Results 1 to 10 of about 15,162 (303)

Cookie Clicker [PDF]

open access: yesGraphs and Combinatorics, 2019
Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate.
Erik D. Demaine   +5 more
openaire   +7 more sources

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie [PDF]

open access: yesFoods
In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted.
Yuyue Qin   +6 more
doaj   +2 more sources

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

open access: yesMolecules, 2018
Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work,
Jing Teng, Xiaoqian Hu, Yueliang Zhao
exaly   +3 more sources

Using Edible Insects in the Production of Cookies, Biscuits, and Crackers: A Review

open access: yesBiology and Life Sciences Forum, 2021
The world’s population is ever-increasing and thus food security is becoming a big problem. To meet protein demand, edible insects could be a sustainable, eco-friendly, economical, and alternative source.
Gamze Nil Yazici, Mehmet Sertac Ozer
doaj   +1 more source

Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation

open access: yesFermentation, 2021
Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mainly ...
Italo J. B. Durval   +5 more
doaj   +1 more source

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

open access: yesFoods, 2023
The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production.
Nayeon Baek   +3 more
doaj   +1 more source

Assistance in optimizing production and sales for MSME Skippy Cookie "AYU" in Sukodadi Village, Palembang

open access: yesAbdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 2022
UMKM becomes the driving force of the community's economy and becomes a contributor to the income of a region. Palembang is an area that has an even distribution of UMKM in each sub-district, one of them is UMKM Kue Skippy "AYU" which is located in ...
Indra Griha Tofik Isa, Riana Mayasari
doaj   +1 more source

“By browsing this site, you accept cookies”: Research on the cookie usage permissions of news sites in Türkiye

open access: yesConnectist Istanbul University Journal of Communication Sciences, 2023
While Internet cookies provide services for enhancing users’ experiences on websites, they have also become one of the leading tools for online surveillance.
Murat Uluk
doaj   +1 more source

The cookie recipe: Untangling the use of cookies in the wild [PDF]

open access: yes2017 Network Traffic Measurement and Analysis Conference (TMA), 2017
Proceeding of: 2017 Network Traffic Measurement and Analysis Conference (TMA) Users online are commonly tracked using HTTP cookies when browsing on the web. To protect their privacy, users tend to use simple tools to block the activity of HTTP cookies.
Roberto Gonzalez   +6 more
openaire   +2 more sources

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

open access: yesMolecules, 2021
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a
Małgorzata Starowicz   +3 more
doaj   +1 more source

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