Cinnamon

1. Introduction to Cinnamon: Production, Processing, and Properties

Section 1. Cinnamon: Cultivation, species, and cultivars
2. 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 properties
5. 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 applications
19. 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

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• Tecnologia dos alimentos e bebidas
• Dietética e Nutrição
• Dieta e dietas

Active packaging; Agricultural products; Agricultural science; Agricultural soil science; Agronomy discipline; Alternative medicine; Alzheimer's disease; Analysis; Animal science; Antibacterial mechanisms; Antibiotic; Antidiabetic; Antifungal; Antiinflammatory; Antimicrobial; Antimicrobial activity; Antimicrobial properties; Antioxidant; Antioxidants; Antioxidative; Antiviral; Applications; Aquaculture; Archeology; Aromatic compounds; Authenticity; Bacteria; Bacterial challenge; Bacterial resistance; Bark; Beverage industry; Beverages; Bioactive compounds; Bioactive phytochemicals; Bioactivities; Bioactivity; Biochemistry experimental methods; Biomass; Bioorganic chemistry; Biopolymers; Botany; Byproducts; Camphor; Cancer; Cellular neuroscience; Cellular process; Chemical compound; Chemometric; Chronic disease; Cinnamaldehyde; Cinnamic acid; Cinnamomum; Cinnamomum sp; Cinnamomum species; Cinnamomum verum; Cinnamon; Cinnamon essential oil; Clinical history finding; Clinical nutrition; Cognitive function; Cognitive neuroscience; Commercial sclae; Composites; Consumer sensory research; Coumarin; Cultivars; Cultivation; Disease; Diseases; Drug; Drug development; Drug safety; Eco-friendly; Encapsulation; Entomology; Environment; Environmental bioengineering; Environmental chemical engineering; Essential oil; Essential oils; Eugenol; Extract; Extracts; Feed additive; Feedstuff; Fingerprinting; Fish; Food; Food analysis; Food chemistry; Food industry; Food microbiology; Food preservation; Food products; Food safety; Food science; Food technology; Foods; Fortified beverages; Fortified with cinnamon