Food Composition Basics
Explore resources for chemical components in food:
Helpful Books @ the Harborside Library
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Food composition and nutrition tables : on behalf of the Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz - Souci, S. Walter (Siegfried Walter), 1904-
Call Number: TX551 .S735 2008ISBN: 0849341418Note: Library use only;Written in English, French, & German -
Dictionary of food ingredients / Robert S. Igoe, Y.H. Hui
Call Number: TX551 .I26 2001ISBN: 0834219522Note: 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:
Featured Resource: Food Science Source
Find articles about Food Safety, Food & Beverage Science, Food Service, Processing, Packaging, Shipping, Culinary Innovation, and Product Development.
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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
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Health and Life Sciences Journals Collection (ScienceDirect / Elsevier) This link opens in a new window
Proteins on the Web
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The Amino Acid CollectionSee photograph of the molecular structure of specific amino acids. Includes basic info on each.
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Chemistry of Amino AcidsThis info is provided by The Biology Project at the University of Arizona.
