Relevant bibliographies by topics / Omelet

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Omelet'

Author: Grafiati
Published: 2 July 2022

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Journal articles on the topic "Omelet"

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Fil, M. I. "Innovative approach to technology egg omelet." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 78–82. http://dx.doi.org/10.32718/nvlvet-f9513.

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The improvement of the recipe composition of the quality of the omelet with the use of natural raw materials – bee pollen, honey, egg powder has been studied. Inclusion in the recipe of bee pollen will help to obtain a functional omelet omelette. The article highlights the results of the study of organoleptic parameters. The positive effect of the api-egg omelet is due to the mutual complex influence of all components and their number. According to organoleptic studies, the best results were obtained in example 2. Replacing sugar with honey in the omelet can reduce the amount of carbohydrates, not only improves the taste and healing properties, but also allows people with diabetes, obesity, as well as children to consume it, etc. The method of preparation of the omelet is as follows: lemon zest, bee pollen are added to the apiya-egg omelette mixture, the mixture is thoroughly mixed, poured into a portion pan with melted fat, fried on both sides for 5–7 minutes. Bee pollen is a biological stimulant that has a beneficial effect on the human body. The protein complex (26 %) in pollen consists of 22 amino acids, including a number of essential ones, and bee pollen also contains 28 chemical elements. Especially a lot of iron, potassium, as well as copper, cobalt. We studied api-egg omelette, which includes: cream or pasteurized milk, butter, egg powder, bee pollen, natural lemon zest. In this article, the quality was determined by organoleptic method. The literature available to us does not establish the combination and use of bee pollen, egg powder for the preparation of api-egg omelette. Given that chicken eggs are one of the most valuable human food and are used in the preparation of many dishes, especially egg omelets, as well as information about the nutritional and biological value of omelets, we consider it appropriate to use bee pollen to produce omelets to improve health. of people of all ages. Based on the research, it can be argued that the use of opiya egg omelette, dishes with bee pollen, will expand the range of omelets and increase the biological value of the finished product. Inclusion in the recipe of bee pollen, honey will help to obtain a functional omelet. The positive effect of the opiya egg omelette is due to the mutual complex influence of all components and their quantity. Organoleptic evaluation of the quality of the apiya-egg omelette was performed on the following indicators: color, smell, taste, consistency, harmony of the additive. The results of a comprehensive organoleptic evaluation of an api-egg omelet made in accordance with the proposed method are shown in Fig. 4, the highest indicators of sample 2, namely, points: color – 4.86, odor – 4.92, taste – 5.0; consistency – 5.0, the harmony of the additive – 5.0, which confirmed its high consumer organoleptic properties. Cooking an omelet in the proposed way is possible in almost different conditions, where there are means of cooking: fire, utensils, liquid, cream.
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beauchemin, raymond. "You Crack Me Up!" Gastronomica 6, no. 2 (2006): 65–67. http://dx.doi.org/10.1525/gfc.2006.6.2.65.

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The Confréérie mondiale de les chevaliers de l'omelette gééante (World Fraternity of Knights of the Giant Omelet) spreads good cheer in several countries of the French-speaking world through the making and sharing of giant omelets. The tradition began in 1973 in Bessièères, France, where the townspeople fed indigent families in town. The practice of making a giant omelet soon spread to Frééjus, France; Malmedy, Belgium, and other cities with francophone histories: Dumbééa, New Caledonia; Granby, Quebec, and Abbeville, Louisiana. Each omelet has a regional flavor. The Louisiana omelet is influenced by Cajun and Creole cooking traditions. In Belgium, the omelet is made with pork lard. The recipe for Granby's more traditional omelet is familiar to most Quebecers: eggs, salt, parsley, thyme, pepper, scallions, and olive oil. In this case: fifteen thousand eggs, four liters of salt, five thousand scallions, and twenty liters of extra-virgin olive oil. The omelet is calculated to serve ten thousand.
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Rubenstein, J., and L. Chase. "Making An Omelet." Hospital Pediatrics 4, no. 2 (March 1, 2014): 116–18. http://dx.doi.org/10.1542/hpeds.2013-0076.

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Inna Grigoryeva. "OMELET IS STILL THERE." Current Digest of the Russian Press, The 71, no. 003 (February 20, 2019): 10–11. http://dx.doi.org/10.21557/dsp.52792505.

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Mirsky, Steve. "3x Equals an Omelet." Scientific American 314, no. 1 (December 15, 2015): 76. http://dx.doi.org/10.1038/scientificamerican0116-76.

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Astrup, Arne. "Goodbye to the egg-white omelet—welcome back to the whole-egg omelet." American Journal of Clinical Nutrition 107, no. 6 (June 1, 2018): 853–54. http://dx.doi.org/10.1093/ajcn/nqy106.

