Дисертації з теми "Cakile"
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Bonnin, Delphine. "Régulations cellulaires et métaboliques de l'halophyte cakile maritima en réponse au sel." Thesis, Université de Paris (2019-....), 2019. http://www.theses.fr/2019UNIP7004.
Повний текст джерелаSoil salinization is a growing problem nowadays. It occurs most often in arid and semi-arid regions due to poor irrigation practices. This salinization leads to a 30% reduction in yield and even makes the land unusable. In 2004, the financial loss due to salinization was estimated at $27.3 billion. The work of this thesis focuses on a salt-resistant plant: Cakile maritima. It is an optional halophyte, i.e. it is capable of performing its life cycle in soils containing 0 to 500 mM NaCl. This work focused on salt management mechanisms at the cellular level; we have thus demonstrated in this plant the functioning of the Salt Overly Sensitiv (SOS) system already described in the model plant Arabidopsis thaliana. Its activation seems to be linked to a singulet oxygen production leading to an influx of calcium, which will then activate the SOS system leading to the exclusion of Na+ from the cell via the antiport Na+/H+ SOS1. This salt exclusion mechanism participates in the adaptation to salt leading to survival, and parallels the pathway to programmed cell death that we previously described in C. maritima. In a second step, we investigated the metabolism of C. maritima in response to moderate (100mM NaCl) or high (400mM NaCl) salt exposure. We have been able to demonstrate that moderate salt exposure causes few changes in metabolism in C. maritima even if it begins after 20 days of treatment. On the other hand, a strong saline treatment leads to strong metabolic changes after 10 days. Thus, we have observed a decrease in sugars and organic acids when amino acids are accumulated. These results allowed us to detect the metabolic pathways most affected by strong saline treatment. The TCA cycle and galactose metabolism are negatively impacted when amino acid synthesis and photorespiration are positively impacted. Finally, this thesis work was also an opportunity to examine the potential involvement of heterophyllous development of C. maritima in its salt resistance. The results showed us a differential accumulation of Na+ in the leaves as a function of leaf level as well as a differential cell death. All this work on the halophyte C. maritima shows both the universality of some of the mechanisms for salt management in plants and the specificities of responses that underline the adaptability of halophytes
Ben, hamed Ibtissem. "Réponses cellulaires rapides de l’halophyte Cakile maritima au choc salin : analyse de leur implication dans la mort cellulaire programmée et l’adaptation." Thesis, Université Paris-Saclay (ComUE), 2016. http://www.theses.fr/2016SACLS444.
Повний текст джерелаAbstractThis work aimed at understanding the specificity of cellular responses of the obligate halophyte Cakile maritima to salt shock and regulation of early events involved in programmed cell death and survival under salinity conditions. In a first step, we have shown that this plant is tolerant upon both repetitive salt shocks and gradual salt application. However, we have observed a cell death zones on older leaves subjected to a severe shock saline (400 mM NaCl). To better understand the cascade of events involved in the cell death process, we continued our experiments on suspension culture of C. maritima, which we have optimized ourselves the conditions for establishment and suspension culture of Arabidopsis thaliana (glycophyte model). In both species, salinity induced programmed cell death that depends on the duration and the intensity of the applied salt treatment. Also, the same cellular events, including depolarization of the plasma membrane due to the Na+ influx by NSCCs, mitochondrial dysfunction, production of superoxide anions and activation of caspase-like proteins, occurs early in response to salt stress. C. maritima tolerance to salt stress is potentially due to a strong accumulation of ascorbate that would allow this halophyte to better reduce damage generated by oxidative stress. C. maritima is also distinguished by a better ability to control the cytoplasmic accumulation of Na+, leading to the survival of its cells under salinity conditions. This study on cell death induced by NaCl in cell culture of C. maritima also allowed us to identify two types of behavior in this population of cells in culture: one related to a sustained depolarization in response to NaCl probably leading to death of these cells, the other linked to a transient depolarization indicating that the Na+ influx through the NSCC was probably regulated allowing cells exhibiting this behavior to survive by avoiding excessive accumulation of Na+ in the cytosol. In the last part of this work, we have demonstrated the ability of C. maritima to exclude Na+ via the SOS system. This result suggests the existence of a second signaling pathway induced in parallel to that leading to cell death. This pathway, involving a rapid production of singlet oxygen, could allow a Ca2+ influx in the cytoplasm that acts as an elicitor for activation of SOS3 protein and SOS2-SOS1 cascade and H+- ATPases of the plasma membrane allowing Na+ efflux via SOS1 out of cells
Westberg, Erik Daniel. "European phylogeography of the coastal plants Cakile maritima Scop. (Brassicaceae) and Eryngium maritimum L. (Apiaceae)." [S.l. : s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=975974033.
