Cinnamon
- Production, Processing, and Functional Properties
- Format
- Bog, paperback
- Engelsk
Normalpris
Medlemspris
- Du sparer kr. 65,00
- Fri fragt
-
Leveringstid: 2-3 Uger (Sendes fra fjernlager) Forventet levering: 09-03-2026
- Kan pakkes ind og sendes som gave
Beskrivelse
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.
Detaljer
- SprogEngelsk
- Sidetal630
- Udgivelsesdato27-01-2025
- ISBN139780443218200
- Forlag Academic Press Inc
- FormatPaperback
Størrelse og vægt
Anmeldelser
Vær den første!
Findes i disse kategorier...
- Fagbøger
- Andre fagbøger
- Lægevidenskab og sygepleje
- Lægevidenskab: generelle emner
- Folkesundhed og sygdomsforebyggelse
- Personlig sundhed og offentlig sundhed
- Diæt og ernæring
- Cinnamon