Cardamom (Elettaria cardamomum): Production, Processing and Properties

Mohamed Fawzy Ramadan is a Professor of Food Chemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research at ranked universities such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.  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).

• 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 andproperties.- Cardamom-based beverages.- Cardamom-based phytosomes.- Cardamom Safety.- Cardamom in food applications.- Encapsulation of cardamom extract.- Cardamom oleoresin.- Non-food applications of cardamom.