Kontakt
Kako kupovati
Dostava
Savjetnik za kupnju
Engleski
447 b
Do 30 dana za povrat
Kupci su kupili i
/
Adobe ePub DRM
1.91
€
/
Meki uvez
13.94
€
/
Meki uvez
40.23
€
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
Informacije o knjizi
Engleski
Poklonite ovu knjigu još danas
To je jednostavno
1 Dodajte knjigu u košaricu i odaberite isporuku kao poklon 2 Zauzvrat ćemo vam poslati kupon 3 Knjiga dolazi na adresu poklonoprimcaMoglo bi vas zanimati i
/
Tvrdi uvez
26.78
€
Dobar dan! Ja sam Libroamiko, vaš književni savjetnik.
Kako vam mogu pomoći?