Literatura científica selecionada sobre o tema "Confectionery in literature"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Consulte a lista de atuais artigos, livros, teses, anais de congressos e outras fontes científicas relevantes para o tema "Confectionery in literature".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Artigos de revistas sobre o assunto "Confectionery in literature"
1
Makliak, K. M., e M. M. Korkodola. "Peculiarities of a confectionery sunflower cultivation technology". Plant Breeding and Seed Production, n.º 124 (27 de dezembro de 2023): 76–93. http://dx.doi.org/10.30835/2413-7510.2023.293894.
Texto completo da fonteResumo:
As of 2022, there are 22 names of confectionary sunflower in the State Register of Plant Varieties Suitable for Dissemination in Ukraine, accounting for almost 2% of the total number of cultivars and hybrids in the Register.
Valuable economic characteristics of confectionery sunflowers are significantly affected by weather. In particular, 39% of the seed yield variability is determined by weather conditions; the thousand seed weight variability - by 32%; the huskness variability- by 26%; the the 3.8+ fraction proportion variability - by 41%; and the protein content variability - by 12%.
A review of literature on elements of the confectionary sunflower cultivation technology allowed us to identify major factors of the agricultural technology that affect such commercially important characteristics as yield and quality of seeds. These are basic tillage, optimal doses of mineral fertilizers, and plant density.
An increase in plant density augments the yields of confectionary genotypes. However, in thin sowing (up to 20,000 plants/ha), the yield of the commercially important large fraction of seeds is raised. Manufacturers prefer cultivars and hybrids with both large thousand seed weights and economically profitable yields. Most researchers agree that seed size decreases as plant density is increased, and therefore it is desirable to aim for a plant density in the field that can produce sufficiently large seeds without significant reduction in the total yield. The best genotypes combine both yield a lot and have large thousand seed weights.
Regarding the effects of basic tillage options on the confectionary sunflower yields, scientists' opinions are contradictory. In the southern steppe of Ukraine, the highest yield of confectionary sunflower seeds was harvested with moldboard plowing to a depth of 25-27 cm.
A positive effect of nitrogen fertilizers at doses of 120-160 kg/ha on thousand seed weight was proven by numerous studies. However, one should take into account that excessive nitrogen extends growing periods, reduces resistance to diseases, and contributes to stronger negative reactions to arid conditions.
Producers of confectionery seeds try to increase the yield of large seeds. Researchers report a high yield of large (4.5+) seed fraction, which in some cases can reach 83.6%. 3.8+ seed fraction is considered economically valuable. In the northern steppe, the yield of this fraction reached 81.4%, which was ensured by selection of genotypes, moldboard plowing, and thin sowing at a density of 20,400 plants/ha.
Seed specific weight is influenced by many factors, in particular, weather, varietal characteristics, and farming techniques. Specific weight increases when crops are thickened.
Therefore, the economic characteristics of confectionery sunflower genotypes vary widely due to varietal features and growing conditions (weather and climate, farming). Major elements of the confectionary sunflower cultivation technology are similar to those of the oil sunflower cultivation technology, but the former has certain peculiarities. High yields and desirable technological parameters of seeds are achieved via such farming factors as basic tillage, optimal doses of mineral fertilizers, plant density, and choice of a predecessor in crop rotation. The primary objective is to maintain economically profitable levels of seed yields in thin sowing, which is necessary to obtain large thousand seed weights. Particular attention is to be paid to studies of combined effects of farming techniques on the growth, development, and performance of confectionery sunflowers. Results of such comprehensive studies will allow for development of recommendations on the optimal application of farming techniques to reduce costs and raise the economic efficiency of confectionery sunflower cultivation.
2
Fedyanina, L. N., E. S. Smertina, V. A. Lyakh e A. E. Elizarova. "Fruit and berry raw materials is a promising source of food ingredients for flour confectionery." Khleboproducty 29, n.º 11 (2020): 45–49. http://dx.doi.org/10.32462/0235-2508-2020-29-10-45-49.
Texto completo da fonteResumo:
The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.
