Stanley P. Cauvain, Linda S. Young

eBook, PDF

Baked Products (eBook, PDF)

Science, Technology and Practice

Beschreibung

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 commercially important area of the food industry.

Technische Details

• Geräte: PC
• mit Kopierschutz
• Größe: 3.8MB

Barrierefreiheit

• Text-to-Speech

Autor

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

Produktdetails

• Verlag: Wiley
• Erscheinungstermin: 15. April 2008
• Englisch
• ISBN-13: 9781405171526
• Artikelnr.: 38281160

Rezensionen

"Taking a fresh new approach to information on baked products thisexciting new book looks beyond the perceived notions of how foodsfrom the bakery are categorised to explore the underlying themesthat link the products. This book is a valuable practical resourcefor all food scientists and food technologists within bakerycompanies, ingredient suppliers and general food researchcompanies." Food Engineering and Ingredients, June2007

"Baked Products: Science, Technology and Practice is a valuablepractical resource for all food scientists and food technologistswithin bakery companies, ingredient suppliers and general foodcompanies. The book will be an important addition for librarian andresearch establishments." Beverage & Food World, September2007

"Provide[s] a more detailed understanding to underpin thedevelopment of new processes and products. Few can be morequalified to do this than Stan Cauvain and Linda Young. Togetherthey have over 65 years' experience in the industry with aformidable record of publications on baking technology."Food Science and Technology