The Science of the Foods We Eat Hartel, Richard. creator author. Hartel, AnnaKate. author. SpringerLink (Online service) text xxu 2008 monographic eng

electronic

recurso electrónico

access IX, 190 p. online resource. 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. 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. by Richard Hartel, AnnaKate Hartel. CHEMISTRY FOOD SCIENCE SCIENCE (GENERAL) CHEMISTRY FOOD SCIENCE CHEMISTRY/FOOD SCIENCE, GENERAL POPULAR SCIENCE, GENERAL 9780387758459 99780387758459 http://dx.doi.org/10.1007/978-0-387-75845-9 http://dx.doi.org/10.1007/978-0-387-75845-9 100301 20260521091953.0 978-0-387-75845-9