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Biographie et livres de Stanley P. Cauvain

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Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
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Dernière parution

Téléchargez le livre : Baking Technology and Nutrition
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Baking Technology and Nutrition

Stanley P. Cauvain , Rosie H. Clark

Wiley

2019-07-23

PDF, ePub

A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and...

199,59 €

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Ebooks de Stanley P. Cauvain en PDF et EPUB

2 Livre(s)
Télécharger le livre : Bakery Food Manufacture and Quality
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Bakery Food Manufacture and Quality
Stanley P. Cauvain , Linda S. Young
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly...

Editeur : Wiley-Blackwell
Parution : 2009-01-21

PDF

245,57 €
Télécharger le livre : Baked Products
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Baked Products
Stanley P. Cauvain , Linda S. Young
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this...

Editeur : Wiley-Blackwell
Parution : 2008-04-15

PDF

257,67 €