Search results for ""Author Glyn O Phillips""
World Scientific Publishing Co Pte Ltd Bone Morphogenetic Protein And Collagen: An Advances In Tissue Banking Specialist Publication
What are bone morphogenetic proteins (BMPs) and how can they be used in orthopaedic practice? Ever since Urist proposed in 1976 that protein factors from cortical bone appeared to modulate bone healing in animals, there has been a search for these mysterious osteoinductive components. Now that their structure has been elucidated, they have been purified and cloned, and are now available for the improvement of bone healing.The best source of BMPs is demineralised bone. This bone allograft is used to achieve greater osteoinductive capacity. But are the actions of procurement, processing, demineralisation and sterilisation harmful to the BMPs? Unless the BMPs can be assayed, neither their clinical nor their scientific effectiveness can be appraised. All these aspects are logically and scientifically described in this volume. In addition, there is a review of the biochemistry of one of the two main components of bone, namely collagen. This subject is itself a confusing but rapidly growing field. This comprehensive review describes the procedures for building up bone in vivo and in vitro.Bone Morphogenetic Protein and Collagen answers most of the questions of orthopaedic surgeons and tissue bankers on how BMPs can be produced and used to their maximum effectiveness.
£61.00
Royal Society of Chemistry Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
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. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
£119.95
