Collins Memorial Library: CHEM 371: Chemistry of Food: Home

Annotated Bibliography for Chem 371

Food research: such a fun and tricky challenge!

When researching the chemistry of food, there are two strategies you may wish to try. One is to search for your topic within a chemistry-specific domain, such as a chemistry journal (like the Journal of Agricultural and Food Chemistry), or to search in broader domains for your topic and the word "chemistry" (or more specific chemistry related terms).

If you already have a pretty good idea of what you're looking for, you may wish to jump right in to searching the databases on the Articles tab of this guide. However, you may wish to get started by looking up some more background information about your topic.

Gale eBooks
This collection of online reference books, including dictionaries and encyclopedias, can provide very useful contextual and background information on your topic.

Kirk-Othmer encyclopedia of chemical technology
Call Number: Click for online access
ISBN: 9780471238966
Publication Date: 2004
Browse this encyclopedia for more information about your instrument. If searching, be sure to click "search in this book" under the searchbox on the right.

The Chemistry of Food by Jan Velisek
Call Number: Click title for online access!
ISBN: 1118383834
Publication Date: 2013
The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods.
Food Science and Technology by Dongfeng Wang
Call Number: Click title for online access
ISBN: 1619421364
Publication Date: 2012
The Chemistry of Food Additives and Preservatives by Titus A. M. Msagati
Call Number: Click title for online access
ISBN: 9781118274125
Publication Date: 2012-09-07
The Chemistry of Food Additives and Preservatives contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities.

Getting Help!

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