S.P. Cauvain: search on Z-Library

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1

Puff pastry and trends in fat reduction: an update

Wickramarachchi, Kanchana S., Sissons, Mike J., Cauvain, Stanley P.

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 188 KB

english, 2015

2

Bakery Food Manufacture and Quality || Strategies for Extending Bakery Product Shelf-Life

Cauvain, Stanley P., Young, Linda S.

Year:

2008

Language:

english

File:

PDF, 237 KB

english, 2008

3

Baking Problems Solved || Biscuits, Cookies, Crackers and Wafers

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 409 KB

english, 2017

4

Baking Problems Solved || Cakes, Sponges and Muffins

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 1.11 MB

english, 2017

5

Baking Science & Technology, 4th edition, Volume 1: Fundamentals and Ingredients by E.J. Pyler and L.A. Gorton

Stanley P. Cauvain

Journal:

Quality Assurance and Safety of Crops & Foods

Year:

2009

Language:

english

File:

PDF, 30 KB

english, 2009

6

Bakery Food Manufacture and Quality || Front Matter

Cauvain, Stanley P., Young, Linda S.

Year:

2008

Language:

english

File:

PDF, 283 KB

english, 2008

7

Bakery Food Manufacture and Quality || Methods of Determining Moisture Content and Water Activity

Cauvain, Stanley P., Young, Linda S.

Year:

2008

Language:

english

File:

PDF, 909 KB

english, 2008

8

More Baking Problems Solved || Bread and fermented products

Cauvain, Stanley P.

Year:

2009

Language:

english

File:

PDF, 318 KB

english, 2009

9

Baking Problems Solved || Problem solving – a guide

Cauvain, Stanley

Year:

2001

Language:

english

File:

PDF, 143 KB

english, 2001

10

The Chorleywood Bread Process || The basic principles of breadmaking

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 40 KB

english, 2006

11

The Chorleywood Bread Process || Processing Chorleywood Bread Process doughs

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 51 KB

english, 2006

12

The Chorleywood Bread Process || A brief history of the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 148 KB

english, 2006

13

Baking Problems Solved || Raw Materials

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 1.79 MB

english, 2017

14

Encyclopedia of Food Grains || Cookies, Biscuits and Crackers: Formulation, Processing and Characteristics

Year:

2016

Language:

english

File:

PDF, 5.32 MB

english, 2016

15

Baking Problems Solved || Introduction to Problem-Solving Techniques

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 1.04 MB

english, 2017

16

Novel genes on chromosome 3A influencing breadmaking quality in wheat, including a new gene for loaf volume, Lvl 1

C.N. Law, D.G. Bhandari, S.E. Salmon, P.W. Greenwell, I.M. Foot, S.P. Cauvain, E.J. Sayers, A.J. Worland

Journal:

Journal of Cereal Science

Year:

2005

Language:

english

File:

PDF, 194 KB

english, 2005

17

Improving the control of staling in frozen bakery products

Journal:

Trends in Food Science & Technology

Year:

1998

Language:

english

File:

PDF, 139 KB

english, 1998

18

The bread improving effect of fungal α-amylase

Cauvain, Stanley P., Chamberlain, Norman

Journal:

Journal of Cereal Science

Year:

1988

Language:

english

File:

PDF, 720 KB

english, 1988

19

Breadmaking || Breadmaking: an overview

Year:

2012

Language:

english

File:

PDF, 1.05 MB

english, 2012

20

Technology of Breadmaking || Functional Ingredients

Cauvain, Stanley

Year:

2015

Language:

english

File:

PDF, 968 KB

english, 2015

21

Chemical Deterioration and Physical Instability of Food and Beverages || Chemical and physical deterioration of bakery products

Year:

2010

Language:

english

File:

PDF, 279 KB

english, 2010

22

Breadmaking || Water control in breadmaking

Year:

2012

Language:

english

File:

PDF, 704 KB

english, 2012

23

The Chorleywood Bread Process || Chorleywood Bread Process fundamentals

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 44 KB

english, 2006

24

The Chorleywood Bread Process || Conclusions

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 27 KB

english, 2006

25

The Chorleywood Bread Process || Knowledge-based systems and the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 295 KB

english, 2006

26

The Chorleywood Bread Process || Optimising quality with the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 80 KB

english, 2006

27

The Chorleywood Bread Process || Ingredient qualities and quantities in the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 147 KB

english, 2006

28

The Chorleywood Bread Process || Applications of the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 36 KB

english, 2006

29

The Chorleywood Bread Process || Dough mixing and the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 131 KB

english, 2006

30

The Chorleywood Bread Process || Variety bread production with the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 147 KB

english, 2006

31

The Chorleywood Bread Process || The future of the Chorleywood Bread Process

Cauvain, Stanley P.

