Overview
Provides a multidisciplinary forum of discussion on E. cardamomum
Discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products
A full research work dedicated specifically to cardamom applications and benefits
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Table of contents (21 chapters)
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Cardamom: Cultivation, Species, and Cultivars
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Cardamom: Chemistry, Functionality and Health-Promoting Properties
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Cardamom: Technology, Processing, and Applications
Keywords
About this book
Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields.
Editors and Affiliations
About the editor
Prof. Ramadan published over 350 research papers and reviews in international peer-reviewed journals. He edited and published tens of books and book chapters (Scopus h-index is 45 and more than 7000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals, such as the Journal of Medicinal Food and Journal of Advanced Research. He is currently the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.
Prof. Ramadan received several national and international prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).
Bibliographic Information
Book Title: Cardamom (Elettaria cardamomum): Production, Processing and Properties
Editors: Mohamed Fawzy Ramadan
DOI: https://doi.org/10.1007/978-3-031-35426-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-35425-0Published: 09 September 2023
Softcover ISBN: 978-3-031-35428-1Due: 23 September 2024
eBook ISBN: 978-3-031-35426-7Published: 08 September 2023
Edition Number: 1
Number of Pages: XIV, 307
Number of Illustrations: 43 b/w illustrations, 42 illustrations in colour
Topics: Food Science