Повний текст джерелаMeot, Duros Laetitia. "Osmorégulation et production de molécules actives chez des halophytes du littoral breton." Brest, 2009. http://www.theses.fr/2009BRES2007.
Повний текст джерелаCoastline is a fragile environment, notably threatened by erosion which is increased by anthropic activity. Thus, it is important to better know and protect coastal populations living in that habitat. This study was conducted in three halophytes commonly found on Brittany coasts (sea fennel or Crithmum maritimum L. , sea rocket or Cakile maritima Scop. And sea holly or Eryngium maritimum L. ), to highlight their osmoadaptative strategy. Although living in the same environment (coastal dunes), these three species don’t exhibit similar metaboli responses to abioticfactors. Thus, sea rocket accumulates sodium and proline in its leaves, whereas sea holly has a morphological adaptation, as seen by its thick cuticle which covers its leaves and limits water loss. Sea fennel is a facultative halophyte without particula metabolic response to stress, only adapting its aerial biomass production to stress level. Attention was also given to phenolic contents an antioxidant activities of the plants, revealing the abundance of chlorogenic acid in sea fennel leaves. Lnterestingly, although exhibiting different levels of radical scavenging activity, the three studied species showed a similar antioxidant capacity. A study of antimicrobial activities of those halophytes, focused on potential food or cosmetics contaminants, led to the isolation and the demonstration of new antibacterial and cytotoxic properties of falcarindiol in sea fennel
Listiohadi, Yuanita D. "The caking of lactose /." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.
Повний текст джерелаHosseini, Seyed Alireza. "MODELING PARTICLE FILTRATION AND CAKING IN FIBROUS FILTER MEDIA." VCU Scholars Compass, 2011. http://scholarscompass.vcu.edu/etd/2530.
Повний текст джерелаSpecht, Dauntel Wynette. "Caking of granular materials an experimental and theoretical study /." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0013727.
Повний текст джерелаWilson, Jessica. "Yellow cake." Master's thesis, University of Cape Town, 2008. http://hdl.handle.net/11427/10823.
Повний текст джерелаIn 1981 Sizwe Magona a 17-year old South African goes into exile in Europe. He is assigned to work with Graves Kumalo, prominent member of the ANC and responsible for investigating the apartheid government's nuclear weapons' programme. At that time, Kumalo meets Slimkop de Vriess, nuclear scientist in charge of South Africa's (secret) uranium enrichment plant. This provides the back story for Yellow Cake, a political eco-thriller set in contemporary South Africa. Written in a terse lean style with interrupted plot lines and multiple points of view, it uses the genre to explore complex relationships and themes of a country in transition. Global and local power dynamics play out in the choices that the characters make.
Angulo, Geng José Luis, Cotrina Eric Jesús Quiroz, García David Anthony Pazos, and Mateo Alberto Aldo Valverde. "Natural Cake." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625996.