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Pineda-Vadillo, Carlos, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, Alessandra Bordoni, and Didier Dupont. "In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability." Foods 10, no. 1 (December 22, 2020): 6. http://dx.doi.org/10.3390/foods10010006.

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The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.
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Qamariah, Nurul, and Karmila Karmila. "Identifikasi Siklamat Pada Kuah Dadar Gulung Yang Dijual Di Kawasan Pelabuhan Rambang Kota Palangka Raya." Jurnal Surya Medika 3, no. 1 (August 1, 2017): 37–53. http://dx.doi.org/10.33084/jsm.v3i1.211.

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The purpose of this study was to find out whether the rolled omelet sauce sold in the Rambang Port Area in Palangka Raya City contained artificial sweetener of cyclamate. This research is a type of experimental research by conducting a series of experiments which then obtained data from the results of the laboratory research and analyzed descriptively. The research sample was a rolled omelet sauce sold in the Rambang Port Area in Palangka Raya City. Data collection techniques using saturated sampling is by taking all the population as a sample because the population is relatively small, then the data is made in table form. Sampling was conducted on 19 May 2016 at 14.50 WIB for the first sample, at 15.00 WIB for the second sample and at 15.15 WIB for the third sample. From the identification results of artificial cyclamate sweeteners in roll omelet namely in sample 1, sample 2 and sample 3, after being tested there were no white deposits as happened in the positive control. So it can be concluded that the sample was not detected containing cyclamate.
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Magalhães, Lidiane Pereira, Júlia de Castro Querido, Mayara Freitas de Oliveira, Nathalia Soares Machado, and Luciana Pellegrini Pisani. "Análise da alteração sensorial em alimentos preparados com suplementos em pó sem sabor." Braspen Journal 35, no. 1 (May 1, 2020): 34–41. http://dx.doi.org/10.37111/braspenj.2020351007.

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Introduction: In oncology patients, the risk of malnutrition is constant due to several factors, such as negative energy balance and losses of musculoskeletal mass. Cancer treatments often results in several side effects that directly affect food intake, representing nutritional risk. As a strategy, industrialized supplements are prescribed, however, due to the nausea and dysgeusia commonly found in these patients, the tendency is to accept versions flavorless. A blind sensory evaluation was performed using culinary preparations increased with flavorless powdered industrial supplements. Methods: Three recipes were produced in an UNIFESP Food Technology Laboratory, a cornmeal cake, a simple omelet and an avocado cream. Each recipe was repeated 4 times, in 3, added supplement of 3 different brands and one without addition. The preparations were arranged in similar containers identified by numbers and assessors were asked to taste the food by giving grades 1 through 5 for appearance, taste, aroma and texture. The assessors served themselves randomly, not knowing which preparations contained the supplement or which brand they belonged to and filled out the sensory evaluation form. Results: Fourteen individuals were submitted to the sensorial test. It was noted that sweet supplemented preparations, such as cornmeal cake and avocado cream, were better accepted, with average approval of 86% and 76.3%, respectively, while omelet obtained 51.6%. It was also found that all individuals were able to notice the presence of supplement in the omelet and avocado cream, and less frequently in cornmeal cake. Conclusion: The brand’s orientation is not to submit supplements to high temperatures, because of the risk of nutritional loss, however, in patient’s reports, the insertion of supplement in preparations is noticeable, the proposal would be an alternative use to enrich the daily preparations.
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Hayford, Charles W. "Where's the Omelet? Bad King Deng and the Challenges of Biography and History." Journal of Asian Studies 75, no. 1 (January 11, 2016): 19–30. http://dx.doi.org/10.1017/s0021911815002065.

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Stalinists legitimized their methods by saying “you can't make omelets without breaking eggs.” Others might ask, “you broke lots of eggs, but where are the omelets?” These three biographies of Deng Xiaoping are only the most recent of biographies of epoch-making Chinese leaders that assess the ratio of broken eggs to finished omelets. Reading them together with the body of reviews provokes questions about how biography as a genre can usefully address historical analysis and moral judgment. How much could a single leader transform China? Did Deng merely inherit institutions and decisive policies from earlier leaders or is China today somehow “Deng's China”? What can we learn about the problems from reviewers and critics?
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Dissertations / Theses on the topic "Omelet"

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Wang, Jun. "Encapsulation of DHA oil as Pickering emulsion : effect on DHA bioaccessibility and metabolism." Thesis, Rennes, Agrocampus Ouest, 2022. https://tel.archives-ouvertes.fr/tel-03711326.

