Relevant bibliographies by topics / Baked goods

Contents

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

Academic literature on the topic 'Baked goods'

Author: Grafiati
Published: 4 June 2021
Last updated: 24 January 2023

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Journal articles on the topic "Baked goods"

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Zhang, Guang Le, Li Zhang, Feng Jia, and Jin Shui Wang. "The Study Analysis of the Flour Quality Influence on Baked Goods." Advanced Materials Research 524-527 (May 2012): 2218–22. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2218.

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Flour quality plays a basic role in the process of making baked goods. This article outlines the influence and relevant correlation of flour quality in the baked goods and has a great significance to raise the level of baked goods processing.
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MICHALCEWICZ-KANIOWSKA, Małgorzata, and Małgorzata ZAJDEL. "TRENDS IN THE PRODUCTION OF BAKED GOODS BASED ON A CASE STUDY OF "TOSTA" CO-OPERATIVE." Folia Pomeranae Universitatis Technologiae Stetinensis Oeconomica 331, no. 85 (February 6, 2017): 87–96. http://dx.doi.org/10.21005/oe.2016.85.4.09.

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Miller, Travis A., Stef J. Koppelman, J. Andrew Bird, Vivian Hernandez-Trujillo, Ananth Thyagarajan, Douglas Mack, Joseph M. Chalil, Todd D. Green, and Joseph L. Baumert. "Peanut cross-contamination in randomly selected baked goods." Annals of Allergy, Asthma & Immunology 128, no. 4 (April 2022): 439–42. http://dx.doi.org/10.1016/j.anai.2022.01.037.

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García-Estepa, R., B. García-Villanova, E. Guera-Hernández, and J. Contreras-Calderón. "Fatty acids and sugars in commercial baked goods." Acta Alimentaria 42, no. 2 (June 2013): 173–85. http://dx.doi.org/10.1556/aalim.42.2013.2.5.

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Franzblau, Lauren, and Jeffery Chambliss. "Peanut Cross-contamination in Randomly Selected Baked Goods." Pediatrics 150, Supplement 3 (December 1, 2022): S24—S25. http://dx.doi.org/10.1542/peds.2022-059346hh.

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Tietz, R. A., and L. Miller. "Incorporating Confectionery Coatings, Fillings, and Inclusions in Baked Goods." Cereal Foods World 60, no. 2 (March 2015): 67–70. http://dx.doi.org/10.1094/cfw-60-2-0067.

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Scotter, M. J., S. A. Thorpe, S. L. Reynolds, L. A. Wilson, and P. R. Strutt. "Survey of baked goods for propionic acid and propionates." Food Additives and Contaminants 13, no. 2 (February 1996): 133–39. http://dx.doi.org/10.1080/02652039609374391.

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JCE staff. "Flat as a Pancake? Exploring Rising in Baked Goods." Journal of Chemical Education 77, no. 10 (October 2000): 1264A. http://dx.doi.org/10.1021/ed077p1264a.

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Brütsch, Linda, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, and Erich J. Windhab. "Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods." Food & Function 9, no. 5 (2018): 2951–61. http://dx.doi.org/10.1039/c7fo01959a.

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (July 1, 2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.
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Dissertations / Theses on the topic "Baked goods"

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Serventi, Luca. "Development of saponin-rich baked goods." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786.

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Gustafson, Kara L. "Impact of ingredients on quality and sensory characteristics of gluten-free baked goods." Kansas State University, 2016. http://hdl.handle.net/2097/34498.

