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Artykuły w czasopismach na temat "Cakes"
Moore, Amber. "Mini cakes". Canadian Journal of Family and Youth / Le Journal Canadien de Famille et de la Jeunesse 10, nr 1 (23.03.2018): 497. http://dx.doi.org/10.29173/cjfy29384.
Pełny tekst źródłaDadlez, E. M. "Cakes as Speech and Cakes as Art in Colorado". Philosophers' Magazine, nr 83 (2018): 9–10. http://dx.doi.org/10.5840/tpm20188393.
Pełny tekst źródłaCooke, Anna, Georgina Campbell, Jenny Bristow i Tim Allen. "Cakes and Ale". Books Ireland, nr 249 (2002): 136. http://dx.doi.org/10.2307/20624007.
Pełny tekst źródłaHill, Theodore P., i Kent E. Morrison. "Cutting Cakes Carefully". College Mathematics Journal 41, nr 4 (wrzesień 2010): 281–88. http://dx.doi.org/10.4169/074683410x510272.
Pełny tekst źródłaCarleton, A. J., i A. G. Salway. "Dewatering of cakes". Filtration & Separation 30, nr 7 (listopad 1993): 641–36. http://dx.doi.org/10.1016/0015-1882(93)80498-l.
Pełny tekst źródłaRina Asmaul, Susilowati i Diana Evawati. "Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya". Soeropati 4, nr 1 (30.11.2021): 54–63. http://dx.doi.org/10.35891/js.v4i1.2935.
Pełny tekst źródłaProkopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov i Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality". International Agrophysics 29, nr 4 (1.10.2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.
Pełny tekst źródłaDaud, Ibrahim, Abdul Kadir, Dini Rusqiati, Yanuar Bachtiar, Zainal Arifin, Ari Irawan, Siti Mahmudah i 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, nr 2 (15.06.2022): 48–52. http://dx.doi.org/10.55756/omnicode.v1i2.83.
Pełny tekst źródłaYAMASAKI, Yoshisada, Hironobu YAMAOKA, Hironobu NISHIKAWA, Masahiko TAKATA i Koichi NAKAJIMA. "TWO CASES OF DIETETIC ILEUS CAUSED BY RICE CAKES". Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 65, nr 9 (2004): 2362–67. http://dx.doi.org/10.3919/jjsa.65.2362.
Pełny tekst źródłaÖztürk, Elif, i Gülden Ova. "Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production". Turkish Journal of Agriculture - Food Science and Technology 6, nr 8 (20.08.2018): 1043. http://dx.doi.org/10.24925/turjaf.v6i8.1043-1050.1934.
Pełny tekst źródłaRozprawy doktorskie na temat "Cakes"
Asghari, Amir Kasra. "Microstructural engineering of cakes". Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.
Pełny tekst źródłaXie, 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.
Pełny tekst źródłaThe 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.
Pełny tekst źródłaJohncox, Louise Mary. "The baker's daughter : a life shaped by cakes". Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.
Pełny tekst źródłaZhuang, 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.
Pełny tekst źródłaTondini, Chiara. "Caratterizzazione fisica di small cakes: proprietà termiche e diffusive". Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.
Znajdź pełny tekst źródłaTubb, 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.
Pełny tekst źródłaM.S.
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.
Pełny tekst źródłaDissertação (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
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.
Pełny tekst źródłaSevimli, 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.
Pełny tekst źródłamicrowave 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%.
Książki na temat "Cakes"
Jarrett-Macauley, Denise. Cakes & cake decoration. London: Tiger Books International, 1993.
Znajdź pełny tekst źródłaPat, Lock, red. Cakes and Cake Decorating. London: Octopus, 1985.
Znajdź pełny tekst źródłaSpencer, Jill. Cakes and Cake Decorating. Twickenham, Mddx: Hamlyn, 1985.
Znajdź pełny tekst źródłaPryor, Mandy. Supercook cakes & cake decorating. Cambridge: Martin Books, 1987.
Znajdź pełny tekst źródłaMatthews, Bette. Cakes. New York: Friedman/Fairfax, 2000.
Znajdź pełny tekst źródłaPappas, Lou Seibert. Coffee cakes. San Francisco: Chronicle Books, 1998.
Znajdź pełny tekst źródłaBRADFORD, PAUL. Decorating christmas cakes. [Place of publication not identified]: Search pr ltd, 2013.
Znajdź pełny tekst źródłaInc, DK Publishing, red. Cakes. New York, N.Y: DK Pub., 1997.
Znajdź pełny tekst źródłaBailey, Edith. Cakes. Hauppauge, NY: Barrons Educational Series, Inc., 2014.
Znajdź pełny tekst źródłaMajor, Williams Mary, red. Cakes. Des Moines, Iowa: Better Homes and Gardens Books, 1995.
Znajdź pełny tekst źródłaCzęści książek na temat "Cakes"
Price, Rebecca, Anthony Vaughan i Pamela Lander. "Cakes". W The Compleat Cook or the Secrets of a Seventeenth-Century Housewife, 187–200. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-15.
Pełny tekst źródłaHolding, Audrey. "Wedding Cakes". W The Practice of Royal Icing, 187–94. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_13.
Pełny tekst źródłaBarham, Peter. "Sponge Cakes". W The Science of Cooking, 151–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_10.
Pełny tekst źródłaHague, D. C., E. Oakeshott i A. Strain. "Birmingham Cakes". W Devaluation and Pricing Decisions, 233–46. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003261032-14.
Pełny tekst źródłaJones, H. P. "Ambient packaged cakes". W Shelf Life Evaluation of Foods, 179–201. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_9.
Pełny tekst źródłaSivaramakrishnan, Swetha, i Dhanya Gangadharan. "Edible Oil Cakes". W Biotechnology for Agro-Industrial Residues Utilisation, 253–71. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_13.