3
Khan, Simra, Ramal Bukhari, Faraz Sadiq e Asif Ejaz. "Factors Affecting Waste Elimination: A Case of Confectionery Food". South Asian Journal of Operations and Logistics 2, n.º 1 (30 de junho de 2023): 28–47. http://dx.doi.org/10.57044/sajol.2023.2.1.2303.
Texto completo da fonteResumo:
This research identified the factors related to waste elimination in the confectionery industry. The rationale for conducting this research is the increasing issue of waste elimination in the confectionary sector of Pakistan and the limited research being carried out on this particular topic. The methodology used in this research was based on quantitative data collected through surveys conducted by supply chain professionals. The data was analyzed with the help of using different statistical techniques such as reliability analysis, regression and correlation analysis, and factor analysis. The patterns of findings derived through regression analysis illustrated that various factors of production related to skilled labor, automation, material quality, and machine efficiency positively impact waste elimination in Pakistan's confectionary industry. On the other hand, the results of correlation illustrated that out of different factors of production, the factor which is most influential on waste elimination is skilled labor as its value was reported at 0.867, which was the highest amongst all the variables in the research. The theoretical implications of the findings are that they were very much aligned with the existing literature and contributed to it positively. On the other hand, practical implications are related to supply chain managers as these managers, in the context of the confectionary industry, can use these findings to improve the efficiency of the production process through waste elimination.
4
Plasa, Carl. "George Eliot's “Confectionery Business”: Sugar and Slavery in “Brother Jacob”". Lit: Literature Interpretation Theory 16, n.º 3 (julho de 2005): 285–309. http://dx.doi.org/10.1080/10436920500183878.
Texto completo da fonte
5
Khodjakov, M. V. "Confectionery Production in Besieged Leningrad. 1941–1943". Modern History of Russia 12, n.º 4 (2022): 812–39. http://dx.doi.org/10.21638/spbu24.2022.401.
Texto completo da fonteResumo:
The article based on archival materials analyses a problem that has not received comprehensive coverage in the historical literature. In Soviet times, it was considered the height of cynicism to talk about the confectionery factories during famine and mass mortality in besieged Leningrad. Later the authors often preferred to focus on the real and fictitious abuses by the Leningrad leaders, who allegedly enjoyed sweet life even under the blockade. The analysis of documents, many of which were previously inaccessible for researchers, indicates that candy and chocolate factories did not cease their work during the blockade. Like all food industries facing the lack of supplies they had to actively use substitutes. As a result, new varieties of sweets emerged, produced with a minimum content of sugar and maximum filling with confectionery waste. At the same time, the factories switched to manufacturing products needed for the front and were engaged in the production of medical supplies and consumer goods. Since the autumn of 1941 the local party bodies supervised all the branches of industry in Leningrad. They had the final say on management decisions and planned performance, including the production of chocolate and sweets. The distribution of confectionery products had a clear focus. Its main consumers were the army, the navy and the population of the besieged city. However, the reduction in the production during 1941–1942 and conservation of a number of factories made chocolate and sweets a scarce product, inaccessible to many residents of Leningrad. The situation changed only after the blockade was breached in 1943 and the confectionery production was restored as its capacity increased.
6
Petrić, Jasenka, Brigita Hengl, Ivančica Kovaček, Ksenija Markov, Đurđica Ačkar e Dražen Knežević. "Identification of bacteria species among Enterobacteriaceae found in confectionery cakes". Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, n.º 3-4 (29 de dezembro de 2023): 90–95. http://dx.doi.org/10.31895/hcptbn.18.3-4.2.
