Bokus
Abdalbasit Adam Mariod - Gum Arabic, Häftad

Häftad, Engelska, 2018

Gum Arabic

Structure, Properties, Application and Economics

Av Abdalbasit Adam Mariod

1753 kr

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Beskrivning
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
Produktinformation
  • Utgivningsdatum: 2018-03-16
  • Mått: 152 x 229 x undefined mm
  • Vikt: 570 g
  • Format: Häftad
  • Språk: Engelska
  • Antal sidor: 342
  • Förlag: Elsevier Science
  • ISBN: 9780128120026
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Mer om författaren

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.

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