Some of our food chemistry books (print and electronic) are listed below.
The Science of Good Cooking by 
Culinary reactions: the everyday chemistry of cooking by 
The Food Lab: Better Home Cooking Through Science by 
Kitchen Chemistry by 
The Science of Good Food by 
Modernist cuisine : the art and science of cooking / Vol. 1-6 by 
Experimental food chemistry by Here are some of the chemistry books owned by the SUNY Adirondack Library. Reference books are used in the library (call numbers begin with "Ref."); circulating books may be borrowed.
Bowes and Church's Food Values of Portions Commonly Used by 
Chemistry essentials for dummies by 
Fermented Foods and Beverages of the World by 
Apples of North America by 
Food, Fermentation and Micro-Organisms by 
The chemical history of color by 
CRC handbook of chemistry and physics
Chasing molecules : poisonous products, human health, and the promise of green chemistry by For quick overviews of your research topic, start with the encyclopedia database below.
Copy and paste these subjects into the "Start Your Research Here" box on the library's home page. Limit to books, e-books, articles or videos as wanted.
Food chemistry
Food analysis
Carbohydrates
Food composition
Fermentation
Fermented foods
Food Microbiology
Nutrition