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Master of Science
Food Science Institute
Delores Chambers
The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable characteristics such as an open and airy crumb structure and chewiness of bread products. Removing gluten from a baked good formulation affects the finished product in many ways. This review examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked goods. Quality parameters that are most greatly affected by the exclusion of gluten in baked goods include specific volume (a measure of the amount of air incorporated into the finished product), height, spread ratio (the ratio of diameter to thickness in cookies and like products), color, and hardness. Gluten-free baked goods are recognized to be denser, shorter in height, have a larger spread, have a different color, and be harder in texture than traditional wheat-based baked goods. Various gluten-free ingredients have been studied for their use in producing a finished product that exhibits quality parameters similar to wheat-based baked goods. These include rice, potato, tapioca, corn, and sorghum; pseudocereals such as buckwheat, amaranth, and quinoa; legumes; nuts; and waste from fruit and vegetable processing. The inclusion of additives such as hydrocolloids, protein concentrates, emulsifiers, and acidic ingredients are extensively utilized and studied in gluten-free baked good applications. Gluten-free baked goods commonly have a reduced shelf life as compared to wheat-based products. The weak association of water with the starches present in gluten-free baked goods allows moisture to migrate to the outside of the product and rapidly escape. Shelf life studies are also included in much of the research and are summarized in this review. Because consumers desire gluten-free products that taste like the gluten-containing products they replace, many studies pertaining to gluten-free ingredient research include sensory analysis. Some studies include a wheat-based product as a control, while others use only gluten-free formulations in the research. Future research using better sensory methods are needed in this product category. Food manufacturers who wish to compete in the still growing gluten-free market have many ingredient resources available to them to produce high quality gluten-free baked goods. Through research conducted on alternative flours, starches, hydrocolloids, emulsifiers, and other ingredients, gluten-free consumers can enjoy baked goods that exhibit the same desirable qualities as traditional wheat-flour based products.
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Буланцев, Д. В. "Проєкт хлібозаводу з установкою 3-х печей Г4-ХПН-25, який передбачає безперервне виробництво хлібобулочних виробів." Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25384.

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Буланцев, Д. В. Проєкт хлібозаводу з установкою 3-х печей Г4-ХПН-25, який передбачає безперервне виробництво хлібобулочних виробів : випускна кваліфікаційна робота : 181 "Харчові технології" / Д. В. Буланцев ; керівник роботи І. А. Костенко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 65 с.
У кваліфікаційній роботі студента Буланцева Д.В. наведені розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур, норми витрати сировини. В технологічних процесах, що пропонуються проектом, застосовані сучасні технології виробництва хлібобулочних виробів. Обгрунтовано технохімічний контроль та охорона праці на підприємстві.
In the qualifying work of the student Bulantsev D.V. calculations of productivity and capacity of furnaces, phase and production recipes, norms of consumption of raw materials are resulted. In the technological processes proposed by the project, modern technologies for the production of bakery products are used. Technochemical control and labor protection at the enterprise are substantiated.
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Тєлєтов, Олександр Сергійович, Александр Сергеевич Телетов, Oleksandr Serhiiovych Tielietov, and Д. С. Сєроклін. "Маркетингові дослідження хлібобулочних виробів." Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/65073.

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Хліб і хлібобулочні вироби традиційно займають особливе місце в структурі вітчизняного споживання, оскільки на ці продукти в Україні припадає до 40% загальної калорійності харчового раціону населення. Власне, тому виробництво хліба та хлібобулочних виробів можна віднести до стратегічних галузей економіки нашої держави, оскільки від ефективності діяльності хлібопекарських підприємств багато в чому залежить не тільки продовольча, але й національна безпека країни.
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Сусло, Я. Р. "Проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва." Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25396.

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Сусло, Я. Р. Проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва : випускна кваліфікаційна робота : 181 "Харчові технології" / Я. Р. Сусло ; керівник роботи О. Б. Хребтань ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 50 с.
У кваліфікаційній роботі представлений проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва. В роботі наведені розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур запропонованого асортименту виробів, норми витрати сировини. Наведено обґрунтування заходів з виробництва масових сортів хліба та бубличних виробів за традиційних способів приготування тіста. Обґрунтовано технохімічний контроль та охорона праці на підприємстві.
In the qualification work of the student the project of the bakery with the installation of 2 ovens A2-HPK-25 for bakery products and the oven PIK-8 for the production of straw, which provides a continuous production cycle. The paper presents calculations of productivity and capacity of furnaces, phase and production recipes of the proposed range of products, consumption rates of raw materials. The substantiation of measures for the production of mass varieties of bread and bagels using traditional methods of dough preparation is given. Technochemical control and labor protection at the enterprise are substantiated.
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Pirazadeh, Nima, and Laleh Pirazadeh. "RFID based Smart goods and infrastructure." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-19649.