Pełny tekst źródłaWorthington, Martin. "‘Cakes at dawn’". W 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.
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 źródłaMathuravalli, S. M. D. "Cakes and Icing". W Handbook of Bakery and Confectionery, 95–102. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-14.
Pełny tekst źródłaWesser, Grit. "Thuringian festive cakes". W 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.
Pełny tekst źródłaStreszczenia konferencji na temat "Cakes"
Przepasniak, A. M., i P. E. Clark. "Polymer Loss in Filter Cakes". W SPE Formation Damage Control Conference. Society of Petroleum Engineers, 1998. http://dx.doi.org/10.2118/39461-ms.
Pełny tekst źródłaOpedal, Nils van der Tuuk, Pierre Cerasi i Jan David Ytrehus. "Dynamic Fluid Erosion on Filter Cakes". W SPE European Formation Damage Conference & Exhibition. Society of Petroleum Engineers, 2013. http://dx.doi.org/10.2118/165107-ms.
Pełny tekst źródłaZain, Zulkeffeli M., i Mukul M. Sharma. "Cleanup of Wall-Building Filter Cakes". W SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 1999. http://dx.doi.org/10.2118/56635-ms.
Pełny tekst źródłaCerasi, Pierre, Idar Larsen, Jorn F. Stenebraten i Eyvind Frode Sonstebo. "Scratch testing of drilling mud filter cakes". W SPE Europec/EAGE Annual Conference and Exhibition. Society of Petroleum Engineers, 2006. http://dx.doi.org/10.2118/100130-ms.
Pełny tekst źródłaLi, D., i W. He. "Journey Into Filter Cakes: A Microstructural Study". W International Petroleum Technology Conference. International Petroleum Technology Conference, 2015. http://dx.doi.org/10.2523/iptc-18246-ms.
Pełny tekst źródłaGoranova, Zhivka, Todorka Petrova, Ivan Bakalov i Marianna Baeva. "Application of pumpkin seed powder in sponge cakes". W 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.
Pełny tekst źródłaAli, Syed Afaq, William J. Needham, Mark R. Luyster i Andrew Granger Kennedy Jones. "Novel Chemistry Eliminates Post-Cleanup of OBM Filter Cakes". W European Formation Damage Conference. Society of Petroleum Engineers, 2007. http://dx.doi.org/10.2118/106703-ms.
Pełny tekst źródłaHamadameen, Abdulqader. "Multiobjective Stochastic Programing: The Case of Production of Cakes". W 2018 International Conference on Pure and Applied Science. Koya University, 2018. http://dx.doi.org/10.14500/icpas2018.ama17.
Pełny tekst źródłaFilos-Ratsikas, Aris, Kristoffer Arnsfelt Hansen, Kasper Hogh i Alexandros Hollender. "FIXP-membership via Convex Optimization: Games, Cakes, and Markets". W 2021 IEEE 62nd Annual Symposium on Foundations of Computer Science (FOCS). IEEE, 2022. http://dx.doi.org/10.1109/focs52979.2021.00085.
Pełny tekst źródłaBoldi, Paolo, Francesco Bonchi, Carlos Castillo i Sebastiano Vigna. "From "Dango" to "Japanese Cakes": Query Reformulation Models and Patterns". W 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.
Pełny tekst źródłaRaporty organizacyjne na temat "Cakes"
Goranova, Zhivka, Marianna Baeva, Anton Slavov, Nadezhda Petkova, Galina Uzunova, Radka Vrancheva, Hafize Fidan i Todorka Petrova. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, grudzień 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.
Pełny tekst źródłaHarris, James Mark, Dorthe B. Carr i Jamie L. Coram. IDC use cases. Office of Scientific and Technical Information (OSTI), luty 2016. http://dx.doi.org/10.2172/1430471.
Pełny tekst źródłaVlasova, Liubov, Olesya Musina, Lidia Timeeva i Irina Yarunina. Cases in cardiology. SIB-Expertise, lipiec 2022. http://dx.doi.org/10.12731/er0589.29072022.
Pełny tekst źródłaWayant, Nicole. Temporal disaggregation of annual dengue cases to monthly dengue cases. Engineer Research and Development Center (U.S.), styczeń 2020. http://dx.doi.org/10.21079/11681/35217.
Pełny tekst źródłaSchauer, Frederick, i Richard Zeckhauser. The Trouble with Cases. Cambridge, MA: National Bureau of Economic Research, sierpień 2009. http://dx.doi.org/10.3386/w15279.
Pełny tekst źródłaGrossman, E., red. Deterministic Networking Use Cases. RFC Editor, maj 2019. http://dx.doi.org/10.17487/rfc8578.
Pełny tekst źródłaPinkas, D., N. Pope i J. Ross. CMS Advanced Electronic Signatures (CAdES). RFC Editor, marzec 2008. http://dx.doi.org/10.17487/rfc5126.
Pełny tekst źródłaHinkle, Wade P., Edward F. Smith, Christenson Jr., Morton Joel C. i Lawrence B. Cases in Joint Force Development. Fort Belvoir, VA: Defense Technical Information Center, październik 2001. http://dx.doi.org/10.21236/ada389461.
Pełny tekst źródłaRomanow, A., S. Botzko i M. Duckworth. Use Cases for Telepresence Multistreams. Redaktor R. Even. RFC Editor, kwiecień 2014. http://dx.doi.org/10.17487/rfc7205.
Pełny tekst źródłaMercer, David J. Tomographic Gamma Scanner Experience: Three Cases. Office of Scientific and Technical Information (OSTI), czerwiec 2014. http://dx.doi.org/10.2172/1136107.
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