Relevant bibliographies by topics / Appetizers

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Appetizers'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Appetizers.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Appetizers"

1

Drareni, Kenza, Moustafa Bensafi, Helene Lusson, Damien Vansteene, Agnès Giboreau, and Anestis Dougkas. "Effect of Flavor Enhancement on the Appreciation of Food in Breast Cancer Patients Undergoing Chemotherapy." Current Developments in Nutrition 4, Supplement_2 (2020): 320. http://dx.doi.org/10.1093/cdn/nzaa044_019.

Full text
Abstract:
Abstract Objectives Given the influence of sensory signals on food intake regulation and the subsequent nutritional status, it is important to reduce the impact of commonly observed smell and taste alterations on the pleasure of eating during chemotherapy. This study aimed to examine the effect of various types of flavor enhancement on the appreciation of an appetizer by a group of patients undergoing chemotherapy. Methods Five eggplant appetizers with no seasoning (REF) or enhanced with either salt, lemon, garlic or cumin were developed. In this cross-sectional study, 36 healthy female subjects (age 58 ± 7 y) (control group) and 84 breast cancer patients (age 56 ± 11 y) treated with chemotherapy were recruited. A hierarchical cluster analysis based on patients' self-reported smell and taste abilities classified the patients in two groups: the ‘unaltered, (high sensory abilities) n = 49’ and the ‘altered, (poor sensory abilities), n = 35’ group. Participants tasted and assessed the appreciation of the reference appetizer on a visual analog scale and performed a randomized comparative liking task, by rating the appreciation for each flavor-enhanced appetizer relative to the REF (one-sample t-test). Results There was no significant difference in the appreciation of the REF appetizer between the three groups (P > 0.05). In the comparative liking task, the control group rated similarly the appreciation between the flavor-enhanced and the REF appetizers except for the cumin-enhanced appetizer, which was appreciated significantly more than the REF (P < 0.001). Patients in both ‘altered’ and ‘unaltered’ groups appreciated similarly the cumin appetizer (P > 0.05), more the salt and garlic-enhanced appetizers (P ≤ 0.001, P = 0.005, respectively) and significantly less the lemon-enhanced appetizer relative to the REF (P = 0.029), confirming a tendency for patients to reject acid-flavored foods. Conclusions The salt and garlic enhancements were appreciated by the patients independent of the stage of chemotherapy or the severity of smell and taste alterations. Flavor enhancement seems a good strategy to maintain the pleasure of eating in patients undergoing chemotherapy. Further research is still needed on the appreciation and intake of a complete meal (starter, main course, dessert). Funding Sources APICIL and ELIOR groups.
APA, Harvard, Vancouver, ISO, and other styles
2

Bilgin, Zahide, Gülay Merve Bayrakal, Emek Dümen, and Gözde Ekici. "Prevalence and PCR Sensitivity Comparison of Toxoplasma gondii, Listeria monocytogenes and Staphylococcus aureus in Salads and Appetizers Consumed in Istanbul." Turkish Journal of Agriculture - Food Science and Technology 7, no. 5 (2019): 737. http://dx.doi.org/10.24925/turjaf.v7i5.737-742.2384.

Full text
Abstract:
This study was conducted to investigate incidence of Toxoplasma gondii, Listeria monocytogenes and Staphylococcus aureus in 100 samples of salad and appetizers (50 salad and 50 appetizer samples) collected from retailers located various districts of Istanbul. Conventional microbiological methods and PCR procedures were used for Listeria monocytogenes and Staphylococcus aureus while only PCR procedures were used for the analysis of Toxoplasma gondii. Also PCR specifity and sensitivity for all the positive samples were calculated. According to the results, Listeria monocytogenes was detected in 9 samples (9%) and Staphylococcus aureus was detected in 36 (36%) samples while all the samples were negative for Toxoplasma gondii. PCR sensitivity results were quite specific and accurate for both Listeria monocytogenes and Staphylococcus aureus. It was concluded that salad and appetizers may be seriously threat consumers’ health microbiologically if they are processed under poor hygienic conditions.
APA, Harvard, Vancouver, ISO, and other styles
3

Kumar, Pawan, Dadasaheb Wadikar, and Prakash Patki. "A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation." Journal of Food Processing 2014 (October 8, 2014): 1–7. http://dx.doi.org/10.1155/2014/126569.

