Leeds University Library

FOOD5241M
Module Reading List

Structure and Function of Food Components, 2017/18, Semester 1
Dr James Smith
j.smith252@leeds.ac.uk
Tutor information is taken from the Module Catalogue

FOOD5241 Reading List 2011-12

Prof. Murray

T.P. Coultate (1989) Food : the chemistry of its components, 2nd ed., Royal Society of Chemistry.

O. R. Fennema (1996) Food Chemistry, Marcel Dekker.

H.-D. Belitz, and W. Grosch (1999) Food Chemistry, Springer-Verlag.

A. L. Lehninger, Biochemistry, 2nd ed onwards, Worth Publishers, Inc.

K. E. van Holde (1998) Principles of Physical Biochemistry, Prentice Hall.

D. S. Robinson (1987) Food biochemistry and nutritional value, Longman.

Z. E. Sikorski (2001) Functional properties of proteins in food systems. In Chemical and Functional Properties of Food Proteins (ed. Z. E. Sikorski), Technomic, chap. 5, pp. 113135.

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Prof. Povey

P. Walstra (1987) In Food structure and behaviour (eds J. M. V. Blanshard and P. Lillford), Academic Press, p. 67.

O. R. Fennema (1996) Food Chemistry, Marcel Dekker.

C. C. Akoh and D. B.Min (1998) Food Lipids, Marcel Dekker.

F. D. Gunstone, J. L. Harwood and F. B. Padley (1994) The Lipid Handbook, 2nd edn, Chapman and Hall.

M. J. W. Povey (2001) Crystallization of oil-in-water emulsions. In Crystallization processes in fats and lipid systems (eds N. Garti and X. Sato), Marcel Dekker, p. 255.

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Dr. Khokhar

Understanding normal and clinical nutrition by Whitney et al

Introduction to Nutrition and Metabolism by Bender, David

Any book on chemistry and biochemistry of vitamins

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Dr. Marshall

Coultate, T.P. (2002) Food: the Chemistry of its Components, Royal Society of Chemistry: London.

Fennema, O.R. (1996) Food Chemistry, Marcel Dekker: New York. (Available online through the University library)

Belitz, H.-D., Grosch, W. and Schieberle, P. (2004) Food Chemistry, Springer: London.

Hui, Y.H., Nip, W.-K., Nollet, L.M.L., Paliyath, G. and Simpson, B.K. (2006) Food biochemistry and food processing Blackwell Publishing: Oxford.

Nursten, H.E. (2005) The Maillard reaction : chemistry, biology and implications RSC: Cambridge.

Mr. Kajda

Coultate, T.P. (2002) Food: the Chemistry of its Components, Royal Society of Chemistry: London.

Fennema, O.R. (1996) Food Chemistry, Marcel Dekker: New York. (Available online through the University library)

Carolyn Fisher (Author), Thomas R Scott (Author), Food flavours : biology and chemistry, RSC, 1997

This list was last updated on 30/09/2011