Bibliografías temáticas / Cakes

Literatura académica sobre el tema "Cakes"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Cakes"

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Moore, Amber. "Mini cakes". Canadian Journal of Family and Youth / Le Journal Canadien de Famille et de la Jeunesse 10, n.º 1 (23 de marzo de 2018): 497. http://dx.doi.org/10.29173/cjfy29384.

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Dadlez, E. M. "Cakes as Speech and Cakes as Art in Colorado". Philosophers' Magazine, n.º 83 (2018): 9–10. http://dx.doi.org/10.5840/tpm20188393.

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Cooke, Anna, Georgina Campbell, Jenny Bristow y Tim Allen. "Cakes and Ale". Books Ireland, n.º 249 (2002): 136. http://dx.doi.org/10.2307/20624007.

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Hill, Theodore P. y Kent E. Morrison. "Cutting Cakes Carefully". College Mathematics Journal 41, n.º 4 (septiembre de 2010): 281–88. http://dx.doi.org/10.4169/074683410x510272.

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Carleton, A. J. y A. G. Salway. "Dewatering of cakes". Filtration & Separation 30, n.º 7 (noviembre de 1993): 641–36. http://dx.doi.org/10.1016/0015-1882(93)80498-l.

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Rina Asmaul, Susilowati y Diana Evawati. "Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya". Soeropati 4, n.º 1 (30 de noviembre de 2021): 54–63. http://dx.doi.org/10.35891/js.v4i1.2935.

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Industrial growth in the food sector in Indonesia is quite good, especially in Surabaya. The training in cake making encourages the emergence of various kinds of cakes that are used as souvenirs for typical Surabaya cakes. The training on making batik roll cakes is expected to bring up creative ideas in cake making. The training method here uses lecture and demonstration methods, the target is PKK women where the implementation is in Urban village Mojo district Gubeng Surabaya. The result of the training on making batik roll cakes is that PKK women are very enthusiastic in making batik roll cakes. The results of making roll cakes can be developed as a business, especially as a cake icon located in Urban village Mojo district Gubeng Surabaya, so that the family's economy can increase.
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Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov y Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality". International Agrophysics 29, n.º 4 (1 de octubre de 2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.
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Daud, Ibrahim, Abdul Kadir, Dini Rusqiati, Yanuar Bachtiar, Zainal Arifin, Ari Irawan, Siti Mahmudah y Dhea Rahada Salsa Dilla. "A Marketing Management Training and Guidance for Gempita Berkarya Group, Banua Rantau Village, Batang Alai District, HST District". OMNICODE Journal (Omnicompetence Community Developement Journal) 1, n.º 2 (15 de junio de 2022): 48–52. http://dx.doi.org/10.55756/omnicode.v1i2.83.

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There are many types of traditional Indonesian cakes. Each traditional cake has its own characteristics. Now, traditional cakes are slowly starting to be replaced by the presence of modern cakes. Entrepreneurs, both individuals and groups of the traditional cake industry, still use traditional marketing management, such as just waiting for consumers to come, their products are less creative. Training and guidance on marketing of traditional cakes was carried out in Batang Alai Village, HST Regency for 20 traditional cake craftsmen
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YAMASAKI, Yoshisada, Hironobu YAMAOKA, Hironobu NISHIKAWA, Masahiko TAKATA y Koichi NAKAJIMA. "TWO CASES OF DIETETIC ILEUS CAUSED BY RICE CAKES". Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 65, n.º 9 (2004): 2362–67. http://dx.doi.org/10.3919/jjsa.65.2362.

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Öztürk, Elif y Gülden Ova. "Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production". Turkish Journal of Agriculture - Food Science and Technology 6, n.º 8 (20 de agosto de 2018): 1043. http://dx.doi.org/10.24925/turjaf.v6i8.1043-1050.1934.

