Cinnamon

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