Search: ‘Richard W Hartel,AnnaKate Hartel’

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…

Available to order, ships in 7-14 daysAvailable to order

Cover image for Candy Bites: The Science of Sweets

Paperback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

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

Paperback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Cover image for Crystallization in Foods

Hardback

Add to list Added to list

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.

Available to order, ships in 7-14 daysAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in approx 4 weeksAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Cover image for Food Emulsifiers and Their Applications

Paperback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Paperback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in approx 2 weeksAvailable to order

Cover image for Confectionery Science and Technology

Paperback

Add to list Added to list

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…

Available to order, ships in approx 4 weeksAvailable to order

Hardback

Add to list Added to list

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…

Available to order, ships in 7-14 daysAvailable to order

Paperback

Add to list Added to list

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…

Available to order, ships in approx 2 weeksAvailable to order

Readings

Search results for ‘Richard W Hartel,AnnaKate Hartel’

Filter & Refine

In Stock

Authors & Contributors

Binding

Category