Повний текст джерелаThis study aims to develop the feasibility in the creation of a natural product made from organic inputs of Peru, taking advantage of the tendency to eat healthy, with the intention of putting a style of healthy lifestyle, either by maintaining a good health, habit of consumption or simply by the fact of wanting to look good. Natural Cake is a muffin made of native natural ingredients of Peru like flour tarwi containing exceptional nutritional value, because it has a high percentage of protein, vitamins and minerals; It is also made with quinoa, riched in fiber and protein meal; cocoa, rich in antioxidants and vitamins; all of this was sweetened with honey, great energy proportioner. Of quality, these inputs are marketed by the Peru communities who will be our main suppliers. The purpose is to develop and contribute to the progress of these communities, and serve as an example of social responsibility. Our product is an alternative for those who not only want a light culture, also seek to consume natural and beneficial for your health products. Our target audience are people aged between 18 and 45 of the NSE A and B which, thanks to our market research we could observe their characteristics and needs. In conclusion, Natural Cake search, our consumers, not only offer a delicious product, but contribute to maintaining good health and improve the quality of people's lives.
Trabajo de investigación
Zhang, Xi, and 张希. ""Criminal village": cake uncle and cake delivery in rural China." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B5063995X.
Повний текст джерелаTseng, Jen-Chun. "Online cake instructor /." Website for the Online Cake Instructor Online version of thesis, 2007. http://hdl.handle.net/1850/5668.
Повний текст джерелаHeber, Ashley Dawn. "Resting cake face." Thesis, University of Iowa, 2015. https://ir.uiowa.edu/etd/1623.
Повний текст джерелаKoch, Michael. "Cake filtration modeling : Analytical cake filtration model and filter medium characterization." Doctoral thesis, Norwegian University of Science and Technology, Faculty of Engineering Science and Technology, 2008. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-2059.
Повний текст джерелаCake filtration is a unit operation to separate solids from fluids in industrial processes. The build up of a filter cake is usually accompanied with a decrease in overall permeability over the filter leading to an increased pressure drop over the filter. For an incompressible filter cake that builds up on a homogeneous filter cloth, a linear pressure drop profile over time is expected for a constant fluid volume flow. However, experiments show curved pressure drop profiles, which are also attributed to inhomogeneities of the filter (filter medium and/or residual filter cake).
In this work, a mathematical filter model is developed to describe the relationship between time and overall permeability. The model considers a filter with an inhomogeneous permeability and accounts for fluid mechanics by a one-dimensional formulation of Darcy's law and for the cake build up by solid continuity. The model can be solved analytically in the time domain. The analytic solution allows for the unambiguous inversion of the model to determine the inhomogeneous permeability from the time resolved overall permeability, e.g. pressure drop measurements. An error estimation of the method is provided by rewriting the model as convolution transformation.
This method is applied to simulated and experimental pressure drop data of gas filters with textile filter cloths and various situations with non-uniform flow situations in practical problems are explored. A routine is developed to generate characteristic filter cycles from semi-continuous filter plant operation. The model is modified to investigate the impact of non-uniform dust concentrations.
De, Waal Fransie. "Investigation of coal agglomeration in a non-pressurized gasifier / Fransie de Waal." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2822.
Повний текст джерелаPenn, Stephanie Ann. "Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/42865.
Повний текст джерелаMaster of Science
Akins, Maureen Lynch. "Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/35783.
Повний текст джерелаMaster of Science
Chesterton, Amy Kirsten Samantha. "Heat-treatment of cake flours." Thesis, University of Cambridge, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.610525.
Повний текст джерелаSantiwong, Suvinai Rensis Civil & Environmental Engineering Faculty of Engineering UNSW. "Analysis of compressible cake behaviour in submerged membrane filtration for water treatment." Publisher:University of New South Wales. Civil & Environmental Engineering, 2008. http://handle.unsw.edu.au/1959.4/42611.
Повний текст джерелаVissotto, Fernanda Zaratini. "Estudo do processo de aglomeração com vapor e perda de qualidade por caking de achocolatados em pó." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256468.