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This report mainly focuses on RFID based smart goods and their effect on supply chainintelligence and local decision making. In today’s supply chain for making any decision, it isrequired to make a connection to central data bank system. Among some vertical transactionsbetween a special supply chain level and central part, decision is made. As it will be discussedin the report this structure has many disadvantages. The report tries to introduce a smartinfrastructure that is based on decentralized decision making enabled with smart goods.In this report several ways of distributing intelligence and providing smart logistic system withthe help of different technologies will be discussed and compared according to theiradvantages and disadvantages. The report introduces a smart infrastructure containing smartgoods, RFID tags and readers that supports local decision making idea and intelligencedistribution concept. Also smart freight benefits and possibilities in supply chain are discussedin the report.
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CARVALHO, LUIS FELIPE SAO THIAGO DE. "SPORTS GOODS INDUSTRY ANALYSIS BASED ON THE THEORY OF PORTER." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7156@1.

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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO
O objetivo principal deste estudo é identificar na indústria de artigos esportivos como as estratégias das firmas durante o período de 2001 a 2003 afetaram o seu posicionamento e, conseqüentemente, o seu desempenho. Também são identificadas as principais dimensões estratégicas adotadas pelas firmas que refletem o modo como elas competem. Por último, é avaliada a presença de grupos estratégicos nesta indústria. A Base de dados utilizada é composta de 24 firmas e contém informações sobre seu comportamento estratégico. São consideradas 08 variáveis estratégicas, 03 variáveis de desempenho e 05 variáveis ambientais. Os dados coletados foram analisados utilizando métodos estatísticos multivariados como análise de fator, análise de cluster e MANOVA. Os resultados obtidos através dessa análise sugerem que as diferenças de desempenho médias dos grupos estratégicos formados podem ser explicadas em função das diferenças entre as decisões estratégicas de cada firma da amostra.
The main objective of this study is to identify, in the sports goods industry, how the strategies of the firms, during the period of 2001 to 2003, affected their positioning and consequently their performance. The most important strategic dimensions adopted by the firms, which reflect the way they compete, are also identified. Lastly, the presence of strategic groups is also evaluated in the industry. The database used if constituted of 24 firms and contains information regarding their strategic behavior. It´s considered 08 strategic variables, 03 performance variables and 05 environmental variables. The data collected was analyzed using multivariate statistical methods such as factor analysis, cluster analysis and MANOVA. The results obtained through this analysis suggest that medium performance difference among constituted strategic groups can be explained as a function of differences in strategic decisions of each firm in the sample.
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Chavez, Anthony S. (Anthony Shoichro). "Kasbah, an agent-based marketplace for buying and selling goods." Thesis, Massachusetts Institute of Technology, 1997. http://hdl.handle.net/1721.1/43533.

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Thesis (M. Eng.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 1997.
Includes bibliographical references (leaves 85-86).
by Anthony S. Chavez.
M.Eng.
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Schelin, Eva. "Road user charging for heavy goods vehicles - Implementation aspects." Licentiate thesis, Norrköping : Department of Science and technology, Linköpings universitet, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-12052.

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Paothong, Arnut. "Dynamic Processes in Network Goods: Modeling, Analysis and Applications." Scholar Commons, 2013. http://scholarcommons.usf.edu/etd/4558.

