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 anti-inflammatory properties. This reference will covers all of the latest knowledge and serve as an ideal starting point for those…mehr
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 anti-inflammatory 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.
1. Introduction to Cinnamon: Production, Processing, and Properties Section 1. Cinnamon: Cultivation, species, and cultivars 2. Cultivation and agricultural practices of Cinnamon 3. Cinnamon: botany, cultivars, and genetic diversity 4. Plant morphological traits of Cinnamon Section 2. Cinnamon: Chemistry, functionality, and health-promoting properties 5. Composition and bioactive compounds of Cinnamon 6. Cinnamon aroma compounds 7. Chemistry of cinnamon powder 8. Extraction methods of Cinnamon oil 9. Essential oil chemistry of Cinnamon 10. Quality control approaches in cinnamon drug and its oil 11. Methods of cinnamon analysis 12. Health-promoting effects of cinnamon 13. Cinnamon and its possible impact on COVID-19 14. Neuroprotective potentials of Cinnamon oil 15. Antifungal activity of cinnamon essential oil 16. Health-promoting effects of cinnamon essential oil nanoformulation 17. Antibacterial activity of cinnamon essential oil 18. Cinnamon safety and health claims Section 3. Cinnamon: Technology, processing, and applications 19. Cinnamon novel formulations and encapsulation: Chemistry and functionality 20. Cinnamon as a food preservative 21. Cinnamon as a thickening and flavouring ingredient 22. Cinnamon in biocomposite film for antimicrobial food packaging 23. Cinnamon in fish feed 24. Cinnamon in poultry feed 25. Cinnamon in animal feed 26. Chemistry and application of Cinnamon biowastes 27. Food applications of cinnamon essential oil 28. Non-Food applications of cinnamon essential oil 29. Beverages fortified with cinnamon 30. Wound healing applications of cinnamon 31. Cinnamon in pest management
1. Introduction to Cinnamon: Production, Processing, and Properties Section 1. Cinnamon: Cultivation, species, and cultivars 2. Cultivation and agricultural practices of Cinnamon 3. Cinnamon: botany, cultivars, and genetic diversity 4. Plant morphological traits of Cinnamon Section 2. Cinnamon: Chemistry, functionality, and health-promoting properties 5. Composition and bioactive compounds of Cinnamon 6. Cinnamon aroma compounds 7. Chemistry of cinnamon powder 8. Extraction methods of Cinnamon oil 9. Essential oil chemistry of Cinnamon 10. Quality control approaches in cinnamon drug and its oil 11. Methods of cinnamon analysis 12. Health-promoting effects of cinnamon 13. Cinnamon and its possible impact on COVID-19 14. Neuroprotective potentials of Cinnamon oil 15. Antifungal activity of cinnamon essential oil 16. Health-promoting effects of cinnamon essential oil nanoformulation 17. Antibacterial activity of cinnamon essential oil 18. Cinnamon safety and health claims Section 3. Cinnamon: Technology, processing, and applications 19. Cinnamon novel formulations and encapsulation: Chemistry and functionality 20. Cinnamon as a food preservative 21. Cinnamon as a thickening and flavouring ingredient 22. Cinnamon in biocomposite film for antimicrobial food packaging 23. Cinnamon in fish feed 24. Cinnamon in poultry feed 25. Cinnamon in animal feed 26. Chemistry and application of Cinnamon biowastes 27. Food applications of cinnamon essential oil 28. Non-Food applications of cinnamon essential oil 29. Beverages fortified with cinnamon 30. Wound healing applications of cinnamon 31. Cinnamon in pest management
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