Glyn O. Phillips

J F Kennedy

P A Williams

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.

Cellucon ’94 Proceedings

The Chemistry and Processing of Wood and Plant Fibrous Material

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 environmentally compatible polymers. It deals with natural and synthetic polymer materials such as gels, fibres, pulp and paper, films, foams, blends and composites and shows how environmental compatibility such as biodegradability and recyclability can be developed by utilising natural polymers such as polysaccharides and polyphenols. Based on the proceedings of the eleventh international Cellucon conference held in Tsukuba, Japan Offers a comprehensive overview of important research undertaken into all aspects of environmentally compatible polymers Deals with natural and synthetic polymer materials such as gels, fibres, pulp and paper, films, foams, blends and composites

Cellucon ’99 Proceedings

Recent Advances in Environmentally Compatible Polymers

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Handbook of Hydrocolloids

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, fibes and materials including the production and processing of pulp and paper fibre.

P A Williams

Books

Your next favorite book is out there