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L'encapsulation peut affecter la digestion et la bioaccessibilité des composés encapsulés, ce qui peut ensuite affecter leur métabolisme. Le but de ce projet était d'étudier les effets de l'encapsulation sur la bioaccessibilité et le métabolisme du DHA, en étudiant une huile de DHA non-encapsulée ou encapsulée, apportée sous forme d'omelette comme matrice alimentaire.L'huile de DHA, composée de triacylglycérols riches en DHA, a été préparée sous forme d'émulsion de Pickering, stabilisée par des isolats de protéines de lactosérum dénaturés par la chaleur. De l'huile pure ou sous forme d’émulsion a ensuite été ajoutée à l’œuf liquide pour obtenir de l’omelette. Les effets de l'encapsulation sur la digestion ont été étudiés à l'aide d'un modèle de digestion statique in vitro pour adulte, puis l’impact sur le métabolisme du DHA a été mesuré sur un modèle rat pris au sevrage.Les résultats ont montré in vitro que l'encapsulation peut augmenter la surface de contact entre l'huile de DHA et les enzymes de digestion, favorisant l'hydrolyse lipasique de l’huile de DHA et améliorant ainsi la bioaccessibilité du DHA. In vivo, l'encapsulation n'a pas impacté le profil global des acides gras, et particulièrement l’accrétion du DHA dans le cerveau. En revanche, le profil des oxylipines, dérivés oxydatifs d’acides gras, a été fortement modifié dans le plasma, le cœur et même le cerveau. Les métabolites dérivés du DHA ont globalement été augmentés tandis que ceux issus des acides gras de la famille n-6 ont été essentiellement atténués.Par conséquent, l'encapsulation de l'huile de DHA pourrait non seulement améliorer la bioaccessibilité du DHA, mais constitue également un facteur clé dans le métabolisme du DHA pour produire des précurseurs de protectines et de maresines, améliorant ainsi le statut de santé global
Encapsulation may affect the digestion and bioaccessibility of the encapsulated bioactive compounds, which in turn affects their metabolism. The purpose of this project was to study the effects of encapsulation on DHA bioaccessibility and metabolism, based on omelet as a food matrix, which contains DHA oil as encapsulated or unencapsulated form.DHA oil composed of DHA-rich triacylglycerols was prepared as a Pickering emulsion, which is stabilized by heat-denatured whey protein isolates. Pure oil or emulsion was then incorporated into eggs and cooked in an omelet. The effects of encapsulation on the digestion and metabolism of DHA were studied by using INFOGEST static in vitro digestion model for adults and in a weanling rat model, respectively.The results showed that encapsulation can increase the contact surface between DHA oil and lipase during the in vitro digestion, thereby promoting the hydrolysis of DHA oil and improving DHA bioaccessibility. In vivo, encapsulation of DHA oil did not modulate the fatty acid profile in tissues, but remarkably modified the oxylipin pattern in plasma, heart and even brain. Specific oxidized metabolites derived from DHA were upgraded while those from n-6 fatty acids were essentially mitigated.Therefore, encapsulation of DHA oil could not only improve the bioaccessibility of DHA, but is also a key factor in the metabolism of DHA to produce protectins and maresins precursors, thereby improving global health status
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Firmino, Júnior João Batista. "Midiatização da resenha cinematográfica no site Omelete: hipermídia e participação do público." Universidade Federal da Paraí­ba, 2013. http://tede.biblioteca.ufpb.br:8080/handle/tede/4478.

