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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Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.
Dr. Mohamed A. Farag, specialized in plant metabolomics, Dr. Farag completed his PhD at Texas Tech University, USA. In 2005, after working at The Noble Foundation USA, he became a lecturer in the Faculty of Pharmacy, Cairo Univ. Since 2009, Dr. Farag has been working as a visiting professor at the Technical Univ. Munich, Germany and in 2010 he received the Alexander von Humboldt fellowship.
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Librería: Brook Bookstore On Demand, Napoli, NA, Italia
Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: UC8DU9MRV9
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Librería: Majestic Books, Hounslow, Reino Unido
Condición: New. Nº de ref. del artículo: 396290726
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Librería: Books Puddle, New York, NY, Estados Unidos de America
Condición: New. Nº de ref. del artículo: 26401167737
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Librería: Revaluation Books, Exeter, Reino Unido
Paperback. Condición: Brand New. 550 pages. 9.25x7.50x9.30 inches. In Stock. Nº de ref. del artículo: __044321820X
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Librería: Biblios, Frankfurt am main, HESSE, Alemania
Condición: New. Nº de ref. del artículo: 18401167731
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Librería: moluna, Greven, Alemania
Condición: New. 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 bioactiv. Nº de ref. del artículo: 1855370202
Cantidad disponible: 4 disponibles