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001 978-3-031-33505-1
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020 _a9783031335051
_9978-3-031-33505-1
050 4 _aTX341-641
072 7 _aTDCT
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072 7 _aTEC012000
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072 7 _aTDCT
_2thema
082 0 4 _a641.3
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082 0 4 _a664
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100 1 _aJu, Jian.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
245 1 0 _aCinnamon: A Medicinal Plant and A Functional Food Systems
_h[electronic resource] /
_cby Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao.
250 _a1st ed. 2023.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2023.
300 _aXV, 260 p. 93 illus., 82 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Bioactive Ingredients,
_x2661-8966
500 _aAcceso multiusuario
505 0 _aAspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract.
520 _aThis work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
541 _fUABC ;
_cPerpetuidad
650 0 _aFood science.
650 0 _aFood
_xAnalysis.
650 0 _aChemistry.
650 0 _aBotany.
650 1 4 _aFood Science.
650 2 4 _aFood Chemistry.
650 2 4 _aFood Studies.
650 2 4 _aPlant Science.
700 1 _aSantana de Oliveira, Mozaniel.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
700 1 _aQiao, Yu.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031335044
776 0 8 _iPrinted edition:
_z9783031335068
776 0 8 _iPrinted edition:
_z9783031335075
830 0 _aFood Bioactive Ingredients,
_x2661-8966
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-33505-1
912 _aZDB-2-SBL
912 _aZDB-2-SXB
942 _cLIBRO_ELEC
999 _c261120
_d261119