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.
- 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
Sprache
Verlagsort
Dateigröße
ISBN-13
978-0-443-21821-7 (9780443218217)
Schweitzer Klassifikation
1. Introduction to Cinnamon: Production, Processing, and PropertiesSection 1. Cinnamon: Cultivation, species, and cultivars2. Cultivation and agricultural practices of Cinnamon3. Cinnamon: botany, cultivars, and genetic diversity4. Plant morphological traits of CinnamonSection 2. Cinnamon: Chemistry, functionality, and health-promoting properties5. Composition and bioactive compounds of Cinnamon6. Cinnamon aroma compounds7. Chemistry of cinnamon powder8. Extraction methods of Cinnamon oil9. Essential oil chemistry of Cinnamon10. Quality control approaches in cinnamon drug and its oil11. Methods of cinnamon analysis12. Health-promoting effects of cinnamon13. Cinnamon and its possible impact on COVID-1914. Neuroprotective potentials of Cinnamon oil15. Antifungal activity of cinnamon essential oil16. Health-promoting effects of cinnamon essential oil nanoformulation17. Antibacterial activity of cinnamon essential oil18. Cinnamon safety and health claimsSection 3. Cinnamon: Technology, processing, and applications19. Cinnamon novel formulations and encapsulation: Chemistry and functionality20. Cinnamon as a food preservative21. Cinnamon as a thickening and flavouring ingredient22. Cinnamon in biocomposite film for antimicrobial food packaging23. Cinnamon in fish feed24. Cinnamon in poultry feed25. Cinnamon in animal feed26. Chemistry and application of Cinnamon biowastes27. Food applications of cinnamon essential oil28. Non-Food applications of cinnamon essential oil29. Beverages fortified with cinnamon30. Wound healing applications of cinnamon31. Cinnamon in pest management
