Glyn O. Phillips - Böcker

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industryChapters each focus on a particular protein ingredient or group of ingredientsInnovative products and potential methods for improving nutrition and diet using proteins is also described

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.�

Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.

Introduces to food hydrocolloids considering regulatory aspects and functional characteristics Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry. What’s New in the Second Edition: Explains the preparation of new starch esters and improved techniques for the production of acid-converted and oxidized starchesDetails new information on the natural functions of cell wall polysaccharides of seeds in relation to their molecular structures, biosynthesis and enzymatic hydrolysis Presents additional references that include those relating to IR and NMR spectrometric methods of analysis

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

This book, first published in 1989, compares, contrasts and evaluates the nature, scale and direction of industry-academic interactions in Britain and Japan: the conversion of academic discoveries into practical products. Japan shows its outstanding ability to translate scientific ideas into high technology products. Within this wider investigation, detailed consideration is given to the manner in which these interactions promote innovation and technology transfer. The information in this study provides a perspective against which decisions can be made about industry-education interaction arrangements, and much of this information is largely unavailable outside Japan.

This book, first published in 1989, compares, contrasts and evaluates the nature, scale and direction of industry-academic interactions in Britain and Japan: the conversion of academic discoveries into practical products. Japan shows its outstanding ability to translate scientific ideas into high technology products. Within this wider investigation, detailed consideration is given to the manner in which these interactions promote innovation and technology transfer. The information in this study provides a perspective against which decisions can be made about industry-education interaction arrangements, and much of this information is largely unavailable outside Japan.

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.

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 authoritiesProvides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristicsComprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure and characterisation - Technofunctionality - Mixed hydrocolloid systems - Food applications - Hydrocolloids and health - Hydrogels for medical applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on "New developments in Acacia Gums Research and Products", this book covers the production, identification, classification and application of these important carbohydrate polymers. Written by the world's leading experts in the field, it will be an essential reference for researchers in industry and academia interested in the continued advances in this area.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. The areas covered are: - New hydrocolloid technologies - Hydrocolloids in focus - New hydrocolloid design - Hydrocolloids for health and wellbeing This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

This book covers the production, management and changing patterns of global wood and fibre resources, with emphasis on the inter-disciplinary character of wood and related plant materials in terms of their resource value.

Based on the proceedings of the 10th international Cellucon Conference held in Turku/Abo, Finland, this book offers a comprehensive overview of research undertaken in all aspects of cellulosic pulps, fibes and materials including the production and processing of pulp and paper fibre.

Advances in Tissue Banking is the first authoritative publication to encompass this interdisciplinary field, which is now providing hundreds of thousands of tissue grafts for transplant surgery every year worldwide (400,000 grafts in the USA alone annually). There is no text book which can be consulted about the subject, since the field has moved so rapidly over the past few years. The scientific and medical publications are scattered throughout specialised literature and are not readily accessible to all the diverse practitioners.This book, volume 1 of the new series, is written by experts on the subject. It is designed to fill the gap and provide a vehicle of communication for those participating in various aspects of the subject. Regulators are still in the process of coming to grips with the requirements to ensure safety and find a suitable definition within the legislative system for a “transplant tissue”. The various transplant donation systems in various countries differ. Allografts are used extensively in orthopaedic surgery, burns and wound healing. Heart valve banking has now established itself. Central to the subject is the prevention of the transmission of infection, with great emphasis being placed on the screening of donors, preservation and sterilisation of the tissues using the best and safest procedures.Nobody connected with regulating, producing, or using tissues can afford to be without the concentrated information so readily provided in this book, which is not available elsewhere. It will also be of great value to scientists and doctors who wish to learn about the subject and to introduce it into general scientific and medical education.

This volume of tissue banking is the second of a series extending the interdisciplinary field. All of the authors of this book have been major contributors of scientific and medical publications in their respective specialities. There are articles covering blood transfusion; bone marrow and stem cell transplantation; immunology and the role of immunology in musculoskeletal transplantation, various aspects of cryopreservation of organs, cartilage and tendons; organ perfusion preservation; the history and long term follow-up of osteochondral allografts, both frozen and fresh; neurosurgical applications; cardiovascular applications; the use of skin and newer biological membranes for wound coverage.The book is of particular importance, in that it has been written in memory of Kenneth W Sell, MD, PhD, a pioneer and promulgator of tissue banking and transplantation. Many of the physicians, surgeons and scientists who trained under his leadership have gone on to distinguish themselves in the various aspects of transplantation. Many of them have contributed to this book, exemplifying the diversity of Dr Sell's contributions to tissue banking and transplantation.

This important book provides new information about the inter-disciplinary field of tissue banking and related clinical applications, and complements the previous two volumes. It gives comprehensive coverage of the regulatory framework of the subject, as well as production and sterilisation of tissue allografts (bone, skin and new substitutes). The use of tissue allografts in orthopaedic and replacement surgery for the treatment of burns, etc. is described.

