Cardamom (Elettaria cardamomum): Production, Processing and Properties
Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, l...
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| Diğer Yazarlar: | |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce |
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Springer International Publishing : Imprint: Springer,
2023.
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| Edisyon: | 1st ed. 2023. |
| Konular: | |
| Online Erişim: | https://doi.org/10.1007/978-3-031-35426-7 |
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İçindekiler:
- Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties
- Section 1. Cardamom: Cultivation, species, and cultivars
- Cultivation and agricultural practices of cardamom
- Cardamom botany, cultivars, and genetic diversity
- Plant morphological traits of cardamom
- Viral Diseases of Cardamom
- Cardamom wild genotypes
- Section 2. Cardamom: Chemistry, functionality and health-promoting properties
- Composition and functional properties of cardamom seeds
- Composition and functional properties of cardamom essential oil
- Composition and functional properties of cardamom fixed oil
- Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism
- Health-promoting effects of cardamom
- Composition and functional properties of cardamom leaves
- Chemistry and functionality of black cardamom (Amomum subulatum)
- Section 3. Cardamom: Technology, processing, and applications
- Effect of processing on cardamom composition andproperties
- Cardamom-based beverages
- Cardamom-based phytosomes
- Cardamom Safety
- Cardamom in food applications
- Encapsulation of cardamom extract
- Cardamom oleoresin
- Non-food applications of cardamom. .