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The effects of raw and leached cocoa bean hulls were investigated as a fat replacer in pound cakes. This substitution was applied for raw (RCBH) and leached (LCBH) grinded cacao bean hulls/oil in the ratios of 30/70 (30%), 40/60 (40%) and 50/50 (50%). Chemical, physical and sensorial properties of raw and leached cocoa bean hulls were studied as well as fat substituted cakes. Ash, protein, total phenolic compounds and total antioxidant activity decreased with leaching process. Crude fiber content increased in fat substituted cakes compared to control cake. RCBH cakes showed higher bioactive components than LCBH cakes because of raw cocoa bean hulls were higher phenolic compounds and total antioxidant activities than leached cocoa bean hulls. The results showed that 50% of vegetable oil replacement with raw cocoa bean hull in cake formulation significantly improved chemical, physical and sensory properties of fat substituted cakes.
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Tesis sobre el tema "Cakes"

1

Asghari, Amir Kasra. "Microstructural engineering of cakes". Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.

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The objective of this thesis is to advance the current understanding of some pertinent formulation and processing interactions informing final cake microstructures. A primary concern is to understand how certain ingredients, fundamental to cake batter formation interact, to develop new methods and models for optimising and characterising these microstructures. The motivation of this work stems from the empirical methods still prevalent within cake research. However, an approach based on fundamental understanding of formulation and processing functions is necessary for both future innovation and eradication of some current challenges facing the cake baking industry. A bottom-up approach begins by exploring the interactions of key structural components; starch and protein within wet-foam systems with an objective of maximising foaming capacity and stability through focus on formulation design. Consequently, the structure of the model system is further developed to resemble a foam based cake in which the influence of formulation is evaluated through novel characterisation methods novel to this field of research. The work ultimately combines microstructure design, development and characterisation to maximise air retention within model cake systems.
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Xie, Meng. "Puffing of okara/rice blends using a rice cake machine". Diss., Columbia, Mo. : University of Missouri-Columbia, 2005. http://hdl.handle.net/10355/4282.

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Thesis (M.S.) University of Missouri-Columbia, 2005.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.
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Han, Liqing. "Physical and sensory properties of oat cakes /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.

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Johncox, Louise Mary. "The baker's daughter : a life shaped by cakes". Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.

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The purpose of this contextualising research is to examine the geme of food memoirs and to trace my literary journey as a food memoirist. This study focuses on what has influenced the development of The Baker's Daughter, as well as the impact of my publisher's involvement at a later stage of the writing. It offers a context for my work and its development, a reflection on my own process, and contributes to debates about the nature of food memoir; I explore the practical issues that arose when writing my memoir that I hope other authors will find useful. In Chapter One I examine the cultural significance of food books, including food memoirs and cookbooks. I define memoir and food memoir, including the various sub gemes. This is in order to establish where The Baker's Daughter and my chosen texts fit within the food memoir geme. Chapter Two is an exploration of childhood in my selected family food memoirs. I explore the key themes and narrative techniques and how they influenced my own decisions about my craft. In Chapter Three I focus on the criteria for the inclusion and positioning of recipes in The Baker's Daughter and my chosen texts. I pay special attention to how my selected writers weave recipes within the prose, at the end of their chapters and in separate sections. Chapter Four explores the involvement of a publisher for The Baker's Daughter. I look at the rationale for adapting my PhD material into both a cookbook and standalone ebook memoir and I analyse the differences between the genres. I discuss the inclusion of baker's tips within The Baker's Daughter. I also explore the tensions between the publisher's interest in my work as a nostalgia memoir and their emphasis on authenticity.
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Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.

