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Viac informácií o knihe Cinnamon

• Parametre knihy
• Anotácia kniha
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Nákupom získate 534 bodov

Anotácia knihy

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 its promise in in the treatment of diseases including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its anti-microbial and anti-inflammatory properties. This reference will cover all this 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 Cinnamon: Production, Processing, and Functional Properties. 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 cinnamonHighlights both food and non-food applications of cinnamonCovers the current research on health benefits of cinnamon in the context of its bioactive action mechanisms, as well as gaps in the research that could be addressed in future studies

Parametre knihy

Zaradenie knihy Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Cinnamon
• Podnázov: Production, Processing, and Functional Properties
• Autor: Mohamed Fawzy Ramadan, Mohamed Farag
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 550
• EAN: 9780443218200
• ISBN: 044321820X
• ID: 46011370
• Rozmery: 235 × 191 mm
• Dátum vydania: 01. January 2025

Obľúbené z iného súdka

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