Search results for ‘Richard W Hartel’

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      Cover image for Crystallization in Foods
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      Crystallization in Foods

      Richard W Hartel

      In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention.

      $620.99

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      Cover image for Food Bites: The Science of the Foods We Eat
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      Food Bites: The Science of the Foods We Eat

      Richard W. Hartel,AnnaKate Hartel

      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…

      $58.99

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      Candy Bites: The Science of Sweets

      Richard W. Hartel,AnnaKate Hartel

      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…

      $64.99

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      Principles of Food Processing

      Dennis R. Heldman,Richard W. Hartel

      Focuses on the most common unit operations utilized in modern food processing operations. This text includes both descriptive and quantitative analysis of the typical food processes found in modern food…

      $340.99

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      Principles of Food Processing

      Richard W Hartel,Dennis R. Heldman

      The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. The current 1FT minimum standards suggest that…

      $423.99

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      Ice Cream

      H Douglas Goff,Richard W Hartel

      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…

      $358.99

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      Cover image for Food Emulsifiers and Their Applications
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      Food Emulsifiers and Their Applications

      The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food…

      $358.99

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      Food Emulsifiers and Their Applications

      The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.Emulsifiers can interact with other food components such as carbohydrates, proteins…

      $751.99

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      Ice Cream

      H Douglas Goff,Richard W Hartel

      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…

      $230.99

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      Cover image for Sai cosa mangi?: La scienza del cibo
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      Sai cosa mangi?: La scienza del cibo

      Richard W Hartel,AnnaKate Hartel

      Cosa mangia l'America nell'era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro.

      Ormai la dinamica dei flussi e chiara: l'hamburger e la Coca Cola sono solo…

      $34.99

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      Cover image for Math Concepts for Food Engineering
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      Math Concepts for Food Engineering

      Richard W. Hartel,D.B. Hyslop,T.A. Howell Jr.

      Helps build students’ mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours…

      $377.99

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      Confectionery Science and Technology

      Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger

      This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described…

      $309.99

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      Confectionery Science and Technology

      Richard W. Hartel,Joachim H. Von Elbe,Randy Hofberger

      This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described…

      $358.99

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      Cover image for Math Concepts for Food Engineering
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      Math Concepts for Food Engineering

      Richard W. Hartel,D.B. Hyslop,T.A. Howell Jr.,T.A. Howell Jr. (Collegedale, Tennessee, USA)

      Helps build students’ mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours…

      $92.99

      Available to order, ships in approx 2 weeksAvailable to order