LEADER 04521nam 22006254a 450 001 9910782899903321 005 20200520144314.0 010 $a1-282-03769-2 010 $a9786612037696 010 $a0-387-75845-3 024 7 $a10.1007/978-0-387-75845-9 035 $a(CKB)1000000000714778 035 $a(EBL)428900 035 $a(OCoLC)422745042 035 $a(SSID)ssj0000156499 035 $a(PQKBManifestationID)11182676 035 $a(PQKBTitleCode)TC0000156499 035 $a(PQKBWorkID)10122246 035 $a(PQKB)10592248 035 $a(DE-He213)978-0-387-75845-9 035 $a(MiAaPQ)EBC428900 035 $a(Au-PeEL)EBL428900 035 $a(CaPaEBR)ebr10282514 035 $a(CaONFJC)MIL203769 035 $a(PPN)132863219 035 $a(EXLCZ)991000000000714778 100 $a20080407d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood bites$b[electronic resource] $ethe science of the foods we eat /$fRichard W. Hartel, AnnaKate Hartel 205 $a1st ed. 2008. 210 $aNew York, NY $cCopernicus Books$dc2008 215 $a1 online resource (162 p.) 300 $aDescription based upon print version of record. 311 $a0-387-75844-5 327 $aWhat 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. 330 $aFood 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. 606 $aFood 606 $aFood$xComposition 615 0$aFood. 615 0$aFood$xComposition. 676 $a641.3 676 $a664 700 $aHartel$b Richard W.$f1951-$021482 701 $aHartel$b AnnaKate$01095089 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910782899903321 996 $aFood bites$93777452 997 $aUNINA