Food Composition Basics
Explore resources for chemical components in food:
Helpful Books @ the Harborside Library
Breaded fried foods / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. ChinnanCall Number: TP670 .M175 2010ISBN: 0849314615Note: Library use only
Check out the Harborside Library shelves marked “Food Science” (TP1-TP500), “Food Safety” & “Food Analysis” (both in the TX500s section).
The following are also great food science resources:
Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh and David B. MinCall Number: QP751 .F647 2008ISBN: 1420046632Note: Library use only
The chemistry of oils and fats : sources, composition, properties, and uses / Frank D. GunstoneCall Number: TP670 .G867 2004ISBN: 1405116269Note: Library use only
Featured Resource: Food Science Source
Find articles about Food Safety, Food & Beverage Science, Food Service, Processing, Packaging, Shipping, Culinary Innovation, and Product Development.
- Food Science Source (EBSCO)Many full-text articles from magazines and trade journals covering the food industry: Food Safety, Food & Beverage Science, Food Service, Processing, Packaging, Shipping, Culinary Innovation, and Product Development.
Culinary Databases
Nutrition Databases
- Health and Life Sciences Journals Collection (ScienceDirect / Elsevier) This link opens in a new window
- Health and Medicine (Gale OneFile) This link opens in a new window
- Health and Wellness (Gale) This link opens in a new window
Search the Web for Free Articles
This search engine locates scholarly literature including articles that are accessible online. (Include the phrases “full-text” or “view HTML” or “view PDF” in your search to help identify articles available full-text.)
Lipids on the Web
- The Lipid LibraryProvides info on the chemistry, biology, and analyis of lipids and fats. Sponsored by the company Mylnefield Lipid Analysis.
