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Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, nagging questions such as: Is the quality of beer really affected by the type of water used and are processed foods good or bad.
List of contents
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.- 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 of 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.
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 of 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.
About the author
§Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream.
Summary
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 Richard Hartel, professor of Food Engineering at UW-Madison, and 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.
