Kontakt
Wie einkaufen
Versand
Kaufberater
Englisch
519 b
30 Tage für die Rückgabe der Ware
Kunden kauften auch
/
Adobe ePub DRM
1.99
€
/
Broschur
41.89
€
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 its promise in in the treatment of diseases including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its anti-microbial and anti-inflammatory properties. This reference will cover all this 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 Cinnamon: Production, Processing, and Functional Properties. Including literature reviews, recent developments, and applications, this work will serve researchers of all levels, from post-graduate students to established scientists. 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 bioactive action mechanisms, as well as gaps in the research that could be addressed in future studies
Informationen zum Buch
Englisch
Verschenken Sie dieses Buch noch heute
Es ist ganz einfach
1 Legen Sie das Buch in Ihren Warenkorb und wählen Sie den Versand als Geschenk 2 Wir schicken Ihnen umgehend einen Gutschein 3 Das Buch wird an die Adresse des beschenkten Empfängers geliefertDas könnte Sie auch interessieren
/
Hardcover
29.79
€
