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Artykuły w czasopismach na temat "Biscuits"
Esrafil, M., S. Akter, M. J. Alam, M. A. Alim, M. S. A. Reza, M. A. Zubair, P. R. Joy, M. Jahan i M. Khatun. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed". Food Research 8, nr 1 (28.01.2024): 181–89. http://dx.doi.org/10.26656/fr.2017.8(1).090.
Pełny tekst źródłaN. Haider, Noor, Ammar B. Altemimi, Saher S. George i Anubhav Pratap-Singh. "The Chemical Composition and Quality Parameters of Biscuits: A Review". Basrah Journal of Agricultural Sciences 35, nr 1 (22.04.2022): 257–77. http://dx.doi.org/10.37077/25200860.2022.35.1.19.
Pełny tekst źródłaHashem, Kawther M., Feng J. He, Sarah A. Alderton i Graham A. MacGregor. "Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme". BMJ Open 8, nr 7 (lipiec 2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.
Pełny tekst źródłaKhatun, Mozeda, Md Wadud Ahmed, Md Mosharraf Hossain, Poly Karmoker i Abdullah Iqbal. "Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute". European Journal of Agriculture and Food Sciences 3, nr 6 (26.11.2021): 32–35. http://dx.doi.org/10.24018/ejfood.2021.3.6.407.
Pełny tekst źródłaSkalkos, Sophie, George Moschonis, Colleen J. Thomas, Joanna McMillan i Antigone Kouris-Blazos. "Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes". Nutrients 12, nr 5 (27.04.2020): 1239. http://dx.doi.org/10.3390/nu12051239.
Pełny tekst źródłaKhan, S., S. Rustagi, A. Kumari i A. Singh. "Optimization of the recipe for composite flour-based sugar-free biscuits". Food Research 7, nr 2 (8.03.2023): 11–18. http://dx.doi.org/10.26656/fr.2017.7(2).982.
Pełny tekst źródłaMA, Latif. "Production of Biscuit Mixed with Date Powder". Food Science & Nutrition Technology 8, nr 1 (4.01.2023): 1–13. http://dx.doi.org/10.23880/fsnt-16000289.
Pełny tekst źródłaRauf, Rusdin, Nurdiana Nurdiana i Dwi Sarbini. "IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR". Jurnal Kesehatan 11, nr 1 (18.10.2018): 1–8. http://dx.doi.org/10.23917/jk.v11i1.6998.
Pełny tekst źródłaOdinakachi, Ifeanyi Favour, i Pereware Adowei. "Assessment of Concentrations and Potential Health Risk of Heavy Metals in Biscuits Commonly Consumed by Primary School Children in Choba, Port Harcourt, Nigeria". International Journal of Research and Innovation in Applied Science IX, nr IV (2024): 175–85. http://dx.doi.org/10.51584/ijrias.2024.90412.
Pełny tekst źródłaBajaj, Shivani, Asna Urooj i P. Prabhasankar. "Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits". Current Research in Nutrition and Food Science Journal 4, nr 3 (30.11.2016): 209–16. http://dx.doi.org/10.12944/crnfsj.4.3.07.
Pełny tekst źródłaRozprawy doktorskie na temat "Biscuits"
Bidgood, Lee, i ETSU Faculty Bluegrass Band. ""Biscuits and Bluegrass" Concert". Digital Commons @ East Tennessee State University, 2015. https://dc.etsu.edu/etsu-works/1072.
Pełny tekst źródłaMcKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits". Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.
Pełny tekst źródłaBurseg, Kerstin M. M. "Flavour perception of biscuits a psychophysical approach". Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503909.
Pełny tekst źródłaCharles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits". Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.
Pełny tekst źródłaDunn, Jennifer. "The effect of spices on carboxymethyllyinse levels in biscuits". Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15062.
Pełny tekst źródłaFood Science Institute
J. Scott Smith
Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The first part includes preliminary work, which examines the percent recovery of CML from various solid phase extraction columns, the analysis of CML in maple syrup, barbeque sauce, honey, and infant formula. The data show that solid phase extraction with a C-18 cartridge produced the highest percent recovery when using a CML standard at 100 ppb, with a recovery of 69%. Furthermore, the analysis of the syrups and sauces is inconclusive, due to the very low levels of CML detected in the infant formula, and the complications due to the high levels of reducing sugars. The second part of the research examines the effect that cinnamon, onion, garlic, black pepper, and rosemary have on CML levels in biscuits. The data show that all of the spices inhibit the formation of CML, at each of the 0.5%, 1%, and 2% levels used in the experiment, by a minimum of 3% in 2% onion samples and a maximum of 79% in 0.5% cinnamon samples when looking at the cumulative data. When looking subsets of the data, the CML inhibition was a minimum of 59% in 2% onion samples and a maximum of 74% in 0.5% cinnamon samples. Other trends can be observed in the chroma values in the CML color data, which suggest that chroma values decrease as the spice level increases, but these are not statistically significant. They may be due to color from the spices themselves, or to the chemical changes in the Maillard reaction.
Plinval, de Guillebon Régine de. "Les biscuits de porcelaine de Paris (XVIIIe - XIXe siècle)". Paris, EPHE, 2009. http://www.theses.fr/2009EPHE4015.
Pełny tekst źródłaMany statuettes produced by Paris porcelain factories, setted up from 1770, were in biscuit (first firing of clay). Biscuits are multiple works, made by molds. We studied their techniques, manufacturing process, experiments of coal baking (1782-1785), discovery of photosculpture (about 1864-1867). The role of men such as investors, factory managers, scientists, artists and workers, is placed in context : factories and workers organisation, salaries. Factories are studied with respect to their economics, their set up in Paris, and conditions of production : legislation, competition with European and provincial factories, marketing and distribution. Production is diversified, because biscuits were sometimes coloured, sometimes included in cristal, and can be up to two meters in height. The study of their evolution of style is based on archives and publications specialy published for national and international exhibitions in France or another countries, from 1798 to 1900. This synthesis is completed with a glossary, an index (nouns and places), a list of eight hundred biscuits, and sources. Annexes comprises a catalog of thirty Paris factories, with a catalog of biscuits kept in museums and public and private collections in Europe and USA, and eighty-two plates : portraits, techniques, biscuits
Ross, Dianne S., of Western Sydney Hawkesbury University i Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat". THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
Pełny tekst źródłaMaster of Science (Hons)
Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat". Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
Pełny tekst źródłaRoss, Dianne S. "Development of biscuits with reduced levels of sugar and fat /". View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030811.132937/index.html.
Pełny tekst źródłaThesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."
Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle". Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.
Pełny tekst źródłaCookies enriched with protein and/or fiber, and containing little fat and sugar, were formulated by optimizing both compositional parameters, in particular the water content of the dough, and process parameters such as kneading, shaping by rotary molding machine and baking. Formulation tools have been developed to optimize this phase. These include a sensory tool for predicting the machinability of molded doughs, and a mathematical tool for predicting the hydration of cookie doughs as a function of their protein and/or fiber composition. The first prototyping stage, carried out on a laboratory scale, resulted in the formulation of around 250-300 recipes. The prototypes then underwent three successive multi-criteria selections (250-300 -> 40 -> 14 -> 4 recipes), with product manufacture carried out at pilot scale. The transfer of scale from laboratory to pilot was optimized by precisely identifying the control and state variables in the cookie production diagram. The prototyping stage enabled the selection of relevant candidates (proteins and fibers) for enrichment. From the initial 250-300 recipes, 40 were selected on the basis of composition and machinability criteria, and were characterized from a sensory point of view (carried out by Kraft). From these 40 recipes, 14 were selected to be representative of the sensory space generated by the 40 recipes. On these 14 recipes, satiation and satiety studies were carried out by other project participants (task 2 and task 3), leading to the final selection of 4 recipes: a control recipe, a protein-enriched recipe, a fiber-enriched recipe and a protein + fiber-enriched recipe. In vitro digestions were carried out on these 4 models, using a sophisticated and dynamic tool, TIM-1, to follow the evolution of viscosity and hydrolysis of proteins and starch along the gastrointestinal tract. The instrumental characterizations carried out on selected products at different stages of the selection process demonstrated the importance of the effect of dough hydration and/or protein and/or fiber enrichment on i) the dimensional properties of dough pieces and cookies, ii) the rheological properties at cookie breakage, iii) the state of starch after baking, and iv) the contribution to viscosity and component degradation during digestion. These characterizations also ensured good reproducibility during the different phases of industrial production. The results of the in vitro digestions will be compared with those of the in vivo study
Książki na temat "Biscuits"
Carroll, Anthony. Biscuits. Montréal: Modus vivendi, 2012.
