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Food Science

Online reference sources

A small sample of e-resources: 
Off-campus access to subscriptions: UMass Amherst NetID

Bacteriological Analytical Methods U.S. Food and Drug Administration's preferred laboratory procedures for microbiological analyses of foods and cosmetics. AOAC International published previous editions of this manual in a loose-leaf notebook format, and, more recently, on CD-ROM. This online BAM is now available to the public. 

"Bad Bug" Book : Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, 2nd ed. (2012) (293-page PDF)
Basic facts regarding foodborne pathogenic microorganisms and natural toxins from the FDA, CDC, and other US governmental agencies.

Cold Spring Harbor Protocols
Research methods for microbiology, genetics, bioinformatics, proteins, plant biology, neuroscience, lab organisms, and imaging. UMass library subscription.

Desk encyclopedia of animal and bacterial virology / eds., Brian W.J. Mahy and Marc H.V. Van Regenmortel. Oxford :  Academic,  c2010. 

Food: In Context (Gale encyclopedia, 2011)
Examines food in relationship to nutrition, world health issues, agriculture, environmental concerns, current events and political decision-making.

Food Safety (Gale monograph, 2012)
Explores the issues surrounding food safety by placing opinions from a wide range of sources in a pro/con format. Features articles that express various perspectives on this topic.
 

Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton. Chichester, West Sussex, UK : Wiley Blackwell, 2013.
Formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Links to library catalog record.

Illustrated dictionary of microbiology / Kiran Kapoor. Jaipur, India :  Oxford Book Co.,  2010 
Links to library catalog record - 

Official methods of analysis of AOAC International Arlington, Va. :  AOAC International 
Best resource for standard laboratory methods in food science.
Links to page with username and password information.

Sensory and consumer research in food product design and development / Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion.  Ames, Iowa :  Blackwell Pub.,  2006.
From the business viewpoint, critical issues for sensory analysts, product developers, and market researchers in food and beverages. Link to library catalog record. 

Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann. 2nd ed. New York : Springer, 2010.
Link to library catalog record - new edition of a classic in the field.

Ullman's Encyclopedia of Industrial Chemistry
Industrial processes and materials explained; try looking up "beer"!

Wiley Encyclopedia of Packaging Technology, 3rd ed. (2009) John Wiley & Sons, Inc., Hoboken, NJ
Link to library catalog record - articles on topics from "Acrylic plastics" to "Wrapping machinery." See Index.

 

 

(2012) (293-page PDF)
Basic facts regarding foodborne pathogenic microorganisms and natural toxins from the FDA, CDC, and other US governmental agencies.

Research methods for microbiology, genetics, bioinformatics, proteins, plant biology, neuroscience, lab organisms, and imaging.

Standards for analytical chemists. Connect to get username and password. Click "Login" at the upper right of the OMA page to enter UN/PW for searching OMA Online.

Wiley comprehensive reference guide with articles on topics in the science and technology of industrial chemistry; searchable by article keyword (topic) or article title. Current.

 

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