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5. Recommended Food Science And Related Texts




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This article is from the Food Science FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous contributions by others.

5. Recommended Food Science And Related Texts

The purpose of this section is to provide information on recommended texts
and reference books which would be useful to both food scientists and non
food scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis.

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in
"food additives" or "food chemistry", the word "food" is dropped.

ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the
Chemical Analysis of Foods. 1st edition. Boston: Jones and Barlett.
ISBN 0-86720-826-0. This is an excellent introduction to the field,
and a good "refresher" even for more experienced food chemists.

ANTIMICROBIALS: Davidson, P.M. and Branen, A.L.(1993).
Antimicrobials in Foods. 2nd ed. New York: Marcel Dekker. ISBN
0-8247-8906-7.

ADDITIVES: Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
Food Additives. New York: Marcel Dekker. ISBN 0-8247-8046-9.

BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.
Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem
textbook.

BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed. Freeman
(?). ISBN? Less mechanistic, but it's pretty much the standard in
many medical schools.

CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.
Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from
German by Dr D Hadziyev. Title in German: Lehrbuch der
Lebensmittelchemie (2nd edition).

CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York:
Marcel Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3.
Pretty much the standard food chemistry textbook in Food Science
departments in the United States and Canada.

MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539
pp. Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food
Preservation. Part 3:Contamination and spoilage. Part 4:Foods and
Enzymes Produced by Microbes. Part 5:Foodborne disease. Part
6:Sanitation, control, and inspection.

NUTRITION: Newstrom, Harvey(1993). The Nutrients Catalog. Jefferson,
North Carolina: McFarland & Company, Inc. ISBN: 0-89950-784-0.
Hardbound, 538 pages, 2&3 columns of 8-point type, 5 appendices,
index, $65.00. Monologs on 39 vitamins (subdivided into 185
different chemicals), 43 minerals, 24 aminos, and 6 macronutrients.
covering nutrient names, classifications, different chemical forms,
deficiency symptoms, side-effects, toxicity symptoms, inhibiting
factors, helping factors, food sources with measured content levels,
+/- variance in content measurements, possible application uses,
nutritional dosages, therapeutic dosages, experimental dosages,
toxic dosages, 11 different versions of the USRDA and related
regulations, and special warnings.

ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic
Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN:
0-534-05088-3.

GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
encyclopedia of chemicals, drugs, and biologicals. 11th Edition.
Rahway, NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive
information on just about every organic compound for which there is
either a use for, or a topic of scientific interest.

 

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