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The network externality function plays a very important role in the study of economic network industries. Moreover, the consumer group dynamic interactions coupled with network externality concept is going to play a dominant role in the network goods in the 21st century. The existing literature is stemmed on a choice of externality function with certain quantitative properties. The utility function coupled with the network externality function is used to investigate static properties of rational equilibrium. The aim of this work is to systematically initiate a development of quantitative effects of the concept of network externality and its influence on the characteristics of network market equilibrium. We introduce several basic concepts, notably, network externality process and network goods. Formulating a principle of network externality, we developed a mathematical dynamic model (1) for the network externality process. A closed form solution of the mathematical model was determined and analyzed (2). The presented qualitative and quantitative analysis provides a systematic and unified way of constructing the existing network externality function. The solution process is called "Generalized Network Externality Function (GNEF)". Moreover, our study of quantitative description, parametric representation of attributes and sensitivity analysis of network externality process provides a tool for planning, policy and performance for network goods (3). In the absence of desired data set, we presented an illustration to exhibit the significance of GNEF. We used two types of data sets on the US banking asset and deposit. Employing nonlinear regression methods and data sets, we developed statistical models for the US banking asset and deposit, and constructed two normalized the US banking deposit models (4). Finally, using the concept of theory of relative growth and GNEF (4), we developed two dynamic models for the network externality for the US banking asset with respect to the US banking deposit as a financial market share (5). Incorporating the GNEF (2) in the consumer utility function, a concept of market share adjustment function is introduced and utilized to develop dynamic models for existing rational and static expectation processes (6). In fact, the role and scope of dynamic models of market share adjustment process are extended to the well-known adaptive expectation and its extension process (7). Using a fixed point theorem and the method of upper and lower solutions of discrete time processes, the existence of equilibrium states of developed dynamic models of market share adjustment processes are established in a systematic way (8). Furthermore, the qualitative properties (stability and oscillatory) of equilibrium states are investigated in terms of model and speed of adjustment parameters. Moreover, the system parameter space is decomposed according to qualitative properties (stability, instability and oscillatory) and the type of expectation processes. Very recently, the idea of local network externality is utilized to characterize the rational equilibrium (under fulfilled expectation assumptions). From the study on two-scale network dynamic model of human mobility process an eco-socio-culture interactions, we note that heterogeneity in the network goods consumer community generates a local network externality. Furthermore, dynamic models of adaptive expectation processes (6,7) for network goods provide tool to extend the characterization of rational equilibrium study to static, current and lagged adaptive types equilibriums. Here, we treat the consumer decision to be a dynamic process. We formulate a dynamic structural representation of a consumer network structure, structure of utility function and decision rule under the influence of local network externality concept (9). For the consumer network structure, we generalize the one-dimensional Hotelling location line model to multi-dimensional location (10). This formulation generates a mathematical model for a consumer decision dynamic process (11). The byproduct of the dynamic model leads to an agent-based simulation model (12). The simulation model is employed to investigate different types of consumer decision dynamic market equilibriums. Moreover, prototype illustrations are given to exhibit the association between network attributes and its market equilibriums. We extend the work of two firms (duopoly) into multi-firms (oligopoly and monopolistic competition). This work shed light on the policies for manager to meet performance goal of their firm in network goods industry. In future, we propose to extend this work to incorporate random fluctuations, to remove restrictions and the local and global economic framework in the 21st century.
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Books on the topic "Baked goods"

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Newberry, M. P. Milk proteins in baked goods. Christchurch, N.Z: New Zealand Institute for Crop & Food Research, 1994.

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Zippe, Nancy Coale. House specials: Baked goods & sweet treats. [Memphis, Tenn.]: Wimmer Cookbooks, 2006.

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Dowd, Timothy Jon. The U.S. market for sweet baked goods. New York: Kalorama Information, 2000.

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E, Hebeda Ronald, and Zobel Henry F, eds. Baked goods freshness: Technology, evaluation, and inhibition of staling. New York: Marcel Dekker, 1996.

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From Celtic hearths: Baked goods from Scotland, Ireland, and Wales. New York, N.Y., U.S.A: Viking Studio Books, 1991.

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photographer, Nicolay Janis, ed. Butter celebrates!: A year of sweet recipes to share with family and friends. Toronto]: Appetite by Random House, 2015.

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Photographer, Whitaker Kate 1979, ed. Chocolat: Seductive recipes for baked goods, desserts, truffles, and other treats. London: Mitchell Beazley, an imprint of Octopus Publishing, 2013.

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Eat more dessert: More than 100 simple-to-make & fun-to-eat baked goods from the baker to the stars. Salem, MA: Page Street Pub., 2014.

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The big book of baking: Your complete guide to perfect cakes and baked goods every time. Bath, UK: Love Food, 2008.

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Babb, Frannie. Sumner cooks: A Maine collection of 328 recipes for baked goods & desserts assembled to celebrate our 200 years. Sumner, Me. (633 Main St., Sumner 04292): Town of Sumner, Maine, 1997.

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Book chapters on the topic "Baked goods"

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Spicher, Gottfried, and Jürgen-Michael Brümmer. "Baked Goods." In Biotechnology, 240–319. Weinheim, Germany: Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620920.ch7.

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Pagani, Maria Ambrogina, Gabriella Bottega, and Manuela Mariotti. "Technology of Baked Goods." In Handbook on Sourdough Biotechnology, 47–83. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5425-0_3.

