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FOOD2032
Module Reading List

Biochemistry Controlling Nutrients and Sensory Properties, 2021/22, Semester 1, 2
Dr James Smith
j.smith252@leeds.ac.uk
Tutor information is taken from the Module Catalogue

Purchase at least one of these 2 textbooks and locate the other in the library

We recommend your buying these two books. Please read chapters to clarify aspects of the lectures, and if you do, you will do very well on the course...

Coultate, T.P. (2015) Food: the Chemistry of its Components, (6th Edition) Royal Society of Chemistry Publishing. London. 
Print ISBN 978-1-84973-880-4  
ePub eISBN:978-1-78262-794-4

An online .pdf version is here

(The previous 5th and 4th Editions should be available in the library and can be used too)

Lean, M. E. J. (2006). Fox and Cameron's food science, nutrition & health. ISBN: 0340809485 (pbk.), (7thEd) CRC Press
ISBN 9780340809488
(Thisis referred to in FOOD1010)

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Reference books on biological chemistry 

Find where copies of these general Reference books below are located in the University of Leeds libraries... 

Bruce Alberts et al (2014). Molecular Biology of the Cell Molecular Biology of the Cell (Sixth Edition) W. W. Norton & Company; Sixth edition (November 18, 2014) ISBN 10 9780815344322 ISBN 978-0815344322

Adam Jacobs (2012). Understanding Organic Reaction Mechanisms, Cambridge University Press doi: 10.1017/CBO9781139170796

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

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

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Reference books on food and nutritional chemistry

Find where copies of these Reference books below are located in the University of Leeds libraries... 

Fennema, O.R. (2017) Food chemistry (5th Edition), CRC Press. ISBN 9781482208122
see https://www.crcpress.com/Fennemas-Food-Chemistry-Fifth-Edition/Damodaran-Parkin/p/book/9781482208122
(The previous 4th (2007) Edition should be available in the library and can be used too)

Jan Velisek (2014). The chemistry of food, Wiley-Blackwell 
ISBN: 978-1-118-38381-0 

Belitz, H.-D., Grosch, W., Schieberle, P. (2009). Food Chemistry, Springer
ISBN 978-3-540-69935-4
ePubs eISBN 978-3-540-69934-7

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

 Phillips, G., & Williams, P. (2011). Handbook of food proteins. Woodhead Publishing.

 

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Reference books on water,  ions, pH and reduction & oxidation

See Coultate above ...

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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

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

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

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Reference books on protein structure

See Coultate above...

See Nelson above...

See Van Holde above ...

See Robinson above...

 

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Reference books on protein functionality in food

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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

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

Zayas, J.F. (1997) Functionality of proteins in food , Springer: London. (Ch 1)

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

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

Zayas, J.F. (1997) Functionality of proteins in food, Springer: London. (Ch 1)

 

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Reference books on polysaccharide & carbohydrate structure and function

See Fennema, above...

See Coultate above ...

See Nelson above ...

See Van Holde above ...

See Belitz above ...

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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

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

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

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

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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Reference books on fats and lipids and their structure and function

See Fennema, above...

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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. 35, 1015–1048  

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

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

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

 

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Reference books on enzymes and their action

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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.

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

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

 

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Reference books on non-enzymic browning

See Belitz above ...

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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.

 

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Reference books on colour & flavour molecules

See Belitz above ...

See Coultate above ...

See Fennema above ...

Find where copies of these Reference books below are located in the University of Leeds libraries... 

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

Reineccius, G. (2006) Flavor chemistry and technology , CRC Press: London.

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

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

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

This list was last updated on 22/04/2022