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 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 Webb
    • The Agricultural Library
          -books on reserve
          -current journals
          -published data bases and abstract

      • Data Bases
          -FSTA (CD Rom data base located in the department)
          -Agricula (CD Rom data base located in the Agr. Library)
          -Biological Abstracts and MedLine (available via Ohio Link)

The Web:

You will want to explore for yourself the ever expanding amount of information available through the Web. Some specific sites to visit include:

Federal Code of Regulations
http://www.access.gpo.gov/nara/cfr/cfr-table-search.html

Science of Foods (Oregon State University FSM 235)
http://www.orst.edu/instruct/nfm235/

Food On Line home page
http://www.foodonline.com/

Life Science Journals (last 5 years) available on the web can be reached at the following: http://journals.ohiolink.edu/etext/lifesci.html
    For those Journal that are more directly related to Food Science, see http://journals.ohiolink.edu/etext/. Go to the letter of the      Journal of interest and click on specific journal of interest.   The lists includes:

   Trends In Food Science & Technology
    Food Chemistry
    Food Control
    Food Microbiology
    Food Quality And Preference
    Food Research International
    Food Science & Technology
    Fruits
    International Journal Of Antimicrobial Agents
    International Journal Of Food Microbiology
    Journal Of Agricultural Engineering Research
    Journal Of Colloid And Interface Science
    Journal Of Fermentation And Bioengineering
    Journal Of Food Composition And Analysis
    Journal Of Food Engineering
    Journal Of Nutritional Biochemistry
    Journal Of Stored Products Research
    Le Lait
    Meat Science
    Nutrition Research
    Plant Physiology And Biochemistry
    Post harvest Biology And Technology
    Progress In Lipid Research
    Advances In Colloid And Interface Science
    Carbohydrate Research
    Membrane Technology
    Phytochemistry
    Separation And Purification Technology
    Fems Microbiology Reviews
    Food And Chemical Toxicology

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

Books:

Recommended Readings and Reserve Materials       

Fuller, G. W. New Food Product Development From Concept to Marketplace. CRC Presds, Boca Raton (On Reserve in Agr. Library

Baker, R. C. 1988. Fundamentals of New Food Product Development Dickinson&Stainsby. 1988. Advances in food emulsions and foams. Elsevier,Applied Sciences

Gould, W. A. 1991. Research and Development Guidelines for the Food Industry

Igoe, R. S 1983. Dictionary Of Food Ingredients. Van Nostrand, Reinhold Co.

Larsson& Friberg. 1990 Food emulsions. Marcel Dekker

Lewis, R. J. 1989. Food Additives Handbook. Van Nostrand, Reinhold

Lyon, D. H. 1992. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Chapman and Hall Modified starches properties and uses. CRC Press, Inc. San Diego

Moskowitz, J. R. 1994. Food Concepts and Products.

Pomeranz, Y. 1985. Functional Properties Of Food Components. Academic Press

Radley. J. A. 1968. Starch and its derivatives. Chapman and Hall

Stauffer, C. E. 1990. Functional Additives for Bakery Foods. ,Van Nostrand,Reinhold

Singh, R. P. and Heldman, D. R. 1993. Introduction to Food Engineering,  2nd ed. Academic Press

Whistler, R. L. 1973. Industrial Gums, Polysaccharides and Their Derivatives Academic Press

Wong, D. W. S. 1989. Mechanism & Theory In Food Chemistry. Van Nostrand, Reinhold

Wurzburg, O. B. 1986. Modified starches : properties and uses.  CRC Press, Inc. San Diego

Journals

Journal of Food Science
Food Technology
Food Product Development
Process Development

Data Bases:

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. This is available to you on the computer in …….. The Agr. Library has the USDA library's data base (AGRICOLA) available on CD ROM.

Med-Line, Biological Abstracts and can be accessed through Oscar. To reach these data bases:

  • Log on to Oscar
  • Go to Library and Achive Services
  • Go to Ohio Link Library Services
  • Connect to Ohiolink
  • Go to Research Data bases
  • Select data base of choice

FSTA (Food Science & Technology Abstracts):

Provides literature citations and abstracts 0f 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

 

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