Clove (Syzygium aromaticum)

Clove (Syzygium aromaticum)

Chemistry, Functionality and Applications

1st Edition - June 1, 2022

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  • Editor: Mohamed Ramadan
  • Paperback ISBN: 9780323851770

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Description

Clove (Syzygium aromaticum): Chemistry, Functionality and Applications addresses the cultivation, composition and applications of clove, along with the chemistry, functionality and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine. Specifically, the book delves into the functional, nutritional and pharmacological traits of clove by demonstrating the phytochemical profile, biological activities, and food and non-food applications of clove buds, clove oils, clove bioactive compounds, and clove extracts. This reference will be of use to food scientists, technologists, and chemists, nutritionists and pharmacists developing new pharmaceuticals and food products.

Key Features

  • Explores the chemistry and functionality of clove buds, clove oils and clove extracts
  • Discusses clove bioactive phytochemicals and their health-promoting potential
  • Presents the functional applications of clove buds, clove oils and clove extracts in food
  • Includes applications, literature reviews, and coverage of recent developments

Readership

Food scientists, technologists, and chemists, nutritionists, and pharmacists as well as students studying related fields

Table of Contents

  • 1. Introduction to clove: Chemistry, functionality and techno-applications

    Section 1. Clove (Syzygium aromaticum): Cultivation, Composition and Applications
    2. Cultivation and agricultural practices of Clove (Syzygium aromaticum)
    3. Composition of clove (Syzygium aromaticum) buds
    4. Composition of clove (Syzygium aromaticum) leaves
    5. Clove (Syzygium aromaticum) polysaccharides
    6. Clove (Syzygium aromaticum) oleoresin
    7. Eugenol chemistry and functionality
    8. Toxicity of eugenol nanoemulsions
    9. Clove (Syzygium aromaticum) volatiles
    10. Secondary metabolites of clove (Syzygium aromaticum)
    11. Health-promoting activities of clove (Syzygium aromaticum)
    12. Clove (Syzygium aromaticum) based nanocomposite
    13. Food applications of clove (Syzygium aromaticum) buds
    14. Clove (Syzygium aromaticum) phenolics
    15. Clove (Syzygium aromaticum) in ruminant feed
    16. Clove (Syzygium aromaticum) in poultry feed
    17. Clove (Syzygium aromaticum) in fish feed
    18. Clove (Syzygium aromaticum) toxicity
    19. Antiviral properties of clove (Syzygium aromaticum)

    Section 2. Clove (Syzygium aromaticum) fixed oil: Chemistry, Functionality and Applications
    20. Composition and functionality of clove (Syzygium aromaticum) fixed oil
    21. Food applications of clove (Syzygium aromaticum) fixed oil
    22. Health-promoting activities of clove (Syzygium aromaticum) fixed oil
    23. Clove oil as diesel-biodiesel fuel

    Section 3. Clove essential oil: Chemistry, Functionality and Applications
    24. Composition and functionality of clove (Syzygium aromaticum) essential oil
    25. Effect of processing on the composition and quality of clove (Syzygium aromaticum) essential oil
    26. Food applications clove (Syzygium aromaticum) essential oil
    27. Health-promoting activities of clove (Syzygium aromaticum) essential oil
    28. Encapsulation of clove (Syzygium aromaticum) essential oil
    29. Cytotoxicity of clove (Syzygium aromaticum) essential oil

    Section 4. Clove extracts: Chemistry, Functionality and Applications
    30. Composition and functionality of clove (Syzygium aromaticum) extracts
    31. Food applications of clove (Syzygium aromaticum) extracts
    32. Health-promoting activities of clove (Syzygium aromaticum) extracts
    33. Nanoparticles using clove (Syzygium aromaticum) extract
    34. Toxicity of clove (Syzygium aromaticum) extract

Product details

  • No. of pages: 840
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: June 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323851770

About the Editor

Mohamed Ramadan

Mohamed Ramadan
Mohamed Fawzy Ramadan is a professor of biochemistry at Zagazig University in Egypt and Umm Al-Qura University in Saudi Arabia. Having earned his PhD in food chemistry from the Berlin University of Technology in 2004, he continued his research with postdoctoral studies at the University of Helsinki in Finland, the Max-Rubner Institute and Berlin University of Technology in Germany, and the University of Maryland in the United States. He has held positions as a visiting professor at King Saud University in Saudi Arabia as well as at Far Eastern Federal University’s School of Biomedicine in Vladivostok, Russia. Dr. Ramadan has published more than 200 papers, many reviews in international peer-reviewed journals, and several books, and since 2003 has been a reviewer and editor of many highly cited international journals. He has received numerous awards, including the Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences, the Egyptian State Prize for Encouragement in Agricultural Sciences, the European Young Lipid Scientist Award, AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology, and Innovation, and Atta-ur-Rahman Prize in Chemistry.

Affiliations and Expertise

Professor of biochemistry, Zagazig University, Egypt and Umm Al-Qura University, Saudi Arabia

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