Food Chemistry

We have chosen texts for this new category that would likely correspond to courses that would be taught in chemistry departments, and have omitted the vast literature of food science that might be taught outside of the chemistry discipline.

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• Bamforth, Charles
• Beer: Tap into the Art and Science of Brewing
• 2nd Edition
• Oxford University Press
• 2003
• 256 pp.
• 9780195154795
• $27.95
• Reviewed in Journal of Chemical Education200784(10) 1609

• Barham, Peter
• The Science of Cooking
• 1st Edition
• Springer
• 2001
• 244 pp.
• 9783540674665
• $49.95

• Belitz, H.-D., W. Grosch and P. Schieberle
• Food Chemistry
• 3rd Edition
• Springer
• 2004
• 472 pp.
• 9783540408185
• $84.95

• Brody, Tom
• Nutritional Biochemistry
• 2nd Edition
• Elsevier/Academic Press
• 1998
• 1032 pp.
• 9780121348366
• $114

• Coultate, T. P.
• Food: The Chemistry of its Components
• 4th Edition
• RSC/Springer
• 2002
• 432 pp.
• 9780854046157
• $49.95
• Reviewed in Journal of Chemical Education, 2004 81(1) 39

• DeMan, John M.
• Principles of Food Chemistry
• 1st Edition
• Springer
• 1999
• 520 pp.
• 9780834212343
• $84.95

• Heller, Knut J. (editor)
• Genetically Engineered Food: Methods and Detection
• 1st Edition
• John Wiley
• 2003
• 287 pp.
• 9783527303090
• $180

• Lister, Ted and Blumenthal, Heston
• Kitchen Chemistry
• 1st Edition
• Springer
• 2005
• 125 pp,
• 9780854043897
• $39.95

• Miller, Dennis D.
• Food Chemistry: A Laboratory Manual
• 1st Edition
• John Wiley
• 1998
• 176 pp.
• 9780471175438
• $90.5

• Multon, J.-L. and Lance Dieter (editors)
• Analysis of Food Constituents
• 1st Edition
• John Wiley
• 1997
• 510 pp.
• 9780471189664
• $22.95

• Owusu-Apenten, Richard
• Introduction to Food Chemistry
• 1st Edition
• CRC Press
• 2004
• 272 pp.
• 9780849317248
• $79.95