Full text
Abstract:
Antioxidant rich products are valued due to their health benefits and appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.
APA, Harvard, Vancouver, ISO, and other styles
4

Biego, Godi H. M., Amoin G. Konan, Togba E. Douati, and L. P. Kouadio. "Physicochemical Quality of Kernels from Terminalia catappa L. and Sensory Evaluation of the Concocted Kernels." Sustainable Agriculture Research 1, no. 2 (2012): 1. http://dx.doi.org/10.5539/sar.v1n2p1.

Full text
Abstract:
<p>This study focused on the physicochemical characterization of the kernels from <em>Terminalia catappa</em> L. and sensory evaluation of appetizers concocted from these kernels. The results of the physicochemical analyzes were as follow: ash (4.0±0.1%), proteins (40.9±1.3%), lipids (50.6±1.0%), total sugars (1.4±0.1%), reducing sugars (0.3±0.01%) and moisture content (3.8±0.4%). Acid and peroxide values were respectively 1.3±0.2% and 6.30±0.23 meq O<sub>2</sub>/kg oil. Two appetizers were concocted from the fresh kernels of <em>Terminalia catappa</em> L: Salted Roasted Kernels (SRK) and Unsalted Roasted Kernels (URK). A comparison of sensory profiles of both appetizers showed that they were not significantly different (p&lt;5%) for the parameters sweet and oily but different (p&lt;5%) for the parameters salty, bitter and firm. However, the tasters’ preference for the Salted Roasted Kernels was not significantly different from their preference for the Unsalted Roasted Kernels. The appetizers from <em>Terminalia catappa</em> L. (SRK and URK) were then compared to other appetizers readily available in markets and malls: Salted Roasted Peanuts (SRP), Unsalted Roasted Peanuts (URP), Unsalted Roasted Hazelnuts (URH) and Salted Roasted Cashew nuts (SRC). The preference order was: URH&lt;URK&lt;SRK&lt;URP&lt;SRC&lt;SRP.</p>
APA, Harvard, Vancouver, ISO, and other styles
5

MANIOS, STAVROS G., ARGYRIS G. SKIADARESIS, KOSTAS KARAVASILIS, ELEFTHERIOS H. DROSINOS, and PANAGIOTIS N. SKANDAMIS. "Field Validation of Predictive Models for the Growth of Lactic Acid Bacteria in Acidic Cheese-Based Greek Appetizers." Journal of Food Protection 72, no. 1 (2009): 101–10. http://dx.doi.org/10.4315/0362-028x-72.1.101.

Full text
Abstract:
A microbial model was developed for spoilage of two acidic Greek appetizers, namely, tyrosalata (TS) and tyrokafteri (TK), with pH values of 4.34 to 4.50 and 4.22 to 4.38, respectively. The specific spoilage organisms of these products were lactic acid bacteria (LAB), which dominated during storage, while yeasts, whenever present, remained at low levels (1 to 2 log CFU/g). Correlations of LAB populations with changes in pH and sensory characteristics indicated that the spoilage level of LAB ranged from 8.1 to 8.6 log CFU/g for both products. TK showed a relatively higher microbial stability than did TS. The growth of LAB was modeled with the Baranyi model, while their maximum specific growth rates were further modeled as a function of temperature with square-root model and Arrhenius equations for each appetizer. The validation of the model was performed under nonisothermal conditions in the laboratory and in a field validation trial with temperature logging during distribution of individual packages in the chill supply chain, including transportation from the plant to the distribution center, retail display, and household refrigerators. Models for both appetizers showed satisfactory agreement with data, with a slight tendency of overprediction of LAB in TS. The field validation process also confirmed the higher stability of TK over TS. The developed models may serve as a useful tool for monitoring the microbiological quality of such complex products and manage their distribution. Furthermore, depending on the seasonal variation of chill chain conditions, reassessment of shelf life may be performed.
APA, Harvard, Vancouver, ISO, and other styles
6

