HOME > 상세정보

상세정보

Candy bites [electronic resource] : the science of sweets

Candy bites [electronic resource] : the science of sweets

자료유형
E-Book(소장)
개인저자
Hartel, Richard W., 1951-. Hartel, AnnaKate.
서명 / 저자사항
Candy bites [electronic resource] : the science of sweets / Richard W. Hartel, AnnaKate Hartel.
발행사항
New York, NY :   Springer New York :   Imprint: Copernicus,   2014.  
형태사항
1 online resource (xiv, 269 p.).
ISBN
9781461493839
요약
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.
일반주기
Title from e-Book title page.  
이용가능한 다른형태자료
Issued also as a book.  
일반주제명
Candy. Candy industry.
바로가기
URL
000 00000nam u2200205 a 4500
001 000046042663
005 20200902134205
006 m d
007 cr
008 200814s2014 nyu o 000 0 eng d
020 ▼a 9781461493839
040 ▼a 211009 ▼c 211009 ▼d 211009
050 0 0 ▼a TX791
082 0 4 ▼a 641.85/3 ▼2 23
084 ▼a 641.853 ▼2 DDCK
090 ▼a 641.853
100 1 ▼a Hartel, Richard W., ▼d 1951-.
245 1 0 ▼a Candy bites ▼h [electronic resource] : ▼b the science of sweets / ▼c Richard W. Hartel, AnnaKate Hartel.
260 ▼a New York, NY : ▼b Springer New York : ▼b Imprint: Copernicus, ▼c 2014.
300 ▼a 1 online resource (xiv, 269 p.).
500 ▼a Title from e-Book title page.
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.
530 ▼a Issued also as a book.
538 ▼a Mode of access: World Wide Web.
650 0 ▼a Candy.
650 0 ▼a Candy industry.
700 1 ▼a Hartel, AnnaKate.
856 4 0 ▼u https://oca.korea.ac.kr/link.n2s?url=http://dx.doi.org/10.1007/978-1-4614-9383-9
945 ▼a KLPA
991 ▼a E-Book(소장)

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 중앙도서관/e-Book 컬렉션/ 청구기호 CR 641.853 등록번호 E14031380 도서상태 대출불가(열람가능) 반납예정일 예약 서비스 M

관련분야 신착자료

백지혜 (2022)
수퍼레시피 (2022)