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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.
List of contents
1. Introduction to Cinnamon: Production, Processing, and Properties
Section 1. Cinnamon: Cultivation, species, and cultivars2. Cultivation and agricultural practices of Cinnamon
3. Cinnamon: botany, cultivars, and genetic diversity
4. Plant morphological traits of Cinnamon
Section 2. Cinnamon: Chemistry, functionality, and health-promoting properties5. Composition and bioactive compounds of Cinnamon
6. Cinnamon aroma compounds
7. Chemistry of cinnamon powder
8. Extraction methods of Cinnamon oil
9. Essential oil chemistry of Cinnamon
10. Quality control approaches in cinnamon drug and its oil
11. Methods of cinnamon analysis
12. Health-promoting effects of cinnamon
13. Cinnamon and its possible impact on COVID-19
14. Neuroprotective potentials of Cinnamon oil
15. Antifungal activity of cinnamon essential oil
16. Health-promoting effects of cinnamon essential oil nanoformulation
17. Antibacterial activity of cinnamon essential oil
18. Cinnamon safety and health claims
Section 3. Cinnamon: Technology, processing, and applications19. Cinnamon novel formulations and encapsulation: Chemistry and functionality
20. Cinnamon as a food preservative
21. Cinnamon as a thickening and flavouring ingredient
22. Cinnamon in biocomposite film for antimicrobial food packaging
23. Cinnamon in fish feed
24. Cinnamon in poultry feed
25. Cinnamon in animal feed
26. Chemistry and application of Cinnamon biowastes
27. Food applications of cinnamon essential oil
28. Non-Food applications of cinnamon essential oil
29. Beverages fortified with cinnamon
30. Wound healing applications of cinnamon
31. Cinnamon in pest management
About the author
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.
