Cinnamon: Production, Processing, and Functional Properties (Paperback) (ISBN-13: 9780443218200)

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.

Author: Mohamed Fawzy Ramadan
ISBN-10: 044321820X
ISBN-13: 9780443218200
Publisher: Academic Press
Language: English
Published: 01/27/2025
Pages: 630
Format: Paperback
Weight: 2.68lbs
Size: 9.30h x 7.50w x 1.30d