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.
1. Chapter 1. Introduction to cinnamon: production, processing, and functional properties - p. 1 2. 1: Cinnamon: Cultivation, species, and cultivars - p. 9 3. Chapter 2. Cultivation and agricultural practices of Cinnamon - p. 13 4. Chapter 3. Cinnamon: botany, cultivars, and genetic diversity - p. 23 5. Chapter 4. Plant morphological traits of cinnamon - p. 51 6. Chapter 5. Cinnamon: ecology, folk medicine, geographical distribution, conservation management, and cultivation requirements - p. 65 7. 2: Cinnamon: Chemistry, functionality, and health-promoting properties - p. 74 8. Chapter 6. Composition and bioactive compounds of cinnamon - p. 89 9. Chapter 7. Cinnamon aroma compounds - p. 111 10. Chapter 8. Chemistry and functionality of cinnamon powder in the treatment of diabetes - p. 125 11. Chapter 9. Extraction methods of cinnamon oil - p. 135 12. Chapter 10. Techniques for extraction, oil characteristics and pharmacological activities of cinnamon oil: an overview - p. 151 13. Chapter 11. Quality control approaches in cinnamon drugs and their oils - p. 175 14. Chapter 12. Methods of cinnamon analysis - p. 201 15. Chapter 13. Health-promoting effects of cinnamon - p. 219 16. Chapter 14. Clinical nutrition aspects of cinnamon - p. 243 17. Chapter 15. Cinnamon: health benefits and its potential role in prevention and treatment of COVID-19 - p. 263 18. Chapter 16. The neuroprotective potentials of cinnamon oil - p. 289 19. Chapter 17. Screening review for the sustainable, eco-friendly antifungal activity of cinnamon essential oil - p. 315 20. Chapter 18. Antibacterial activity of cinnamon essential oils: mechanisms and applications - p. 329 21. Chapter 19. Antimicrobial activity of cinnamon extracts and mechanisms of action - p. 351 22. Chapter 20. Cinnamon safety and health claims - p. 367 23. 3: Cinnamon: Technology, processing, and applications - p. 385 24. Chapter 21. Cinnamon novel formulations and encapsulation: chemistry and functionality - p. 401 25. Chapter 22. Cinnamon as a thickening and flavoring ingredient - p. 427 26. Chapter 23. Cinnamon in biocomposite films for antimicrobial food packaging - p. 437 27. Chapter 24. Cinnamon in fish feed - p. 455 28. Chapter 25. Cinnamon in poultry feed - p. 479 29. Chapter 26. Chemistry and applications of cinnamon biowastes - p. 493 30. Chapter 27. Beverages fortified with cinnamon - p. 499 31. Chapter 28. Wound healing applications of cinnamon - p. 511 32. Chapter 29. Cinnamon in pest management - p. 527 33. Chapter 30. Insecticidal properties of cinnamon oil and its bioactive compounds - p. 545 34. Chapter 31. Drinks and foods enriched with cinnamon - p. 557 35. Index - p. 583
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.
1. Chapter 1. Introduction to cinnamon: production, processing, and functional properties - p. 1 2. 1: Cinnamon: Cultivation, species, and cultivars - p. 9 3. Chapter 2. Cultivation and agricultural practices of Cinnamon - p. 13 4. Chapter 3. Cinnamon: botany, cultivars, and genetic diversity - p. 23 5. Chapter 4. Plant morphological traits of cinnamon - p. 51 6. Chapter 5. Cinnamon: ecology, folk medicine, geographical distribution, conservation management, and cultivation requirements - p. 65 7. 2: Cinnamon: Chemistry, functionality, and health-promoting properties - p. 74 8. Chapter 6. Composition and bioactive compounds of cinnamon - p. 89 9. Chapter 7. Cinnamon aroma compounds - p. 111 10. Chapter 8. Chemistry and functionality of cinnamon powder in the treatment of diabetes - p. 125 11. Chapter 9. Extraction methods of cinnamon oil - p. 135 12. Chapter 10. Techniques for extraction, oil characteristics and pharmacological activities of cinnamon oil: an overview - p. 151 13. Chapter 11. Quality control approaches in cinnamon drugs and their oils - p. 175 14. Chapter 12. Methods of cinnamon analysis - p. 201 15. Chapter 13. Health-promoting effects of cinnamon - p. 219 16. Chapter 14. Clinical nutrition aspects of cinnamon - p. 243 17. Chapter 15. Cinnamon: health benefits and its potential role in prevention and treatment of COVID-19 - p. 263 18. Chapter 16. The neuroprotective potentials of cinnamon oil - p. 289 19. Chapter 17. Screening review for the sustainable, eco-friendly antifungal activity of cinnamon essential oil - p. 315 20. Chapter 18. Antibacterial activity of cinnamon essential oils: mechanisms and applications - p. 329 21. Chapter 19. Antimicrobial activity of cinnamon extracts and mechanisms of action - p. 351 22. Chapter 20. Cinnamon safety and health claims - p. 367 23. 3: Cinnamon: Technology, processing, and applications - p. 385 24. Chapter 21. Cinnamon novel formulations and encapsulation: chemistry and functionality - p. 401 25. Chapter 22. Cinnamon as a thickening and flavoring ingredient - p. 427 26. Chapter 23. Cinnamon in biocomposite films for antimicrobial food packaging - p. 437 27. Chapter 24. Cinnamon in fish feed - p. 455 28. Chapter 25. Cinnamon in poultry feed - p. 479 29. Chapter 26. Chemistry and applications of cinnamon biowastes - p. 493 30. Chapter 27. Beverages fortified with cinnamon - p. 499 31. Chapter 28. Wound healing applications of cinnamon - p. 511 32. Chapter 29. Cinnamon in pest management - p. 527 33. Chapter 30. Insecticidal properties of cinnamon oil and its bioactive compounds - p. 545 34. Chapter 31. Drinks and foods enriched with cinnamon - p. 557 35. Index - p. 583
