Gum Arabic
Gum Arabic

Author: Abdalbasit Adam Mariod

Publisher: Academic Press

Published: 2018-03-23

Total Pages: 344

ISBN-13: 0128120037

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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

Bioactive Molecules in Food
Bioactive Molecules in Food

Author: Jean-Michel Mérillon

Publisher: Springer Nature

Published: 2019-01-25

Total Pages: 2353

ISBN-13: 3319780301

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This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Gum Arabic
Gum Arabic

Author: John F. Kennedy

Publisher: Royal Society of Chemistry

Published: 2012

Total Pages: 373

ISBN-13: 1849731934

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Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, this book covers the production, identification, classification, and application of these important carbohydrate polymers. Written by leading experts, it will be an essential reference for researchers in industry and academia interested in the continued advances in this area.

Gum Arabic Project
Gum Arabic Project

Author: Intisar Bashir

Publisher: LAP Lambert Academic Publishing

Published: 2014-10-20

Total Pages: 60

ISBN-13: 9783659496851

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Gum Arabic from Acacia senegal (Wild) has been fractionated by a foaming method into two fractions, high protein fraction (HPF) that represents 30% of the gum and a low protein fraction (LPF) which represents 70% of the gum. A comparative study between the crude gum and the two fractions carried out in the scope of their physio-chemical properties. A proximate analysis of the crude gum and the two fractions(HPF and LPF respectively) revealed that, the moisture content(10.11,10.04 and 10.05) and specific rotation( -31, -30 and -30) were insignificantly different whereas ash%(3.7,3.33 and 3.03), acid insoluble ash%(0.3,0.135 and 0.145), acid insoluble matter% (0.18, 0.55 and 0.58) and pH ( 4.49, 4.47 and 4.25) were significantly different . The nitrogen (0.28, 1.51 and 0.007) and protein content (1.85, 10.01 and 0.05) and the intrinsic viscosity (17, 44.5 and 6 cm-3/g) were, highly, significantly different. Mineral composition of crude gum, fractions HPF and LPF revealed that LPF had the highest content of calcium (17590) whereas HPF had the highest potassium and magnesium composition(4417 and 1717 respectively)

Handbook of Hydrocolloids
Handbook of Hydrocolloids

Author: Glyn O. Phillips

Publisher: Elsevier

Published: 2009-05-28

Total Pages: 949

ISBN-13: 1845695879

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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids