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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.

Candy industry --- Chemistry --- Analysis. --- Physical sciences --- Food industry and trade --- Food science. --- Science (General). --- Food Science. --- Popular Science, general. --- Science --- Food—Biotechnology. --- Popular works.

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Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro. Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca Cola sono solo i simboli di un modello di consumo che, con diverse sfaccettature, ha definitivamente contaminato la nostra cultura del cibo. Se per noi gli spaghetti sono intoccabili e la pizza continua a essere il più gettonato tra i fast food, è comunque vero che le giovani generazioni sentono irresistibile il richiamo del cibo made in USA. All’insegna dell’intercultura e del mercato globale, ci troveremo sempre di più a fare i conti con prodotti per noi alieni come i Marshmallow (le famose caramelle spugnose a forma di cilindretto), magari in versioni addomesticate per sposarsi meglio con il gusto mediterraneo. Del resto il Parmigiano Reggiano e lo Speck dell’Alto Adige negli hamburger di McDonald’s sono già una realtà ed è un dato di fatto che i banchi del supermercato si arricchiscano ogni giorno di nuove proposte sempre più tecnologiche. Le "patatine" che hanno l’aspetto e il sapore del bacon (senza averlo mai visto nemmeno da lontano) sono dei must dell’happy hour, così come prosegue il successo degli energy drink dal gusto dubbio e delle gomme americane (per l’appunto…) che frizzano. È giusto? È salutare? Chissà… Di sicuro c’è una cosa: è la realtà dei nostri giorni. E allora, perché non provare a conoscerla meglio? Perché non lasciare da parte diffidenze e pregiudizi per dare spazio alla pura e semplice curiosità? Pagina dopo pagina, questo libro ci introduce in un mondo diverso ma certamente affascinante, dove si scopre che il cibo può avere dimensioni e significati differenti da quelli che gli attribuiamo abitualmente. Oltre il piacere, oltre il nutrimento, diventa gioco, ricerca tecnologica, sfida scientifica, desiderio di stupire e di distinguersi… Gli autori, esperti riconosciuti del settore, si approcciano a questo mondo con piacevole ironia e distacco professionale, guidandoci alla scoperta dei Pixy Stix, piuttosto che dei Circus Peanuts e dei Lucky Charm, senza peraltro trascurare argomenti più vicini al nostro quotidiano, dalla preparazione del gelato alla conservazione sotto vuoto, alle indispensabili attenzioni igieniche da seguire in cucina. Leggendo, si ha conferma di come l'alimentazione sia davvero una scienza complessa e di quanto siano ampi e stimolanti gli orizzonti che apre alla ricerca, ma si ha anche la percezione netta di quanta distanza possa esserci tra le diverse culture alimentari. Il mondo è bello perché è vario. È vero: la diversità è una ricchezza. Ma perché lo sia veramente va approcciata con curiosità e desiderio di confronto, gli stessi atteggiamenti che scaturiscono in modo irresistibile dalla lettura di questo libro. "Se avete un interesse per l’alimentazione, sarà un’appetitosa lettura" Linda Brazill, The Capital Times.

Food -- Composition. --- Food -- Microbiology. --- Nutrition. --- Physical Sciences & Mathematics --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Sciences - General --- Food --- Composition. --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry --- Popular works. --- Chemistry. --- Popular Science. --- Popular Science, general. --- Chemistry/Food Science, general. --- Food Science. --- Biotechnology. --- Chemistry, Technical --- Sanitary chemistry --- Composition --- Analysis --- Science (General). --- Food science. --- Science --- Physical sciences --- Food—Biotechnology.

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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.

Science --- Chemistry --- Food science and technology --- obesitas --- popularisering wetenschap --- chemie --- wetenschap --- voedingsleer --- wetenschappen

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Physicochemistry --- fysicochemie --- Human biochemistry --- Nutritionary hygiene. Diet --- Produit alimentaire --- foods --- Propriété physicochimique --- chemicophysical properties --- Émulsion --- Emulsions --- Gélification --- Jellification --- Propriété rhéologique --- Rheological properties --- Traitement thermique --- Heat treatment --- Propriété organoleptique --- Organoleptic properties --- Valeur nutritive --- Nutritive value --- Oxydation --- Oxidation --- Activité enzymatique --- Enzyme activity --- Défaut --- Defects --- Brunissement --- Browning --- Emulsions.

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Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.   This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.   H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years.    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.

Dairy processing. --- Dairy products. --- Ice cream industry. --- Ice cream, ices, etc. --- Ice cream, ices, etc --- Health & Biological Sciences --- Biomedical Engineering --- Ices --- Chemistry. --- Food --- Carbohydrates. --- Food Science. --- Carbohydrate Chemistry. --- Biotechnology. --- Confectionery --- Frozen desserts --- Banana splits --- Milkshakes --- Sundaes --- Food science. --- Carbs (Carbohydrates) --- Biomolecules --- Organic compounds --- Glycomics --- Science --- Food—Biotechnology.