+353-1-416-8900REST OF WORLD
+44-20-3973-8888REST OF WORLD
1-917-300-0470EAST COAST U.S
1-800-526-8630U.S. (TOLL FREE)


Gum Arabic

  • ID: 4414202
  • Book
  • March 2018
  • Region: Global
  • 342 Pages
  • Elsevier Science and Technology
1 of 3

Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products.  Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area.

  • Written by leading experts from key gum Arabic producing regions of the world
  • Explores  the management practices of gum Arabic, from the environmental role of the tree to uses in food, feed, and medicinal applications
  • Provides nanoscience and nanotechnology applications using gum Arabic
  • Discusses applications of gum Arabic in medicine and health
  • Presents new research and trends in gum Arabic, investigating the physical properties, such as electric, optical, thermal, and magnetic

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Note: Product cover images may vary from those shown
2 of 3

Part 1. Agricultural, and economics 1. Acacia seyal gums in Sudan: Ecology and economic contribution 2. Management practices of gum arabic-producing trees 3. Valuation of environmental role of Acacia senegal tree in the Gum Belt of Kordofan and Blue Nile Sectors, Sudan 4. Impact of vegetation cover changes on gum arabic production  5. Gum arabic: Certification and assessment of marketing opportunities

Part 2. Chemistry, food and feed applications 6. Chemical properties of gum Arabic 7. Physical and electro properties of gum Arabic 8. New trends in gum arabic methods of analysis 9. Thermal characteristics of Acacia gums from Gummiferea 10. Processing of a highly-purified grade of gum arabic from gum dust 11. Processing and modification of gum arabic in specific applications 12. Enhancement of color stability in foods by gum arabic 13. Gum arabic as a thickener and stabilizing agent in dairy products 14. Effect of gum arabic (prebiotic) on physico-chemical and organoleptic properties of yoghurt (probiotic) 15. Extending cloud stability of Tamarindus indica l.  Juice   using sodium alginate and gum arabic during storage in the refrigerator

Part 3. Medical and health uses 16. Health benefits of gum arabic and medical use 17. Gum arabic beneficial effects, clinical applications and future perspectives 18. Use of acacia gum in the treatment of skin lesions of two children with kwashiorkor 19. Extraction and utilization of Sudanese Acacia seeds oil in Biodiesel preparation 20. Gum arabic dietary fiber 21. Gum arabic and kidney failure: An exceptional panacea 22. Gum arabic as dietary animal feed additives 23. Applications of gum arabic in medical and health benefits 24. Functional properties of gum arabic 25. Effect of gum arabic on the fecal bacterial mass on healthy human volunteers 26. Gastroprotective activity of gum arabic

Note: Product cover images may vary from those shown
3 of 3


4 of 3
Mariod, Abdalbasit Adam
Dr. Abdalbasit Adam Mariod is a Professor in the Department of Biology, College of Sciences and Art, University of Jeddah, ALkamil, Saudi Arabia. He is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. Dr. Mariod has authored more than 92 publications, most of them in new oil sources of Sudan. He is an expert in oil chemistry, and has published six books and four book chapters. He received his PhD in Food Chemistry in 2005 from the Faculty of Natural Science and Mathematics, Institute of Food Chemistry, Westfälische Wilhelms-Universitäat, Münster, Germany. With over 15 years of experience and having led workshops on Gum Arabic, Dr. Mariod has put together a team of leading experts from key gum Arabic producing regions, representing the latest research and developments with this important emulsifier.
Note: Product cover images may vary from those shown