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Mediatization arises as an unfinished phenomenon, but with the analysis of some film reviews on audiovisual and textual aspects, and also, viewers comments, we want to understand how the latter, in a given site, has been part of a mediatization process, revealing the overflow of social relations to a means that is increasingly becoming a space, and thus generating the concept of "web-review." Our goal is to discover how this relationship between naturally complex and impure review and Web is generating new media practice, how this influences new production of the message, but also experiences with reviews. As for our method, we have the content analysis, the means and the message, but used in a somewhat formalistic way, allowing a type of analysis that took place according to what our objective is, bringing their problems without an excessively rigid structure. The fact is that we find that this new form of review is not limited to "online textual review" or " online audiovisual review ", but it includes all the Web inset and all the resulting human experiences - this contact with hypermedia and interactive possibilities. Finally, we explain that we analyzed two aspects, and the main message and the return messages from the interacting public, facing a process the process of mediatization of underway reviews, and we have shown that the dimension of "web-review" is not a process that comes after the "online reviews", but that both characterizations coexist, as different dimensions of the same phenomenon.
A questão da midiatização nos surge como um fenômeno inacabado, mas, com a análise de algumas resenhas cinematográficas, em seus aspectos audiovisuais, textuais e os comentários do público, pretendemos entender como elas, em um determinado site, vêm sendo parte de um processo de midiatização, revelando o transbordamento das relações sociais para um meio que vem se tornando cada vez mais um espaço, e com isso gerando a noção de web-resenha . Nosso objetivo está em descobrir como essa relação naturalmente complexa e impura entre resenha e Web está gerando novas práticas midiáticas, como isso influencia novas formas de produção da mensagem, mas também de experiências com a resenha. Quanto ao nosso método, temos a Análise de Conteúdo, do meio e da mensagem, mas usada de uma forma pouco formalista, permitindo um tipo de análise que ocorreu de acordo com o que o nosso objeto e sua problemática vêm nos trazendo, sem que os tenhamos colocado numa estrutura demasiadamente rígida. O fato é que descobrimos que essa nova forma de fazer resenha não se limita à resenha textual online ou à resenha audiovisual online , mas inclui todo o entremeio da Web e toda a experiência humana resultante disso, desse contato com hipermídia e possibilidades interativas. Enfim, devemos explicar que analisamos dois aspectos, o da produção da mensagem principal e a das mensagens de retorno do público interagente, frente a um processo de midiatização das resenhas ainda em andamento, e que nos tem revelado que a dimensão da web-resenha não é um processo que vem depois das resenhas online , mas que ambas as caracterizações coexistem, sendo dimensões diferentes de um mesmo fenômeno.
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Takshi, Arash. "Organic metal-semiconductor field-effect transistor (OMESFET)." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/31531.

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Organic electronics offers the possibility of producing ultra-low-cost and large-area electronics using printing methods. Two challenges limiting the utility of printed electronic circuits are the high operating voltage and the relatively poor performance of printed transistors. It is shown that voltages can be reduced by replacing the capacitive gate used in Organic Field-Effect Transistors (OFETs) with a Schottky contact, creating a thin-film Organic Metal-Semiconductor Field-Effect Transistor (OMESFET). This geometry solves the voltage issue, and promises to be useful in situations where low voltage operation is important, but good performance is not essential. In cases where high voltage is acceptable or required, it is shown that OFET performance can be greatly improved by employing a Schottky contact as a second gate. The relatively thick insulating layer between the gate and the semiconductor in OFETs makes it necessary to employ a large change of gate voltage (~40 V) to control the drain current. In order to reduce the voltage to less than 5 V a very thin (<10 nm) insulating layer and/or high-k dielectric materials can be used, but these solutions are not compatible with current printing technology. Simulations and implementations of OMESFET devices demonstrate low voltage operation (<5 V) and improved sub-threshold swing compared to the OFET. However, these benefits are achieved at the expense of mobility. In order to achieve good performance in an OFET, including threshold voltage, current ratio and output resistance, the semiconductor thickness has to be less than 50 nm, whereas the thickness of a printed semiconductor is typically larger than 200 nm. The addition of a top Schottky contact on the OFET creates a depletion region thereby reducing the effective thickness of the semiconductor, and resulting in enhanced transistor performance. Simulations and experimental results show improvements in the threshold voltage, the current ratio, and the output resistance of a dual gate transistor, when compared to those in an OFET of the same thickness. The transistors introduced in this work demonstrate means of improving the performance of thick-film OFETs and of achieving substantially lower operation voltage in organic transistors.
Applied Science, Faculty of
Electrical and Computer Engineering, Department of
Graduate
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Gomes, Paula Cabral. "O PAPEL DA IDENTIDADE NO ENCONTRO DA CULTURA COM A TECNOLOGIA Um estudo sobre o site Omelete e seus projetos." Universidade Metodista de São Paulo, 2015. http://tede.metodista.br/jspui/handle/tede/709.