B, Poornima, Yogini Kulkarni, Gururaj Jahagirdar, and Abhijit Joshi. "A REVIEW ON DEEPANA DRAVYA (APPETIZERS) OF BHAVAPRAKASHA NIGHANTU." International Journal of Research in Ayurveda and Pharmacy 9, no. 3 (2018): 171–73. http://dx.doi.org/10.7897/2277-4343.09386.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Sergeevna, Olesya, and Adelya Bekesheva. "Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form." Food Industry 4, no. 4 (2019): 14–22. http://dx.doi.org/10.29141/2500-1922-2019-4-4-2.

Full text
Abstract:
At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.
APA, Harvard, Vancouver, ISO, and other styles
8

ȘANDRU, Daniela Maria. "PHYSICO-CHEMICAL CHARACTERIZATION OF MERLOT WINE FROM ȘARBA / ODOBEȘTI." Management of Sustainable Development 13, no. 2 (2021): 29–33. http://dx.doi.org/10.54989/msd-2021-0013.

Full text
Abstract:
Merlot wines are full of fruity, delicate wines, the variety being of French origin from the Bordeaux area. Merlot wine from Șarba / Odobești, harvested in 2019, has a special quality, being ideal to be used as such or in combination with plant extracts. Polyphenols do not have high values, so they are used to prepare appetizers.
APA, Harvard, Vancouver, ISO, and other styles
9

Cabreros, Jomar Romero. "Development of Supplementary Learning Material in Cookery for Grade 10 Learners." Journal of Learning and Educational Policy, no. 36 (September 7, 2023): 1–12. http://dx.doi.org/10.55529/jlep.36.1.12.

Full text
Abstract:
In the context of this study, the researcher assessed the competencies of the Grade 10 learners in Cookery, specifically, this study described their level of competencies in preparing appetizers, preparing salad and dressing, preparing sandwiches, preparing desserts, and preparing egg dishes as basis for the development of valid supplementary learning materials. Interestingly, this developmental study revealed that they were excellent in terms of preparing egg dishes. Also, the developed supplementary learning materials in video format are based on the competencies below excellent level. Last, the level of validity of the developed supplementary materials is very high. Findings revealed that, the learners are closely approaching mastery in terms of required competencies. Additionally, video format of supplementary learning materials on preparing appetizer, preparing salad and dressing, preparing sandwiches, and preparing desserts were developed, and are valid, responsive, acceptable, useful, and quality. It is recommended that the competencies of students should be improved further by using supplementary learning material and other intervention materials and activities. Teachers should use the developed supplementary learning materials as additional instructional materials in teaching cookery to learners. Future studies should look into the effectiveness of the developed supplementary learning materials, and other variables in assessing the performance of learners in cookery course.
APA, Harvard, Vancouver, ISO, and other styles
10

Soylak, M., H. Colak, O. Turkoglu, and M. Dogan. "Trace Metal Content of Snacks and Appetizers Consumed in Turkey." Bulletin of Environmental Contamination and Toxicology 76, no. 3 (2006): 436–41. http://dx.doi.org/10.1007/s00128-006-0940-z.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Appetizers"

1

Петренко, Ю. А., та А. Ю. Ківшик. "Дослідження вуглеводного складу холодних рибних закусок". Thesis, Видавництво СумДУ, 2011. http://essuir.sumdu.edu.ua/handle/123456789/13961.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Blomberg, Sam. "The Appetizer and Other Poems." Scholarship @ Claremont, 2016. http://scholarship.claremont.edu/cmc_theses/1347.