Texto completo da fonteResumo:
The goal of this research was to identify which Enterobacteriaceae species are present in cakes from confectionery establishments and whether these are species that can be considered pathogenic for humans and what their harmful impact on human health could be. The sampling of confectionery cakes was carried out in the area of the City of Zagreb, and the samples were analysed for the presence of Enterobacteriaceae in accordance with the HRN ISO 21528-2:2017 standard. In cases where the samples contained the number of Enterobacteriaceae greater than 102 CFU/g, the MALDI-TOF method was used to identify individual species of enterobacteria. The results of the analyses determined the presence of 10 Enterobacteriaceae species: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxella gaviniae, Buttiauxella warmboldiae, Raoultella and Cedecea neteri. All species of Enterobacteriaceae determined in this research, according to the literature, were previously isolated from food or water, and all species except Buttiauxella warmboldiae were isolated from humans and the environment. However, for none of the species of Enterobacteriaceae determined in this research a literature reference to support food as a vehicle in case of human illness was found.
7
Guevara-Rivera, Edna, Roberto Osorno-Hinojosa, Victor Zaldivar-Carrillo e Humberto Perez-Ortiz. "Dynamic simulation methodology for implementing circular economy: A new case study". Journal of Industrial Engineering and Management 14, n.º 4 (20 de outubro de 2021): 850. http://dx.doi.org/10.3926/jiem.3609.
Texto completo da fonteResumo:
Purpose: Circular economy (CE) principles have evolved in response to natural resource depletion as a set of guidelines for eliminating the linear take-use-dispose model of product consumption. The consequences of shifting from a linear to a circular supply chain are difficult to visualize in the long term. This study aims to design a methodology for building a simulation model to implement CE strategies in any small and medium-sized enterprise SME to prove policies before implementing them in the real world. This paper applied the methodology in a biological cycle case study: a confectionery factory in Mexico.Design/methodology/approach: This study evaluated service-dominant logic, ecosystem services, system dynamics, and agent-based modeling to design the proposed methodology. A series of interviews with stakeholders were performed to assess the simulation model during the development phase. The circular economy indicator prototype (CEIP) was used as a circular maturity measure of the confectionery factory. The simulator was executed in Netlogo software, implementing a four-scenario analysis based on two CE policies for the caramel recycling process. Five state variables were proposed in this analysis: confectionery waste, recycled glucose, recycling utilization, costs of recycled glucose, and profit.Findings: The CEIP score of the confectionery factory was 52%, rated as a “good” product. Regarding scenario analysis, the first scenario had the highest profit improvement.Practical implications: The simulator allowed stakeholders to understand the operation of the recycling process and visualize all variables involved in the system.Originality/value: In the CE literature, little attention has been paid to proposing a methodology for designing a simulation model to implement CE strategies in any industry. Thus, this study implements a nine-step methodology based on services context and dynamic simulation tools to design a platform to evaluate and visualize the consequences of CE strategies implementation in the long term.
8
Piwowar-Sulej, Katarzyna, e Krzysztof Podsiadły. "Technological innovation and the labor market: The two-way non-reciprocal relationships with a focus on the confectionery industry in Poland". Journal of Entrepreneurship, Management and Innovation 18, n.º 3 (2022): 135–71. http://dx.doi.org/10.7341/20221835.
Texto completo da fonteResumo:
PURPOSE: The theoretical aim of this study is to explore the nature of the “technological innovation–labor market” relationships presented recently in the literature, based on publications indexed in the Scopus and Web of Science databases. The empirical purpose is to examine these relationships in companies operating in the confectionery industry in Poland. METHODOLOGY: Literature studies, as well as a mixed-method empirical research approach, were used, including an online survey of engineers working in the confectionery industry and the case study method (with interviews and observation). FINDINGS: Publications from the past eleven years have covered the problems of the analyzed relationship but have not taken into consideration the market in Poland or the confectionery industry. More often than the classic literature, these publications present different relationships, not focusing mainly on the issue of unemployment resulting from technological innovation. Meanwhile, empirical studies show that the analyzed relationships are non-reciprocal. Fifty percent of the employees surveyed indicated that implementing technological innovations results in job losses. The remaining respondents were convinced that technological innovation has a neutral quantitative impact on the internal labor market. We identified that technological innovations have an impact on the labor market (both internal and external) more often than changes in the labor market affecting innovations, and that this impact is rather negative. Moreover, empirical research shows that technological innovations are positively connected with qualitative changes in the internal labor market. IMPLICATIONS: This study emphasizes the need for lifelong learning among employees and for a field for development at educational institutions. It should also draw the attention of top managers to the skills that their employees have now and should have in the future. ORIGINALITY AND VALUE: The paper presents an original typology of the relationships between technological innovation and the labor market, which can serve as the basis for further development and qualitative or quantitative research. The paper also presents pioneering research because previous studies were not based on a complex framework, including different kinds of impacts (from negative through neutral to positive), treating the labor market and technological innovations relative to each other as dependent or independent variables, or highlighting two types of labor market.