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Identity, culture and technology are the central themes for this dissertation. When those three elements gather, several opportunities and possibilities are offered to people. The site Omelete, research object of this dissertation, is the result of a project prepared by friends, comics and games fans, that didn t find enough information about their favorite issues and decided to create a blog to share matters about pop culture and satisfy their curiosities and wills. Nowadays, what was born as a blog is considered the largest online vehicle about pop culture in Brazil. The objective of this dissertation was to verify the characteristics of the object and the context in which it is inserted and which factors put it in its present position. For that, we made a literature review to establish the theoretical basis of the dissertation. Then, we classified the published matters on the site about the Comic-Con International: San Diego during a pre-determined time and analyzed some achieved data. At last, we described the event Comic Con Experience, organized by Omelete and by Chiaroscuro, and ascertained the information we collected from the literature revision to the personal experience in the convention. The society we live in has permitted the appearance, developing and maintenance of a variety of tribes and cultures. It is a society where technology provides tools for people to communicate, share information and interact with internet users with similar interests, such as the consumption of the same cultural products. These actions are responsible for the formation of individual and group identity which they belong to. In a participative form, the groups build knowledge and strengthen the collective intelligence.
Identidade, cultura e tecnologia são os temas centrais desta dissertação. Quando esses três elementos se encontram, diversas oportunidades e possibilidades são oferecidas aos indivíduos. O site Omelete, objeto de pesquisa escolhido, é resultado de um projeto elaborado por amigos, fãs de histórias em quadrinhos e games, que não encontravam informações suficientes sobre seus temas favoritos e decidiram criar um blog para compartilhar conteúdos sobre cultura pop e satisfazer suas curiosidades e vontades. Hoje, o que nasceu como blog é considerado o maior veículo online sobre cultura pop do Brasil. O objetivo da dissertação foi verificar as características do objeto e do contexto em que se encontra e quais fatores o colocaram em sua posição atual. Para isso, primeiro fizemos uma revisão de literatura para estabelecer as bases teóricas da dissertação. Depois, categorizamos o conteúdo publicado no site sobre a Comic-Con International: San Diego durante um período determinado e analisamos os dados obtidos. Por último, descrevemos o evento Comic Con Experience, organizado pelo Omelete e pela Chiaroscuro, e averiguamos as informações colhidas desde a revisão de literatura até a experiência pessoal na convenção. A sociedade na qual vivemos permite o surgimento, o desenvolvimento e a manutenção de tribos e culturas variadas. É uma sociedade em que a tecnologia oferece ferramentas para as pessoas poderem se comunicar, compartilhar informações e interagir com internautas com interesses semelhantes, como o consumo dos mesmos produtos culturais. Essas ações são responsáveis pela formação da identidade dos indivíduos e dos grupos a que pertencem. De forma participativa, os grupos constroem conhecimento e fortalecem a inteligência coletiva.
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Monti, Irene. "Problematiche di traduzione della letteratura per l'infanzia: il caso di Omelette au sucre di Jean-Philippe Arrou-Vignod." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/7163/.

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La traduzione è un’arte e in quanto tale necessita di moltissime ore di ricerca e riflessione. Non esiste una tecnica traduttiva a cui fare riferimento: ve ne sono diverse e ognuno è libero di seguirle o di creare la propria. L’elaborato si sofferma, in particolare, sulla letteratura per l’infanzia, un mondo che presenta diversi aspetti problematici rimasti ad oggi irrisolti, quali il rapporto con la letteratura in generale, la figura dell’autore di opere per bambini, la questione delle fasce di età, la doppia appartenenza al sistema letterario ed educativo e la dipendenza dal ruolo di mediazione svolto dagli adulti. Segue poi la traduzione di due capitoli dell’opera "Omelette au sucre" di Jean-Philippe Arrou-Vignod e una riflessione sulle problematiche traduttive che caratterizzano la letteratura per l’infanzia, mettendo in luce tutti gli elementi fonti di dubbio e riflessione incontrati durante la traduzione dell’opera. Scopo dell’elaborato non è quindi quello di proporre una nuova teoria della traduzione, bensì quello di effettuare un’analisi approfondita delle principali e più frequenti problematiche traduttive della letteratura per l’infanzia, ambito in continua evoluzione che sta acquisendo, anno dopo anno, sempre più importanza nel panorama letterario italiano e internazionale.
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Carletti, Michela. "Revisione, Localizzazione e Traduzione del materiale dell'azienda Graziani Packaging." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/8155/.

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Il presente lavoro di tesi s’inserisce all’interno del progetto Language Toolkit, nato dalla collaborazione tra la Camera di Commercio di Forlì-Cesena e la Scuola di Lingue e Letterature, Traduzione e Interpretazione di Forlì, al fine di avvicinare il mondo dell’università al mondo del lavoro. In particolare, la tesi è frutto della collaborazione tra la laureanda e la Graziani Packaging, azienda italiana leader nel settore del packaging ortofrutticolo e industriale, e consiste nella revisione di una brochure, nella localizzazione del sito web www.graziani.com e nella traduzione di una presentazione PowerPoint, il tutto dall’italiano al tedesco. Il lavoro si compone di tre capitoli. Nel primo, che rappresenta un approfondimento teorico sul tema della localizzazione, si analizza nel dettaglio l’acronimo GILT, si espongono brevemente le tappe principali che hanno caratterizzato la nascita e lo sviluppo del settore della localizzazione e si esaminano le caratteristiche linguistiche, culturali e tecniche della localizzazione di siti web. Il secondo capitolo è dedicato al concetto di qualità in ambito traduttivo e al tema della revisione. In particolare, nella prima parte si analizzano gli standard di qualità professionali, i criteri di qualità proposti da Scarpa (2008) e la classificazione degli errori di traduzione sviluppata da Mossop (2001), mentre l’ultima parte riguarda il processo di revisione in concreto. Nel terzo capitolo, infine, vengono analizzati i tre testi di partenza forniti dall’azienda al traduttore (brochure, sito web e presentazione PowerPoint), e viene esposto e commentato il lavoro di revisione, localizzazione e traduzione degli stessi, ponendo una particolare enfasi sugli aspetti linguistici, culturali e tecnici più interessanti che lo hanno caratterizzato. La tesi si chiude con un glossario terminologico contenente i termini chiave, in italiano e in tedesco, relativi al dominio del packaging ortofrutticolo e industriale, individuati nel corso del lavoro di revisione, localizzazione e traduzione.
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Černych, Konstantin. "Fleksografinės spausdinimo mašinos „OMET VARYFLEX 420 FP“ sekcijos pavaros dinaminio tikslumo tyrimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2006. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2006~D_20060616_103722-39657.

