Preface
1. Opportunities and Challenges for the Marketing of Hispanic Foods in the United States
Luis Antonio Mejia, Ph.D.
2. Chemistry of Queso Fresco
Michael H. Tunick, Diane L. Van Hekken, Ling Guo, and Peggy M. Tomasula
3. Comparative Analysis of a Variety of Chili Peppers: Including Components Identified in Chili Peppers for the First Time
Neil C. Da Costa, David Agyemang, Amanda M. Bussetti, Kenneth J. Kraut, and Laurence Trinnaman
4. Bioactive Compounds in Peppers and Their Antioxidant Potential
G. K. Jayaprakasha, Haejin Bae, Kevin Crosby, John L. Jifon, and Bhimanagouda S. Patil
5. Ripening Research in "Maradol" Papaya: A Nutraceutical Fruit
José Ángel Huerta-Ocampo, Norma Alejandra Mancilla-Margalli, Gisela Jareth Lino-López, Miguel Ángel Hernández-Velasco, Ana Paulina Barba de la Rosa, and Juan Alberto Osuna-Castro
6. Inhibition of ?-Glucosidase and ?-Amylase by Vaccinium floribundum and Aristotelia chilensis Proanthocyanidins
Maria Schreckinger, Mary Ann Lila, Gad Yousef, and Elvira de Mejia
7. Huitlacoche DS A 21st Century Culinary Delight Originated in the Aztec Times
María Elena Valverde, Talía Hernández-Pérez, and Octavio Paredes-Lopez
8. Opuntia spp. as a Source of Bioactive Compounds
Marizel G. Astello-García, María del Socorro Santos Díaz, Antonio Reyes-Agüero, and Ana Paulina Barba de la Rosa
9. Nopal: A Perspective View on Its Nutraceutical Potential
Paola I. Angulo-Bejarano and Octavio Paredes-López
10. Microstructure of Mature Green Mexican Vanilla Pods Vanilla planifolia
(Andrews) by Microscopy Techniques and Digital Image Analysis
A. P. Tapia, D. I. Téllez, M. J. Perea, E. Ortiz, and G. Dávila
11. Nutraceutical Changes Induced in Blue and Red Pigmented Maize by Nixtamalization Process
C. Reyes-Moreno, J. Aguayo-Rojas, and J. Milán-Carrillo
12. In Vitro Evaluation of the Antidiabetic and Antiadipogenic Potential of Amaranth Protein Hydrolysates
Aída Jimena Velarde-Salcedo, Elvira González de Mejía, and Ana Paulina Barba de la Rosa
13. High-Antioxidant Capacity Beverages Based on Extruded and Roasted Amaranth (Amaranthus hypochondriacus) Flour
Jorge Milán-Carrillo, Alvaro Montoya-Rodríguez, and Cuauhtémoc Reyes-Moreno
14. Bean Concentrates and Inflammation Reduction
M. Oseguera-Toledo, V. P. Dia, E. Gonzalez de Mejia, and S. L. Amaya Llano
15. Nutritional and Bioactive Compounds of Bean: Benefits to Human Health
Hércia Stampini Duarte Martino, Solange Mara Bigonha, Leandro de Morais Cardoso, Carla de Oliveira Barbosa Rosa, Neuza Maria Brunoro Costa, Lucía de Los Ángeles Ramírez Cárdenas, and Sônia Machado Rocha Ribeiro
16. Brazilian Soybean Products: Functional Properties and Bioactive Compounds
Maria Gabriela Vernaza, Marcio Schmiele, Luz Maria Paucar-Menacho, Caroline Joy Steel, and Yoon Kil Chang
17. Hibiscus sabdariffa L.: Phytochemical Composition and Nutraceutical Properties
Luis Mojica, Li Rui, and Elvira Gonzalez de Mejia
18. Yerba Mate (Ilex Paraguariensis St. Hilaire) Saponins Inhibit Human Colon Cancer Cell Proliferation
Sirima Puangpraphant, Mark A. Berhow, and Elvira de Mejia
Editors' Biographies
Indexes
Author Index
Subject Index