9
Hayes, Mick. "“Don’t blame the shopkeeper!!”". Journal of Historical Research in Marketing 9, n.º 4 (20 de novembro de 2017): 359–85. http://dx.doi.org/10.1108/jhrm-06-2017-0025.
Texto completo da fonteResumo:
Purpose The purpose of this paper is to illustrate the impact of zoning and pooling on brands, something not covered in depth in the historical literature. Also, the paper is intended to present research into how brands in the food, drink and confectionery industries during the Second World War used advertising in response to the government control of the market. Design/methodology/approach This paper is based on a close reading and interpretation of food, drink and confectionery brands advertisements from the Daily Express and Daily Mirror newspapers across the Second World War. Building on the work by Burridge (2008), it explores different message strategies used by brands in response to shortages, zoning and pooling. Findings While rationing has been discussed at length in the historical literature, zoning and pooling have not been. While brands provided information to their customers about rationing, shortages, zoning and pooling, the latter three also caused brands to apologise, look to the future and urge patience. Research limitations/implications This study is based on the Daily Express and Daily Mirror from August 1939 to September 1945. Further research could explore other publications or the period after the war as control continued. Exploration of brand and agency archives could also provide more background into brands’ objectives and decision-making. Originality/value This is the first research to explore the impact of forms of control other than rationing on advertising during the Second World War.
10
Yuliati, Kiki, Ruth Samantha Hamzah e Basuni Hamzah. "Feasibility study on indigenous confectionery business - the case of gulo puan industries". Economia agro-alimentare, n.º 1 (junho de 2022): 1–30. http://dx.doi.org/10.3280/ecag2022oa12375.
Texto completo da fonteResumo:
Artisanal food industry from agricultural and livestock crops have major potential on improving local community welfare and even contributing to sustainability if they are processed, produced and marketed properly. Agricultural and dairy products can be processed into a more diverse range of products that can attract wider consumers, particularly burgeoning urban middle-class. However, studies on such industry, particularly those in low and lower-middle income countries, are disproportionally sparse in the literature. In this study, we examine economic viability of product diversification of swamp buffalo milk-based artisanal confectionery product named gulo puan, which is exclusively produced in Pampangan sub-district, Ogan Komering Ilir regency, South Sumatra, Indonesia. To improve its marketability, the diversification of gulo puan into chocolate bar-like products was proposed. Financial feasibility analyses with the investment criteria, namely NPV, Net B/C, IRR, payback period, and sensitivity analysis were conducted and show that the proposed implementation is viable, robust, and realistic. However, declining number of swamp buffaloes in recent years due to farming mechanization, as well as lack of infrastructure for supply chain, remain as challenges in the future that need to be addressed by stakeholders and policymakers.
Teses / dissertações sobre o assunto "Confectionery in literature"
1
Elvery, Laura. "A complex concoction: Thinking through the thingness of lollies in children's literature". Thesis, Queensland University of Technology, 2016. https://eprints.qut.edu.au/102282/1/Laura_Elvery_Thesis.pdf.
Texto completo da fonteResumo:
This thesis examines fiction for children in which lollies appear. Children's books often feature scenes of lolly houses, sweet feasts and sugary temptations. Lollies take on a social and sensory importance often unimagined by readers; more than food in children's literature, they become objects of ritual and memory. This practice-led project examines the endurance of confectionery in children's fiction, and draws on a range of stories to illustrate the vitality of these objects in children's fictional lives. Driven by the creation of an original fiction manuscript, Sugartown, and close textual analysis of other works, this thesis reveals how characters in fiction are changed through their encounters with lollies. Using a phenomenological line of enquiry developed by Martin Heidegger, Bill Brown, Steven Connor, and others, this thesis argues that conventional discussions of lollies often fail to divulge their vitality, power and their multiplicity. Lollies are not merely reducible to food objects; rather, they are complex objects that hold, create and retain ritual and memory.
