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Candy Bites : The Science of Sweets / / by Richard W. Hartel, AnnaKate Hartel
| Candy Bites : The Science of Sweets / / by Richard W. Hartel, AnnaKate Hartel |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 2014.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Copernicus, , 2014 |
| Descrizione fisica | 1 online resource (262 p.) |
| Disciplina |
500
54 641.3 664 |
| Soggetto topico |
Food—Biotechnology
Popular works Food Science Popular Science, general |
| ISBN | 1-4614-9383-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Preface""; ""Acknowledgments""; ""Contents""; ""1: Through A Candy Store Window""; ""2: All Candy Expo""; ""3: Art or Science: A Brief History of Candy""; ""4: Candy Companies Big and Small""; ""5: Sugar History and Production""; ""6: The Demon Sugar""; ""7: The Sweet Tooth""; ""8: Soft Ball to Hard Crack""; ""9: Breakaway Glass: A Soft Solid""; ""10: Cotton Candy""; ""11: Rock Candy""; ""12: Candy Doctors""; ""13: LifeSavers or Jolly Ranchers""; ""14: Candy Canes: The Science Experiment""; ""15: Sponge Candy or Fairy Foam""; ""16: Dum Dum Lollipops""; ""17: Cut Rock""
""18: Sugar-Free Candy""""19: Pixy Styx and Fun Dip""; ""20: Pez""; ""21: Fizzies""; ""22: NECCO Wafers and Conversation Hearts*""; ""23: Wint-O-Green Mints""; ""24: Peppermint Patties""; ""25: Junior Mints""; ""26: National Candy Corn Day""; ""27: Maple Syrup Candies: A Natural Treat?""; ""28: Caramel: Controlled Scorching of Milk?""; ""29: A Caramel Family""; ""30: Caramel Cold Flow""; ""31: Tootsie Roll Pops""; ""32: Cajeta""; ""33: The Fudge Factor""; ""34: English Toffee""; ""35: Gummies and Jellies""; ""36: The Starch Mogul""; ""37: Swedish Fish and Starch Jelly Candies"" ""38: Dots and Orange Slices""""39: Gummy Jigglers""; ""40: Black Chuckles""; ""41: Fruit Snacks""; ""42: Sour Patch Candy""; ""43: Where Do the Jelly Beans in the Easter Basket Come from?""; ""44: Jelly Bean Flavor Development""; ""45: Panning Patience""; ""46: Everlasting Gobstoppers and Atomic Fireballs""; ""47: Runts and Nerds""; ""48: Is Licorice Good for You?""; ""49: Licorice Variations""; ""50: The Marsh Mallow""; ""51: Nougat""; ""52: Starburst""; ""53: A Whopper of a Story: Malted Milk Balls""; ""54: Retro Candy: Bit-O-Honey and Mary Jane""; ""55: Gum Wads""; ""56: Gumballs"" ""57: Gum and the Bedpost""""58: Medicinal Gum""; ""59: The Vending Machine*""; ""60: Snickers Bars""; ""61: Baby Ruth""; ""62: Sometimes You Feel Like a Nut""; ""63: Turtles or Cow Pies?""; ""64: Candies: Dead or Alive""; ""65: Super-Sized Candies""; ""66: Goo Goo Clusters""; ""67: Candy Land*"" |
| Record Nr. | UNINA-9910298644803321 |
Hartel Richard W
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| New York, NY : , : Springer New York : , : Imprint : Copernicus, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Confectionery Science and Technology / / by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
| Confectionery Science and Technology / / by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (XXI, 536 pages, 228 illustrations, 59 illustrations in colour) |
| Disciplina | 664.153 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 3-319-61742-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index. |
| Record Nr. | UNINA-9910298591903321 |
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Hartel Richard W
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910479993703321 |
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Hartel Richard W
|
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| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910789208303321 |
|
Hartel Richard W
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles of Food Processing / / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing / / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food science
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910967028903321 |
|
Hartel Richard W
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||