Details

What 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.

<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>

Will capture the huge trend of learning about the science behind what we eat Includes supplementary material: sn.pub/extras

<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>