FREE SHIPPING on Orders of $40 or More!
Food Bites: The Science of the Foods We Eat / Edition 1

Food Bites: The Science of the Foods We Eat / Edition 1

Food Bites: The Science of the Foods We Eat / Edition 1
Add to Wishlist
ISBN-10:
0387758445
ISBN-13:
9780387758442
Pub. Date:
09/15/2009
Publisher:
Springer New York
ISBN-10:
0387758445
ISBN-13:
9780387758442
Pub. Date:
09/15/2009
Publisher:
Springer New York
Food Bites: The Science of the Foods We Eat / Edition 1

Food Bites: The Science of the Foods We Eat / Edition 1

Overview

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.

Product Details

ISBN-13: 9780387758442
Publisher: Springer New York
Publication date: 09/15/2009
Edition description: 2008
Pages: 190
Product dimensions: 6.20(w) x 9.30(h) x 1.10(d)

About the Author

Richard Hartel is a professor of food science at The University of Wisconsin – Madison, and is a regular contributor to The Capital Times. In addition to his active research program and classes, he teaches an annual summer candy course sponsored by the National Confectioners Association. He was named a 2005 Fellow of the Institute of Food Technologiests, and Nonprofit society dedicated to making food better. He is also a consultant for numerous food companies on a variety of issues.

AnnaKate Hartel is currently an undergraduate student at Northland College in Ashland, WI, and is planning on attending graduate school for an advanced degree in English. Ms. Hartel is also the proud owner of a nosey cat and two beta fish.

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.
From the B&N Reads Blog
Page 1 of

Related Subjects

Cookbooks, Food & Wine
General & Miscellaneous Cooking
Cooking Essays
Cooking->Essays->Other
Cookbooks, Food & Wine
General & Miscellaneous Cooking
Cooking Essays
Cooking->Essays->Other

Customer Reviews