國立高雄大學圖資館 |

Cinnamona medicinal plant and a functional food systems /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Cinnamonby Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao.
Reminder of title:	a medicinal plant and a functional food systems /
Author:	Ju, Jian.
other author:	Oliveira, Mozaniel Santana de.
Published:	Cham :Springer International Publishing :2023.
Description:	xv, 260 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Cinnamon.
Online resource:	https://doi.org/10.1007/978-3-031-33505-1
ISBN:	9783031335051$q(electronic bk.)

Cinnamona medicinal plant and a functional food systems /
Ju, Jian.

Cinnamona medicinal plant and a functional food systems /[electronic resource] :by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao. - Cham :Springer International Publishing :2023. - xv, 260 p. :ill., digital ;24 cm. - Food bioactive ingredients,2661-8966. - Food bioactive ingredients..

Aspects 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.

This 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.

ISBN: 9783031335051$q(electronic bk.)

Standard No.: 10.1007/978-3-031-33505-1doiSubjects--Topical Terms:

301852
Cinnamon.

LC Class. No.: SB307.C5

Dewey Class. No.: 633.834

Cinnamona medicinal plant and a functional food systems /
LDR:03895nmm a2200337 a 4500 001 648206
003 DE-He213
005 20230729090939.0
006 m d
007 cr nn 008maaau
008 240116s2023 sz s 0 eng d
020 $a 9783031335051$q(electronic bk.)
020 $a 9783031335044$q(paper)
024 7 $a 10.1007/978-3-031-33505-1 $2 doi
035 $a 978-3-031-33505-1
040 $a GP $c GP
041 0 $a eng
050 4 $a SB307.C5
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 633.834 $2 23
090 $a SB307.C5 $b J91 2023
100 1 $a Ju, Jian. $3 957921
245 1 0 $a Cinnamon $h [electronic resource] : $b a medicinal plant and a functional food systems / $c by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xv, 260 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food bioactive ingredients, $x 2661-8966
505 0 $a Aspects 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 $a This 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.
650 0 $a Cinnamon. $3 301852
650 0 $a Cinnamon $x Biotechnology. $3 957924
650 0 $a Cinnamon $x Therapeutic use. $3 301854
650 0 $a Medicinal plants $x Biotechnology. $3 251832
650 0 $a Materia medica, Vegetable. $3 210659
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Plant Science. $3 911813
700 1 $a Oliveira, Mozaniel Santana de. $3 957922
700 1 $a Qiao, Yu. $3 957923
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
830 0 $a Food bioactive ingredients. $3 883903
856 4 0 $u https://doi.org/10.1007/978-3-031-33505-1
950 $a Biomedical and Life Sciences (SpringerNature-11642)