Full text
Abstract:
Thrust into a world of poetry, I’ve grown to embrace the poetic lens. Each topos, each trope, each rhyme, each cliché, each morning morning’s minion, each reduction to a state of almost savage torpor, each nightingale, each ode to an obscure, inanimate object, and every single Stella of the skies holds special significance hidden to the naked eye. Not insamuch as something undiscoverable upon ponderance. Rather, a way to contemplate the physical. The Ah, Sunflower! reaction. That is not to say that poets have a supernatural eyesight to certain beautiful images. My eyes do not see any more dandelion puffs whirl-winding in the sky than others.’ Take the image a step further. The puff of dandelion seeds becomes a floating scoop of ice cream. Dripping sweet nutrients to the field, fostering the growth of new dandelions. So, now we have the permission to kick the field of dandelions and birth more scoops. These words come after my project as they are a reflection of my poetry. There is a step after expressing one’s thoughts into a poem. That is to say, it is important to re-read your poetry once your mind has settled. You can begin to reflect more objectively on your actions that put you into the poetic mindset. In the following pages, I have organized a few stories with deeper philosophical insight than my poems. Like my poems, they are about loss, love, life. But they contain moments of meditation and reflection. Moments in which I engage the reader with what is swimming around my head now that I’ve tried to understand the situation more objectively. But does reflection bring us closer to objectivity? It is common to believe that memory alters and bends the truth. By expressing my emotions ‘in the moment,’ I am lying. My written emotions are more driven by how I’m feeling with the pen in my hand than how I felt before I jumped off a wall and broke my ankle. Yet, this prose sort of writing provides us with a different effect than poetry. Much of my poetry has been a series of images or emotions. Very little self-reflection on cause-and-effect or position in society is explicit. For the most part, I urge the reader to find my thoughts afterwards within my diction, syntax, or rhythm. During this prose section, I will outright express my emotions as they are. Rather than convoluting a failed relationship and describing it as a metaphorical moat, I will say that I feel as if there is a boundary between us now. I will address how frantically I behave when I see her in my peripherals, just dying to get her attention. I will conclude with the reflection that I only set myself up for more disappointment by expecting any kind of positive reaction. The result of these ‘after words’ is more insight on the reader’s end, hopefully. When writing poetry I try to apply sensory images that put the reader in the present moment I am trying to convey. My goal is to give the reader a first-hand view at the experience. My prose attempt to provide the reader with insight to a more reflective mode of expression. While my poems create a comprehensive view on the inner workings of my mind, I expect that this additional prose section will bring the project full circle.
APA, Harvard, Vancouver, ISO, and other styles
3

Ccoillo, Pacsi Geraldine Nicole, Díaz Angie Brenda Coral, Chiabra Lucienne Marian Horny, Gonzaga Rosita Angélica Rodriguez, and Falcón Gloria Isabel Segura. "Proyecto Apperitivo." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654650.