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Bourne, M. C. "Texture measurements on finished baked goods." In Advances in Baking Technology, 134–51. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_6.

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Silva, R. "Lecithin and phospholipids in baked goods." In Advances in Baking Technology, 223–53. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_9.

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Lawson, Harry. "Baking Technology (Including Icings for Baked Goods)." In Food Oils and Fats, 132–65. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_10.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Reduced sugar and lower fat baked goods." In The Technology of Cake Making, 409–12. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_31.

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Hayta, Mehmet, and Büşra Polat. "Incorporation of Nutraceutical Ingredients in Baked Goods." In Nutraceutical and Functional Food Processing Technology, 211–34. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118504956.ch7.

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Mehta, Rajen S., and Rajen Mehta. "Addressing texture challenges in baked goods with fiber." In Food Texture Design and Optimization, 245–80. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118765616.ch10.

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Gómez, Manuel, and Laura Román. "Role of Different Polymers on the Development of Gluten-Free Baked Goods." In Polymers for Food Applications, 693–724. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_25.

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Slade, Louise, Harry Levine, Martha Wang, and James Ievolella. "DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods." In New Techniques in the Analysis of Foods, 53–68. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_5.

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Conference papers on the topic "Baked goods"

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Comba, Lorenzo, Alessandro Biglia, Davide Ricauda Aimonino, Paolo Barge, Cristina Tortia, and Paolo Gay. "Automatic inspection of baked goods based on cost-effective RGB-D camera." In 2021 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2021. http://dx.doi.org/10.1109/metroagrifor52389.2021.9628702.

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Hansen, Zaza Nadja Lee, and Peter Jacobsen. "Challenges Facing the Food Industry Examples from the Baked Goods Sector." In 2013 International Conference on the Modern Development of Humanities and Social Science. Paris, France: Atlantis Press, 2013. http://dx.doi.org/10.2991/mdhss-13.2013.113.

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Herbert, Luke T., Zaza Hansen, and Peter Jacobsen. "SBAT: A Stochastic BPMN Analysis Tool." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20437.

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This paper presents SBAT, a tool framework for the modelling and analysis of complex business workflows. SBAT is applied to analyse an example from the Danish baked goods industry. Based upon the Business Process Modelling and Notation (BPMN) language for business process modelling, we describe a formalised variant of this language extended to support the addition of intention preserving stochastic branching and parameterised reward annotations. Building on previous work, we detail the design of SBAT, a software tool which allows for the analysis of BPMN models. Within SBAT, properties of interest are specified using the temporal logic Probabilistic Computation Tree Logic (PCTL) and we employ stochastic model checking, by means of the model checker PRISM, to compute their exact values. We present a simplified example of a distributed stochastic system where we determine a reachability property and the value of associated rewards in states of interest for a real-world example from a case company in the Danish baked goods industry. The developments are presented in a generalised fashion to make them relevant to the general problem of implementing quantitative probabilistic model checking of graph-based process modelling languages. This paper contains three key elements: 1. SBAT description. 2. Case company description. 3. Using SBAT on the case company. The paper concludes by indicating SBAT’s practical applicability and suggests further research directions.
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Munoz, Juan Fernando. "High oleic palm oil: Uses and applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/eoga3312.

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High oleic palm oil (HOPO) is the result of an agricultural innovation. A non-GMO palm, more resistant to diseases such as bud rot, with a higher oil yield per area than E.guineensis palm, was obtained. Its oil is mostly unsaturated; its oleic acid content is 10-15% higher compared to African palm oil. It has a higher content of beta-carotene (pro-vitamin A) and natural antioxidants such as tocotrienols and tocopherols (Vitamin E).HOPO can be refined by a special process that allows the oil to retain most of the nutritional components that are present in the crude oil. A refined red colored oil is obtained, with high beta-carotene and vitamins content, which can be fractionated to produce red oleins and stearins, for various applications where its color and nutritional value can be exploited.The objective of this conference is to share our experience in the use and commercialization of HOPO, highlighting its advantages in the formulation of edible oils and in industrial applications.High oleic red palm olein can be used as a cooking oil in households, imparting a pleasant reddish-gold color to food. Both red olein and stearin can be used in the production of baked goods, allowing these foods to retain part of the vitamins given by the oil, and as a source of natural beta-carotene.Traditionally refined high oleic palm olein, being more unsaturated than E. guineensis palm olein, is more resistant to crystallization in cold climates, which allows it to replace imported seed oils in edible oil formulas. Industries that produce snacks and fried foods also use this oil due to its high resistance to oxidation and its lower content of saturated fatty acids than traditional palm olein, facilitating the production of shortenings reduced in saturated fat, which is increasingly required by different industries in Latin America.
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Radulović, Ana. "Structure of Port Goods and Transport Flows." In 7th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eraz.2021.355.

