Results 11 to 20 of about 79,560 (312)

Truthful cake sharing

open access: yesSocial Choice and Welfare, 2022
Abstract The classic cake cutting problem concerns the fair allocation of a heterogeneous resource among interested agents. In this paper, we study a public goods variant of the problem, where instead of competing with one another for the cake, the agents all share the same subset of the cake which must be chosen subject to a length ...
Bei, Xiaohui   +2 more
openaire   +4 more sources

Processing untraditional products from un-pollinated Ismailia date

open access: yesJournal of Agriculture, Food and Environment, 2021
Un-pollinated date used as a source of food wastes. Our present work aimed to prepare untraditional products namely cakes and drinks from un-pollinated date powder to utilize from the large amount of non-economic date fruit.
Rania. E. El-Gammal
doaj   +1 more source

Cakes That Bake Cakes: Dynamic Computation in CakeML

open access: yesProceedings of the ACM on Programming Languages, 2023
We have extended the verified CakeML compiler with a new language primitive, Eval, which permits evaluation of new CakeML syntax at runtime. This new implementation supports an ambitious form of compilation at runtime and dynamic execution, where the original and dynamically added code can share (higher-order) values and recursively call each ...
Thomas Sewell   +6 more
openaire   +2 more sources

Preparation of chitosan from the shrimp shells and its application for pre-concentration of uranium after cross-linking with epichlorohydrin

open access: yesEgyptian Journal of Petroleum, 2014
Chitosan (CTS) was first prepared by proper treatment of shrimp shells and the cross-linked chitosan (CCTS) was then synthesized by its reaction with epichlorohydrin (ECH) under alkaline conditions.
Ahmed M. Motawie   +5 more
doaj   +1 more source

Sucrose substitution in cake systems is not a piece of cake

open access: yesnpj Science of Food, 2023
Abstract Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1 H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e.
Godefroidt, Thibault   +5 more
openaire   +3 more sources

Redividing the cake [PDF]

open access: yesAutonomous Agents and Multi-Agent Systems, 2018
A heterogeneous resource, such as a land-estate, is already divided among several agents in an unfair way.The challenge is to re-divide it among the agents in a way that balances fairness with ownership rights.We present re-division protocols that attain various combinations of fairness and ownership rights, in various settings differing in the ...
openaire   +2 more sources

The yellow cake [PDF]

open access: yesProceedings of the American Mathematical Society, 2000
In this paper we consider the following property: ( ⊛
Rosłanowski, Andrzej, Shelah, Saharon
openaire   +3 more sources

Optimization of energy consumption and reduction of environmental emissions in cake production using data envelopment analysis and genetic algorithm [PDF]

open access: yesعلوم محیطی, 2019
Introduction: Sustainable development necessitates the supply of energy resources in a sustainable manner, with a reasonable cost and with minimum negative social and environmental impacts.
Asadollah Akram   +3 more
doaj   +1 more source

Dividing a Graphical Cake

open access: yesSIAM Journal on Discrete Mathematics, 2021
We consider the classical cake-cutting problem where we wish to fairly divide a heterogeneous resource, often modeled as a cake, among interested agents. Work on the subject typically assumes that the cake is represented by an interval. In this paper, we introduce a generalized setting where the cake can be in the form of the set of edges of an ...
Xiaohui Bei   +3 more
openaire   +2 more sources

EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE [PDF]

open access: yesArab Universities Journal of Agricultural Sciences, 2005
In this study, both the methanol extraction of sage leaves and clove buds were added as natural antioxidant at concentraction 100, 200 and 300 ppm from butter weight using in cake production. The cake produced was storage at room tempera-ture for 8 weeks.
Ayman M, Nadia Abd El-Motaleb
doaj   +1 more source

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