Leeds University Library

FOOD5241M
Module Reading List(updated 16thOct)

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

Protein Structure

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

Nelson, D.L. (2008) Lehninger Principles of Biochemistry, W.H. Freeman: New York.

Robinson, D.S. (1987) Food biochemistry and nutritional value ISBN: 0582495067, Longman: Harlow.

Van Holde, K.E. (2006) Principles of Physical Biochemistry, Prentice Hall: Upper Saddle River, N.J.

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Protein Functionality

Hill, S.E., Ledward, D.A. and Mitchell, J.R. (1998) Functional Properties of Food Macromolecules, Aspen: Maryland.

Nakai, S. and Modler, H.W. (1996) Food proteins : properties and characterization ISBN: 1560816910, VCH: Cambridge. (Ch 4: Functional Properties)

Sikorski, Z.E. (2001) Chemical and Functional Properties of Food Protein, CRC Press: London.

Schwartzberg, H.G. and Hartel, R.W. (1992) Physical chemistry of foods ISBN: 0824786939, M. Dekker: New York. (Ch 5: Gels and Gelling)

Zayas, J.F. (1997) Functionality of proteins in food ISBN: 0387602526 (alk. paper); 3540602526 (alk. paper), Springer: London. (Ch 1)

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Carbohydrate structure & functionality

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

Fennema, O.R. (1996) Food chemistry ISBN: 0824796918 (pbk); 0824793463; 0585138737 (e book), Marcel Dekker: New York.

Nelson, D.L. (2008) Lehninger Principles of Biochemistry, W.H. Freeman: New York.

Robinson, D.S. (1987) Food biochemistry and nutritional value ISBN: 0582495067, Longman: Harlow.

Van Holde, K.E. (2006) Principles of Physical Biochemistry, Prentice Hall: Upper Saddle River, N.J.

Alexander, R.J. and Zobel, H.F. (1992) Developments in carbohydrate chemistry ISBN: 0913250767 (alk. paper), American Association of Cereal Chemists: Minnesota.

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

Pomeranz, Y. (1991) Functional Properties of Food Component, Academic Press: Orlando.

Tomasik, P. (2003) Chemical and functional properties of food saccharides ISBN: 0849314860, CRC Press: Boca Raton.

Starch Website http://www1.lsbu.ac.uk/water/starch.html

POLYSAC Discover Starch Website http://polysac3db.cermav.cnrs.fr/discover_starch.html

POLYSAC DB Website http://polysac3db.cermav.cnrs.fr/

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Fats: Structure and Function

Fennema, O.R. (1996) Food chemistry ISBN: 0824796918 (pbk); 0824793463; 0585138737 (e book), Marcel Dekker: New York.

Povey, M.J.W. (2001) Crystallization of oil-in-water emulsions. In Crystallization processes in fats and lipid systems ISBN: 0824705513 (acid-free paper) (eds. Garti, N. And Sato, X.), Marcel Dekker: New York, p.255.

Walstra, P. (2003) Physical Chemistry of Foods, Marcel Dekker: New York (pp.620-649).

Ghotra,B. S.  et al (2002). Lipid shortenings: a review, Food research international. ISSN: 0963-9969 35, 1015–1048

Brooker, B. E. (1996). The Role of Fat in the Stabilisation of Gas Cells in Bread DoughJournal of Cereal Science. ISSN: 0733-5210 24(3),187-198

Chocolate bloom and fat structure http://www.esrf.eu/UsersAndScience/Publications/Highlights/2004/SCM/SCM8

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Enzymes

Berg, J.M., Tymoczko, J.L. and Stryer, L. (2007) Biochemistry, W.H. Freeman: New York.

Gibson, G.G. and Skett, P. (2001) Introduction to Drug Metabolism, Nelson Thornes: Cheltenham.

Robinson, D.S. and Eskin, N.A.M. (1991) Oxidative enzymes in foods ISBN: 1851666133, Elsevier Applied Science: London.

Tucker, G.A. and Woods, L.F.J. (1995) Enzymes in food processing ISBN: 0751402494 Blackie Academic & Professional: London.

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Non-Enzymic Browning

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 ISBN: 9780813803784 (alk. paper); 0813803780 (alk. paper), Blackwell Publishing: Oxford.

Nursten, H.E. (2005) The Maillard reaction : chemistry, biology and implications ISBN: 0854049649, RSC: Cambridge.

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Colour & flavour

Acree, T.E. and Teranishi, R. (1993) Flavor science : sensible principles and techniques ISBN: 0841225168 (alk. paper), American Chemical Society: Washington, DC.

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

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

Fennema, O.R. (1996) Food chemistry ISBN: 0824796918 (pbk); 0824793463; 0585138737 (e book) Marcel Dekker: New York.

Hendry, G.A.F. and Houghton, J.D. (1996) Natural Food Colorants, Blackie: London.

Morrison, R.T. and Boyd, R.N. (2003) Organic Chemistry, Prentice Hall: London.

Moyler, D.A. (1986) Developments in food flavours ISBN: 1851660372, (eds. Birch, G.G. and Lindley, M.G.) Elsevier Applied Science: London, pp.119-129.

Reineccius, G. (2006) Flavor chemistry and technology [electronic resource]. ISBN: 0203485343 (electronic bk.); 9780203485347 (electronic bk.); 1566769337 (cloth), CRC Press: London.

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Water, pH and Small Ions

Bates, R.G. (1973) Determination of pH : theory and practice ISBN: 0471056472, Wiley-Interscience: Chichester.

Chang, R. (1981) Physical Chemistry with Applications to Biological Systems, Macmillan: London.

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

Morris. J.G. (1974) A Biologist’s Physical Chemistry, Edward Arnold: London.

This list was last updated on 16/10/2017