Richard W. Hartel – författare
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31 produkter
Confectionery Science and Technology
Av Richard W. Hartel, Joachim H. von Elbe m. fl.
Häftad, 2018
1098 kr
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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, as are the characteristics of commercial ingredients. The second section explores the …
Confectionery Science and Technology
Av Richard W. Hartel, Joachim H. von Elbe m. fl.
Inbunden, 2017
1534 kr
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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, as are the characteristics of commercial ingredients. The second section explores the …
Ice Cream
Av Richard W Hartel, H. Douglas Goff m. fl.
E-bok, 2012
1320 kr
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Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, …
Ice Cream
Av H Douglas Goff, Richard W Hartel
Häftad, 2015
1053 kr
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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 the chemical, physical, engineering and biological principles of the production process to the distribution of the …
Food Bites
The Science of the Foods We Eat
Av AnnaKate Hartel, Richard W Hartel
E-bok, 2009
212 kr
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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 …
Crystallization in Foods
Inbunden, 2001
2514 kr
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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. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods …
Food Emulsifiers and Their Applications
Av Richard W Hartel, Gerard L. Hasenhuettl
E-bok, 2008
1785 kr
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Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be …
Careers in Food Science: From Undergraduate to Professional
Av Christina P. Klawitter, Richard W Hartel
E-bok, 2010
978 kr
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Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, …
Principles of Food Processing
Av Richard W Hartel, Dennis R. Heldman
Inbunden, 1997
1860 kr
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with …
Math Concepts for Food Engineering
Av T.A. Howell Jr., D.B. Hyslop m. fl.
E-bok, 2008
883 kr
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A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed …
Math Concepts for Food Engineering
Av T.A. Howell Jr., D.B. Hyslop m. fl.
E-bok, 2008
883 kr
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A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed …
Math Concepts for Food Engineering
Av Richard W. Hartel, D.B. Hyslop m. fl.
Inbunden, 2017
3082 kr
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A Supplement for Food Science and Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed …
Math Concepts for Food Engineering
Av Richard W. Hartel, D.B. Hyslop m. fl.
Häftad, 2008
754 kr
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A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in …
Ice Cream
Av Richard W Hartel, H Douglas Goff
E-bok, 2013
1296 kr
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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 the chemical, physical, engineering and biological principles of the production process to the distribution of the …
Food Bites
The Science of the Foods We Eat
Av Richard W. Hartel, AnnaKate Hartel
Häftad, 2013
307 kr
Lägg i varukorg
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 …
Candy Bites
The Science of Sweets
Av Richard W. Hartel, AnnaKate Hartel
Häftad, 2014
387 kr
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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 Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for …
Candy Bites
The Science of Sweets
Av AnnaKate Hartel, Richard W. Hartel
E-bok, 2014
554 kr
Lägg i varukorg
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 Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for …
Principles of Food Processing
Av Dennis R. Heldman, Richard W Hartel
E-bok, 2012
2428 kr
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with …
Food Emulsifiers and Their Applications
Av Gerard L. Hasenhuettl, Richard W Hartel
E-bok, 2013
1148 kr
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Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore …
Food Emulsifiers and Their Applications
Av Gerard L. Hasenhuettl, Richard W. Hartel
Inbunden, 2019
3279 kr
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Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the …
Food Emulsifiers and Their Applications
Av Richard W. Hartel, Gerard L. Hasenhuettl
E-bok, 2019
3978 kr
Lägg i varukorg
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the …
Careers in Food Science: From Undergraduate to Professional
Av Richard W. Hartel, Christina Klawitter m. fl.
Häftad, 2022
1534 kr
Lägg i varukorg
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, …
Careers in Food Science: From Undergraduate to Professional
Av Abbey Thiel, Christina Klawitter m. fl.
E-bok, 2022
1948 kr
Lägg i varukorg
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, …
Careers in Food Science: From Undergraduate to Professional
Av Richard W. Hartel, Christina Klawitter
2022
652 kr
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Ice Cream
Av H. Douglas Goff, Richard W. Hartel m. fl.
Inbunden, 2025
1752 kr
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It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some …
Ice Cream
Av Scott A. Rankin, Richard W. Hartel m. fl.
E-bok, 2025
2201 kr
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It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some …
Ice Cream
Av H. Douglas Goff, Richard W. Hartel m. fl.
Häftad, 2026
1316 kr
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It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some …
Confectionery Science and Technology
Av Randy Hofberger, Joachim H. von Elbe m. fl.
E-bok, 2017
1413 kr
Lägg i varukorg
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, as are the characteristics of commercial ingredients. The second section explores the …
Sai cosa mangi?
La scienza del cibo
Av Richard W Hartel, AnnaKate Hartel
Häftad, 2009
187 kr
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Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro. Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca Cola sono solo i simboli di un modello di consumo che, con diverse sfaccettature, ha definitivamente contaminato la nostra …
Sai cosa mangi?
La scienza del cibo
Av AnnaKate Hartel, Richard W Hartel
E-bok, 2009
55 kr
Lägg i varukorg
Cosa mangia l’America nell’era moderna? Probabilmente molte delle cose che mangeremo anche noi nel prossimo futuro. Ormai la dinamica dei flussi è chiara: l’hamburger e la Coca Cola sono solo i simboli di un modello di consumo che, con diverse sfaccettature, ha definitivamente contaminato la nostra …