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Tondini, Chiara. "Caratterizzazione fisica di small cakes: proprietà termiche e diffusive". Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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La qualità dei prodotti da forno è fortemente dipendente dal processo di cottura in quanto è un processo molto complesso durante il quale avvengono molteplici cambiamenti nella struttura fisica e chimica del prodotto, come l’espansione dell’impasto, l’evaporazione dell’umidità, la denaturazione delle proteine, la gelatinizzazione dell’amido e reazioni di imbrunimento. Tali fenomeni sono influenzati da trasferimenti di calore e di massa che si instaurano durante la cottura del prodotto e che determinano il passaggio del prodotto dallo stato liquido allo stato di solido poroso. Di conseguenza la conoscenza delle proprietà termiche e diffusive dei prodotti è fondamentale per uno studio dettagliato del processo di cottura, soprattutto in termini di sviluppo di modelli matematici in grado di descrivere i fenomeni di trasferimento che avvengono all’interno e sulla superficie del prodotto durante la cottura. L’obiettivo del presente lavoro è stato quindi quello di determinare le proprietà termo-fisiche (densità, conducibilità termica e calore specifico) e la diffusività di un prodotto da forno standard (small cake). I risultati ottenuti hanno confermato il fatto che le proprietà termiche e diffusive dei prodotti da forno sono influenzate dal contenuto di umidità e dalle condizioni di processo applicate (temperatura di cottura), dove la variazione di tali parametri comporta quindi un cambiamento della struttura e delle proprietà del prodotto. Nello specifico, all’aumentare del tempo di cottura si assiste ad una diminuzione lineare della densità del prodotto (da 1069 a 600 kg/m3), e a un incremento esponenziale della conducibilità termica (da 0,21 a 0,42 W/m/°C) e del calore specifico (da 2147,8 J/kg/K a 7165,8 J/kg/K). La diffusività invece tende ad aumentare in maniera esponenziale con l’incremento della temperatura del forno, da 140 a 180°C (da 2.39E-8 a 4.96E-8 m2/s). I valori ottenuti per via sperimentale sono in accordo con quelli dichiarati in letteratura.
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Tubb, JoAnna. "High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour". Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94483.

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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than those prepared with all-purpose flour. The sweetener used had a significant effect on the moistness and deformation of the baked cakes. Increased amounts of HFCS increased the moistness and decreased the deformation on tenderness of cakes. Cakes prepared with cake flour were significantly greater as measured by the index to volume. There were no flour x sweetener interaction in the objective data (p < .05). The taste panel rated the cakes prepared with 75 and 100% HFCS replacement for sucrose as more moist but less tender than 0 or 50% HFCS replacement. The crust color of cakes made with all purpose flour was rated darker. However, the crumb color of the cakes prepared with cake flour was rated lighter. The cakes prepared with 0, 75 and 100% HFCS replacement for sucrose and cake flour were significantly different in overall acceptability. The panel rated the cakes prepared with 0, 50, 75 and 100% HFCS replacement for sucrose with cake flour as the most acceptable. A satisfactory cake was made using 100% HFCS replacement for sucrose and cake flour.
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Bedoya, Perales Noelia Soledad. "Efeito das concentrações de 'alfa'-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos". [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255421.