Повний текст джерелаTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-24T08:01:10Z (GMT). No. of bitstreams: 1 Vissotto_FernandaZaratini_D.pdf: 6786611 bytes, checksum: dffef14262649a8cbe2a7daad1cf4d46 (MD5) Previous issue date: 2014
Resumo: Os achocolatados em pó são formulados com a mistura de cacau, açúcar, maltodextrina e aromas, podendo conter derivados lácteos. Para se obter uma adequada reconstituição em líquidos, os achocolatados são submetidos aos processos de lecitinação (adição de um agente tensoativo: lecitina de soja) e aglomeração com vapor. Um dos objetivos desse estudo foi o de avaliar os efeitos das variáveis do processo de aglomeração com vapor (pressão do vapor, temperatura do secador rotativo, vazão de sólidos da alimentação e frequência de rotação do secador) sobre as características físicas e físico-químicas de achocolatados em pó. A aglomeração com vapor levou a um aumento do diâmetro médio de partículas, sendo mais pronunciado no produto formulado com o açúcar moído. O processo foi responsável pelo escurecimento e redução da umidade dos achocolatados, além da diminuição dos tempos de molhabilidade. Adicionalmente foi caracterizada a morfologia dos grânulos de achocolatado, obtidos em diferentes condições operacionais do aglomerador (máxima, média e mínima), utilizando os descritores de tamanho e forma. Os resultados mostraram que não existe diferença entre os descritores de forma e quanto aos descritores de tamanho verificou-se diferença entre as condições de processo para grânulos maiores que 600 ?m. Concluiu-se que os grânulos de achocolatado aglomerados apresentaram formato alongado. Foram também determinadas as transições de fase e as temperaturas de transição vítrea (Tg) de achocolatados em pó e dos seus principais constituintes. Durante a aglomeração com vapor a alta temperatura levou o açúcar moído a uma condição acima da sua Tg, passando a ser esse componente um veículo para a granulação. A Tg da maltodextrina é pequena em atividades de água elevadas (Tg= - 4,9 °C; Aa= 0,843), o que também a torna um veículo para o processo de aglomeração. No cacau em pó alcalino foi observada a fusão da manteiga de cacau (aparecimento das formas polimórficas ?v e ?). Para o achocolatado lecitinado verificou-se que a Tg aumenta com o incremento da atividade de água do meio, portanto para esse tipo de produto a água, ao ser adsorvida, não consegue interagir com o material, não sendo verificado o efeito plasticizante. Para o achocolatado aglomerado com vapor verificou-se que a Tg diminuiu com o aumento da atividade de água do meio (efeito plasticizante). A evolução do caking dos constituintes dos achocolatados mostrou que o cacau em pó apresentou baixa higroscopicidade (pequeno aumento do ângulo de repouso com o tempo), pequena formação de aglomerados e a ausência do caking. A medida da força de compressão dos agregados formados mostrou que a sacarose formou pontes mais rígidas entre as partículas que a maltodextrina. Foi também monitorada a estabilidade de achocolatados em pó lecitinados e aglomerados com vapor, estocados a 25 e 35 °C, numa umidade relativa de 84%, buscando-se simular um clima quente e úmido (região norte do Brasil). Ao longo do tempo, verificou-se aumento do ângulo de repouso e escurecimento dos produtos. O achocolatado lecitinado mostrou-se mais susceptível ao empedramento que o aglomerado, com a formação de grumos a partir do 63° dia de armazenamento
Abstract: Cocoa beverage powders consist of a mixture of cocoa, sugar, maltodextrin, flavors, and may contain dairy products. To obtain products with adequate reconstitution in liquids, the cocoa beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration. One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of cocoa beverage powders. The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar. The process was responsible for powder darkening, reduction of the product¿s moisture and decrease in the wettability. Additionally, the morphology of the cocoa beverage powder granules was characterized in different operating conditions of the steam agglomerator (maximum, average and minimum) using the descriptors of size and shape. There were no differences between the shape descriptors and as to the size descriptors there were differences in the process conditions studied for the granules of size above 600 ?m. It was observed that the steam agglomerated