Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Auteur(s) : Hartel, Richard W. (1951-....)
Hartel, Richard W. (1951-....)
Titre(s) : Candy bites [Texte électronique] : the science of sweets / Richard W. Hartel, AnnaKate Hartel
Publication : New York, NY : Copernicus, 2014
Description matérielle : 1 online resource (1 ressource en ligne (xiv, 269 pages))
Note(s) : Titre de l'écran-titre (visionné le 5 mai 2014)
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
Autre(s) auteur(s) : Hartel, AnnaKate. Fonction indéterminée
Indice(s) Dewey :
641.853 (23e éd.) = Bonbons ; 641.3 (23e éd.) = Aliments
Identifiants, prix et caractéristiques : ISBN 9781461493839
Identifiant de la notice : ark:/12148/cb446665124
Notice n° :
FRBNF44666512
(notice reprise d'un réservoir extérieur)
