Food Bites: The Science of the Foods We Eat / Edition 1by Richard W Hartel, AnnaKate Hartel
Pub. Date: 09/15/2009
Publisher: Springer New York
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… See more details below
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.
- Springer New York
- Publication date:
- Edition description:
- Product dimensions:
- 6.20(w) x 9.30(h) x 1.10(d)
Table of Contents
What is Food Science.- Processed Foods: Good or Bad.- Vintage Wines and Chocolates: Food Variability.- Preservation of Seasonal Foods.- Refrigeration: Science Experiments in your Fridge.- Freeze Drying.- Irradiation.- Food Safety: How Safe is Your Food.- Food Carts.- Quality Control: Vale of Tears.- Are Microorganisms in Foods Bad.- Yogurt/Probiotics.- Brown Guacamole: How to Prevent Browning.- Butter Manufacture.- Butter Spreadability.- Butter or Margarine: trans-fats.- Cocoa Flavor.- Freezer Burn.- New Product Ideas: Lucky Charms.- Product Development: New Ice Cream Flavors.- Oreos: Spawning New Product Ideas.- Food Entrepreneurship.- It's all in the Packaging.- Shelf Life Dating- Good or Bad.- Active Packaging.- Juice Boxes.- Low-Carb Diets.- Food Allergens.- Chocolate Pudding.- The Magic of Gelatin.- Pretzels.- Peanut Butter.- Cheddarwurst.- Ice - from Nature to Frozen Desserts.- Popsicles.- Neapolitan Ice Cream.- Sprinkles or Jimmies.- California or Wisconsin Raisins.- Eat Your Tomatoes Raw or Cooked.- Fruit Leather.- Storage of Apples.- Fruitcake: a Scorned Food.- Mom versus Betty Crocker.- Holiday Cooking: butter, margarine or Shortening.- Animal Crackers.- Skunky Beer.- This Oktoberfest, Drink the Beer, not the Water.- Fresh Orange Juice.- Apple Cider Safety.- Egg Nog.- Tang or Kool-Aid.- Milk Shakes.- Circus Peanuts.- Marshmallow Peeps.- Salt Water Taffy.- Caramel.- Boxed Chocolates.- Hollow Chocolate Bunnies.- Chocolate Gone Bad.
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