Littérature scientifique sur le sujet « Cakes »
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Articles de revues sur le sujet "Cakes"
Moore, Amber. « Mini cakes ». Canadian Journal of Family and Youth / Le Journal Canadien de Famille et de la Jeunesse 10, no 1 (23 mars 2018) : 497. http://dx.doi.org/10.29173/cjfy29384.
Texte intégralSewell, Thomas, Magnus O. Myreen, Yong Kiam Tan, Ramana Kumar, Alexander Mihajlovic, Oskar Abrahamsson et Scott Owens. « Cakes That Bake Cakes : Dynamic Computation in CakeML ». Proceedings of the ACM on Programming Languages 7, PLDI (6 juin 2023) : 1121–44. http://dx.doi.org/10.1145/3591266.
Texte intégralDadlez, E. M. « Cakes as Speech and Cakes as Art in Colorado ». Philosophers' Magazine, no 83 (2018) : 9–10. http://dx.doi.org/10.5840/tpm20188393.
Texte intégralRina Asmaul, Susilowati et Diana Evawati. « Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya ». Soeropati 4, no 1 (30 novembre 2021) : 54–63. http://dx.doi.org/10.35891/js.v4i1.2935.
Texte intégralProkopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov et Charis M. Galanakis. « Effects of powder from white cabbage outer leaves on sponge cake quality ». International Agrophysics 29, no 4 (1 octobre 2015) : 493–500. http://dx.doi.org/10.1515/intag-2015-0055.
Texte intégralDaud, Ibrahim, Abdul Kadir, Dini Rusqiati, Yanuar Bachtiar, Zainal Arifin, Ari Irawan, Siti Mahmudah et 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, no 2 (15 juin 2022) : 48–52. http://dx.doi.org/10.55756/omnicode.v1i2.83.
Texte intégralCooke, Anna, Georgina Campbell, Jenny Bristow et Tim Allen. « Cakes and Ale ». Books Ireland, no 249 (2002) : 136. http://dx.doi.org/10.2307/20624007.
Texte intégralHill, Theodore P., et Kent E. Morrison. « Cutting Cakes Carefully ». College Mathematics Journal 41, no 4 (septembre 2010) : 281–88. http://dx.doi.org/10.4169/074683410x510272.
Texte intégralCarleton, A. J., et A. G. Salway. « Dewatering of cakes ». Filtration & ; Separation 30, no 7 (novembre 1993) : 641–36. http://dx.doi.org/10.1016/0015-1882(93)80498-l.
Texte intégralYAMASAKI, Yoshisada, Hironobu YAMAOKA, Hironobu NISHIKAWA, Masahiko TAKATA et Koichi NAKAJIMA. « TWO CASES OF DIETETIC ILEUS CAUSED BY RICE CAKES ». Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 65, no 9 (2004) : 2362–67. http://dx.doi.org/10.3919/jjsa.65.2362.
Texte intégralThèses sur le sujet "Cakes"
Asghari, Amir Kasra. « Microstructural engineering of cakes ». Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.
Texte intégralXie, 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.
Texte intégralThe 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.
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.
Texte intégralJohncox, Louise Mary. « The baker's daughter : a life shaped by cakes ». Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.
Texte intégralZhuang, 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.
Texte intégralTondini, Chiara. « Caratterizzazione fisica di small cakes : proprietà termiche e diffusive ». Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.
Trouver le texte intégralBedoya, 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.
Texte intégralDissertação (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
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.
Texte intégralM.S.
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.
Texte intégralSevimli, 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.
Texte intégralmicrowave 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%.
Livres sur le sujet "Cakes"
Jarrett-Macauley, Denise. Cakes & cake decoration. London : Tiger Books International, 1993.
Trouver le texte intégralInc, DK Publishing, dir. Cakes. New York, N.Y : DK Pub., 1997.
Trouver le texte intégralSpencer, Jill. Cakes and Cake Decorating. Twickenham, Mddx : Hamlyn, 1985.
Trouver le texte intégral1939-, James Wendy, et Edden Gill, dir. Cakes and cake decoration. Leicester : Galley, 1985.
Trouver le texte intégralPat, Lock, dir. Cakes and Cake Decorating. London : Octopus, 1985.
Trouver le texte intégralMatthews, Bette. Cakes. New York : Friedman/Fairfax, 2000.
Trouver le texte intégralPappas, Lou Seibert. Coffee cakes. San Francisco : Chronicle Books, 1998.
Trouver le texte intégralBRADFORD, PAUL. Decorating christmas cakes. [Place of publication not identified] : Search pr ltd, 2013.
Trouver le texte intégralBosca, Francesca. Christmas cakes. New York : North-South Books, 2003.
Trouver le texte intégralSandra, Lane, dir. Birthday cakes for kids. London : Ryland Peters & Small, 2009.
Trouver le texte intégralChapitres de livres sur le sujet "Cakes"
Price, Rebecca, Anthony Vaughan et Pamela Lander. « Cakes ». Dans The Compleat Cook or the Secrets of a Seventeenth-Century Housewife, 187–200. London : Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-15.
Texte intégralHolding, Audrey. « Wedding Cakes ». Dans The Practice of Royal Icing, 187–94. Dordrecht : Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_13.
Texte intégralBarham, Peter. « Sponge Cakes ». Dans The Science of Cooking, 151–74. Berlin, Heidelberg : Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_10.
Texte intégralHague, D. C., E. Oakeshott et A. Strain. « Birmingham Cakes ». Dans Devaluation and Pricing Decisions, 233–46. London : Routledge, 2022. http://dx.doi.org/10.4324/9781003261032-14.
Texte intégralJones, H. P. « Ambient packaged cakes ». Dans Shelf Life Evaluation of Foods, 179–201. Boston, MA : Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_9.
