Téléchargez le livre : Cinnamon

Cinnamon

Production, Processing, and Functional Properties

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Éditeur :

Academic Press


Paru le : 2025-02-04



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Description
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
Pages
550 pages
Collection
n.c
Parution
2025-02-04
Marque
Academic Press
EAN papier
9780443218200
EAN EPUB SANS DRM
9780443218217
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
200,45 €

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