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Orientador: Caroline Joy Steel
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-18T08:22:29Z (GMT). No. of bitstreams: 1 BedoyaPerales_NoeliaSoledad_M.pdf: 2761622 bytes, checksum: 622d756c49a1210bce506c28f009f389 (MD5) Previous issue date: 2011
Resumo: Entre os produtos de panificação, o bolo vem adquirindo crescente importância no que se refere a consumo e comercialização no Brasil. Entretanto, assim como com pães, o aumento da firmeza, atribuído à retrogradação do amido, encurta o shelf-life. Isto tem impacto econômico grande, obrigando os produtores de bolos a procurarem soluções. A gordura é um ingrediente tradicionalmente utilizado por seu efeito sobre a maciez. Outra alternativa é o uso de enzimas como a alfa-amilase maltogênica, que retarda a retrogradação do amido limitando a recristalização da amilopectina, fazendo com que perdure a elasticidade e maciez do miolo por mais tempo. O objetivo do presente trabalho foi determinar o efeito de diferentes concentrações de alfa-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos. Para isto, utilizaram-se formulações balanceadas tomando como referência três concentrações de gordura (20, 40 e 60%, base farinha), avaliando-se a adição de alfa-amilase maltogênica (0, 500 e 1000 ppm). A farinha de trigo foi caracterizada quanto a sua composição centesimal e propriedades viscoamilográficas. A massa dos bolos foi avaliada quanto a seu pH e densidade aparente, e os bolos, quanto a seu volume específico, atividade de água, umidade, textura instrumental, cor instrumental, porosidade e análise sensorial. As determinações nos bolos foram realizadas nos dias 1, 7, 14 e 21 de estocagem. Os resultados mostraram que a combinação que apresentou os melhores resultados em termos de qualidade dos bolos (maior volume específico, maior umidade do miolo, menor firmeza do miolo e maior aceitação sensorial) foi aquela com 20% de gordura e 1000 ppm de a-amilase maltogênica (base farinha)
Abstract: Amongst bakery products, cakes are gaining importance in consumption and commercialization in Brazil. However, as with breads, the increase in firmness, attributed to starch retrogradation, shortens shelf-life. This has economical implications, so cake manufacturers are constantly looking for solutions. Fat is an ingredient which is traditionally used for its effect on cake texture. Another alternative is the use of enzymes, such as maltogenic alpha-amylase, that retards starch retrogradation by limiting amylopectin recrystallization, making crumb elasticity and softness last longer. The objective of the present study was to determine the effect of different concentrations of maltogenic alpha-amylase and fat on the technological and sensorial quality of cakes. For this, balanced formulations with 3 different fat concentrations (20, 40 and 60%, flour basis) were used to evaluate the addition of maltogenic alpha-amylase (0, 500 and 1000 ppm). Wheat flour was characterized regarding proximate composition and viscoamylographic properties. Cake batter was evaluated with respect to pH and apparent density, and cakes with respect to specific volume, water activity, moisture content, instrumental texture, instrumental color, porosity and sensory analysis. Determinations were made on days 1, 7, 14 and 21 of storage. The results showed that the combination that presented the best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness and highest sensory acceptance) was the one with 20% fat and 1000 ppm maltogenic a-amylase (flour basis)
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
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Sirdeshpande, Gourish. "Determining Constitutive Relationships in Compressible Fibrous Cakes by Dynamic Methods". Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/SirdeshpandeG2009.pdf.

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Sevimli, Melike Kadriye. "Optimization Of Processing Conditions During Halogen Lamp-microwave Baking Of Cakes". Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf.

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The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven
microwave power and baking time for microwave oven
halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lamp-microwave combination oven were used. Weight loss, specific volume, firmness and color of the cakes were measured during the study. Cakes baked in conventional oven at 175°
C for 24 minutes were determined as the control cakes. Weight loss of cakes increased with increasing independent variables for all oven types. Specific volume and firmness of cakes increased with increasing microwave power, but decreased with upper halogen lamp power. Color formation was achieved in the combination baking but not as much as in the conventional baking. Response Surface Methodology was used to optimize the baking conditions in the second part of the study. Upper and lower halogen lamp powers, microwave power and baking time were used as independent variables. Optimum processing conditions were found as 60% for upper halogen lamp power, 70% for lower halogen lamp power, 30% for microwave power and 5 minutes for baking time. Cakes baked at optimum baking conditions had comparable quality with conventionally baked ones, except color. In short, by the usage of halogen lamp-microwave combination oven it was possible to obtain high quality cakes by reducing of conventional baking time about 79%.
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Libros sobre el tema "Cakes"

1

Jarrett-Macauley, Denise. Cakes & cake decoration. London: Tiger Books International, 1993.

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2

Pat, Lock, ed. Cakes and Cake Decorating. London: Octopus, 1985.

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Spencer, Jill. Cakes and Cake Decorating. Twickenham, Mddx: Hamlyn, 1985.

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Pryor, Mandy. Supercook cakes & cake decorating. Cambridge: Martin Books, 1987.

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Matthews, Bette. Cakes. New York: Friedman/Fairfax, 2000.

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Pappas, Lou Seibert. Coffee cakes. San Francisco: Chronicle Books, 1998.

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BRADFORD, PAUL. Decorating christmas cakes. [Place of publication not identified]: Search pr ltd, 2013.

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Inc, DK Publishing, ed. Cakes. New York, N.Y: DK Pub., 1997.

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Bailey, Edith. Cakes. Hauppauge, NY: Barrons Educational Series, Inc., 2014.

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Major, Williams Mary, ed. Cakes. Des Moines, Iowa: Better Homes and Gardens Books, 1995.

