Verwandte Artikel zu Cinnamon: Production, Processing, and Functional Properties
Inhaltsangabe
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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Über die Autorinnen und Autoren
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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- VerlagAcademic Press
- Erscheinungsdatum2025
- ISBN 10 044321820X
- ISBN 13 9780443218200
- EinbandTapa blanda
- SpracheEnglisch
- Anzahl der Seiten630
- HerausgeberRamadan
- Kontakt zum HerstellerNicht verfügbar
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Cinnamon: Production, Processing and Functional Properties
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Paperback. Zustand: Brand New. 550 pages. 9.25x7.50x9.30 inches. In Stock. Artikel-Nr. __044321820X
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Cinnamon
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Cinnamon : Production, Processing, and Functional Properties
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Taschenbuch. Zustand: Neu. Neuware - 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. Artikel-Nr. 9780443218200
Anzahl: 2 verfügbar
Beispielbild für diese ISBN
Cinnamon: Production, Processing and Functional Properties
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Brand New. 550 pages. 9.25x7.50x9.30 inches. In Stock. Artikel-Nr. x-044321820X
Anzahl: 2 verfügbar