Search results for: cinnamon-and-cassia

Cinnamon and Cassia

Author : P. N. Ravindran
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Cinnamon and Cassia, the "Spices of Life", together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassia: Genus Cinnamomum explores in detail Srilankan cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor, and also the important related and useful spices of Cinnamomum. The introdu

The Healing Hand

Author : Guido Majno
File Size : 70.36 MB
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This journey to the beginnings of the physician's art brings to life the civilizations of the ancient world--Egypt of the Pharaohs, Greece at the time of Hippocrates, Rome under the Caesars, the India of Ashoka, and China as Mencius knew it. Probing the documents and artifacts of the ancient world with a scientist's mind and a detective's eye, Guido Majno pieces together the difficulties people faced in the effort to survive their injuries, as well as the odd, chilling, or inspiring ways in which they rose to the challenge. In asking whether the early healers might have benefited their patients, or only hastened their trip to the grave, Dr. Majno uncovered surprising answers by testing ancient prescriptions in a modern laboratory. Illustrated with hundreds of photographs, many in full color, and climaxing ten years of work, The Healing Hand is a spectacular recreation of man's attempts to conquer pain and disease.

Coffee and Tea Industries and the Flavor Field

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Author : Ranjith Senaratne
File Size : 32.51 MB
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Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5–7 g/kg in other species. Cinnamon has been a popular and expensive spice in many civilizations, including ancient Egypt, Rome and in 14th and 15th century Europe, where it was used primarily to preserve meat for its antibacterial properties, fine aroma and flavor. Ancient Egyptians used cinnamon in mummification process due to its antibacterial properties and fragrance. The quest for cinnamon brought many explorers to Ceylon, whose ancient history is intertwined with the cinnamon trade. Ancient Egyptians and Romans used cinnamon as a valued spice and as an incense. In recent years, much research has been conducted in crop improvement, processing and value addition in cinnamon. In addition to direct use as a condiment/spice, cinnamon has found a multitude of uses in the food and beverage, traditional medicine, pharmacology, nutraceutical and cosmetics industries. Ceylon cinnamon is unique in that oils distilled from the bark (major constituents are cinnamaldehyde and oleoresins), leaf (eugenol is the major constituent used in dentistry, perfumes, flavorings and as an antioxidant) and roots (camphor) have different industrial uses. Cinnamaldehyde is now a proven natural bactericide widely used in food and beverage industry, effective against Salmonella spp. and Escherichia coli. Thus, it has become an important natural component of organic fruit and vegetable juices to enhance microbial safety of these nutritious beverages. Because of its manifold uses, cinnamon is an important crop. There have been many recent publications on its ethnobotany, genetics, crop improvement, agronomy, processing, biotechnology, chemistry, food and medicinal uses, and industrial applications. However, one book condensing all these findings is lacking. Our publication, with chapters devoted to all these aspects of cinnamon written by experts in these fields, condenses current knowledge into a single source and contribute to the advancement and dissemination of knowledge and technology. Contributors to the book constitute internationally renowned senior scientists and academics with hands-on experience as well as movers and shakers of industry, thereby striking a right balance between theory and practice. Therefore it is a valuable source for students, teachers, scientists, planners policy makers, practicing agriculturists and industrialists, and a prized acquisition to any library in higher education institutions, R & D institutions and public and private sector institutions in agriculture and allied fields.

The Lancet

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File Size : 81.25 MB
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Bulletin Bureau of Chemistry

Author : United States. Bureau of Chemistry
File Size : 29.44 MB
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The History of Herodotus

Author : Herodotus
File Size : 21.65 MB
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Author : E. V. Nybe
File Size : 34.16 MB
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This book "Spices" comprehends and provides latest information on economic importance, botany, chemical composition, crop improvement, agro-technology, post harvest technology and end uses of 52 spices identified by the spices board. The book is organized into 6 chapteThe authors with their vast experience in tropical spices have brought their scientific as well as practical experience in collecting and presenting the information concisely. Although the book is a sublimate of the Indian expertise in spices, the contents are very useful and relevant internationally. the book is targeted to the students and researchers in the area of horticulture, agriculture, industry people, exporters processors and end users.

Quality Assurance in Spices and Spice Products

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