LibGuides: Food-related Resources: Processed food production

Journals

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Canned Food Industry Profile: United States
(EBSCOhost)
Food Engineering
The magazine that covers packaging & processing technology & issues facing the domestic food & beverage industry for manufacturing teams. (EBSCOhost)
Food Engineering & Ingredients
Targets the growing food & beverage industry in Europe. (EBSCOhost)
Food Manufacture
(EBSCOhost)
Food reviews international
(EBSCOhost)
Frozen Food Age
(EBSCOhost)
International Journal of Food Science & Technology
Publishes in a wide range of subjects including pure research in the various sciences associated with food; & practical experiments designed to improve technical processes. (EBSCOhost)
Journal of food safety
(EBSCOhost)

Databases

Here is a list of database providers that contain information related to processed food production.

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Credo Reference This link opens in a new window
A digital reference library that places a world of factual information at your fingertips. Containing a selection from 240 high-quality reference books from the world's leading publishers, Credo Reference is the ideal place to start any research.
ProQuest This link opens in a new window
Contains: Dissertations & Theses. Ethnic News Watch and Gender Watch databases.
Statista This link opens in a new window
Statista is one of the world’s largest statistics portals (1.5million statistics). Access infographs, forecasts, charts/graphs, and 2,500 exclusive Dossiers and industry reports (NAICS codes).

Warner Books

To access some of these ebooks, you will be prompted to sign-in using your Eastern login.

Politics of Food, The by Marianne E. Lien & Brigitte Nerlich
Call Number: EBRARY
ISBN: 1859738532
Publication Date: 2004
Dinner at the New Gene Cafe by Bill Lambrecht
Call Number: TP248.65 .F66 L35 2001
ISBN: 0312302630
Food Safety: Contaminants and Toxins by J. P. F. D'Mello (ed.)
Call Number: RA1258.F65 2003 EB
ISBN: 0851996078
Mendel in the kitchen by Nina V. Fedoroff and Nancy Marie Brown
Call Number: TP248.65 .F66 F436 2004 EB
ISBN: 030909738X

Food Science & Technology

Canning: Topic Page
Process of hermetically sealing cooked food for future use. It is a preservation method, in which prepared food is put in glass jars or metal cans that are hermetically sealed to keep out air and then heated to a specific temperature for a specified time to destroy disease-causing microorganisms and prevent spoilage.
Cooking: Topic Page
Heat treatment of food to make it more palatable, digestible, and safe. It breaks down connective tissue in meat, making it tender, and softens the cellulose in plant tissue. Some nutrients may be lost in the process, but this does not affect the overall nutritional value of a balanced diet.
Fermentation: Topic Page
Process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
Food Additives: Topic Page
In food, any natural or artificial chemical added to prolong the shelf life of processed foods (salt or nitrates), alter the colour, texture, or flavour of food, or improve its food value (vitamins or minerals).
Food Technology: Topic Page
The application of science to the commercial processing of foodstuffs. Food is processed to make it more palatable or digestible, for which the traditional methods include boiling, frying, flour-milling, bread-, yogurt-, and cheese-making, and brewing; to prevent the growth of bacteria, moulds, yeasts, and other micro-organisms; or to preserve it from spoilage caused by the action of enzymes within the food that change its chemical composition, resulting in changes in flavour, odour, colour, and texture.
Genetic Engineering: Topic Page
The potential public health benefits of genetic engineering are considerable, but so too are the potential harms.
Genetically modified foods: Topic Page
Genetically modified (GM) foods are increasingly controversial as they become more widespread. They have met a barrage of criticism and protest, and public confidence in them is low. New legislation on labelling has been introduced, partly in response to the controversy.

Rapid ILL

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Websites

Food Processing Technology
Institute of Food Technologists
Food Production Daily
Food Politics
Dr. Marion Nestle's (the Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University) website on the politics of food.

Food-related Resources: Processed food production

Journals

Databases

Warner Books

Food Science & Technology

Rapid ILL

Websites

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