Znajdź pełny tekst źródłaKlivans, Elinor. Biscuits. Montreal: Editions de l'Homme, 2006.
Znajdź pełny tekst źródłaCauley, Janice. Biscuits. Montréal: Tormont, 1994.
Znajdź pełny tekst źródłaCanada. Industry, Science and Technology Canada. Biscuits. Ottawa: Industry, Science and Technology Canada, 1991.
Znajdź pełny tekst źródłaBerkenbaum, Philippe. Biscuits. Tournai: Casterman, 1994.
Znajdź pełny tekst źródłaBastyra, Judy. Biscuits. [Aartselaar, Belgique]: Chantecler, 1997.
Znajdź pełny tekst źródłaFrance) Cordon bleu (École : Paris. Biscuits. Cologne: Könemann, 1998.
Znajdź pełny tekst źródłaCanada. Industry, Science and Technology Canada. Biscuits. Ottawa, Ont: Industry, Science and Technology Canada, 1988.
Znajdź pełny tekst źródłaWadey, Rosemary. Biscuits & bakes. London: Woodhead-Faulkner, 1986.
Znajdź pełny tekst źródłaZoe, Ratcliff, i Key Note Ltd, red. Biscuits & cakes. Wyd. 8. Hampton: Key Note Ltd, 1996.
Znajdź pełny tekst źródłaCzęści książek na temat "Biscuits"
Misra, N. N., i Brijesh K. Tiwari. "Biscuits". W Bakery Products Science and Technology, 585–601. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch33.
Pełny tekst źródłaGupta, Antima, i Satinder Kaur. "Biscuits". W Cereal-Based Food Products, 53–72. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_3.
Pełny tekst źródłaBird, Marion H. "Plates of Biscuits". W Mathematics for Young Children, 63–73. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003330448-7.
Pełny tekst źródłaHayter, Roy. "Cakes and biscuits". W Food Preparation and Cooking, 237–58. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_23.
Pełny tekst źródłaJagarlamudi, Lakshmi. "Formulations and Processing of Biscuits". W Bakery and Confectionery Products, 49–89. London: CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-4.
Pełny tekst źródłaOliver, G. "The texture of short dough biscuits produced from reconstituted flours". W Gums and stabilisers for the Food industry 6, 317–20. Oxford University PressOxford, 1992. http://dx.doi.org/10.1093/oso/9780199632848.003.0041.
Pełny tekst źródła"Biscuits". W Baking Problems Solved. CRC Press, 2001. http://dx.doi.org/10.1201/9781439823040.ch11.
Pełny tekst źródłaCauvain, Stanley, i Linda Young. "Biscuits". W Baking Problems Solved, 195–203. Elsevier, 2001. http://dx.doi.org/10.1533/9781855736184.195.
Pełny tekst źródła"Biscuits". W Taste the State, 10–12. University of South Carolina Press, 2021. http://dx.doi.org/10.2307/j.ctv19cw9qd.7.
