WorldCat Identities

Phillips, Glyn O.

Overview
Works: 108 works in 548 publications in 1 language and 19,078 library holdings
Genres: Conference papers and proceedings 
Roles: Editor, Author, Other, Contributor
Classifications: TP453.C65, 664.06
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 )

19 editions published in 1966 in English and Undetermined and held by 285 WorldCat member libraries worldwide

Energetics and mechanisms in radiation biology. Proceedings of NATO Advanced Study Institute held at Portmeirion, April 1967 by Glyn O Phillips( Book )

23 editions published in 1968 in English and held by 276 WorldCat member libraries worldwide

Gums and stabilisers for the food industry 9 : [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference-Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7-11 July 1997] by Peter A Williams( Book )

34 editions published between 1982 and 2012 in English and Undetermined and held by 268 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 hydrocolloid technologies- Hydrocolloids in focus- New hydrocolloid design- Hydrocolloids for health and wellbeingThis book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science
Handbook of hydrocolloids by Glyn O Phillips( Book )

38 editions published between 2000 and 2014 in English and held by 228 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
Radiation chemistry of carbohydrates by N. K Kochetkov( Book )

4 editions published in 1979 in English and held by 138 WorldCat member libraries worldwide

Radiation Chemistry of Carbohydrates is a five-chapter book that deals with the detailed analysis of experimental data on the radiation chemistry of carbohydrates. After introducing the focus of the study, this book discusses the radiation chemistry of water and aqueous solutions. This discussion is followed by a topic on the general approaches and methods of investigation of the radiolysis of carbohydrates. This text also looks into the radiolysis of various classes of carbohydrates and into the major transformations of carbohydrates induced by irradiation. This book will be helpful for stude
Gums and stabilisers for the food industry 12 by Glyn O Phillips( Book )

15 editions published between 2002 and 2009 in English and Undetermined and held by 128 WorldCat member libraries worldwide

With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia
Gums and stabilisers for the food industry 10 by Gums and Stabilisers for the Food Industry Conference( Book )

7 editions published in 2000 in English and Undetermined and held by 121 WorldCat member libraries worldwide

The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food
Gums and stabilisers for the food industry 11 : [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK] by Gums and Stabilisers for the Food Industry Conference: Crossing Boundaries( Book )

10 editions published between 2000 and 2007 in English and held by 117 WorldCat member libraries worldwide

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
Gums and stabilisers for the food industry 13 by Gums and Stabilisers for the Food Industry Conference( Book )

13 editions published between 2006 and 2007 in English and held by 110 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 108 WorldCat member libraries worldwide

Deals with fibers for the next millennium, and examines the resurgence of synthetic cellulosics since 1990, in particular the various solvent-spun fibers of the Lyocell and Tencel families, The first edition of New Fibers was enthusiastically received by a worldwide audience and this second edition has provided an opportunity to revise and update its contents and examine new developments since 1990. There have been considerable changes in the nature of the fibers being produced, the production methods and in consumers' values and expectations. Since 1990, the march of high-tech fibers has continued, with an ever increasing sub-division to meet specialised applications, as in high performance, high-function and high-sense fibers. New research and development has produced fibers with high tenacity and modulus to give the super-fibers now used as industrial materials. The more aesthetic and comfortable modern lifestyle has given rise to improved Shin-gosen and it is this springboard that leads on to 'fibers for the next millennium', the subject of a new chapter. Another new chapter examines the resurgence of synthetic cellulosics since 1990, in particular the various solvent-spun fibers of the Lyocell and Tencell families
New millennium fibers by Tatsuya Hongū( Book )

17 editions published in 2005 in English and held by 106 WorldCat member libraries worldwide

Annotation
Gums and stabilisers for the food industry 14 by Peter A Williams( Book )

11 editions published between 2006 and 2008 in English and Undetermined and held by 85 WorldCat member libraries worldwide

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science
Gum arabic by Peter A Williams( Book )

6 editions published between 2011 and 2012 in English and Undetermined and held by 72 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 Undetermined and held by 69 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 17 : the changing face of food manufacture : the role of hydrocolloids by G Phillips( Book )

10 editions published in 2014 in English and held by 42 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( Book )

10 editions published in 2001 in English and held by 34 WorldCat member libraries worldwide

Bone morphogenetic protein and collagen by Glyn O Phillips( Book )

12 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 15 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
Advances in tissue banking by Glyn O Phillips( Book )

5 editions published in 2000 in English and held by 10 WorldCat member libraries worldwide

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Advances in tissue banking by Glyn O Phillips( Book )

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

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Audience level: 0.43 (from 0.00 for Advances i ... to 0.69 for Gums and s ...)

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 (261)

Covers
Handbook of hydrocolloidsGums and stabilisers for the food industry 12Gums and stabilisers for the food industry 10Gums and stabilisers for the food industry 11 : [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK]Gums and stabilisers for the food industry 13New fibersNew millennium fibersGums and stabilisers for the food industry 14