| 書目名稱 | Candy Bites | | 副標(biāo)題 | The Science of Sweet | | 編輯 | Richard W. Hartel,AnnaKate Hartel | | 視頻video | http://file.papertrans.cn/222/221301/221301.mp4 | | 概述 | Engaging and approachable look at candy science.Focuses on science of commercial products, not kitchen products.Weaves history and other interesting facts with science.Includes supplementary material: | | 圖書封面 |  | | 描述 | .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 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.. | | 出版日期 | Book 2014 | | 關(guān)鍵詞 | Candy; candy store; commercial confections; food science; sugar | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-9383-9 | | isbn_softcover | 978-1-4614-9382-2 | | isbn_ebook | 978-1-4614-9383-9 | | copyright | Springer Science+Business Media New York 2014 |
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