Full text
Abstract:
Hoy en día, si uno desea piqueos artesanales debe prepararlos uno mismo o comprarlos de manera independiente en proveedores distintos, lo que resulta en un proceso largo y tedioso. Asimismo, para aquellas empresas que venden piqueos, que en su mayoría son pequeñas, se evidencia una dificultad para hacer crecer y expandir su negocio, pues invertir en un local es costoso e ingresar a aplicaciones de delivery reconocidas representa un gasto elevado. Es así como surge Apperitivo, una aplicación en la cual las personas pueden encontrar una gran variedad de piqueos de distintos proveedores en una sola plataforma y por delivery. Las empresas de piqueos, por su parte, se pueden unir a cambio del pago de una comisión sobre la venta. Para poder validar el modelo de negocio propuesto, se realizaron diferentes experimentos, que abarcaron desde el diseño de prototipos de la app, entrevistas con expertos, programadores, empresas de piqueos, consumidores potenciales, entre otros; así como se empleó el método concierge, para la validación de la fuente de ingresos a través de la venta en redes sociales. Esto permitió validar la factibilidad y atractivo de la aplicación. Además, se elaboró el plan de negocios de Apperitivo, incluyendo aspectos importantes relacionados al marketing, operaciones, recursos humanos, RSE y finanzas, lo que permitió proyectar el negocio, determinar su escalabilidad y rentabilidad. Finalmente, todo lo anterior apunta a que Apperitivo es un negocio viable, atractivo e innovador, que responde a una necesidad real.
Nowadays, if a person wants artisanal snacks, he has to prepare them himself or buy them independently from different suppliers, which results in a long and tedious process. Likewise, for those companies that sell snacks, which are mostly small, it is difficult to grow and expand their business, since investing in a store is expensive, and entering recognized delivery applications represents a high expense. This is how Apperitivo arises, an application in which people can find a wide variety of snacks from different providers on a single platform and by delivery. In addition, snacks companies can join the app in exchange for the payment of a commission on the sale. To validate the proposed business model, different experiments were carried out, ranging from the design of application prototypes to interviews with experts, programmers, snack companies, potential consumers, among others; as well as the concierge method was used to validate the source of income through the sale on social networks. This succeeded in validating the feasibility and attractiveness of the application. Besides, Apperitivo's business plan was prepared, including important aspects related to marketing, operations, human resources, CSR and finances, which made it possible to project the business, and determine its scalability and profitability. Finally, all the analysis done indicates that Apperitivo is a viable, attractive, and innovative business that responds to a real need.
Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
4

Tharmaraj, Nalayini. "Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips." Thesis, 2004. https://vuir.vu.edu.au/18218/.

Full text
Abstract:
The success in using a food product as a delivery vehicle for probiotics depends on its ability to maintain required level of viable cells (at least 107 cfu g-1) and to suppress the growth of spoilage and pathogenic organism. Cheese-based dips could deliver probiotic bacteria owing to its stable pH, buffering capacity of ingredients and the presence of prebiotics. The anti-microbial properties of probiotics can also be employed for controlling the spoilage organisms such as yeast and mould. The work described in this thesis focused on the survival of probiotics and their anti-microbial effects in dips. Effective selective enumeration methods were first identified for specific probiotic cultures to enumerate their numbers, the ideal conditions in which the organisms survive better were evaluated and the mechanism by which the probiotic organisms antagonise pathogenic and spoilage organisms were then elucidated. The cultures of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium spp. and propionibacteria were tested in selected bacteriological media to evaluate their suitability as selective media. Nineteen bacteriological media were evaluated at different incubation conditions, including Streptococcus thermophilus (ST) agar, pH-modified MRS agar, MRS - vancomycine agar (MRS-V agar), MRS-bile agar, MRS-NaCl agar, MRS-lithium chloride agar, MRS - NNLP agar, RCA agar, sugar-based (such as maltose, galactose, sorbitol, manitol, esculin) agar media, sodium lactate agar (NaLa), arabinose agar, raffinose agar, xylose agar and LC agar. Aerobic and anaerobic incubations were carried out at temperatures of 27°C, 30°C, 37°C, 43°C and 45°C for the duration of 24h, 72h and 7-9 days. ST agar and aerobic incubation at 37°C for 24h were suitable for S. thermophilus. L. delbrueckii ssp bulgaricus can be enumerated in MRS agar (pH 4.58 or pH 5.20) and anaerobic incubation at 45°C for 72h. MRS-V agar and anaerobic incubation at 43°C for 72h was suitable to enumerate L. rhamnosus. Anaerobic incubation in MRS-V agar at 37°C for 72h was selective to enumerate L. casei. It is recommended that subtraction method should be implemented when L. rhamnosus is present in the product. To do this, the count of L. rhamnosus recorded on MRS-V agar at 43°C for 72h under anaerobic incubation should be subtracted from the total count of L. casei. and L. rhamnosus recorded on MRS-V agar 37°C for 72h under anaerobic incubation.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Appetizers"

1

Bardi, Carla. Appetizers. McRae Books, 2007.