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Master‘s graduation dissertation research object is the drive of one unit of multisection web-fed flexographic printing press „Omet Varyflex 420 FP“. The main purpose of the work is drive’s dynamical precision research, basing on the torsion vibration. But the main attention is concentrated on the research object mathematical model creation. It will be able to investigate torsion vibration. In the beginning there is description of the research object, its dynamical model and assumptions, made while modeling the object. As the main research object is mechanical drive, unit’s electric drive is not detailed. Unit‘s structural model is created using the „MATLAB Simulink“ software. While modeling, it was proved the model is adequate. It was investigated how generalized coordinates and dynamical datums change while the press is switched on and starts to work with constant angular acceleration and when the angular speed reaches particular value, it does not change any more. Amplitude-frequency and phase-frequency responses of some generalized coordinates were got. Changing some parameters flexographic printing plate aging is modeled. It is watched how aging influences torsion vibration. While modeling it was determined how gearwheels cyclic harmonic error’s amplitude and beds resistance coefficients influence dynamical datums. It was also determined unit’s electric drive influence on generalized coordinates frequency responses. Basing on the analysis of the results, the conclusions... [to full text]
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Shrestha, shilu. "Software Modeling in Cyber-Physical Systems." Thesis, Linköpings universitet, Institutionen för datavetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-111435.

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A Cyber-Physical System (CPS) has a tight integration of computation, networking and physicalprocess. It is a heterogeneous system that combines multi-domain consisting of both hardware andsoftware systems. Cyber subsystems in the CPS implement the control strategy that affects the physicalprocess. Therefore, software systems in the CPS are more complex. Visualization of a complex system provides a method of understanding complex systems byaccumulating, grouping, and displaying components of systems in such a manner that they may beunderstood more efficiently just by viewing the model rather than understanding the code. Graphicalrepresentation of complex systems provides an intuitive and comprehensive way to understand thesystem. OpenModelica is the open source development environment based on Modelica modeling andsimulation language that consists of several interconnected subsystems. OMEdit is one of the subsystemintegrated into OpenModelica. It is a graphical user interface for graphical modeling. It consists of toolsthat allow the user to create their own shapes and icons for the model. This thesis presents a methodology that provides an easy way of understanding the structure andexecution of programs written in the imperative language like C through graphical Modelica model.
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GAGLIARDI, ELENA MARIA. "Giovanni Pietro Puricelli e l'erudizione ecclesiastica nella Milano del Seicento." Doctoral thesis, Università Cattolica del Sacro Cuore, 2010. http://hdl.handle.net/10280/673.

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Giovanni Pietro Puricelli viene presentato, attraverso lo studio dei suoi manoscritti conservati presso la Biblioteca Ambrosiana di Milano, come caso significativo dell'erudizione ecclesiastica milanese del XVII secolo, attraverso le sue opere a carattere storico (fra cui quella dedicata agli Umiliati), la produzione omiletica e l'epistolario, che consente di ricostruire le relazioni intercorse con altri studiosi coevi.
Studying Giovanni Pietro Puricelli's manuscripts, at the Ambrosiana Library, he is shown a significant image of the ecclesiastical erudition of the XVIIth Century in Milan, by the analysis of their works about local religious history (especially about the Humiliates), but also through the letters, that help to show the connections between Puricelli and others scholars.
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Gorni, Paola. "La traduzione automatica assistita: descrizione ed analisi di sistemi CAT." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/21293/.