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Capítulos de libros sobre el tema "Cakes"

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Price, Rebecca, Anthony Vaughan y Pamela Lander. "Cakes". En The Compleat Cook or the Secrets of a Seventeenth-Century Housewife, 187–200. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-15.

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Holding, Audrey. "Wedding Cakes". En The Practice of Royal Icing, 187–94. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_13.

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Barham, Peter. "Sponge Cakes". En The Science of Cooking, 151–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_10.

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Hague, D. C., E. Oakeshott y A. Strain. "Birmingham Cakes". En Devaluation and Pricing Decisions, 233–46. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003261032-14.

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Jones, H. P. "Ambient packaged cakes". En Shelf Life Evaluation of Foods, 179–201. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_9.

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Sivaramakrishnan, Swetha y Dhanya Gangadharan. "Edible Oil Cakes". En Biotechnology for Agro-Industrial Residues Utilisation, 253–71. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_13.

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Worthington, Martin. "‘Cakes at dawn’". En Ea’s Duplicity in the Gilgamesh Flood Story, 202–22. Abingdon, Oxon; New York, NY : Routledge, 2019. | Series: The ancient word: Routledge, 2019. http://dx.doi.org/10.4324/9780429424274-11.

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Hayter, Roy. "Cakes and biscuits". En Food Preparation and Cooking, 237–58. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_23.

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Mathuravalli, S. M. D. "Cakes and Icing". En Handbook of Bakery and Confectionery, 95–102. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-14.

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Wesser, Grit. "Thuringian festive cakes". En Food, Senses and the City, 108–21. Abingdon, Oxon ; New York, NY : Routledge, 2021. | Series: Routledge studies in food, society and the environment: Routledge, 2021. http://dx.doi.org/10.4324/9781003025580-9.

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Actas de conferencias sobre el tema "Cakes"

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Przepasniak, A. M. y P. E. Clark. "Polymer Loss in Filter Cakes". En SPE Formation Damage Control Conference. Society of Petroleum Engineers, 1998. http://dx.doi.org/10.2118/39461-ms.

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Opedal, Nils van der Tuuk, Pierre Cerasi y Jan David Ytrehus. "Dynamic Fluid Erosion on Filter Cakes". En SPE European Formation Damage Conference & Exhibition. Society of Petroleum Engineers, 2013. http://dx.doi.org/10.2118/165107-ms.

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Zain, Zulkeffeli M. y Mukul M. Sharma. "Cleanup of Wall-Building Filter Cakes". En SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 1999. http://dx.doi.org/10.2118/56635-ms.

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Cerasi, Pierre, Idar Larsen, Jorn F. Stenebraten y Eyvind Frode Sonstebo. "Scratch testing of drilling mud filter cakes". En SPE Europec/EAGE Annual Conference and Exhibition. Society of Petroleum Engineers, 2006. http://dx.doi.org/10.2118/100130-ms.

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Li, D. y W. He. "Journey Into Filter Cakes: A Microstructural Study". En International Petroleum Technology Conference. International Petroleum Technology Conference, 2015. http://dx.doi.org/10.2523/iptc-18246-ms.

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Goranova, Zhivka, Todorka Petrova, Ivan Bakalov y Marianna Baeva. "Application of pumpkin seed powder in sponge cakes". En Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference. National University of Food Technologies, 2019. http://dx.doi.org/10.24263/res-2019-8.

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Ali, Syed Afaq, William J. Needham, Mark R. Luyster y Andrew Granger Kennedy Jones. "Novel Chemistry Eliminates Post-Cleanup of OBM Filter Cakes". En European Formation Damage Conference. Society of Petroleum Engineers, 2007. http://dx.doi.org/10.2118/106703-ms.

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Hamadameen, Abdulqader. "Multiobjective Stochastic Programing: The Case of Production of Cakes". En 2018 International Conference on Pure and Applied Science. Koya University, 2018. http://dx.doi.org/10.14500/icpas2018.ama17.

