Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry.
Anna Kate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar.
13 द्वारा ईबुक Richard W. Hartel
Richard W. Hartel & AnnaKate Hartel: Candy Bites
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 Cad …
PDF
अंग्रेज़ी
€35.30
Richard W. Hartel & Joachim H. von Elbe: Confectionery Science and Technology
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 ar …
PDF
अंग्रेज़ी
€85.59
H. Douglas Goff & Richard W Hartel: Ice Cream
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 indu …
PDF
अंग्रेज़ी
DRM
€104.49
Richard W Hartel & Dennis R. Heldman: Principles of Food Processing
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 …
PDF
अंग्रेज़ी
DRM
€179.51
Richard W Hartel & Gerard L. Hasenhuettl: Food Emulsifiers and Their Applications
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 …
PDF
अंग्रेज़ी
DRM
€92.45
Gerard L. Hasenhuettl & Richard W Hartel: Food Emulsifiers and Their Applications
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 …
PDF
अंग्रेज़ी
€128.39
Richard W Hartel & AnnaKate Hartel: Food Bites
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 …
PDF
अंग्रेज़ी
€16.99
Richard W Hartel & Christina P. Klawitter: Careers in Food Science: From Undergraduate to Professional
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 ra …
PDF
अंग्रेज़ी
€74.89
H Douglas Goff & Richard W Hartel: Ice Cream
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, ph …
PDF
अंग्रेज़ी
€96.29
Richard W Hartel & AnnaKate Hartel: Sai cosa mangi?
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 simbo …
PDF
इतालवी
€2.69
Gerard L. Hasenhuettl & Richard W. Hartel: Food Emulsifiers and Their Applications
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- …
PDF
अंग्रेज़ी
€287.83
Richard W. Hartel: Math Concepts for Food Engineering
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 Eng …
PDF
अंग्रेज़ी
DRM
€56.08
Richard W. Hartel & Christina Klawitter: Careers in Food Science: From Undergraduate to Professional
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 ra …
PDF
अंग्रेज़ी
€128.39
