Cinnamon: Production, Processing, and Functional Properties
Editat de Mohamed Fawzy Ramadan, Mohamed Faragen Limba Engleză Paperback – 2025
- Details the production, processing, chemistry, and functional properties of cinnamon
- Highlights both food and non-food applications of cinnamon
- Covers the current research on health benefits of cinnamon in the context of its bioactive action mechanisms, as well as gaps in the research for future studies
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Specificații
ISBN-13: 9780443218200
ISBN-10: 044321820X
Pagini: 550
Dimensiuni: 191 x 235 mm
Editura: ELSEVIER SCIENCE
ISBN-10: 044321820X
Pagini: 550
Dimensiuni: 191 x 235 mm
Editura: ELSEVIER SCIENCE
Cuprins
1. Introduction to Cinnamon: Production, Processing, and Properties
Section 1. Cinnamon: Cultivation, species, and cultivars
2. Cultivation and agricultural practices of Cinnamon
3. Cinnamon: botany, cultivars, and genetic diversity
4. Plant morphological traits of Cinnamon
Section 2. Cinnamon: Chemistry, functionality, and health-promoting properties
5. Composition and bioactive compounds of Cinnamon
6. Cinnamon aroma compounds
7. Chemistry of cinnamon powder
8. Extraction methods of Cinnamon oil
9. Essential oil chemistry of Cinnamon
10. Quality control approaches in cinnamon drug and its oil
11. Methods of cinnamon analysis
12. Health-promoting effects of cinnamon
13. Cinnamon and its possible impact on COVID-19
14. Neuroprotective potentials of Cinnamon oil
15. Antifungal activity of cinnamon essential oil
16. Health-promoting effects of cinnamon essential oil nanoformulation
17. Antibacterial activity of cinnamon essential oil
18. Cinnamon safety and health claims
Section 3. Cinnamon: Technology, processing, and applications
19. Cinnamon novel formulations and encapsulation: Chemistry and functionality
20. Cinnamon as a food preservative
21. Cinnamon as a thickening and flavouring ingredient
22. Cinnamon in biocomposite film for antimicrobial food packaging
23. Cinnamon in fish feed
24. Cinnamon in poultry feed
25. Cinnamon in animal feed
26. Chemistry and application of Cinnamon biowastes
27. Food applications of cinnamon essential oil
28. Non-Food applications of cinnamon essential oil
29. Beverages fortified with cinnamon
30. Wound healing applications of cinnamon
31. Cinnamon in pest management
Section 1. Cinnamon: Cultivation, species, and cultivars
2. Cultivation and agricultural practices of Cinnamon
3. Cinnamon: botany, cultivars, and genetic diversity
4. Plant morphological traits of Cinnamon
Section 2. Cinnamon: Chemistry, functionality, and health-promoting properties
5. Composition and bioactive compounds of Cinnamon
6. Cinnamon aroma compounds
7. Chemistry of cinnamon powder
8. Extraction methods of Cinnamon oil
9. Essential oil chemistry of Cinnamon
10. Quality control approaches in cinnamon drug and its oil
11. Methods of cinnamon analysis
12. Health-promoting effects of cinnamon
13. Cinnamon and its possible impact on COVID-19
14. Neuroprotective potentials of Cinnamon oil
15. Antifungal activity of cinnamon essential oil
16. Health-promoting effects of cinnamon essential oil nanoformulation
17. Antibacterial activity of cinnamon essential oil
18. Cinnamon safety and health claims
Section 3. Cinnamon: Technology, processing, and applications
19. Cinnamon novel formulations and encapsulation: Chemistry and functionality
20. Cinnamon as a food preservative
21. Cinnamon as a thickening and flavouring ingredient
22. Cinnamon in biocomposite film for antimicrobial food packaging
23. Cinnamon in fish feed
24. Cinnamon in poultry feed
25. Cinnamon in animal feed
26. Chemistry and application of Cinnamon biowastes
27. Food applications of cinnamon essential oil
28. Non-Food applications of cinnamon essential oil
29. Beverages fortified with cinnamon
30. Wound healing applications of cinnamon
31. Cinnamon in pest management