WorldCat Identities

Williams, Peter A.

Overview
Works: 45 works in 394 publications in 2 languages and 13,583 library holdings
Genres: Conference papers and proceedings 
Roles: Editor, Author, Other
Classifications: TP453.C65, 664.06
Publication Timeline
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Most widely held works by Peter A Williams
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 )

42 editions published between 1982 and 2012 in English and Undetermined and held by 277 WorldCat member libraries worldwide

Annotation
Recent developments in ion exchange by Peter A Williams( Book )

28 editions published between 1987 and 1990 in English and Undetermined and held by 244 WorldCat member libraries worldwide

These Conference Proceedings deal with the papers presented at the International Conference on Ion Exchange Processes (ION-EX '90) which was held at The North East Wales Institute of Higher Education, 9- 11 July 1990. The camera-ready paper format was chosen so that delegates could receive their copy on arrival at the Conference. The Proceedings include reviews of biological materials, inorganic ion exchangers, the nuclear industry, theoretical aspects and new advances. In addition, there are research papers dealing with industrial ion exchange procedures and new materials. The Proceedings should therefore be of interest to those who need to be brought up to date in the various aspects of processes which involve ion exchange and ion chromatography which are now accepted as important in analysis, separation processes and process control. In each of these areas there have been important developments which are herein described. As Editors we should like to express our thanks to the individual authors for preparing their manuscripts in the required format and to Haydn Hughes and Linda Sneddon for their invaluable assistance in compiling these Proceedings. PETER A. WILLIAMS MICHAEL J. HUDSON V\1 CONTENTS v Preface Part 1: Biological Materials The Importance of Ion Exchange Processes in Living Systems 3 R.J.P. Williams The Use of Chemically Suppressed Ion Chromatography in Elemental Analysis 17 J.P. Senior Biological Separations Using Latex-Based Pellicular Resins 23 K
Handbook of hydrocolloids by Glyn O Phillips( Book )

30 editions published between 2000 and 2009 in English and held by 216 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
Cellulose sources and exploitation : industrial utilization, biotechnology, and physico-chemical properties by Cellulose sources and exploitation( Book )

14 editions published between 1989 and 1990 in English and held by 193 WorldCat member libraries worldwide

Oxide zone geochemistry by Peter A Williams( Book )

8 editions published between 1990 and 2001 in English and Undetermined and held by 181 WorldCat member libraries worldwide

Ion exchange processes : advances and applications by A Dyer( Book )

13 editions published in 1993 in English and held by 180 WorldCat member libraries worldwide

Handbook of industrial water soluble polymers by Peter A Williams( Book )

15 editions published in 2007 in English and held by 169 WorldCat member libraries worldwide

A concise and accessible overview of the chemistry, technology and application of water soluble polymers, this title allows the reader to rapidly and economically acquire a sophisticated working knowledge of these materials
Advances in ion exchange for industry and research by International Conference on Ion Exchange Processes( Book )

10 editions published in 1999 in English and held by 144 WorldCat member libraries worldwide

Gums and stabilisers for the food industry 12 by Glyn O Phillips( Book )

16 editions published between 2002 and 2009 in English and Undetermined and held by 130 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 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 )

13 editions published between 2000 and 2007 in English and held by 123 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
Wood and cellulosics : industrial utilisation, biotechnology, structure, and properties( Book )

6 editions published in 1987 in English and held by 120 WorldCat member libraries worldwide

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

14 editions published between 2006 and 2007 in English and held by 116 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
Food polysaccharides and their applications( Book )

9 editions published in 2006 in English and held by 107 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 14 by Peter A Williams( Book )

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

A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science
Renewable resources for functional polymers and biomaterials by Peter A Williams( Book )

18 editions published between 2011 and 2015 in English and held by 81 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
Handbook of food proteins by Glyn O Phillips( Book )

12 editions published between 2011 and 2016 in English and Undetermined and held by 73 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
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
The chemistry and processing of wood and plant fibrous materials by John F Kennedy( Book )

11 editions published between 1996 and 2010 in English and Undetermined and held by 67 WorldCat member libraries worldwide

This book covers the production, management and changing patterns of global wood and fibre resources, with emphasis on the inter-disciplinary character of wood and related plant materials in terms of their resource value, This book covers the production, management and changing patterns of global wood and fibre resources, with emphasis on the inter-disciplinary character of wood and related plant materials in terms of their resource value
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 Undetermined 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
Sterilisation of tissues using ionising radiations by John F Kennedy( Book )

5 editions published in 2005 in 3 languages and held by 32 WorldCat member libraries worldwide

Existing methods and processing for sterilising tissues are proving inadequate in many instances. Infections have been transmitted from the graft to the recipient and in the USA the Centre for Disease Control and other regulatory bodies have drawn attention to the need for a reliable end sterilisation method which does not damage the functionality of the final tissue. Safety of surgical allografts is, therefore, a major concern due to microbial and viral contamination of tissues which is now a problem even in the most sophisticated centres. The Presidents of the main Professional Association of Tissue Banks; American, European and Latin American met in Vienna to review the situation and concluded that the time was opportune to organise an international high level expert meeting, which would identify the best method of using radiation technology to assist in the production of safe tissue allografts Sterilisation of biological tissues with ionising radiations provides the information on this subject presented at an international meeting in Wales, supported by the International Atomic Energy Agency. New methods of protecting the tissues were presented which at the same time allow the use of sufficiently high doses of ionising radiations to inactivate invading organisms. A Code of Practice for the Radiation Sterilisation of Tissues was evaluated and the outcome and the full Code is included in this volume, as well as explorations of all of the methodologies used in the field. Sterilisation of biological tissues with ionising radiations is the only volume of its kind and as such is an invaluable source of information for those working in tissue banks, transplant surgeons and the safety regulators. High-quality papers highlighting the most recent developments in this important areaIncludes the full code of practice for the radiation sterilisation of tissuesEdited by a highly respected team of experts
 
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Audience level: 0.47 (from 0.03 for Renewable ... to 0.74 for Cellulose ...)

Handbook of industrial water soluble polymers
Alternative Names
Williams, P.

Williams, P. A.

Williams, P. A. (Peter A.)

Williams, Peter A.

Languages
English (280)

Spanish (1)

Covers
Handbook of hydrocolloidsHandbook of industrial water soluble polymersGums and stabilisers for the food industry 12Gums 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 13Food polysaccharides and their applicationsGums and stabilisers for the food industry 14Renewable resources for functional polymers and biomaterials