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Maritime transport plays a very important role in connecting European ports and their hinterlands. According to recent data (ISL, 2017), approximately 400 million tons of combined short-haul freight transport (containers and ro-ro) are transhipped between ports within the EU or be­tween ports in the EU and neighboring countries. The network of European short sea shipping services is large and diverse. Most ferry services bridge short distances, e.G. Via the English channel, the Fehmarn belt, or the strait of Gibraltar. At longer sea distances, trailers and containers are often shipped by com­bining transport with inland or rail transport inland. Most of these connec­tions, which were developed only a few decades ago, operate successfully under the management of mostly private liner or container operators. For offshore traffic, competition is mainly between line operators and ports, but not between (except tunnels/bridges) economically viable alternatives. Improving the efficiency and expanding the capacity of such links makes transport cheaper and helps promote the single market.
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Close, Natasha, Julia Dilley, and Janet Baseman. "Poison Center Reports of Cannabis Exposures among Children in Washington State, 2016." In 2020 Virtual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2021. http://dx.doi.org/10.26828/cannabis.2021.01.000.20.

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Washington State began legal cannabis retail sales in 2014. Legalization of adult use cannabis and retail sales may result in more cannabis products in homes and opportunities for accidental exposures among young children. Consumption of cannabis by young children can result in significant adverse health effects. This study examined details of cannabis exposure events involving children under age 12 that were reported to the Washington State Poison Center (WAPC) during January – December 2016. Redacted charts were obtained from the WAPC “Toxicall” database. 50 eligible events were identified. Structured data were used to describe child age and gender and to obtain information about the involved products, route of administration, exposure setting, and clinical effects. Additional information about the exposure event was available in case notes; qualitative methods were used to develop themes and categorize the cases. Most exposure events (62%) were for children ages 0-2, and 26% were for ages 3-5. None of the exposures were reported as intentional. Of those where the source of the product could be determined (N=29) either a parent (n=20, 69%) or grandparent (n=6, 21%) was the most common source. Nearly all (94%) exposures occurred at the patient’s home and involved a single substance (90%). Of those that noted the type (N=13), 85% indicated that the cannabis was obtained for medical purposes. Most exposures were by ingestion (86%), and edibles were the most often reported form (52% of 41 cases with product specified). Nearly all edibles were brownies, cookies, and candies (96%). Baked goods were reported to be both homemade and purchased. Three cases were exposures to cannabidiol (CBD) among children being treated for seizures by their parents: one was the result of a therapeutic error, one an adverse reaction, and one an unintentional exposure. A single child was reported as exposed through breastmilk. Of those with known medical outcomes (N=33), nearly all caused no or minor clinical effects (78%), and nearly all had symptoms for less than 24 hours, most commonly lethargy and drowsiness (50%), but five children were hospitalized for non-critical care and one child with a history of seizures, who was given CBD oil containing THC, required intensive care and intubation. Risk for accidental exposures to cannabis among young children may be increasing as legal cannabis markets become more common. Although most exposures do not cause long-lasting harms, some children can experience significant harm requiring medical intervention. Caregivers of young children are advised to safely store cannabis products in the home so that they are out of reach of children, and to use caution and consult with a healthcare provider about use of cannabis products for medical treatment of a child or adult use while breastfeeding. Clinicians may play a role by screening for household cannabis use among parents and other caregivers, and advising about safe home practices. Continued regulatory approaches to limit exposure, such as limits on THC potency and single-serving packaging designs, may also be useful.
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Roth, Peter M., Martin Kostinger, Paul Wohlhart, Horst Bischof, and Josef A. Birchbauer. "Automatic Detection and Reading of Dangerous Goods Plates." In 2010 7th IEEE International Conference on Advanced Video and Signal Based Surveillance (AVSS). IEEE, 2010. http://dx.doi.org/10.1109/avss.2010.28.

