WorldCat Identities

Williams, Peter A.

Overview
Works: 8 works in 47 publications in 1 language and 1,268 library holdings
Genres: Conference proceedings 
Roles: Editor
Classifications: TX553.P65, 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
Handbook of industrial water soluble polymers by Peter A Williams ( )
16 editions published in 2007 in English and held by 599 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 w
Handbook of food proteins by Glyn O Phillips ( )
9 editions published in 2011 in English and held by 302 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
Recent developments in ion exchange by Peter A Williams ( Book )
8 editions published in 1987 in English and held by 155 WorldCat member libraries worldwide
Food polysaccharides and their applications by Stéphen Arnoult ( Book )
8 editions published in 2006 in English and held by 141 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
Gums and stabilisers for the food industry 8 ( Book )
3 editions published in 1996 in English and held by 61 WorldCat member libraries worldwide
Handbook of hydrocolloids by G O Phillips ( )
1 edition published in 2000 in English and held by 8 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
Recent developments in ion exchange ( Book )
1 edition published in 1987 in Undetermined and held by 1 WorldCat member library worldwide
Recent developments in ion exchange ( Book )
1 edition published in 1990 in Undetermined and held by 1 WorldCat member library worldwide
 
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.74 (from 0.10 for Recent dev ... to 0.90 for Recent dev ...)
Alternative Names
Williams, P.
Williams, P. A.
Williams, P. A. (Peter A.)
Williams, Peter A.
Languages
English (45)
Covers