Pełny tekst źródłaSykes, Glyn Barry, i Iain Davidson. "Sandwich biscuits". W Biscuit, Cookie and Cracker Process and Recipes, 157–93. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-820598-3.00007-x.
Pełny tekst źródłaStreszczenia konferencji na temat "Biscuits"
Corosteliova, Iulia. "The assortment and quality of biscuits sold in Chisinau". W Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.25.
Pełny tekst źródłaLawal, R. A., H. Musa i U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends". W 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.
Pełny tekst źródłaSetyobudi, Sugeng Iwan, i I. Nengah Tanu Komalyna. "Difference in Acceptability and Level of Preference Between Modified and Standard Supplementary Feeding in Undernourished Toddlers at Janti Community Health Center, Malang". W The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.59.
Pełny tekst źródłaO’Brien, Elizabeth, Lindy Brooks i Alicia Waite. "32 Opioid calculations via biscuits". W Accepted Oral and Poster Abstract Submissions, The Palliative Care Congress 1 Specialty: 3 Settings – home, hospice, hospital 19–20 March 2020 | Telford International Centre. British Medical Journal Publishing Group, 2020. http://dx.doi.org/10.1136/spcare-2020-pcc.53.
Pełny tekst źródłaMANTOVANI CELEGATTI, CAROLINE, Maria Teresa Pedrosa Silva Clerici, Thaísa Menezes Alves Moro, Danilo Ferreira de Souzas, Claudemir Medeiros Pinheiro i Paula Takeara. "Canine vegan biscuits with prebiotics". W XXV Congresso de Iniciação Cientifica da Unicamp. Campinas - SP, Brazil: Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-77797.
Pełny tekst źródłaDavid, Ioan, Ariana Velciov i Gabriel Bujanca. "THE USE OF BIOENZYMATIC INDICATORS LIKE PROTEASE AND ASPARAGINASE ENZYMES ON BISCUIT PRODUCTS". W 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.55.
Pełny tekst źródłados Anjos Bezerra, Erick, João Vitor Fonseca Feitoza, Mychelle De Lira Andrade, Jeniffer Viviany dos Santos Fonseca, Lidia Paloma da Silva Nogueira i Mônica Cavalcanti. "SENSORY ANALYSIS OF BISCUITS WITH BREADFRUIT FLOUR". W II CBCP - Congresso Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2022. http://dx.doi.org/10.29327/cbcp2022.515276.
Pełny tekst źródłaRadovanovic, Mirjana, Marko Petkovic, Vesna Đurovic, Nemanja Miletic i Katarina Rumenic. "UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA". W XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.435r.
Pełny tekst źródłaSetyawati, Budi, Noviati Fuada i Salimar Salimar. "Anthropometric Index of Children Who Receive Additional Feeding Biscuits". W The 8th International Conference on Public Health 2021. Masters Program in Public Health, Universitas Sebelas Maret, 2021. http://dx.doi.org/10.26911/icphmaternal.fp.08.2021.03.
Pełny tekst źródłaGunawardane, P. D. S. H., i P. T. R. Dabare. "A signature based approach for quality checking of biscuits". W 2015 8th International Conference on Ubi-Media Computing (UMEDIA). IEEE, 2015. http://dx.doi.org/10.1109/umedia.2015.7297435.
Pełny tekst źródłaRaporty organizacyjne na temat "Biscuits"
Azuma, David L., Joseph Donnegan i Donald Gedney. Southwest Oregon Biscuit Fire: an analysis of forest resources and fire severity. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 2004. http://dx.doi.org/10.2737/pnw-rp-560.
Pełny tekst źródłaCake or biscuit? The UK's byzantine VAT system explained. The IFS, listopad 2023. http://dx.doi.org/10.1920/pd.ifs.2023.0019.
Pełny tekst źródłaTaking the biscuit: how Safari privacy policies affect online advertising. Cemmap, luty 2023. http://dx.doi.org/10.47004/wp.cem.2023.0423.
Pełny tekst źródła