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Cardamom (Elettaria cardamomum): Production, Processing and Properties by Mohamed Fawzy Ramadan (editor) is a nonfiction available to read on EtoBox.

What is Cardamom (Elettaria cardamomum): Production, Processing and Properties about?

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 discus

Who reads Cardamom (Elettaria cardamomum): Production, Processing and Properties?

Author

Mohamed Fawzy Ramadan (editor)

Publisher

Springer International Publishing AG

Published

2023

Language

EN

ISBN

9783031354250

Category

nonfiction

Subjects

Science, Home & Lifestyle, Cooking