作者: P A Williams

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 …

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 Diseas …

Hyaluronan and its derivatives has developed very quickly in the last few years from a scientific novelty into an important new material for a diverse range of medical and biomaterial applications. T …

Based on the proceedings of the eleventh international Cellucon conference held in Tsukuba, Japan, this book offers a comprehensive overview of important research undertaken into all aspects of envir …

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 p …

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and …

The proceedings of the Cellucon Trust conference held in Lund, Sweden, in 1993. The latest scientific advances are covered, environmental concerns and the consequent economic costs are dealt with. Th …

Based on the proceedings of the 10th international Cellucon Conference held in Turku/Abo, Finland, this book offers a comprehensive overview of research undertaken in all aspects of cellulosic pulps, …

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 th …

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 …