Results 21 to 30 of about 123,098 (352)
SIAM 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
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Optimization of energy consumption and reduction of environmental emissions in cake production using data envelopment analysis and genetic algorithm [PDF]
علوم 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
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EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE [PDF]
Arab 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
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Applied Sciences, 2023 Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers.
Deepti Bharti +5 more
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INVESTIGATION THE DRYING CHARACTERISTICS OF SOME CITRUS PEELS TO UTILIZE IN PREPRATION OF CAKES [PDF]
Journal of Food and Dairy Sciences, 2013 This work was carried out to investigate the effect of drying temperature and residual moisture content on the quality of orange and mandarin peels. The changes in moisture content of citrus peels (CP), drying rate and specific energy consumption at ...
M. Shoughy, M. Abd El-Galeel
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Chia gel as fat substitute for producing low fat cake [PDF]
Archives of Agriculture Sciences Journal, 2021 The increased demands of healthy natural foods represent a challenge for food processors. This work aimed to study the effect of fat substituting with chia (Salvia hispanica L.) gel in producing low-fat cake.
M. Kadry, A. Salama, M. Ammar
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The Impact of Environmental Conditions on Growth and Development of Salmo Letnica Smolt
Scientific Papers Animal Science and Biotechnologies, 2023 Salmo letnica, is one of the most important species of the Lake Ohrid. It is a freshwater fish that lives in cold and rich in oxygen water. Based on its biological and economic importance since 1935 in Macedonia and in Albania since 1995, there have been
Viola Prifti, Arefi Cake
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British Educational Research Journal, EarlyView., 2023 Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright +8 more
wiley +1 more source
Czech Journal of Food Sciences, 2018 Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
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Quality Improvement of Green Saba Banana Flour Steamed Cake
Applied Sciences, 2023 Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.
Jau-Shya Lee +5 more
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