cocoa beverage granules had a more elongated shape. It was also determined phase transitions and the glass transition temperature (Tg) of cocoa beverage powders and the main constituents of these products. During the steam agglomeration, the high temperature led the granulate sugar to a condition above its Tg, making this ingredient a granulation vehicle. The Tg of maltodextrin is small at higher water activities (Tg = - 4.9 °C, aw = 0.843), which makes this ingredient a vehicle for the agglomeration process. For the alkaline cocoa powder the phase transition observed is the melting of the cocoa butter with the appearance of polymorphic forms ? and ?v. For the lecithinated cocoa beverage powder, it was verified that the Tg increases with the increasing of the water activity, which leads to the conclusion that for this type of product the adsorbed water cannot interact with the material, and the plasticizing effect is not noted. For the steam agglomerated cocoa beverage powder it was observed that the Tg decreases with increasing water activity (plasticizing effect). The evolution of the caking for the constituents of cocoa beverage powders showed that the cocoa powder had low hygroscopicity (small increase of the repose angle with time), little formation of granules and the absence of caking. The measurement of the compression strength of the aggregates showed that sucrose formed bridges more rigid between the particles than maltodextrin. Stability of lecithinated and steam agglomerated cocoa beverage powders stored at 25 and 35 °C, in a relative humidity of 84%,was also monitored, in order to simulate hot and humid climates (like northern Brazil). Overtime, it was observed increase of the repose angles and products darkening. The lecithinated cocoa beverage powder was more susceptible to caking than the steam agglomerated product, with the formation of lumps from the 63th day of storage
Doutorado
Engenharia de Alimentos
Doutora em Engenharia de Alimentos
Rimondi, Federica. "Filter cake washing – Experimental model validation." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
Знайти повний текст джерелаMegahey, Emma Karen. "Microwave baking characteristics of Madeira cake." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486559.
Повний текст джерелаYao, Haiyan. "Ammonia Emission from Stored Broiler Cake." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-095204/.
Повний текст джерелаMohammad, Tasnim. "Sucrose reduction in white layer cake." Kansas State University, 2014. http://hdl.handle.net/2097/18218.
Повний текст джерелаDepartment of Food Science
J. Scott Smith
The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by measuring specific gravity. Volume index was measured using a cake template (AACCI Method 10-91.01). Slice area, number of cells, number of holes, and wall thickness of the crumb were calculated and recorded using C-Cell Cake Imaging system. Control batter made with 135% water had a specific gravity of 0.90 g/cc and a cake volume index of 112. The cakes had a nicely golden brown, shiny surface. The crumb grain was fine with an even cell distribution. Optimum water level and baking time were obtained for each cake variation. Although replacing sucrose with polydextrose had no significant effect on specific gravity (p>0.05), a 25% replacement resulted in a cake with a volume index of 110, 50% with an index of 105, 75% with an index of 103, and 100% with an index of 97. The crumb grain was similar to the control cake. Adding sucralose and stevia yielded similar results, where lower volumes were recorded as polydextrose and sucralose/stevia were increased in the cake formula. Complete replacement of sucrose with polydextrose and sucralose or polydextrose and stevia produced an acceptable volume of cake. The number of holes and wall thickness of the crumb was not significantly different in any cake variation. Therefore, polydextrose and both sucralose and stevia are suitable as sucrose replacers in cakes. Key indexing terms: cakes, polydextrose, stevia, sucralose.
Earls, Dru. "Alternative to chlorination of cake flour /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
Повний текст джерелаAfrassiabian, Zahra. "Multiscale investigation of caking phenomenon of lactose powders : from physico-chemical aspects to industrial applications." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2475/document.
Повний текст джерелаThis PhD study focuses on the fundamental problem of powder caking due to phase transition mechanisms. The project aims to study the impact of intrinsic factors (molecular structure of materials, physical and/or physicochemical properties, etc.) or environmental factors (storage conditions or process parameters) on the stability of the structure of powders. More precisely, our study has highlighted the preponderant role of the crystallization phenomenon and the transitions taking place between the different polymorphs of lactose. Emphasis was placed on the role of crystallization phenomena and phase transition on the advent of lactose powder caking. Two cases attracted particular attention: (1) lactose monohydrate powders containing a fraction of amorphous particles and (2) anhydrous powder samples composed of ð and anomers of lactose. In both cases, the caking was induced by exposure of the samples to moist air, either in a Dynamic Vapor Sorption device (SPS) or in accelerated caking tests using two home-made equipment (CLAIR & OLAF). Our results showed that in both cases, the main cause of caking was the formation of lactose monohydrate, which is the most stable form among all lactose polymorphs. However, the elementary mechanisms, the limiting steps and the kinetics of the transformation process were different in each case. The more influencing parameters were the relative humidity and the temperature whereas the pressure has no significant effect. The yield stress of caked samples was closely linked with crystallization extent and kinetics. Finally, numerical simulations based on Discrete Element Method (DEM) of mechanical resistance of caked samples were performed using the "beam model". The model allows describing the behavior of the caked samples subjected to compressive or tractive mechanical stresses
Haeseler, Bethany. "Cake Or Death – That’s an Easy Question." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253891174.
Повний текст джерелаMikhailov, Miroslav I. "Acid placement and coverage in the acid jetting process." Thesis, [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1592.
Повний текст джерелаLi, Hangsheng [Verfasser], Jörg [Akademischer Betreuer] Kressler, and Roland [Akademischer Betreuer] Weidisch. "Design of amphiphilic anti-caking systems for solid particles / Hangsheng Li. Betreuer: Jörg Kressler ; Roland Weidisch." Halle, Saale : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2010. http://d-nb.info/1024937461/34.
Повний текст джерелаCakir, Bertan Deniz [Verfasser]. "Bedeutung der elektiven Neck dissection für die Therapie des Oropharynxkarzinoms / Bertan Deniz Cakir." Lübeck : Zentrale Hochschulbibliothek Lübeck, 2014. http://d-nb.info/106027700X/34.
Повний текст джерелаJaved, Nazir. "The use of neem (Azadirachta indica) products to control root knot nematodes (Meloidogyne javanica) and their possible use in an integrated control programme." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270221.
Повний текст джерелаHatchett, Louis. "Duncan Hines The Man Behind the Cake Mix." TopSCHOLAR®, 1996. http://digitalcommons.wku.edu/theses/800.
Повний текст джерелаBarua, Ashok. "Experimental study of filter cake cracking during deliquoring." Thesis, Imperial College London, 2013. http://hdl.handle.net/10044/1/24708.
Повний текст джерелаCake, Florin [Verfasser]. "Supervisor für eine komplexe verteilte Avionikplattform / Florin Cake." München : Verlag Dr. Hut, 2016. http://d-nb.info/110387201X/34.
Повний текст джерелаCakir, Meliha [Verfasser], and Florian [Akademischer Betreuer] Haller. "Das Kolorektale Karzinom: Molekularzytogenetische Untersuchungen von Kolon- und Rektumkarzinomen / Meliha Cakir. Betreuer: Florian Haller." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2010. http://d-nb.info/1044993707/34.
Повний текст джерелаCakir, Halil [Verfasser], and Zoltán [Akademischer Betreuer] Harman. "Quantum Electrodynamic Theory of Few-Electron Highly Charged Ions / Halil Cakir ; Betreuer: Zoltán Harman." Heidelberg : Universitätsbibliothek Heidelberg, 2020. http://d-nb.info/1213902452/34.
Повний текст джерелаBurke, John W. "Diclofenac salts : their synthesis, characterization and lyophilization cake characteristic /." Electronic version (PDF), 2007. http://dl.uncw.edu/etd/2007-3/burkej/johnburke.pdf.
Повний текст джерелаAttwood, G. J. "A study of dispersion processes in filter cake washing." Thesis, University of Exeter, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.374942.
Повний текст джерелаRuslim, Franky. "Flow phenomena in cake washing driven by mass forces." Göttingen Cuvillier, 2008. http://d-nb.info/99160492X/04.