Livros sobre o assunto "Confectionery in literature"
1
Besel, Jennifer M. Sugarcoat it!: Desserts to design, decorate, and devour. North Mankato, Minnesota: Capstone Press, a Capstone imprint, 2015.
Encontre o texto completo da fonte
2
Saunders, Jones Gill, e Jones Glyn Saunders, eds. Melysion. Aberystwyth: Canolfan Astudiaethau Addysg, 2001.
Encontre o texto completo da fonte
3
Rau, Dana Meachen. Eye candy: Crafting cool candy creations. North Mankato, Minn: Capstone Press, 2013.
Encontre o texto completo da fonte
4
Ridley, Sarah. A chocolate bar. Milwaukee, WI: Gareth Stevens Pub., 2006.
Encontre o texto completo da fonte
5
Coverdale, Sumrall Amber, ed. Love's shadow: Stories by women. Freedom, CA: Crossing Press, 1993.
Encontre o texto completo da fonte
6
Leavitt, Loralee. Candy experiments. Kansas City, Mo: Andrews McMeel Pub., 2012.
Encontre o texto completo da fonte
7
Barkin, Carol. Happy Valentine's Day! New York: Lothrop, Lee & Shepard Books, 1988.
Encontre o texto completo da fonte
8
ill, Kulka Joe, e Kobish Peter, eds. Candy Land: Sweets and treats. New York: Scholastic, 2001.
Encontre o texto completo da fonte
9
Yonezu, Yūsuke. Cai cai kan, shi xiao ling shi ma? Beijing Shi: Lian huan hua chu ban she, 2014.
Encontre o texto completo da fonte
10
Klingel, Cynthia Fitterer. Fats and sweets. Milwaukee, WI: Weekly Reader Early Learning Library, 2002.
Encontre o texto completo da fonteTrabalhos de conferências sobre o assunto "Confectionery in literature"
1
Alves, Rebeca Mamede da Silva, Beatriz Gonçalves Ferraz, Gabriela Montanheiro Lourenço, Luiza Ruiz Simão, Amanda Favoretto, Fausto Orsi Medola, Alessandra Mazzo, Adriano Yacubian Fernandes e André Luis Shinohara. "Constructing a low-cost lumbar puncture simulator for medical education". In XIV Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2023. http://dx.doi.org/10.5327/1516-3180.141s1.561.
Texto completo da fonteResumo:
Introduction: Simulation has progressively been recognized as a reliable teaching method for delicate medical procedures, including lumbar punctures, an important diagnostic and therapeutic tool. Despite its importance, studies show training to be insufficient, with medical students and residents feeling technically unprepared. Furthermore, multiple challenges lie ahead of implementing curricular training, including costs of simulators, available for prices ranging from US$ 1158,89 to US$ 2.897,21 a unit. Because the technique does not require complex events, selecting a type of simulator can be compatible with simpler but realistic devices that can be made at teaching institutions, not requiring third party suppliers. Objectives: To construct a low-cost lumbar puncture simulator for medical education. Methods: Based on literature and professional experience, critical points of construction and resources available on the market were assessed. A prototype was confectioned with processed vertebrae, sponges, a latex tube filled with water, attached to a syringe for pressure, and makeshift skin and soft tissue from a commercial suture kit, all mounted on a metal apparatus. Results: The simulator concocted of the most cost-effective materials and only the most crucial components performed comparably to brand models according to pre-tests by selected students and experienced professionals. Currently, a more reproductible prototype is being constructed out of 3Dprinted materials, which will be further evaluated and validated. Conclusion: The rough prototype performs comparably to commercial models, and we believe the study will further corroborate modern tendencies to transform teaching into cost-effective techniques that enrich medical education in resource-limited settings.