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Food Science & Nutrition | Food Bites - The Science of the Foods We Eat

Food Bites

The Science of the Foods We Eat

Hartel, Richard W, Hartel, AnnaKate

2008, IX, 190 p.


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  • Engaging and approachable for specialist and general reader alike – based on newspaper columns
  • Two-part format covers fascinating food science as well as applications

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.

Content Level » Research

Keywords » food engineering - food safety - food science - microorganism - probiotic - probiotics

Related subjects » Chemistry - Food Science & Nutrition - Popular Science

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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