Details
Food Bites
The Science of the Foods We Eat|
16,99 € |
|
| Verlag: | Copernicus |
| Format: | |
| Veröffentl.: | 01.03.2009 |
| ISBN/EAN: | 9780387758459 |
| Sprache: | englisch |
| Anzahl Seiten: | 190 |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<p>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.</p>
<p>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.</p>
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.
<p>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.</p>
<p>Will capture the huge trend of learning about the science behind what we eat</p><p>Includes supplementary material: sn.pub/extras</p>
<P>Readers will be captivated by this brilliant and superbly written book – a voyage around the world of food science. Especially so, as their guide is Prof. Richard Hartel, professor of Food Engineering at UW-Madison, USA. Prof. 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 is collected into a single publication. Not only does the Professor include recipes and tips on, for example, how to make fruit leather, but he also 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? With huge and growing interest in the science of food, this treasure trove of knowledge and practical information, all in bite-sized chunks, is sure to be a bestseller.</P>
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