This book is edited by Mr. Xie, an old professor in our school. It's in the third edition. The content of the book is good, thorough and thick. If you finish reading it, you will definitely get a big receipt.
Also recommended is food analysis (Dangdang's page).
2. Principles of Food Engineering, edited by Zhao Siming, Science Press (Introduction to Principles of Food Engineering (Zhao Siming ...))
This book thoroughly explains the basic unit operation principles and processes involved in the food production process, so you can consider studying it carefully.
3. Food Technology, edited by Xia Wenshui, China Light Industry Press (Introduction to Food Technology (Xia Wenshui ...))
This book was also the textbook of our school at the beginning. The whole book has a good explanation of the processing technology and principle of various foods, which is very comprehensive.
Coupled with food microbiology, this basically brings together four major courses of food specialty. On the basis of my recommendation, you can continue to look for books on food science that you are interested in.
I'm ashamed to say that I don't read many English books, and many of them have read some, so the following recommendation is just my humble opinion.
4. Introduction to Food Science, Parker, R. You can see its photocopied version or its translated version of Introduction to Food Science, translated by jiang bo, etc. (Introduction to Food Science (Introduction to Parker ...))
This book comprehensively introduces the general situation and background knowledge of food science, systematically introduces the corresponding food preservation methods, analyzes food and food, and expounds the relevant information of food.
Or read "Food Science" edited by Potter N.N and Hotchkiss J.H, and the same introductory books, which are very helpful for a comprehensive understanding of food science.
5. Rice Chemistry and Technology, Elaine T. Champagne
Because my main research direction is rice products, I recommend this book, which gives a comprehensive explanation of rice planting, rice processing and the molecular structure of its components (starch, protein, etc.). ) and processing technology, which is very helpful for understanding rice-related science. It seems to have been published in the third edition.
6. Starch Chemistry and Technology, James Bemiller and Roy Whistler.
This book is about starch, from the history of starch, synthetic genes to structural characteristics to the characteristics and processing technology of different raw materials. In particular, the introduction of the particle structure and functional characteristics of starch is very detailed, which helps me a lot.
In addition to these six books, there are really too many good books, and there are hundreds of them broken down by food. People from abroad can help us share more English books about food science. After all, the conditions for obtaining English books in China are not as good as those in foreign countries. I was going to cut a picture from the professional book folder in the computer, but I found that I didn't read many books in it, so I'd better forget it to avoid misleading.
However, these books are a little too "books", and people who are not in the relevant direction may find them not interesting enough. I look forward to recommending more interesting books.