valdir Flor�encio da,
Dates associated with a name 1971-
Relator term author.
9 (RLIN) 22196
245 10 - TITLE STATEMENT
Title Chemistry and nutritional effects of Capsicum /
Statement of responsibility, etc by Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr. and Ananda da Silva Antonio.
264 #1 -
-- London :
-- Royal Society of Chemistry,
-- [2023]
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource.
336 ## -
-- text
-- txt
-- rdacontent
337 ## -
-- computer
-- c
-- rdamedia
338 ## -
-- online resource
-- cr
-- rdacarrier
490 1# - SERIES STATEMENT
Series statement Food chemistry, function and analysis ;
Volume number/sequential designation 37
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Cover -- Foreword -- Preface -- Contents -- Chapter 1 Origin and Evolution of Capsicum -- 1.1 Introduction -- 1.2 Capsicum, Chili or Chilli? -- 1.3 The Age of Discovery: Routes for the Dissemination of Peppers -- 1.4 Archaeological Records and Historical Usage -- 1.5 Geographical Distribution -- 1.6 Concluding Remarks -- References -- Chapter 2 Biological Features of Capsicum -- 2.1 Introduction -- 2.2 Taxonomic Description -- 2.2.1 Capsicum annuum var. annuum L. -- 2.2.2 Capsicum chinense Jacq. -- 2.2.3 Capsicum frutescens L. -- 2.2.4 Capsicum baccatum var. pendulum (Willd.) Eshbaugh
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 2.2.5 Capsicum pubescens Ruiz & Pavon -- 2.3 Capsicum Phylogenetics -- 2.4 Evolution and Breeding -- 2.5 Cropping -- 2.6 Concluding Remarks -- References -- Chapter 3 Capsaicinoids: The Origin of Pungency -- 3.1 Introduction -- 3.2 Pungency and the Capsaicinoids -- 3.3 Chemical Characteristics of Capsaicinoids -- 3.4 Pepper Pungency -- 3.5 Biological Function and Metabolism in Plants -- 3.6 Accumulation of Capsaicinoids -- 3.7 Non-pungent Peppers -- 3.8 Concluding Remarks -- References -- Chapter 4 Specialised Bioactive Metabolites of Capsicum -- 4.1 Introduction -- 4.2 Carotenoids
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 4.2.1 Carotenoids of Capsicum -- 4.2.2 Modification of the Carotenoid Content of Chilli Peppers -- 4.2.3 Apocarotenoids -- 4.3 Vitamins -- 4.4 Fatty Acids -- 4.5 Volatile Organic Compounds -- 4.6 Phenolic Compounds -- 4.6.1 Flavonoids -- 4.7 Reducing Sugars -- 4.8 Concluding Remarks -- References -- Chapter 5 Sensory Attributes of Capsicum -- 5.1 Introduction -- 5.2 Colour -- 5.3 Aroma -- 5.4 Flavour -- 5.5 Concluding Remarks -- References -- Chapter 6 Nutritional Aspects of Capsicum -- 6.1 Introduction -- 6.2 Proximate Composition -- 6.3 Micronutrients -- 6.3.1 Minerals
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 6.3.2 Water- soluble Vitamins -- 6.3.3 Fat-soluble Vitamins -- 6.4 Fibre -- 6.5 Concluding Remarks -- References -- Chapter 7 Capsicum Pharmacokinetics and Pharmacodynamics -- 7.1 Introduction -- 7.2 Pharmacokinetics and Pharmacodynamics -- 7.3 Capsaicin and the TRPV1 Receptor -- 7.4 Toxicity and Side-effects -- 7.5 Pharmaceutical Applications -- 7.5.1 Pain Relief -- 7.5.2 Obesity and Diabetes -- 7.5.3 Cancer -- 7.5.4 Exercise Performance -- 7.5.5 Antimicrobial Activity -- 7.5.6 Antioxidant and Anti- inflammatory Activities -- 7.6 Concluding Remarks -- Acknowledgements -- References
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 8 Capsicum Oleoresins -- 8.1 Introduction -- 8.2 Importance and Applications of Oleoresin of Capsicum -- 8.3 Characteristics of Oleoresins -- 8.4 Extraction Methods -- 8.5 Comparison of Extraction Methods for the Production of Oleoresin of Capsicum -- 8.6 Concluding Remarks -- References -- Chapter 9 Analytical Methods Applied to Capsicum -- 9.1 Introduction -- 9.2 Scoville Heat Test -- 9.3 Spectrophotometric Methods -- 9.3.1 Ultraviolet and Near- infrared Methods -- 9.4 Chromatographic Methods -- 9.5 Mass Spectrometry -- 9.6 Nuclear Magnetic Resonance -- 9.7 Electrochemical Methods
520 ## - SUMMARY, ETC.
Summary, etc Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile.
588 ## -
-- Description based on online resource; title from digital title page (viewed on January 20, 2023).
590 ## - LOCAL NOTE (RLIN)
Local note WorldCat record variable field(s) change: 050, 082
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Peppers
General subdivision Composition.
9 (RLIN) 22197
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Peppers
General subdivision Nutrition.
9 (RLIN) 22198
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Peppers
General subdivision Composition.
Source of heading or term fast
-- (OCoLC)fst01057514
9 (RLIN) 22197
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Wiedemann, Larissa Silveira Moreira,
Relator term author.
9 (RLIN) 22199
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Araujo, Claudio Pereira de,
Relator term author.
9 (RLIN) 22200
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Antonio, Ananda da Silva,
Relator term author.
9 (RLIN) 22201
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Print version:
Main entry heading Florencio da Veiga, Valdir,
Title Chemistry and nutritional effects of Capsicum
International Standard Book Number 9781788017503
Record control number (OCoLC)1346945335
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Food chemistry, function and analysis ;
Volume number/sequential designation no. 37.
9 (RLIN) 15366
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified EBSCOhost
Uniform Resource Identifier <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3487373">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3487373</a>
938 ## -
-- Askews and Holts Library Services
-- ASKH
-- AH37883140
938 ## -
-- ProQuest Ebook Central
-- EBLB
-- EBL7152695
938 ## -
-- EBSCOhost
-- EBSC
-- 3487373
994 ## -
-- 92
-- N$T

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