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By Michael H. Tunick, Elvira Gonzalez de Mejia

content material: PREFACE ; 1. possibilities AND demanding situations FOR the selling OF HISPANIC meals within the usa ; LUIS ANTONIO MEJIA, PH.D. ; 2. CHEMISTRY OF QUESO FRESCO ; MICHAEL H. TUNICK, DIANE L. VAN HEKKEN, LING GUO, AND PEGGY M. TOMASULA ; three. COMPARATIVE research OF a number of CHILI PEPPERS: together with parts pointed out IN CHILI PEPPERS FOR the 1st TIME ; NEIL C. DA COSTA, DAVID AGYEMANG, AMANDA M. BUSSETTI, KENNETH J. KRAUT, AND LAURENCE TRINNAMAN ; four. BIOACTIVE COMPOUNDS IN PEPPERS AND THEIR ANTIOXIDANT power ; G. ok. JAYAPRAKASHA, HAEJIN BAE, KEVIN CROSBY, JOHN L. JIFON, AND BHIMANAGOUDA S. PATIL ; five. RIPENING learn IN <"MARADOL>" PAPAYA: A NUTRACEUTICAL FRUIT ; JOSE ANGEL HUERTA-OCAMPO, NORMA ALEJANDRA MANCILLA-MARGALLI, GISELA JARETH LINO-LOPEZ, MIGUEL ANGEL HERNANDEZ-VELASCO, ANA PAULINA BARBA DE los angeles ROSA, AND JUAN ALBERTO OSUNA-CASTRO ; 6. INHIBITION OF ?-GLUCOSIDASE AND ?-AMYLASE through VACCINIUM FLORIBUNDUM AND ARISTOTELIA CHILENSIS PROANTHOCYANIDINS ; MARIA SCHRECKINGER, MARY ANN LILA, GAD YOUSEF, AND ELVIRA DE MEJIA ; 7. HUITLACOCHE DS A twenty first CENTURY CULINARY satisfaction ORIGINATED within the AZTEC occasions ; MARIA ELENA VALVERDE, TALIA HERNANDEZ-PEREZ, AND OCTAVIO PAREDES-LOPEZ ; eight. OPUNTIA SPP. AS A resource OF BIOACTIVE COMPOUNDS ; MARIZEL G. ASTELLO-GARCIA, MARIA DEL SOCORRO SANTOS DIAZ, ANTONIO REYES-AGUERO, AND ANA PAULINA BARBA DE l. a. ROSA ; nine. NOPAL: A standpoint VIEW ON ITS NUTRACEUTICAL capability ; PAOLA I. ANGULO-BEJARANO AND OCTAVIO PAREDES-LOPEZ ; 10. MICROSTRUCTURE OF MATURE eco-friendly MEXICAN VANILLA PODS VANILLA PLANIFOLIA ; (ANDREWS) by means of MICROSCOPY thoughts AND electronic photograph research ; A. P. TAPIA, D. I. TELLEZ, M. J. PEREA, E. ORTIZ, AND G. DAVILA ; eleven. NUTRACEUTICAL adjustments brought on IN BLUE AND purple PIGMENTED MAIZE by means of NIXTAMALIZATION strategy ; C. REYES-MORENO, J. AGUAYO-ROJAS, AND J. MILAN-CARRILLO ; 12. IN VITRO assessment OF THE ANTIDIABETIC AND ANTIADIPOGENIC strength OF AMARANTH PROTEIN HYDROLYSATES ; AIDA JIMENA VELARDE-SALCEDO, ELVIRA GONZALEZ DE MEJIA, AND ANA PAULINA BARBA DE los angeles ROSA ; thirteen. HIGH-ANTIOXIDANT potential drinks in response to EXTRUDED AND ROASTED AMARANTH (AMARANTHUS HYPOCHONDRIACUS) FLOUR ; JORGE MILAN-CARRILLO, ALVARO MONTOYA-RODRIGUEZ, AND CUAUHTEMOC REYES-MORENO ; 14. BEAN CONCENTRATES AND irritation relief ; M. OSEGUERA-TOLEDO, V. P. DIA, E. GONZALEZ DE MEJIA, AND S. L. AMAYA LLANO ; 15. dietary AND BIOACTIVE COMPOUNDS OF BEAN: merits TO HUMAN future health ; HERCIA STAMPINI DUARTE MARTINO, SOLANGE MARA BIGONHA, LEANDRO DE MORAIS CARDOSO, CARLA DE OLIVEIRA BARBOSA ROSA, NEUZA MARIA BRUNORO COSTA, LUCIA DE l. a. RAMIREZ CARDENAS, AND SONIA MACHADO ROCHA RIBEIRO ; sixteen. BRAZILIAN SOYBEAN items: practical houses AND BIOACTIVE COMPOUNDS ; MARIA GABRIELA VERNAZA, MARCIO SCHMIELE, LUZ MARIA PAUCAR-MENACHO, CAROLINE pleasure metal, AND YOON KIL CHANG ; 17. HIBISCUS SABDARIFFA L.: PHYTOCHEMICAL COMPOSITION AND NUTRACEUTICAL homes ; LUIS MOJICA, LI RUI, AND ELVIRA GONZALEZ DE MEJIA ; 18. YERBA MATE (ILEX PARAGUARIENSIS ST. HILAIRE) SAPONINS INHIBIT HUMAN COLON melanoma phone PROLIFERATION ; SIRIMA PUANGPRAPHANT, MARK A. BERHOW, AND ELVIRA DE MEJIA ; EDITORS' BIOGRAPHIES ; INDEXES ; writer INDEX ; topic INDEX

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Extra info for Hispanic Foods: Chemistry and Bioactive Compounds

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Chili Pepper Varieties Analytically Studied. Many key components and characteristic esters have been reported in chili pepper volatiles (1, 2, 10, 11). Elmore et al (12) postulated various new esters in green Serrano chili peppers. These contained a moiety found in capsaicin and derived from 8-methyl-(E)-6-nonenoic acid (Fig. 2). They reported the ester derivatives where R = ethyl, 3-methylbutyl and 4-methylpentyl groups. Figure 2. Capsaicin and Related Esters. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.

J. Agric. Food Chem. 1971, 19 (6), 1131–1134. 10. ; Barrios, O. Food Chem. 2011, 125, 860–864. 11. ; Marbot, R. Food Chem. 2006, 94, 394–398. 12. Elmore, J. ; Srisajjalertwaja, A. ; Dodson, A. ; Mottram, D. S. , Wüst, 1. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2012. 13. 14. 15. 16. ch003 17. 18. 19. 20. 21. 22. ; Elsevier Publishing: Amsterdam, Netherlands, 2010; Vol. 44, pp 459−462. Buttery, R. ; Seifert, R. ; Gaudagni, D. ; Ling, L. C. J. Agric. Food Chem. 1969, 17, 1322–1327.

Amongst the hundreds of chili pepper varieties and hybrids there must be more characteristic components to be discovered. Acknowledgments The authors would like to thank Dr. Michael Chen and Dr. Barry Pope of IFF R&D for their additional help with the synthesis and analytical data. References Cadwallader, K. ; Gnadt, T. ; Jasso, L. In Hispanic Foods: Chemistry and Flavor; Tunick, M. ; ACS Symposium Series 946; American Chemical Society: Washington, DC, 2007; pp 57−64. 2. Van Ruth, S. ; Roozen, J.

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