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This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology an...

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.