This series has now established itself as the leading publication on the multi-disciplinary subject of tissue banking. The high quality of the contributors and the broad coverage of the subject have continued in Volume 4. The material given in this volume is not presented anywhere else as systematically or as authoritatively.The essential feature in establishing confidence in the quality and safety of allografts is the manufacturing quality system utilised. This volume describes the most recent approach to good manufacturing control.Throughout the world, the old cottage approach to tissue banking is being abandoned, mainly due to the insistence by regulatory authorities that the procedures should be standardised and rigorous infection control applied. The experience in a number of countries is described in this volume, giving the reader quick access to developments in Argentina, Finland, Indonesia, Scotland and France. These represent a geographical and cultural spread of the developments.A balance needs to be struck between the use of allografts and of bone substitutes, depending on the clinical condition and the availability of grafts in a particular situation. The subject areas — such as mandibular reconstruction, spinal surgery, surgery and reconstruction of bone tumours and acetabular revision — covered in this volume demonstrate the universality of this technique. The use of allografts for the repair of knee ligaments has been and remains a controversial subject. The contributions on this subject will surely be an important and positive addition to this debate.

This important book contains in one volume various subjects, including anatomy, physiology, microbiology, radiation sciences, biology of healing of allografts, biomechanics of allografts and transplantation immunology. It is intended for easy and comprehensive use by practitioners in the field of tissue banking and tissue transplantation. It can also serve as a textbook for a course in tissue banking.

Advances in Tissue Banking is the only series of publications where producers and clinical users of tissues can learn in one place about developments in this interdisciplinary field. This important volume concentrates on the new leading topics, and bridges the tissue banking technology and the scientific developments, which fuel this rapidly growing field. It presents the regulatory controls being introduced in the USA, Europe and Japan, as well as the relationship among technical orthopaedics, in vitro tissue engineering, and osteoinduction. New subject areas in the volume include cell processing and preservation, particularly for islet and stem cells; preservation, processing and viability of vascular grafts; and gland transplantation. Collagen biochemistry is reviewed and linked to skin substitutes and skin banking. The volume fully reflects present global developments, with contributions from Spain, Japan, Russia, Poland, Estonia and the USA, among other countries.

This book describes succinctly the factors which affect the incorporation of massive and morsellised allografts after transplantation. Unless special precautions are taken, massive allografts when implanted can undergo stress fatigue, due to the limited incorporation at the graft-host interface. Immunological and cell signalling growth factors can be shown to greatly influence the behaviour of the graft. The bone-biological processes are illustrated in terms of demineralised bone, which can initiate bone induction due to the protection and availability of the original bone-morphogenic protein. The main message is that transplantation without consideration of the underlying biological healing processes can reduce the effectiveness of the procedure.

What are bone morphogenetic proteins (BMPs) and how can they be used in orthopaedic practice? Ever since Urist proposed in 1976 that protein factors from cortical bone appeared to modulate bone healing in animals, there has been a search for these mysterious osteoinductive components. Now that their structure has been elucidated, they have been purified and cloned, and are now available for the improvement of bone healing.The best source of BMPs is demineralised bone. This bone allograft is used to achieve greater osteoinductive capacity. But are the actions of procurement, processing, demineralisation and sterilisation harmful to the BMPs? Unless the BMPs can be assayed, neither their clinical nor their scientific effectiveness can be appraised. All these aspects are logically and scientifically described in this volume. In addition, there is a review of the biochemistry of one of the two main components of bone, namely collagen. This subject is itself a confusing but rapidly growing field. This comprehensive review describes the procedures for building up bone in vivo and in vitro.Bone Morphogenetic Protein and Collagen answers most of the questions of orthopaedic surgeons and tissue bankers on how BMPs can be produced and used to their maximum effectiveness.

This is the most comprehensive volume dealing with tissue banking presently available, with 27 contributions from the most distinguished and experienced practitioners in the field: surgeons, microbiologists and tissue bankers.Safety of allografts is now a major concern due to possible microbial and viral contamination of tissues, even in the most sophisticated centres. Thus, publication here of the International Atomic Energy Agency's Code of Practice for the Radiation Sterilisation of Tissues is important, as is their guidance on Standards and Public Awareness regarding this often misunderstood technology.The volume spans all the methodologies used in the field and covers a spectrum of tissues: bone, skin, cardiovascular grafts, corneal grafts and sperm banking. Of particular interest in these days of gigantic disasters is the evaluation of the value of an effective tissue bank during the Volendam burns disaster in the Netherlands and the horrific disaster in “Messa Redonda” Peru.Orthopaedics, as usual, has the premier usage of tissues and this volume is graced by a landmark contribution from that doyen of massive allograft surgery, Henry Mankin. Balancing out the US experience is a contribution from Russia, which outlines new approaches to using allograft and autograft bone.The motivation for such a comprehensive volume came at the congress held in Boston, which drew together all the international associations of tissue banking: American, Asia-Pacific, Latin American and European. The whole world has been harnessed to construct this outstanding and historic volume.

Although bone allografts were first utilized by McEwen in orthopaedic surgery in 1881, progress since then has been sporadic. With the growth of tissue banks and the greater availability of safe and sterile bone grafts, the pace has now quickened; in 2004, more than one million such grafts were used in the USA alone. However, the practice generally remained a “cottage industry” well into the latter part of the 20th century. This volume provides an international expert evaluaton of the current use of bone, bone substitutes and related allografts, and describes up-to-date practices and clinical results in particular procedures. It will provide a ready reference for readers wishing to carry out an initial survey of the subject.