FINDING TECHNICAL INFORMATION

Food Science and Technology is an extremely broad field, and information about it is widely scattered in many books, magazines and the Webb. This page is a guide to a number of sources of information that will be of value to you in full-filling your assignments for FST 401. These include:

	The Agricultural Library: -books on reserve; -current journals; -published data bases and abstracts
	The Agricultural Library Web resources http://www.lib.ohio-state.edu/Tools/ejournals.html
	DataBases http://www.lib.ohio-state.edu/Tools/titles.html Data bases are a valuable asset in finding information on specific topics of interest to you. One of the most useful data bases for the food scientist/technologist is the CD ROM data base - FSTA. http://www.lib.ohio-state.edu:8590/fstaws Provides literature citations and abstracts of published information from all over the world since 1969. It is updated every 3 months, and is available on two disks: 1969-1990 1990- to present time

Med-Line, Biological Abstracts and others can be accessed through the library on line research page on the web.

The Web

You will want to explore for yourself the ever expanding amount of information available through the Web. Click on the following to see Some Useful Sites to Visit --

The Library:

The Agricultural Library has a good collection of current journals, abstracts and books that have relevance to food products and their processes. Some of the key reference sources are outlined below:

   Journals:

Journal of Agriculture and Food Chemistry
Journal of Food Science
Journal of Food Technology
Food Processing
Food Quality
Prepared Foods
Food Formulating
Food Engineering
Food Product Design
Food Testing & Analysis

    Books:

The following books are on reserve in the Agricultural Library: 

General Food Science & Technology References:

Fellows, P. 2000. Food Processing Technology: Principles and Practice. Woodhead Pub., Cambridge, England.

Fennema, O.R.  1996.  Food Chemistry. Marcel Dekker, NY.^‡*

Gould, W.A.  1994.  Current good manufacturing practices, food plant sanitation. CIT Pub., Baltimore, MD.

Jay, J.M.  2000.  Modern Food Microbiology. Aspen Pub., Gaithersville, MD.

Jelen, P.  1985.  Introduction to food processing.  Reston Pub. Co., Reston, VA.

Potter, N.H. & Hotchkiss J.H.   Food Science.  Chapman and Hall, NY.^‡

Singh R.P. & Heldman, D.R.   2001.  Introduction to Food Engineering.  Academic Press, San Diego, CA

Product- or Process-specific References:

Bakery products:

Cauvain, P. and Young L.S.  1998. Technology of Breadmaking. Blackie Academic and Professional, London.

Connelly, P. & Pittan, M.  1997.  Practical Bakery. Hodder and Stoughton, London.

Quail, K.J.  1996.  Arabic Bread Production.  AACC, St Paul, MN.

Stauffer, C.E.  1990.  Functional Additives for Bakery Foods. Von Nostrand Reinbold, NY.

Candy and Confectionery Products:

Harris, N., Peterson, M.S. & Crespo, S.  1991.  A formulary of candy products. Chemical Publishing Co. NY.

Minifee, B.W.  1989.  Chocolate, Cocoa & Confectionery: Science and Technology, 2^nd Ed. AVI, Westport, CN.

Canned Foods:

A Complete Course in Canning. 1996. The Canning Trade. Baltimore MD.

Gavin, A and L.M. Weddig, eds.  1995.  Canned foods: principles of thermal process control, acidification and container closure evaluation.  FPI,  Washington, DC.

 Dairy:

Emons D.  and Tucky S. 1967. Cottage Cheese and Other Cultured Milk Products. Chas Pfizer & Co. Inc.. NY.

Fox, P.F.  2000.  Fundamentals of cheese science. Aspen Publishers, Gaithersburg, MD.

Harper, W.J. and Hall C.W.  1976.  Dairy Technology and Engineering. AVI Pub, Westport, CN.

Kosikowski, F.V. & Mistry, V.V.  1997. Cheese and fermented milk foods, volumes 1 & 2.  F. V. Kosikowski, Westport, CN.

Marshall, R.T. & Arbuckle, W.S.  1996.  Ice Cream. Chapman and Hall, NY.

Marshall, R.T., H.D. Goff, and R. W. Hartel.  2003.  Ice cream.  Kluwer Academic/Plenum Publishers, NY.

Scott, R., R.K. Robinson, and R.A. Wilbey.  1998.  Cheesemaking practice.  Aspen Publication, Gaithersburg, MD

Meats:

Hippsley-Coxe, Antony & Araminta.  1992.  The Great Book of Sausages. Overlook Press, Woodstock, N Y.

Ockerman, W.W.  1989.  Sausage and Processed Meat Formulations. Van Nostrand Reinbold, N. Y.

Waris, P.D.  2000.  Meat Science: An Introductory Text. CABI Pub,  NY.

Renker, M.D.  2000.  Handbook of Meat Product Technology.  Blackwell Science, Malden, MA.

Potato Products:

Gould, W.A.  1999.  Potato Production, Processing and Technology.  CIT Pub., Baltimore MD.

Talburt, W.F. and Smith, O.  1987.  Potato processing, 4^th Ed. Van Nostrand Reinhold, New York.

Salad Dressing:

Hardwick G.B. & Kennedy, R.L.  1982. Appetizers, salad dressings and salads. CBI Publ. Co., Boston, MA.

Mitchell, P.  1995.  The Complete Book of Dressings. MacMillan, NY. 

Snack Foods and Extrusion:

Frame. N.D., ed.  1994. The Technology of extrusion cooking.  Blackie Academic & Professional, New York.

Harper, J.M.  1981.  Extrusion of Food. CRC Press, Boca Raton, FL

Lusas, E.W. & Rooney, L.R. 2001. Snack Foods Processing. Technomic Publ. Co., Lancaster, PA.

Riaz, M.N.  2000.  Extruders in Food Applications. Technomic Publ. Co., Lancaster P. A.