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Food Bites : The Science of the Foods We Eat / by Richard W Hartel, AnnaKate Hartel.
- Format:
- Book
- Author/Creator:
- Hartel, Richard W., 1951-
- Language:
- English
- Subjects (All):
- Food science.
- Chemistry.
- Engineering.
- Life sciences.
- Social sciences.
- Humanities.
- Science.
- Food Science.
- Technology and Engineering.
- Life Sciences.
- Humanities and Social Sciences.
- Physical Sciences.
- Local Subjects:
- Food Science.
- Chemistry.
- Technology and Engineering.
- Life Sciences.
- Humanities and Social Sciences.
- Physical Sciences.
- Physical Description:
- 1 online resource (162 p.)
- Edition:
- 1st ed. 2008.
- Place of Publication:
- New York, NY : Springer New York : Imprint: Copernicus, 2008.
- Language Note:
- English
- Summary:
- Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
- Contents:
- What Is Food Science?
- Processed Foods: Good or Bad?
- Vintage Wines and Chocolates
- Preserving Strawberries, and Other Foods
- Science Projects in Your Refrigerator
- Freeze Drying – High-Quality Food Preservation
- Does Your Food Glow in the Dark?
- Is Your Food Safe?
- Food Safety and Mobile Food Carts
- At Work in a Vale of Tears
- Are All Microorganisms in Food Bad?
- Probiotics – The Growth of Cultured Foods
- How to Keep Guacamole from Turning Brown
- Churning the Butter
- What Side Is Your Bread Buttered On?
- Butter or Margarine?
- Chocolate Flavor
- Rice in Your Salt Shaker?
- Frost on Your Berries
- Lucky Charms – A Lesson in Creativity and Marketing
- Developing New Ice cream Flavors
- Oreos Spawn Host of New Products
- Sparkler Spice! for Your Veggies?
- It Is All in the Packaging
- Shelf Life Dating – Good or Bad?
- Intelligent Packages
- Juice Boxes for Your Convenience
- Beware of Low-Carb Diets
- May Contain Peanuts! – What Is a Food Allergy?
- Uses for Chocolate Pudding
- The Magic of Gelatin
- Pretzels
- Peanut Butter
- Cheddarwurst
- Ice – From Nature to Frozen Desserts
- It Is Popsicle Time
- Neapolitan Ice cream
- Sprinkles or Jimmies?
- California or Wisconsin Raisins?
- Eat Your Tomatoes Raw or Cooked – Just Eat Them
- Fruit Leather
- Preserving Apples for Next Spring
- Fruitcake: A Scorned Food
- Mom Versus Betty Crocker: Is Cake Made from Scratch Better Than Cake Made from a Box?
- Holiday Cookies – Butter, Margarine or Shortening?
- Animal Crackers or Cookies?
- Skunky Beer for Oktoberfest?
- This Oktoberfest, Drink the Beer, Not the Water
- Fresh Orange Juice
- Apple Cider
- Egg Nog – A Safe Holiday Tradition
- Kool-Aid or Tang?
- Milk Shakes and Brain Freeze
- Circus Peanuts
- Marshmallow Peeps
- Salt Water Taffy.-Caramel
- Life Is Like a Box of Chocolates
- Hollow Chocolate Bunnies
- Chocolate Gone Bad.
- Notes:
- Description based upon print version of record.
- ISBN:
- 1-282-03769-2
- 9786612037696
- 0-387-75845-3
- OCLC:
- 422745042
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