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Thévenaz, Luc, and Marcelo Soto. "The Making of a Good Brillouin Distributed Fiber Sensor." In Fiber-Based Technologies and Applications. Washington, D.C.: OSA, 2014. http://dx.doi.org/10.1364/fbta.2014.fth4d.1.

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Kaysi, Isam, Ahmad El Husseini, and Rabih Ramadi. "Computer-Based Modeling of National Goods Movement." In Eighth International Conference on Computing in Civil and Building Engineering (ICCCBE-VIII). Reston, VA: American Society of Civil Engineers, 2000. http://dx.doi.org/10.1061/40513(279)130.

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"Bad Game, Good Learning; Examining the Contradictions of Digital Game-Based Learning." In 13th EuropeanConference on Game Based Learning. ACI, 2020. http://dx.doi.org/10.34190/gbl.20.079.

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Reports on the topic "Baked goods"

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Parsley, David, and Shang-Jin Wei. Limiting Currency Volatility to Stimulate Goods Market Integration: A Price Based Approach. Cambridge, MA: National Bureau of Economic Research, September 2001. http://dx.doi.org/10.3386/w8468.

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Caucutt, Elizabeth, Lance Lochner, Joseph Mullins, and Youngmin Park. Child Skill Production: Accounting for Parental and Market-Based Time and Goods Investments. Cambridge, MA: National Bureau of Economic Research, September 2020. http://dx.doi.org/10.3386/w27838.

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Bolton, Laura. Fair Water Footprint Stakeholder Mapping. Institute of Development Studies, March 2022. http://dx.doi.org/10.19088/k4d.2022.080.

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This rapid review provides a stakeholder mapping of key players, initiatives, and networks with an operational or strategic interest in the Fair Water Footprint Declaration, based on a list provided by the commissioning adviser. The Declaration commits signatories to take action in terms of sustainable water use whilst minimising pollution. Fair Water Footprint (FWP) is concerned with the water embedded in consumer goods (The Glasgow Declaration for Fair Water Footprints COP 2026, 2021). Considering the water used in the production of a goods or service and whether it is being managed sustainably. FWPs aim to ensure that everything produced ‘does no harm’ and ‘does good’ for water security and climate resilience.
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Anderson, Richard G., Jane M. Binner, and Vincent A. Schmidt. Connectionist-Based Rules Describing the Pass-through of Individual Goods Prices into Trend Inflation in the United States. Federal Reserve Bank of St. Louis, 2011. http://dx.doi.org/10.20955/wp.2011.007.

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Striessnig, Erich, Claudia Reiter, and Anna Dimitrova. Global improvements in Years of Good Life since 1950. Verlag der Österreichischen Akademie der Wissenschaften, June 2021. http://dx.doi.org/10.1553/populationyearbook2021.res1.2.

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Human well-being at the national aggregate level is typically measured by GDP per capita, life expectancy or a composite index such as the HDI. A more recent alternative is the Years of Good Life (YoGL) indicator presented by Lutz et al. (2018; 2021). YoGL represents a refinement of life expectancy in which only those person-years in a life table are counted that are spent free from material (1), physical (2) or cognitive limitations (3), while being subjectively perceived as satisfying (4). In this article, we present the reconstruction of YoGL to 1950 for 140 countries. Since life expectancy – as reported by the UN World Population Prospects in fiveyearly steps – forms the basis of our reconstruction, the presented dataset is also available on a five-yearly basis. In addition, like life expectancy, YoGL can be flexibly calculated for different sub-populations. Hence, we present separate YoGL estimates for women and men. Due to a lack of data, only the material dimension can be reconstructed based directly on empirical inputs since 1950. The remaining dimensions are modelled based on information from the more recent past.
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Penje, Oskar, and Anna Berlina. Recruitment and retention in the welfare sector: Nordic good practice. Nordregio, February 2021. http://dx.doi.org/10.6027/pb2021:1.2001-3876.

