By Richard W. Hartel
This scrumptious new ebook unearths the attention-grabbing technology in the back of a few of our favourite sweets. If you’ve ever puzzled how sweet corn is made or even if child Ruth bars relatively glide, as within the motion picture Caddy shack, then this attractive selection of nutrition for proposal is certain to fulfill your starvation for wisdom. in addition to delving into sweet proof and myths comparable to the so-called ‘sugar excessive’ and the lengthy background of creating sweetmeats, the authors discover the chemistry of a sweet shop jam-packed with well-known treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They display what makes bubble gum bubbly and why a Charleston bite is so chewy.
Written in an interesting, obtainable and funny sort that makes you chuckle as you examine, Candy Bites doesn’t draw back from the not easy proof or the demanding questions, approximately sweet. It tackles the chemistry of hydrocolloids in gummy bears along the connection among sweet and weight problems and among sweet and dental cavities. The chapters open a window at the advertisement and business chemistry of sweet manufacture, making this e-book a standard Pez dispenser of little-known, but beautiful factoids.
Read Online or Download Candy Bites: The Science of Sweets PDF
Best food science books
Content material: goal measurements of taste caliber : basic techniques, difficulties, pitfalls, and accomplishments / Walter G. Jennings -- Correlation of smell intensities and vapor pressures with structural homes of odorants / Andrew Dravnieks -- taste chemical combos : a psychophysical research / Howard R.
Preserving the excessive general set through the former bestselling variants, primary meals Microbiology, Fourth variation provides the main updated info during this speedily starting to be and hugely dynamic box. Revised and increased to mirror fresh advances, this variation broadens assurance of foodborne illnesses to incorporate many new and rising pathogens, in addition to descriptions of the mechanism of pathogenesis.
On the grounds that eighty% of the worldwide construction of oils and fat is fed on as nutrition and one more 6% is eaten via animals to supply extra human meals, it's not unbelievable that meals is likely one of the lively parts in lipid technology. For 10 years, Mike Gurr has written meals articles in lipid expertise amounting to just about 60 studies.
Foodstuff safeguard within the twenty first Century: Public healthiness point of view is a vital reference for somebody at the moment operating within the foodstuff or these coming into the undefined. It offers sensible, sensible, and extremely usable information regarding key features of foodstuff defense, whereas additionally systematically forthcoming the problem of foodborne disorder by means of addressing the intricacies of either prevention and regulate.
- Nutraceutical and Functional Food Processing Technology
- A Small Dose of Toxicology: The Health Effects of Common Chemicals
- Managing food safety risks in the agri-food industries
- Cereals Processing Technology (Woodhead Publishing in Food Science and Technology)
- Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation
- Postharvest biology and technology of horticultural crops : principles and practices for quality maintenance
Extra info for Candy Bites: The Science of Sweets
It’s supersaturated. That’s probably what happened with that Chinese lady’s syrup over time. The next step in the process requires that the supersaturated sugar solution crystallizes. Somehow, the sucrose molecules in the liquid state, which are moving around randomly with a lot of energy, have to come together, settle down (losing their liquid energy), and organize into a crystal structure. That’s where the string or stick comes into play. The rough surface provides an opportunity for the sucrose molecules to come together in clusters so they can organize into a crystal embryo, a process called nucleation.
Because the sugar beet is grown in moderate climates, rather than in the tropical climates required for sugarcane, Europe now had a source of sugar that was not dependent on importing from other countries. Although sugarcane still dominates, the sugar beet industry today supplies about 30 percent of the sugar consumed. The United States produces both sugarcane and sugar beet. Sugarcane is predominantly grown in Florida and Louisiana, while the upper Midwest supports sugar beet farming. Although the United States is not one of the top producers of refined sugar, the industry remains a viable one, and one that’s protected by the government as an important commodity.
In transportation, horse-drawn carriages have given way to cars with remote sensing to protect us from ourselves; in lighting, we’ve gone from candles to laser beams; and in computing, from the abacus to supercomputer phones that fit on your wrist (calling Dick Tracy). Almost all facets of our lives have changed tremendously. Our perception of food, especially candy, has evolved considerably over that time as well. In the earliest days of sugar, it was a status symbol—teeth blackened by sugar were considered a sign of wealth in Elizabethan days.
Candy Bites: The Science of Sweets by Richard W. Hartel