Year:

2006

Language:

english

File:

PDF, 42 KB

english, 2006

32

Grains, Pulses, and Innovation

Cauvain, Stanley P.

Journal:

Cereal Foods World

Year:

2015

Language:

english

File:

PDF, 67 KB

english, 2015

33

Bakery Food Manufacture and Quality || The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

Cauvain, Stanley P., Young, Linda S.

Year:

2008

Language:

english

File:

PDF, 622 KB

english, 2008

34

Bakery Food Manufacture and Quality || The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

Cauvain, Stanley P., Young, Linda S.

Year:

2000

Language:

english

File:

PDF, 2.00 MB

english, 2000

35

Encyclopedia of Food and Health || Bread: Breadmaking Processes

Year:

2016

Language:

english

File:

PDF, 1.07 MB

english, 2016

36

Baking Problems Solved || Pastries

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 1.20 MB

english, 2017

37

Baking Problems Solved || Key Relationships Between Ingredients, Recipes and Baked Product Qualities

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 462 KB

english, 2017

38

Baking Problems Solved || Testing Methods

Cauvain, Stanley P.

Year:

2017

Language:

english

File:

PDF, 328 KB

english, 2017

39

The Stability and Shelf Life of Food || Bread and Other Bakery Products

Year:

2016

Language:

english

File:

PDF, 2.04 MB

english, 2016

40

Social sustainability as a challenge for urban scholars

Journal:

Year:

2018

Language:

english

File:

PDF, 390 KB

english, 2018

41

Baked Products ||

Cauvain, Stanley P., Young, Linda S.

Year:

2006

Language:

english

File:

PDF, 3.22 MB

english, 2006

42

Bakery Food Manufacture and Quality || Frontmatter

Cauvain, Stanley P., Young, Linda S.

Year:

2000

Language:

english

File:

PDF, 859 KB

english, 2000

43

Bakery Food Manufacture and Quality ||

Cauvain, Stanley P., Young, Linda S.

Year:

2000

File:

PDF, 18.26 MB

2000

44

Baking Problems Solved || Preface to the First Edition

Year:

2017

File:

PDF, 20 KB

2017

45

High-ratio yellow cake. The starch cake as a model system for response to chlorine

Stanley P. Cauvain, Brian M. Gough

Journal:

Journal of the Science of Food and Agriculture

Year:

1975

Language:

english

File:

PDF, 481 KB

english, 1975

46

The determination of protein, fat and moisture in bread by near infrared reflectance spectroscopy

Brian G. Osborne, Gillian M. Barrett, Stanley P. Cauvain, Thomas Fearn

Journal:

Journal of the Science of Food and Agriculture

Year:

1984

Language:

english

File:

PDF, 287 KB

english, 1984

47

Cereals and Cereal Products: David A.V. Dendy and Bogdan J. Drobraszczyck; Aspen, 2001, XII +429 pages ISBN 0-8342-1767-8

Stanley P Cauvain

Journal:

Year:

2002

Language:

english

File:

PDF, 46 KB

english, 2002

48

The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule

S. P. Cauvain, B. M. Gough, M. E. Whitehouse

Journal:

Starch - Stärke

Year:

1977

Language:

english

File:

PDF, 474 KB

english, 1977

49

Lorenz and Kulp, 1996 - Lorenz and Kulp, 1996 K.J. Lorenz, K. Kulp,Editors, ,Handbook of Cereal Science and Technology (1996) Marcel Dekker Inc 0 8247 8358 1 896 $275.

Journal:

Food and Bioproducts Processing

Year:

1996

Language:

english

File:

PDF, 53 KB

english, 1996

50

The International Association for Cereal Science and Technology: its history and activities

Stanley P. Cauvain, Roland Poms, John Taylor

Journal:

Quality Assurance and Safety of Crops & Foods

Year:

2009

Language:

english

File:

PDF, 175 KB

english, 2009

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