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The Nordic welfare sector is facing significant challenges when it comes to providing effective social care services. While the demand for services for a rapidly growing elderly population is constantly increasing, the workforce delivering social care services is shrinking, with many workers reaching retirement age. Tackling the challenges related to recruitment and retention of qualified staff – and developing innovative approaches to the delivery of social care services – is becoming increasingly urgent, particularly in rural and sparsely populated areas (SPAs). This policy brief gives an overview of examples across the Nordic Region aimed at tackling these resource challenges and exploring innovative ways of organising and delivering social care services in rural areas and SPAs. It is based on a desk study funded by the Nordic Welfare Centre (see more about this on the last page).
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Dunbar, William, Suneetha M. Subramanian, and Makiko Yanagiya. Recognising and Supporting the Role of Culture in Effective Area-based Conservation. United Nations University Institute for the Advanced Study of Sustainability, December 2022. http://dx.doi.org/10.53326/nrlk9587.

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Other effective area-based conservation measures (OECMs) can achieve positive biodiversity outcomes in a larger area than is covered by protected areas. But this requires OECMs to be better integrated into sustainable production systems in conjunction with protected areas. Good examples of productive social-ecological systems exist. Recognising potential OECMs requires recognising the cultures that make them possible. Recommendations: (i) fully recognise and support the role of culture in fostering interlinked human–nature relationships and nurturing biodiversity in production landscapes and seascapes; (ii) develop sustainable market mechanisms using landscape approaches that promote respect for local cultures and the rights of all stakeholders; (iii) apply good practices for empowering cultures to enhance long-term biodiversity outcomes; (iv) provide innovative incentives including capacity development to encourage local communities to manage their landscapes and seascapes for biodiversity conservation.
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MELNIKOV, A. R., I. P. MELNIKOVA, and N. V. SHISHKAREVA. ABOUT THE ROLE OF THE FORWARDING COMPANY IN INCREASING THE ECONOMIC EFFICIENCY OF FOREIGN TRADE TRANSACTIONS OF CUSTOMERS (SELLERS AND BUYERS OF GOODS). Science and Innovation Center Publishing House, April 2022. http://dx.doi.org/10.12731/2227-930x-2022-12-1-2-7-14.

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As part of the study and analysis of domestic and foreign practice of foreign trade in goods and freight forwarding, a characteristic of a conditional forwarding company is given that is able to provide a cargo owner customer with a reduction in costs in the transport component in the price of the customer’s goods. The object of the study is: the market of trade, transport operations and freight forwarding services. The objectives of the research, based on the methods of analysis and synthesis, are: research and analysis of the current state of the issue of interaction between the customer and the forwarder in the freight forwarding market.
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Martin, Ciaran. Five tests for risk-based approaches to national cybersecurity in resource-constrained environments. Digital Pathways at Oxford, April 2022. http://dx.doi.org/10.35489/bsg-dp-wp_2022/05.

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While we cannot currently accurately specify what good cybersecurity looks like, we can analyse what good risk-based approaches to national cybersecurity should aim at achieving. This is particularly important in low- and middle-income countries operating in resource-constrained environments in the early stages of economic development and digitalisation. This paper, therefore, discusses key considerations for risk-based cybersecurity by investigating the trade-offs that decision-makers should address so that scarce resources are best deployed to fend off threats that are more likely to happen and cause significant harm. The analysis is presented in the form of five tests that can be used to analyse the robustness of risk-based cybersecurity when resources are limited and to think about the potential paths that nations can take as they grapple with various economic and digitalisation challenges. As such, this framework does not present an exhaustive list of all the fundamental components of a cybersecurity strategy, but rather analyses the most important trade-offs and challenges that a cybersecurity strategy should address.
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Ceia, Vanessa, Benji Nothwehr, and Liz Wagner. Gender and Technology: A rights-based and intersectional analysis of key trends. Oxfam, May 2021. http://dx.doi.org/10.21201/2021.7598.

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This report employs an intersectional feminist framework to identify and analyze key trends related to gender and technology. It aims to provide a holistic picture of how gender and technology are embedded in and influenced by a myriad of intersecting issues and challenges that complicate how ICT for development (ICT4D) initiatives concretely impact women’s lives. Based on synthesized research, the report provides recommendations for relevant stakeholders on how to approach the field of international development using technology as a tool for social good in ways that benefit the most marginalized members of our global community.
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