WorldCat Identities

Phillips, Glyn O.

Overview
Works: 23 works in 44 publications in 1 language and 569 library holdings
Genres: Conference proceedings 
Roles: Editor
Classifications: TP453.C65, 664.06
Publication Timeline
Key
Publications about  Glyn O Phillips Publications about Glyn O Phillips
Publications by  Glyn O Phillips Publications by Glyn O Phillips
Most widely held works by Glyn O Phillips
Handbook of food proteins by Glyn O Phillips ( )
7 editions published in 2011 in English and held by 297 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
Radiation chemistry of carbohydrates by N. K Kochetkov ( Book )
3 editions published in 1979 in English and held by 143 WorldCat member libraries worldwide
Gums and stabilisers for the food industry 8 ( Book )
5 editions published in 1996 in English and held by 63 WorldCat member libraries worldwide
Handbook of hydrocolloids by G O Phillips ( Book )
3 editions published between 2000 and 2009 in English and held by 7 WorldCat member libraries worldwide
The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. "The Handbook of Hydrocolloids" is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements. This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available.For each hydrcolloid the provides available information such as: origin and manufacture; chemical structure; functional properties; limitations; technical data; uses and applications; regulatory status; future developments; references; and, scores of glossy brochures lauding company products and their uses may land at your door. While informational, they are no substitute for getting to know the properties of the various available hydrocolloids in an unbiased manner. Convenient and authoritative, "The Handbook of Hydrocolloids" provides you with a comprehensive resource for over twenty major hydrocolloids used in foods covering their use in food processing, methods of manufacture, and technical data on optimizing use to maximize process efficiency and end product quality
New fibers by Tatsuya Hongū ( Book )
2 editions published between 1997 and 2005 in English and held by 6 WorldCat member libraries worldwide
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
Wood and cellulosics : industrial utilisation, biotechnology, structure, and properties ( Book )
2 editions published in 1987 in English and held by 5 WorldCat member libraries worldwide
New fibres by Tatsuya Hongū ( Book )
2 editions published in 1990 in English and held by 4 WorldCat member libraries worldwide
Gums and stabilisers for the food industry, 3 ( Book )
1 edition published in 1986 in English and held by 3 WorldCat member libraries worldwide
Wood processing and utilization ( Book )
1 edition published in 1989 in English and held by 2 WorldCat member libraries worldwide
Cellulose : structural and functional aspects ( Book )
1 edition published in 1989 in English and held by 2 WorldCat member libraries worldwide
Gums and stabilisers for the food industry 7 ( Book )
1 edition published in 1994 in English and held by 2 WorldCat member libraries worldwide
The chemistry and processing of wood and plant fibrous materials by John F Kennedy ( Book )
1 edition published in 1996 in English and held by 2 WorldCat member libraries worldwide
Gums and stabilisers for the food industry 12 by Gums and Stabilisers for the Food Industry Conference: Designing Structure into Foods ( Book )
1 edition published in 2004 in English and held by 2 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
Cellulosics utilization : research and rewards in cellulosics by Nisshinbo International Conference on Cellulosics Utilization in the Near Future ( Book )
1 edition published in 1989 in English and held by 2 WorldCat member libraries worldwide
Cellulosics : pulp, fibre and environmental aspects : [International Conference on Cellulose... Cellulose 91] ( Book )
1 edition published in 1993 in English and held by 1 WorldCat member library worldwide
Gums and stabilisers for the food industry 4 ( Book )
1 edition published in 1988 in English and held by 1 WorldCat member library worldwide
Gums and stabilisers for the food industry 6 ( Book )
1 edition published in 1992 in English and held by 1 WorldCat member library worldwide
Cellulosics: chemical, biochemical and material aspects ( Book )
1 edition published in 1993 in English and held by 1 WorldCat member library worldwide
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.84 (from 0.47 for Cellulosic ... to 0.97 for Radiation ...)
Alternative Names
Phillips, G.O.
Phillips, G. O. (Glyn O.)
Phillips, Glyn Owain 1927-
Languages
English (41)
Covers