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Candy Bites The Science of Sweets /
This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made, or whether Baby Ruth bars really float, as in the movie Caddyshack, then this engaging collection of food for thought is guaranteed to satisfy your hunger...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Copernicus,
2014.
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| Edición: | 1st ed. 2014. |
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 100 | 1 | |a Hartel, Richard W. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Candy Bites |h [electronic resource] : |b The Science of Sweets / |c by Richard W. Hartel, AnnaKate Hartel. |
| 250 | |a 1st ed. 2014. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Copernicus, |c 2014. | |
| 300 | |a XIV, 269 p. |b online resource. | ||
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| 520 | |a This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made, or whether Baby Ruth bars really float, as in the movie Caddyshack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called 'sugar high', and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible, and humorous style that makes you laugh as you learn, Candy Bites doesn't shy away from the hard facts, or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity, and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids. About the Authors: Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry. AnnaKate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Engineering. | |
| 650 | 0 | |a Life sciences. | |
| 650 | 0 | |a Social sciences. | |
| 650 | 0 | |a Humanities. | |
| 650 | 0 | |a Science. | |
| 650 | 0 | |a Mathematics. | |
| 650 | 1 | 4 | |a Food Science. |
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| 650 | 2 | 4 | |a Humanities and Social Sciences. |
| 650 | 2 | 4 | |a Physical Sciences. |
| 650 | 2 | 4 | |a Mathematics and Computing. |
| 700 | 1 | |a Hartel, AnnaKate. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
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