Texte intégralSivaramakrishnan, Swetha, et Dhanya Gangadharan. « Edible Oil Cakes ». Dans Biotechnology for Agro-Industrial Residues Utilisation, 253–71. Dordrecht : Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_13.
Texte intégralWorthington, Martin. « ‘Cakes at dawn’ ». Dans 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.
Texte intégralHayter, Roy. « Cakes and biscuits ». Dans Food Preparation and Cooking, 237–58. London : Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_23.
Texte intégralMathuravalli, S. M. D. « Cakes and Icing ». Dans Handbook of Bakery and Confectionery, 95–102. London : CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-14.
Texte intégralWesser, Grit. « Thuringian festive cakes ». Dans 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.
Texte intégralActes de conférences sur le sujet "Cakes"
Tabunșcic, Olga. « Poppy cakes — preparation traditions ». Dans Simpozion internațional de etnologie : Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.14.
Texte intégralPrzepasniak, A. M., et P. E. Clark. « Polymer Loss in Filter Cakes ». Dans SPE Formation Damage Control Conference. Society of Petroleum Engineers, 1998. http://dx.doi.org/10.2118/39461-ms.
Texte intégralOpedal, Nils van der Tuuk, Pierre Cerasi et Jan David Ytrehus. « Dynamic Fluid Erosion on Filter Cakes ». Dans SPE European Formation Damage Conference & Exhibition. Society of Petroleum Engineers, 2013. http://dx.doi.org/10.2118/165107-ms.
Texte intégralZain, Zulkeffeli M., et Mukul M. Sharma. « Cleanup of Wall-Building Filter Cakes ». Dans SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 1999. http://dx.doi.org/10.2118/56635-ms.
Texte intégralCerasi, Pierre, Idar Larsen, Jorn F. Stenebraten et Eyvind Frode Sonstebo. « Scratch testing of drilling mud filter cakes ». Dans SPE Europec/EAGE Annual Conference and Exhibition. Society of Petroleum Engineers, 2006. http://dx.doi.org/10.2118/100130-ms.
Texte intégralLi, D., et W. He. « Journey Into Filter Cakes : A Microstructural Study ». Dans International Petroleum Technology Conference. International Petroleum Technology Conference, 2015. http://dx.doi.org/10.2523/iptc-18246-ms.
Texte intégralGoranova, Zhivka, Todorka Petrova, Ivan Bakalov et Marianna Baeva. « Application of pumpkin seed powder in sponge cakes ». Dans 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.
Texte intégralAli, Syed Afaq, William J. Needham, Mark R. Luyster et Andrew Granger Kennedy Jones. « Novel Chemistry Eliminates Post-Cleanup of OBM Filter Cakes ». Dans European Formation Damage Conference. Society of Petroleum Engineers, 2007. http://dx.doi.org/10.2118/106703-ms.
Texte intégralHamadameen, Abdulqader. « Multiobjective Stochastic Programing : The Case of Production of Cakes ». Dans 2018 International Conference on Pure and Applied Science. Koya University, 2018. http://dx.doi.org/10.14500/icpas2018.ama17.
Texte intégralFilos-Ratsikas, Aris, Kristoffer Arnsfelt Hansen, Kasper Hogh et Alexandros Hollender. « FIXP-membership via Convex Optimization : Games, Cakes, and Markets ». Dans 2021 IEEE 62nd Annual Symposium on Foundations of Computer Science (FOCS). IEEE, 2022. http://dx.doi.org/10.1109/focs52979.2021.00085.
Texte intégralRapports d'organisations sur le sujet "Cakes"
Goranova, Zhivka, Marianna Baeva, Anton Slavov, Nadezhda Petkova, Galina Uzunova, Radka Vrancheva, Hafize Fidan et Todorka Petrova. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, décembre 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.
Texte intégralHarris, James Mark, Dorthe B. Carr et Jamie L. Coram. IDC use cases. Office of Scientific and Technical Information (OSTI), février 2016. http://dx.doi.org/10.2172/1430471.
Texte intégralVlasova, Liubov, Olesya Musina, Lidia Timeeva et Irina Yarunina. Cases in cardiology. SIB-Expertise, juillet 2022. http://dx.doi.org/10.12731/er0589.29072022.
Texte intégralWayant, Nicole. Temporal disaggregation of annual dengue cases to monthly dengue cases. Engineer Research and Development Center (U.S.), janvier 2020. http://dx.doi.org/10.21079/11681/35217.
Texte intégralSchauer, Frederick, et Richard Zeckhauser. The Trouble with Cases. Cambridge, MA : National Bureau of Economic Research, août 2009. http://dx.doi.org/10.3386/w15279.
Texte intégralGrossman, E., dir. Deterministic Networking Use Cases. RFC Editor, mai 2019. http://dx.doi.org/10.17487/rfc8578.
Texte intégralToney, Autumn, et Emelia Probasco. Who Cares About Trust ? Center for Security and Emerging Technology, juillet 2023. http://dx.doi.org/10.51593/20230014b.
Texte intégralPinkas, D., N. Pope et J. Ross. CMS Advanced Electronic Signatures (CAdES). RFC Editor, mars 2008. http://dx.doi.org/10.17487/rfc5126.
Texte intégralHinkle, Wade P., Edward F. Smith, Christenson Jr., Morton Joel C. et Lawrence B. Cases in Joint Force Development. Fort Belvoir, VA : Defense Technical Information Center, octobre 2001. http://dx.doi.org/10.21236/ada389461.
Texte intégralRomanow, A., S. Botzko et M. Duckworth. Use Cases for Telepresence Multistreams. Sous la direction de R. Even. RFC Editor, avril 2014. http://dx.doi.org/10.17487/rfc7205.
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