Biochemical and biotechnological studies on cinnamon / Ferhad Mohammed Syrag Eldin Ahmed ; Supervised Hassan Mohamed Salem , Omar Abdelaziz Shaban , Hoda Gharib Elamry
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TextLanguage: English Publication details: Cairo : Ferhad Mohammed Syrag Eldin Ahmed , 2011Description: 131 P. : charts ; 25cmOther title: - دراسات كيميائية حيوية و بيوتكنولوجية على القرفة [Added title page title]
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.04.Ph.D.2011.Fe.B (Browse shelf(Opens below)) | Not for loan | 01010110055423000 | ||
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.04.Ph.D.2011.Fe.B (Browse shelf(Opens below)) | 55423.CD | Not for loan | 01020110055423000 |
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Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Agricultural Biochemistry
Cinnamon bark (Cinnamomum zeyanicum) is widely used as a spice and flavoring agent. Chemical composition of cinnamon powder was ash 3.4% crude protein 4.12%, ether extract 2.21%, crude fiber 22.81% and hydrolysable carbohydrate 67.46%, respectively. Cinnamaldehyde 75.59%, cinnamic acid 11.92% and cinnamyl acetate 2.84% were highest component in cinnamon essential oil
Issued also as CD
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