Product Description: 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...read more

Product Description: 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...read more

Product Description: 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...read more

Product Description: 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...read more

Product Description: Although bone allografts were first utilized by McEwen in orthopaedic surgery in 1881, progress since then has been sporadic. With the growth of tissue banks and the greater availability of safe and sterile bone grafts, the pace has now quickened; in 2004, more than one million such grafts were used in the USA alone...read more

Product Description: Looking forward to the future it is clear that today's narrow concept of fiber as a basic element for textiles, ropes and nets will become an outmoded notion. The emphasis will instead shift to new and exciting developments in fiber technology and their applications, exploring such fields as biomimetics, nanotechnology and biodegradability...read more

Product Description: This is the most comprehensive volume dealing with tissue banking presently available, with 27 contributions from the most distinguished and experienced practitioners in the field: surgeons, microbiologists and tissue bankers.Safety of allografts is now a major concern due to possible microbial and viral contamination of tissues, even in the most sophisticated centres...read more

Product Description: This book describes succinctly the factors which affect the incorporation of massive and morsellised allografts after transplantation. Unless special precautions are taken, massive allografts when implanted can undergo stress fatigue, due to the limited incorporation at the graft-host interface...read more

Product Description: 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...read more (view table of contents, read Amazon.com's description)

Product Description: This eighth volume in the Gums and Stabilisers series places major emphasis on new and innovative processing methods, particularly hydration, high pressure and high temperature processing. It also covers identification of interactions likely to influence production functionality, notably incompatibility and phase separation of biopolymers, and describes in some detail new developments in biopolymer characterization...read more

Product Description: This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993...read more

Product Description: Gums and stabilizers play a vital role in the manufacture of food. This volume is based on the sixth Wrexham Conference on gums and stabilizers which took place in 1991. As such it reflects the new trends and concerns which are currently associated with the industry, placing major emphasis on the practical aspects of the subject, and integrating the knowledge of academic researchers with the experience of producers...read more

Product Description: This volume includes a wealth of information on the source and production, characterization, solution properties, functional aspects and applications of gums and stabilizers in food systems. Among the contributors are suppliers and producers, research scientists and technologists and hydrocolloid users, insuring comprehensive treatment of each class of these macromolecules, which play a vital role in food manufacture...read more