Hispanic Foods

Chemistry and Bioactive Compounds

Edited by Michael H. Tunick and Elvira Gonzalez de Mejia

American Chemical Society

ACS Symposium Series

Discusses the chemistry of Hispanic foods, with attention paid to how these foods affect the biological processes of humans.
Analysis geared toward the goal of improving nutrition and health.

Hispanic Foods

Chemistry and Bioactive Compounds

Edited by Michael H. Tunick and Elvira Gonzalez de Mejia

American Chemical Society

Description

A symposium titled "Chemistry and Flavor of Hispanic Foods" was presented at the Spring National Meeting of the American Chemical Society (ACS) in San Diego in 2005, resulting in an ACS Symposium Series Book, Hispanic Foods: Chemistry and Flavor. The success of that symposium and book, along with the continued popularity of and research into Hispanic foods, prompted the revisiting of the topic at the ACS meeting in San Diego on March 25-29, 2012, with another "Hispanic Foods" symposium. The presenters, some of whom authored chapters in the first book, kindly contributed to the present volume, Hispanic Foods: Chemistry and Bioactive Compounds. As before, the symposium was sponsored by the ACS Division of Agricultural and Food Chemistry, Inc. (AGFD), which is in the forefront in the dissemination of knowledge about food chemistry. This book includes more on chemistry of Hispanic foods, with an emphasis on compounds that may affect biological processes in humans. Following opening chapters on marketing of these foods in the U.S. and on Queso Fresco, the rest of the chapters discuss the presence and importance of bioactive compounds present in them. The long-term goal is to improve the quality of life through a better nutrition, including in the diet foods, with compounds that will improve human health. The book closes with two chapters on beverages and their importance in the Hispanic diet.
The Hispanic population is increasing in the United States, and the opportunities for producers to provide tasty, nutritious foods to consumers are endless. The presence of compounds with biological properties that go beyond nutrition and reduce the risk of chronic diseases are very attractive for consumers and for the food industry.

Hispanic Foods

Chemistry and Bioactive Compounds

Edited by Michael H. Tunick and Elvira Gonzalez de Mejia

American Chemical Society

ACS Symposium Series

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

Hispanic Foods

Chemistry and Bioactive Compounds

Edited by Michael H. Tunick and Elvira Gonzalez de Mejia

American Chemical Society

ACS Symposium Series

Author Information

Michael H. Tunick is a researcher for the USDA Agriculture Research Service. Elvira González de Mejia is affiliated with the Department of Food Science and Human Nutrition at the University of Illinois.