Food Bites

The Science of the Foods We Eat

  • Richard Hartel
  • AnnaKate Hartel

Table of contents

  1. Front Matter
    Pages i-ix
  2. Richard W. Hartel, AnnaKate Hartel
    Pages 1-3
  3. Richard W. Hartel, AnnaKate Hartel
    Pages 5-7
  4. Richard W. Hartel, AnnaKate Hartel
    Pages 9-10
  5. Richard W. Hartel, AnnaKate Hartel
    Pages 11-13
  6. Richard W. Hartel, AnnaKate Hartel
    Pages 15-16
  7. Richard W. Hartel, AnnaKate Hartel
    Pages 17-19
  8. Richard W. Hartel, AnnaKate Hartel
    Pages 21-23
  9. Richard W. Hartel, AnnaKate Hartel
    Pages 25-27
  10. Richard W. Hartel, AnnaKate Hartel
    Pages 29-30
  11. Richard W. Hartel, AnnaKate Hartel
    Pages 31-33
  12. Richard W. Hartel, AnnaKate Hartel
    Pages 35-37
  13. Richard W. Hartel, AnnaKate Hartel
    Pages 39-41
  14. Richard W. Hartel, AnnaKate Hartel
    Pages 43-45
  15. Richard W. Hartel, AnnaKate Hartel
    Pages 47-49
  16. Richard W. Hartel, AnnaKate Hartel
    Pages 51-53
  17. Richard W. Hartel, AnnaKate Hartel
    Pages 55-57
  18. Richard W. Hartel, AnnaKate Hartel
    Pages 59-61
  19. Richard W. Hartel, AnnaKate Hartel
    Pages 63-64
  20. Richard W. Hartel, AnnaKate Hartel
    Pages 65-67

About this book

Introduction

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 Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with 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.

Keywords

food engineering food safety food science microorganism probiotic probiotics

Authors and affiliations

  • Richard Hartel
    • 1
  • AnnaKate Hartel
    • 2
  1. 1.Dept. Food ScienceUniversity of WisconsinMadisonUSA
  2. 2.MadisonU.S.A.

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-75845-9
  • Copyright Information Springer Science+Business Media, LLC 2008
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-75844-2
  • Online ISBN 978-0-387-75845-9
  • About this book