APA, Harvard, Vancouver, ISO, and other styles
2

Books, Taste of Home, ed. Appetizers. Taste of Home Books/Reiman Media Group, 2010.

APA, Harvard, Vancouver, ISO, and other styles
3

Inc, Holland America Line, ed. Appetizers. Rizzoli, 2012.

APA, Harvard, Vancouver, ISO, and other styles
4

Books, Sunset, ed. Appetizers. 2nd ed. Sunset Pub. Corp., 1990.

APA, Harvard, Vancouver, ISO, and other styles
5

Bardi, Carla. Appetizers. McRae Books, 2007.

APA, Harvard, Vancouver, ISO, and other styles
6

Ltd, Publications International, ed. Appetizers. Publications International, 2004.

APA, Harvard, Vancouver, ISO, and other styles
7

Sue, Brownlee, and Sunset Books, eds. Appetizers. 2nd ed. Lane Pub. Co., 1990.

APA, Harvard, Vancouver, ISO, and other styles
8

Rahaniotis, Angela. Appetizers. Brimar, 1995.

APA, Harvard, Vancouver, ISO, and other styles
9

Curatolo, Marisa. Appetizers. Whitecap Books, 1999.

APA, Harvard, Vancouver, ISO, and other styles
10

Bardi, Carla. Appetizers. McRae Books, 2007.

APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Appetizers"

1

Bourland, Charles T., and Gregory L. Vogt. "Snacks and Appetizers." In The Astronaut's Cookbook. Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0624-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Kortmann, Bernd. "Online resources and appetizers." In English Linguistics. J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05678-8_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Hughes, Gerrie, and Liz Hammond. "Appetizer." In Food and Mental Health. Routledge, 2021. http://dx.doi.org/10.4324/9781003172161-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sanders, Peter, Kurt Mehlhorn, Martin Dietzfelbinger, and Roman Dementiev. "Appetizer: Integer Arithmetic." In Sequential and Parallel Algorithms and Data Structures. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-25209-0_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Teso, Stefano. "Constraint Learning: An Appetizer." In Reasoning Web. Explainable Artificial Intelligence. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31423-1_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Brown, Becky A. "Sakizuke 先付 appetizer." In Itadakimasu! The Food Culture of Japan. Routledge, 2020. http://dx.doi.org/10.4324/9781003023999-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

de Moura, Leonardo, and Nikolaj Bjørner. "Satisfiability Modulo Theories: An Appetizer." In Lecture Notes in Computer Science. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-10452-7_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Secchi, Simone. "An Appetizer of Propositional Logic." In UNITEXT. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-19738-3_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Williams, David. "Non-linear Wiener-Hopf theory, 1: an appetizer." In Lecture Notes in Mathematics. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/bfb0094207.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sibilio, Franca, and Rosa Giordano. "Lesson 14: Appetizer to the Italian Language and Culture." In Science Centres and Science Events. Springer Milan, 2012. http://dx.doi.org/10.1007/978-88-470-2556-1_20.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Appetizers"

1

DEWITT-MORETTE, C. "AN APPETIZER: A SAMPLER OF MAIN COURSES." In Proceedings of the 9th International Conference. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812837271_0003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Wang, Hongyue, Jialin Deng, Aravind Mohan, et al. "pic2eat: Facilitating Social Ice-breaking through Collaborative Design of 3D Printed Appetizer." In CHI '24: CHI Conference on Human Factors in Computing Systems. ACM, 2024. http://dx.doi.org/10.1145/3613905.3651082.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Appetizers"

1

FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

Full text
Abstract:
Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.
APA, Harvard, Vancouver, ISO, and other styles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography