WorldCat Identities

Williams, Peter A.

Overview
Works: 93 works in 330 publications in 1 language and 7,326 library holdings
Genres: Conference proceedings 
Roles: Editor
Classifications: TP453.C65, 664.06
Publication Timeline
Key
Publications about  Peter A Williams Publications about Peter A Williams
Publications by  Peter A Williams Publications by Peter A Williams
Most widely held works by Peter A Williams
Gums and stabilisers for the food industry 12 by Gums and Stabilisers for the Food Industry Conference ( )
10 editions published between 2002 and 2007 in English and held by 813 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
Handbook of hydrocolloids by Glyn O Phillips ( )
30 editions published between 2000 and 2009 in English and held by 811 WorldCat member libraries worldwide
The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise process efficiency and end product quality
Gums and stabilisers for the food industry 13 by Gums and Stabilisers for the Food Industry Conference ( )
10 editions published in 2006 in English and held by 787 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
Handbook of industrial water soluble polymers by Peter A Williams ( )
17 editions published in 2007 in English and held by 585 WorldCat member libraries worldwide
Natural and synthetic water soluble polymers are used in a wide range of familiar industrial and consumer products, including coatings and inks, papers, adhesives, cosmetics and personal care products. They perform a variety of functions without which these products would be significantly more expensive, less effective or both. Written for research, development and formulation chemists, technologists and engineers at graduate level and beyond in the fine and specialty chemicals, polymers, food and pharmaceutical industries, the "Handbook of Industrial Water Soluble Polymers" deals specifically with the functional properties of both natural and synthetic water soluble polymers. By taking a function based approach, rather than a 'polymer specific' approach the book illustrates how polymer structure leads to effect, and shows how different polymer types can be employed to achieve appropriate product properties
Handbook of food proteins by Glyn O Phillips ( )
9 editions published in 2011 in English and held by 271 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 ingr
Gum arabic by John F Kennedy ( )
6 editions published between 2011 and 2012 in English and held by 255 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
Gums and stabilisers for the food industry 16 by Peter A Williams ( )
10 editions published between 2011 and 2012 in English and held by 216 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
Gums and stabilisers for the food industry 14 by Gums and stabilisers for the food industry conference ( )
13 editions published between 2006 and 2008 in English and held by 204 WorldCat member libraries worldwide
A useful information source 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. 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
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 ( Book )
8 editions published between 2000 and 2002 in English and held by 199 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
Oxide zone geochemistry by Peter A Williams ( Book )
6 editions published between 1990 and 2001 in English and Undetermined and held by 182 WorldCat member libraries worldwide
Gums and stabilisers for the food industry 15 by Gums and Stabilisers for the Food Industry Conference ( )
10 editions published between 2009 and 2010 in English and held by 173 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 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
Ion exchange processes : advances and applications by A Dyer ( Book )
6 editions published in 1993 in English and held by 168 WorldCat member libraries worldwide
Food polysaccharides and their applications by Stéphen Arnoult ( Book )
8 editions published in 2006 in English and held by 151 WorldCat member libraries worldwide
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 id
Recent developments in ion exchange by Peter A Williams ( Book )
7 editions published in 1987 in English and held by 139 WorldCat member libraries worldwide
Progress in ion exchange : advances and applications by A Dyer ( Book )
2 editions published in 1997 in English and held by 136 WorldCat member libraries worldwide
This volume is a record of a conference, which was the fourth in a series held at NWEI, in Wrexham. It brought together scientists with interests in the broadly based subject of ion exchange, with the aim to cover aspects of its application as well as advances in the theory of ion exchange
Gums and stabilisers for the food industry 10 by Peter A Williams ( Book )
5 editions published in 2000 in English and held by 126 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
Renewable resources for functional polymers and biomaterials polysaccharides, proteins and polyesters ( )
5 editions published in 2011 in English and held by 125 WorldCat member libraries worldwide
This book details polysaccharides and other important biomacromolecules covering their source, production, structures, properties, and current and potential application in the fields of biotechnology and medicine. It includes a systematic discussion on the general strategies of isolation, separation and characterization of polysaccharides and proteins. Subsequent chapters are devoted to polysaccharides obtained from various sources, including botanical, algal, animal and microbial.In the area of botanical polysaccharides, separate chapters are devoted to the sources, structure, properties and medical applications of cellulose and its derivatives, starch and its derivatives, pectins, and exudate gums, notably gum arabic. Another chapter discusses the potential of hemicelluloses (xylans and xylan derivatives) as a new source of functional biopolymers for biomedical and industrial applications. The algal polysaccharide, alginate, has significant application in food, pharmaceuticals and the medical field, all of which are reviewed in a separate chapter. Polysaccharides of animal origin are included with separate chapters on the sources, production, biocompatibility, biodegradability and biomedical applications of chitin (chitosan) and hyaluronan. With the increasing knowledge and applications of genetic engineering there is also an introduction in the book to nucleic acid polymers, the genome research and genetic engineering.Proteins and protein conjugates are covered, with one chapter providing a general review of structural glycoproteins, fibronectin and laminin, together with their role in the promotion of cell adhesion in vascular grafts, implants and tissue engineering. Another chapter discusses general aspects of a number of industrial proteins, including casein, caseinates, whey protein, gluten and soy proteins, with emphasis on their medical applications, and with reference to the potential of bacterial proteins. Another natural polymer resource, microbial polyesters, although small compared with polysaccharides and proteins, is also gaining increasing interest in biomedical technology and other industrial sectors. One chapter, therefore, is devoted to microbial polyesters, with comprehensive coverage of their biosynthesis, properties, enzymic degradation and applications. By dealing with biopolymers at the molecular level, the book is aimed at the biomedical and wider materials science communities and provides an advanced overview of biopolymers at the graduate and postgraduate level. In addition it will appeal to both academic and industrial life scientists who are involved in research and development activities in the medical and biotechnology field
Wood and cellulosics : industrial utilisation, biotechnology, structure, and properties ( Book )
4 editions published in 1987 in English and held by 115 WorldCat member libraries worldwide
Recent advances in environmentally compatible polymers by International cellucon conference ( )
4 editions published in 2001 in English and held by 114 WorldCat member libraries worldwide
Sterilisation of tissues using ionising radiations by John F Kennedy ( )
2 editions published in 2005 in English and held by 109 WorldCat member libraries worldwide
Proceedings of the Cellucon Trust/International Atomic Energy Agency meeting on the use of ionising radiation for tissue sterilisation held at the North East Wales Institute, September 2003. An international meeting on the use of radiation technology to assist in the production of safe tissues. Existing methods and processing for sterilising tissues are proving, in many instances inadequate. Infections have been transmitted from the graft to the recipient, attention has now been drawn to the need for a reliable end sterilisation method which does not damage the functionality of the final tissue. Safety of surgical allografts is a major concern due to microbial and viral contamination of tissues. This volume identifies the best method of using radiation technology to assist in the production of safe tissue allografts. Tissue bankers, users of tissues for transplantation and regulators who oversee safety will all find this book an invaluable source of reference
 
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Alternative Names
Williams, P.
Williams, P. A.
Williams, P. A. (Peter A.)
Williams, Peter A.
Languages
English (171)
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