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Cardamom (Elettaria cardamomum): Production, Processing and Properties (Record no. 103681)

MARC details
000 -LEADER
fixed length control field 04504nam a22003975i 4500
001 - CONTROL NUMBER
control field 978-3-031-35426-7
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240729140207.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230908s2023 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783031354267
-- 978-3-031-35426-7
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
Source thema
245 10 - TITLE STATEMENT
Title Cardamom (Elettaria cardamomum): Production, Processing and Properties
250 ## - EDITION
Edition statement 1st ed. 2023.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Cham :
Name of producer, publisher, distributor, manufacturer Springer International Publishing :
-- Imprint: Springer,
Date of production, publication, distribution, manufacture, or copyright notice 2023.
300 ## - PHYSICAL DESCRIPTION
Physical description XIV, 307 p. 85 illus., 42 illus. in color.
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
505 0# - CONTENTS
Contents 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 and properties -- Cardamom-based beverages -- Cardamom-based phytosomes -- Cardamom Safety -- Cardamom in food applications -- Encapsulation of cardamom extract -- Cardamom oleoresin -- Non-food applications of cardamom. .
520 ## - ABSTRACT
Abstract 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, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. 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. .
650 #0 - SUBJECT HEADINGS
Subject term Food science.
650 14 - SUBJECT HEADINGS
Subject term Food Science.
700 1# - ADDED PERSONAL NAME
Added personal author Ramadan, Mohamed Fawzy.
Relator term editor.
710 2# - ADDED CORPORATE NAME
Added corporate author SpringerLink (Online service)
856 ## - ONLINE RESOURCE
Uniform Resource Identifier <a href="#gotoholdings">#gotoholdings</a>
Link text Access resource
245 ## - TITLE STATEMENT
Medium [E-Book]
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
912 ## -
-- ZDB-2-SBL
912 ## -
-- ZDB-2-SXB
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Date last seen Uniform Resource Identifier Price effective from Koha item type
        Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Online 02/05/2024 Springer BiomedLifeSc_2023   02/05/2024 https://go.openathens.net/redirector/nhs?url=https://doi.org/10.1007/978-3-031-35426-7 02/05/2024 Electronic book
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