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L'avvento della rivoluzione tecnologica e di Internet hanno rappresentato un punto di svolta per il settore della traduzione. La creazione di sussidi digitali volti ad assistere il traduttore durante il lavoro, ha permesso ai professionisti di poter ottenere, con il minimo sforzo e tempo, testi di elevata qualità. Proprio per questo sono divenuti sempre più indispensabili gli strumenti di traduzione assistita. Grazie a quest'ultimi, i traduttori possono gestire carichi di lavoro molto più elevati e confrontarsi anche con testi specialistici. Nel seguente elaborato verrà perciò effettuata una panoramica generale sulla traduzione assistita, per poi entrare più nello specifico e descrivere le principali caratteristiche dei CAT tools. Saranno poi presi in analisi quattro tra i software più diffusi in commercio: Trados, MemoQ, MateCat e OmegaT. Questi verranno presi in esame ed analizzati proprio in base alle loro proprietà e peculiarità.
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Books on the topic "Omelet"

1

Omelet de humor. Bogotá, Colombia: Villegas Editores, 2002.

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Wu, Yuan-li. Can one unscramble an omelet ?: China's economic reform in theory and practice. Baltimore, Md: University of Maryland, School of Law, 1993.

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Omelets & frittatas. New York, NY: Ryland Peters & Small, 2005.

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'Inbar, Rinna. Omer emet, omeret yofi. Yerushalayim: Elḳanah, 1989.

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'Inbar, Rinna. Omer emet, omeret yofi. Yerushalayim: Elḳanah, 1989.

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Kawakami, Hiromi. Omedetō. Tōkyō: Shinchōsha, 2000.

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Kawakami, Hiromi. Omedetō. Tōkyō: Shinchōsha, 2003.

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Omelettes, soufflés, & frittatas. San Francisco: Chronicle Books, 1999.

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Letellier, Julien. Les omelettes. [Montréal]: Éditions de l'Homme, 1987.

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Les omelettes: Idéales à tout moment. Régina: Centax Books, 2003.

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Book chapters on the topic "Omelet"

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Gooch, Jan W. "Fade-Ometer." In Encyclopedic Dictionary of Polymers, 294. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4758.

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Gooch, Jan W. "Weather-Ometer." In Encyclopedic Dictionary of Polymers, 807. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_12750.

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Crowther, David. "Walking Away from Omelas." In Responsibility and Governance, 17–25. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-1047-8_2.

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Masi, Gianluca. "Un ciclo di omelie del Crisostomo De precatione?" In Instrumenta Patristica et Mediaevalia, 951–76. Turnhout: Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.ipm-eb.5.113071.

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Simonetti, Manlio. "In margine alla lettura dell’ottava omelia su Geremia di Origene." In Instrumenta Patristica et Mediaevalia, 489–501. Turnhout: Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.ipm-eb.5.113050.

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Ergun, Levent, Ataallah Bahrami, Mustafa Ziypak, and Ayşe Özer. "In-Plant Testing of Teetered Bed Separator in Omerler Washing Plant." In XVIII International Coal Preparation Congress, 849–54. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40943-6_131.

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Pizzi, Italo. "Omelia Di San Giacomo Di Sarugh In Lode Di San Simone stilita." In Omelia di San Giacomo di Sarugh in Lode di San Simone Stilita, edited by Italo Pizzi, 18–29. Piscataway, NJ, USA: Gorgias Press, 2010. http://dx.doi.org/10.31826/9781463224769-003.

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"Blue planet, blue omelet." In egg. Bloomsbury Academic, 2017. http://dx.doi.org/10.5040/9781501322884.0022.

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"Chapter Seven. Unscrambling the Omelet." In Ottoman Brothers, 224–44. Stanford University Press, 2020. http://dx.doi.org/10.1515/9780804776783-011.

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"Cheese Omelet with Veggies and Greens." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0004.

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Conference papers on the topic "Omelet"

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Allenet, Timothée P., Thomas Mortelmans, Michaela Vockenhuber, Chia-Kai Yeh, and Yasin Ekinci. "From omelet lithography to state-of-the-art performance resists: resist screening with EUV interference lithography." In International Conference on Extreme Ultraviolet Lithography 2021, edited by Kurt G. Ronse, Paolo A. Gargini, Eric Hendrickx, Patrick P. Naulleau, and Toshiro Itani. SPIE, 2021. http://dx.doi.org/10.1117/12.2600920.

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Bergounioux, G. "Des œufs mués : entendre omelette." In Congrès Mondial de Linguistique Française 2008. Les Ulis, France: EDP Sciences, 2008. http://dx.doi.org/10.1051/cmlf08157.

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Mohrhoff, Ulrich. "QBISM, BOHR, AND THE QUANTUM OMELETTE TOSSED BY DE RONDE." In II International Workshop on Quantum Mechanics and Quantum Information. Physical, Philosophical and Logical Approaches. WORLD SCIENTIFIC, 2018. http://dx.doi.org/10.1142/9789813276895_0013.

