WorldCat Identities

Phillips, Glyn O.

Overview
Works: 111 works in 613 publications in 1 language and 22,373 library holdings
Genres: Conference papers and proceedings 
Roles: Editor, Author, Other, Contributor
Publication Timeline
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Most widely held works by Glyn O Phillips
Energy transfer in radiation processes: chemical, physical, and biological aspects; proceedings by Glyn O Phillips( Book )

21 editions published in 1966 in English and Undetermined and held by 281 WorldCat member libraries worldwide

Handbook of hydrocolloids by Glyn O Phillips( Book )

39 editions published between 2000 and 2014 in English and held by 229 WorldCat member libraries worldwide

The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers endeavour to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. Hydrocolloids can be used to improve mouthfeel and replace fat content, encapsulate flavours, extend shelf life, emulsify beverages, build viscosity and provide elasticity and product stability. With so much to gain, it is essential that food manufacturers have an authoritative and practical source of information on their properties and appli
Gums and stabilisers for the food industry 12 by Glyn O Phillips( Book )

18 editions published between 2002 and 2009 in English and held by 132 WorldCat member libraries worldwide

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
Gums and stabilisers for the food industry 13 by Peter A Williams( Book )

14 editions published between 2006 and 2007 in English and held by 111 WorldCat member libraries worldwide

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
New fibers by Tatsuya Hongū( Book )

17 editions published between 1997 and 2001 in English and held by 109 WorldCat member libraries worldwide

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New millennium fibers by Tatsuya Hongū( Book )

17 editions published in 2005 in English and held by 103 WorldCat member libraries worldwide

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Gums and stabilisers for the food industry 14 by Gums and Stabilisers for the Food Industry Conference( Book )

11 editions published between 2006 and 2008 in English and held by 86 WorldCat member libraries worldwide

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 p
Gums and stabilisers for the food industry 15 by Gums and Stabilisers for the Food Industry Conference( Book )

10 editions published between 2009 and 2010 in English and held by 77 WorldCat member libraries worldwide

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
Gum arabic by John F Kennedy( Book )

6 editions published between 2011 and 2012 in English and Undetermined and held by 73 WorldCat member libraries worldwide

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
Handbook of food proteins by Glyn O Phillips( Book )

10 editions published between 2011 and 2016 in English and held by 70 WorldCat member libraries worldwide

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
Gums and stabilisers for the food industry by Gums and Stabilisers for the Food Industry Conference( Book )

13 editions published between 2011 and 2012 in English and held by 67 WorldCat member libraries worldwide

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 hydrocol
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids by Peter A Williams( Book )

11 editions published in 2014 in English and held by 46 WorldCat member libraries worldwide

"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."--Cover
The scientific basis of tissue transplantation by Glyn O Phillips( Book )

11 editions published in 2001 in English and held by 42 WorldCat member libraries worldwide

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
Bone biology and healing( Book )

8 editions published in 2003 in English and held by 39 WorldCat member libraries worldwide

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
Gums and stabilisers for the food industry by Gums and Stabilisers for the Food Industry Conference( Book )

5 editions published in 2016 in English and held by 27 WorldCat member libraries worldwide

Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science
Clinical applications of bone allografts and substitutes : biology and clinical applications by Glyn O Phillips( Book )

10 editions published in 2005 in English and held by 25 WorldCat member libraries worldwide

The IAEA code of practice for the radiation sterilisation of tissue allografts for validation and routine control Volume 7, Chapter 8 -- Preserved bone allografts in reconstructive orthopaedics Volume 6, Paper 12 -- Clinical strategy of application of deep frozen radiation sterilised bone allografts Volume 6, Paper 6 -- Clinical results and organisational aspects of autogenous and allogenous bone grafting in the treatment of 226 patients with primary osseous neoplasms Volume 1, Chapter 3.6 -- New approaches to comparative evaluation of allogenic and autologous bone transplants procured in various ways Volume 7, Chapter 19 -- The use of freeze-dried mineralised and demineralised bone Volume 3, Chapter 2.1 -- Preserved allogenic rib cartilage in reconstructive surgery Volume 6, Paper 12 -- Bone substitutes and related materials in clinical orthopaedics Volume 1, Chapter 3.2
Bone morphogenetic protein and collagen by Glyn O Phillips( Book )

11 editions published between 2003 and 2004 in English and held by 25 WorldCat member libraries worldwide

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Advances in tissue banking by Douglas M Strong( Book )

5 editions published in 2004 in English and Undetermined and held by 20 WorldCat member libraries worldwide

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
Advances in tissue banking by Glyn O Phillips( Book )

6 editions published in 2000 in English and held by 11 WorldCat member libraries worldwide

Ch. 1. Quality management systems in tissue banking -- ch. 2. International tissue banking. 2.1. Radiation sterilisation and the surgical use of bone allografts in Argentina. 2.2. Bone banking and clinical use of allograft bone in Finland. 2.3. French national tissue banking activity. 2.4. The development of tissue banks in Indonesia. 2.5. Tissue banking in Scotland -- ch. 3. Allografts and bone substitutes in orthopaedics and mandibular reconstruction. 3.1. Mandibular reconstruction using bone allografts. 3.2. Use of allografts in spinal surgery in Singapore. 3.3. Application of allografts in orthopaedic surgery. 3.4. Non-cemented acetabular revision: large defects filled with morsellised bone transplant give poor results. 3.5. Vascularised fibula in tumour reconstruction -- ch. 4. Allografts in the knee. 4.1. Allografts in knee ligament surgery: PCL reconstruction by means of bifasciculated Achilles tendon allograft. 4.2. Anterior cruciate ligament reconstruction with fresh-frozen patellar tendon. Two years minimum follow-up -- ch. 5. Allograft prosthetic composites. 5.1. Allograft prosthetic composite reconstructions in revison hip and knee arthroplasties. 5.2. The use of allograft prosthetic composite (APC) in the proximal tibia after bone tumour resection -- ch. 6. Standards for musculo-skeletal tissue banking
Advances in tissue banking by Glyn O Phillips( Book )

5 editions published in 2002 in English and held by 6 WorldCat member libraries worldwide

The series "Advances in Tissue Banking" seeks to cover developments in this interdisciplinary field for producers and clinical users of tissues. This volume concentrates on the leading developing 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 aims to reflect present global developments fully, with contributions from Spain, Japan, Russia, Poland, Estonia and the USA, among other countries
 
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Handbook of hydrocolloids
Alternative Names
Phillips, G.O.

Phillips, G. O. 1927-

Phillips, G. O. (Glyn O.)

Phillips, G. O. (Glyn O.), 1927-

Phillips, Glyn O.

Phillips, Glyn Owain 1927-

Languages
English (245)

Covers
Gums and stabilisers for the food industry 12Gums and stabilisers for the food industry 13New fibersNew millennium fibersGums and stabilisers for the food industry 14Gums and stabilisers for the food industry 15Handbook of food proteinsThe scientific basis of tissue transplantation