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portada Cinnamon: Production, Processing, and Functional Properties
Type
Physical Book
Publisher
Author
Language
English
Pages
630
Format
Paperback
ISBN13
9780443218200
Edition No.
1

Cinnamon: Production, Processing, and Functional Properties

Ramadan Mohamed Fawzy,Farag Mohamed (Author) · Academic Press · Paperback

Cinnamon: Production, Processing, and Functional Properties - Ramadan Mohamed Fawzy,Farag Mohamed

New Book Imported to Taiwan
Delivery: 01 Oct - 12 Oct Shipping: 11 to 13 business days.
NT$ 6,816
NT$ 6,816

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Synopsis "Cinnamon: Production, Processing, and Functional Properties"

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.

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The binding of this edition is Paperback.

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