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Sukhaseum, Nicolas, Nathalie Chatry, Athina Varotsou, Jean-Charles Thomas, Francoise Bezerra, and Robert Ecoffet. "Statistical estimation of uncertainty for single event effect rate in OMERE." In 2011 12th European Conference on Radiation and Its Effects on Components and Systems (RADECS). IEEE, 2011. http://dx.doi.org/10.1109/radecs.2011.6131415.

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Carrara, Maurício Alves. "“Omenes homines naturaliter scire desiderant”: A Natureza do Conhecimento no Beatus John Duns Scot." In V Congresso Internacional de História. Programa de Pós-Graduação em História e Departamento de História - Universidade Estadual de Maringá - UEM, 2011. http://dx.doi.org/10.4025/5cih.pphuem.2220.

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Brumen, Boštjan, Marjetka Rangus, and Mitja Gorenak. "Turizem 4.0 in platforma »Digitalizacija in varnost v turizmu«." In Turizem 4.0 in znanost. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-515-3.10.

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Evropska unija je opredelila ključna področja, na katerih zaostaja za glavnimi svetovnimi konkurenti, ZDA, Ja-ponsko in hitro rastočimi azijskimi gospodarstvi. Ta področja so sprejetje IKT v poslovanje, dostop do investicijskih skladov in inovacijske politike. Ena izmed ključnih konkurenčnih panog v Evropi je turizem, ki ima skupne probleme z drugimi panogami. Evropski turizem temelji predvsem na malih in srednje velikih podjetjih, ki imajo razdrobljen in razpršen potencial rasti, nizko sposobnost pridobivanja in uporabe znanja ter imajo omejen dostop do rizičnega kapitala. Evropska strategija pametne specializacije naslavlja te probleme v okviru panoge turizem z oblikovanjem tematske platforme „Digitalizacija in varnost v turizmu“. Njeno poslanstvo je ustvariti skupne in participativne storitve za povečanje medregionalnih naložb v digitalizacijo v turističnem sektorju. Namen platforme je služiti kot osnova za razvoj prihodnjega digitalnega evropskega turizma. V prispevku opisujemo platformo in njeno navezavo na Turizem 4.0 v Sloveniji.
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Barone, P. M., and C. Ferrara. "You can't make an omelette without breaking some eggs: in which way can non-destructive and destructive techniques coexist?" In 15th International Conference on Ground-Penetrating Radar (GPR) 2014. IEEE, 2014. http://dx.doi.org/10.1109/icgpr.2014.6970376.

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Varotsou, Athina, Nathalie Chatry, Pierre-Francois Peyrard, Francoise Bezerra, Anne Samaras, Eric Lorfevre, and Robert Ecoffet. "Shielding geometry effect on SEE prediction using the new OMERE release: JASON-2 mission case study." In 2011 12th European Conference on Radiation and Its Effects on Components and Systems (RADECS). IEEE, 2011. http://dx.doi.org/10.1109/radecs.2011.6131315.

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Veiga, João, João Sousa, José Machado, João Silva, Toni Machado, and Pedro Silva. "A Methodology for Modelling Tugger Train Systems Using Modelica." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-10452.

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Abstract In this paper, the authors present a methodology to develop a modular model of a tugger train system using Modelica language. The presented system is composed by a tugger and three passive trolleys. The model allows to estimate the path of the trolleys relative to the path of the tugger vehicle and it can be used to estimate the maximum velocities when in a curve. A review of common vehicle models from the literature is presented. Some concepts of the Modelica language are introduced in order to support the model of the shown system. The presented model is a simplified representation of the system for planar motion developed in Modelica language using the Open Modelica OMEdit software2. The vehicle models are modelled by custom classes and linked with the aid of blocks from the Open Modelica standard library. This model was mainly used to understand the behavior of the vehicles during U-turns, estimate the minimum turning radius and maximum velocities during the turn. The methodology allows a modular approach combining vehicle and multibody modelling.
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"International Conference on Oxide Materials for Electronic Engineering OMEE [Title page]." In 2012 IEEE International Conference on Oxide Materials for Electronic Engineering (OMEE). IEEE, 2012. http://dx.doi.org/10.1109/omee.2012.6343483.

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Reports on the topic "Omelet"

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Acuña-Roa, Luisa F., and Julián Andrés Parra-Polanía. Price-level targeting : an omelette that requires breaking some inflation-targeting eggs? Bogotá, Colombia: Banco de la República, September 2013. http://dx.doi.org/10.32468/be.783.

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