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Filos-Ratsikas, Aris, Kristoffer Arnsfelt Hansen, Kasper Hogh y Alexandros Hollender. "FIXP-membership via Convex Optimization: Games, Cakes, and Markets". En 2021 IEEE 62nd Annual Symposium on Foundations of Computer Science (FOCS). IEEE, 2022. http://dx.doi.org/10.1109/focs52979.2021.00085.

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Boldi, Paolo, Francesco Bonchi, Carlos Castillo y Sebastiano Vigna. "From "Dango" to "Japanese Cakes": Query Reformulation Models and Patterns". En 2009 IEEE/WIC/ACM International Joint Conference on Web Intelligence and Intelligent Agent Technology. IEEE, 2009. http://dx.doi.org/10.1109/wi-iat.2009.34.

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Informes sobre el tema "Cakes"

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Goranova, Zhivka, Marianna Baeva, Anton Slavov, Nadezhda Petkova, Galina Uzunova, Radka Vrancheva, Hafize Fidan y Todorka Petrova. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, diciembre de 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Harris, James Mark, Dorthe B. Carr y Jamie L. Coram. IDC use cases. Office of Scientific and Technical Information (OSTI), febrero de 2016. http://dx.doi.org/10.2172/1430471.

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Vlasova, Liubov, Olesya Musina, Lidia Timeeva y Irina Yarunina. Cases in cardiology. SIB-Expertise, julio de 2022. http://dx.doi.org/10.12731/er0589.29072022.

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Авторы данного электронного образовательного ресурса разработали систему упражнений, нацеленных на овладение студентами профессиональной медицинской лексикой и формирование навыков работы с аутентичными текстами по тематике «Случаи в кардиологии». Данный образовательный ресурс включает в себя семь модулей, описывающих случаи в кардиологической практике (cases). Каждый модуль содержит аутентичные тексты, позволяющие студентам ознакомиться с вышеуказанной тематикой на английском языке. Отличительной чертой данного ЭОРа является то, что после каждого текста представлен ряд лексико-грамматических упражнений на формирование навыков работы с медицинской лексикой, а также ряд упражнений, направленных на формирование навыков работы с содержанием текста и пониманием ключевой информации. Помимо этого, каждый раздел содержит активную лексику (active vocabulary), который включает в себя лексические единицы по изучаемой тематике. Глоссарий в конце данного образовательного ресурса содержит все ключевые слова и выражения, представленные в каждом модуле. Структура электронного образовательного ресурса позволяет в полной мере выполнять задачи овладения медицинской профессиональной лексикой и навыками устной речи. Данный электронный ресурс позволяет студентам заниматься как в аудитории, так и самостоятельно.
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Wayant, Nicole. Temporal disaggregation of annual dengue cases to monthly dengue cases. Engineer Research and Development Center (U.S.), enero de 2020. http://dx.doi.org/10.21079/11681/35217.

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Schauer, Frederick y Richard Zeckhauser. The Trouble with Cases. Cambridge, MA: National Bureau of Economic Research, agosto de 2009. http://dx.doi.org/10.3386/w15279.

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Grossman, E., ed. Deterministic Networking Use Cases. RFC Editor, mayo de 2019. http://dx.doi.org/10.17487/rfc8578.

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Pinkas, D., N. Pope y J. Ross. CMS Advanced Electronic Signatures (CAdES). RFC Editor, marzo de 2008. http://dx.doi.org/10.17487/rfc5126.

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Hinkle, Wade P., Edward F. Smith, Christenson Jr., Morton Joel C. y Lawrence B. Cases in Joint Force Development. Fort Belvoir, VA: Defense Technical Information Center, octubre de 2001. http://dx.doi.org/10.21236/ada389461.

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Romanow, A., S. Botzko y M. Duckworth. Use Cases for Telepresence Multistreams. Editado por R. Even. RFC Editor, abril de 2014. http://dx.doi.org/10.17487/rfc7205.

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Mercer, David J. Tomographic Gamma Scanner Experience: Three Cases. Office of Scientific and Technical Information (OSTI), junio de 2014. http://dx.doi.org/10.2172/1136107.

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