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

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 Martinez, Neftali Ochoa-Alejo

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

Filipe Kayode Felisberto dos Santosa, Rayssa Ribeiroa, Karine Sayuri Lima Mikib, Barbara Elisabeth Teixeira-Costab, Valdir Florencio da Veiga Juniora

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

Talia Hernandez-Perez, Octavio Paredes-Lopez

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