Повний текст джерелаPong, Lisa. "Evaluation of alternative fat and sweetener systems in cupcakes." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03032009-040549/.
Повний текст джерелаXie, 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.
Повний текст джерелаThe 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.
Ahmad, A. L. "Electrophoretic pulse filter cake release in dead-end filtration processes." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.635852.
Повний текст джерелаLiebhart, Ewlad. "Particle deposition and cake formation in filters with shearing flows." Thesis, Kingston University, 2000. http://eprints.kingston.ac.uk/20654/.
Повний текст джерелаFor double layer interacting particles the effects of shear are noticed at an earlier stage in the filtration process as particle interactions transmit the forces exerted externally on the mixture. The overall stiffness due to shearing is then estimated (stability is here required) and it is shown that the normal stress on the medium is reduced due to the fluctuations induced by the shearing. A lattice-Boltzmann simulation of the same configuration confirms this interesting result. A crossflow setup has been analysed. A somewhat simplified one dimensional investigation is presented. The key point is that the edge of the cake near the septum is defined by the edge of stability analysis and this piece of information enables a full survey of experimental results with a wide range of process parameters (feed solidosity, crossflow velocity, crossflow pressure, particle type, pH).
Davis, Candice Lynn. "Cake Cam: Take Your Photo and Be in It Too." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/7593.
Повний текст джерелаWilkinson, Rebecca L. "Numerical explorations of cake baking using the nonlinear heat equation." View electronic thesis, 2008. http://dl.uncw.edu/etd/2008-1/wilkinsonr/rebeccawilkinson.pdf.
Повний текст джерелаWilliams, Edward McRae. "A model of the formation of a porous fibrous cake." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06162009-063510/.
Повний текст джерелаWestberg, Erik Daniel [Verfasser]. "European phylogeography of the coastal plants Cakile maritima Scop. (Brassicaceae) and Eryngium maritimum L. (Apiaceae) / Erik Daniel Westberg." 2005. http://d-nb.info/975974033/34.
Повний текст джерелаWillis, Charles George. "The role of dispersal and adaptive divergence in the diversification and speciation of the tribe Brassiceae and genus Cakile." Diss., 2013. http://hdl.handle.net/10161/8059.
Повний текст джерелаAdaptation is central to our understanding of the origin of biological diversity. Yet whether adaptive divergence promotes the formation of new lineages remains poorly understood. My dissertation addresses the role of adaptive divergence in diversification and speciation. I also investigate an alternative mechanism: dispersal, which can promote diversification and speciation through its effects on gene flow and allopatry. To address the role of divergent adaptation and dispersal in the process of diversification, I take an integrated approach, combining both comparative methods with quantitative genetics to characterize patterns of diversification and speciation in the tribe Brassiceae and genus Cakile. I start with a comparative study of the role of dispersal and adaptation in diversification, and then focus on the role of climatic and latitudinal divergence in the processes of adaptive divergence and speciation. In general, I find limited evidence for the role of divergent adaptation in the evolution of intrinsic reproductive isolation. Diversification in the tribe Brassiceae appears to be mediated by dispersal ability, while in the genus Cakile, the evolution of intrinsic reproductive isolation is largely independent of ecological divergence. Thus, while divergent adaptation to novel habitats and climate are likely occurring in Brassiceae, mediated in part by the evolution of long-distance dispersal, the evolution of intrinsic genic reproductive barriers appears to not be influenced by adaptation.
Dissertation
Listiohadi, Yuanita D., University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "The caking of lactose." 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Повний текст джерелаDoctor of Philosophy (PhD)
Rodrigues, Ana Rita da Silva Amorim Gomes. "Development of anti-caking and anti-dust coatings for fertilizers." Master's thesis, 2013. https://repositorio-aberto.up.pt/handle/10216/97739.
Повний текст джерелаRodrigues, Ana Rita da Silva Amorim Gomes. "Development of anti-caking and anti-dust coatings for fertilizers." Dissertação, 2013. https://repositorio-aberto.up.pt/handle/10216/97739.
Повний текст джерела