Cinnamon: Production, Processing, and Functional Properties - Softcover

Softcover

ISBN 10: 044321820X ISBN 13: 9780443218200

Verlag: Academic Press, 2025

Inhaltsangabe

Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses. Cinnamon and cinnamon extracts are common ingredients in food and cosmetics, and various studies have demonstrated cinnamon's promise in the treatment of diseases, including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its antimicrobial and antiinflammatory properties. This reference will covers all of the latest knowledge and serve as an ideal starting point for those looking to conduct novel research investigating the unknown potential of cinnamon.

Food scientists, agronomists and horticulturists, nutritionists, pharmacists, food technologists, and food chemists will particularly benefit from this comprehensive source. Including literature reviews, recent developments, and applications, this work will serve researchers of all levels, from post-graduate students to established scientists.

Über diesen Titel

Über die Autorinnen und Autoren

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.

Dr. Mohamed A. Farag, specialized in plant metabolomics, Dr. Farag completed his PhD at Texas Tech University, USA. In 2005, after working at The Noble Foundation USA, he became a lecturer in the Faculty of Pharmacy, Cairo Univ. Since 2009, Dr. Farag has been working as a visiting professor at the Technical Univ. Munich, Germany and in 2010 he received the Alexander von Humboldt fellowship.

Von der hinteren Coverseite

Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses. Cinnamon and cinnamon extracts are common ingredients in food and cosmetics and various studies have demonstrated its promise in in the treatment of diseases including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its anti-microbial and anti-inflammatory properties. This reference will cover all this latest knowledge and serve as an ideal starting point for those looking to conduct novel research investigating the unknown potential of cinnamon.

Food scientists, agronomists and horticulturists, nutritionists, pharmacists, food technologists, and food chemists will particularly benefit from Cinnamon: Production, Processing, and Functional Properties. Including literature reviews, recent developments, and applications, this work will serve researchers of all levels, from post-graduate students to established scientists.

Details zur Ausgabe

• Verlag: Academic Press
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 10: 044321820X
• ISBN 13: 9780443218200
• Einband: Taschenbuch
• Anzahl der Seiten: 630
• Herausgeber: Ramadan
• Kontakt zum Hersteller: Elsevier Science & Technology; tradeorders@elsevier.com; ; London Wall 125; London; EC2Y 5AS; Vereinigtes Königreich
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