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Journal articles on the topic 'Baked'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

Chen, Meng, and Michael Land. "Baked milk and baked egg oral immunotherapy." Immunotherapy 9, no. 15 (2017): 1201–4. http://dx.doi.org/10.2217/imt-2017-0112.

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2

Sklair, Leslie. "Half-Baked." Philosophica Critica 2, no. 2 (2016): 103–16. http://dx.doi.org/10.17846/pc.2019.2.2.103-116.

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3

Chambers, John. "Baked Earth." New Scientist 202, no. 2708 (2009): 26. http://dx.doi.org/10.1016/s0262-4079(09)61317-8.

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4

Slaymaker, James. "Half Baked." Film International 17, no. 3 (2019): 108–12. http://dx.doi.org/10.1386/fiin.17.3.108_1.

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5

Karol Griffin. "Baked Alaska." Fourth Genre: Explorations in Nonfiction 3, no. 1 (2001): 35–42. http://dx.doi.org/10.1353/fge.2013.0418.

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6

Clift, Peter, and Karen Bice. "Baked Alaska." Nature 419, no. 6903 (2002): 129–30. http://dx.doi.org/10.1038/419129a.

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7

Novotná, P., and A. Landfeld. "Colour of baked products during baking." Czech Journal of Food Sciences 18, No. 2 (2000): 67–70. http://dx.doi.org/10.17221/8312-cjfs.

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The parameters of the colour of the surface of bakery products – brightness L*, a* for red and b* for yellow colour – were measured at different temperature regimes. The parameters were found to change during the time of baking. There is a considerable decrease in brightness L* and an increase in parameters a* and b* under the regime of temperature decrease between 6th and 10th minute of baking. The products baked at the 9th and 10th temperature grade were darker in general, brightness L* was lower for the 10th temperature grade and parameter a* was higher from the 8th minute of baking for the

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8

Alsop, James Stephen. "‘Funeral Baked Meats’." Exchanges: The Interdisciplinary Research Journal 7, no. 2 (2020): 153–68. http://dx.doi.org/10.31273/eirj.v7i2.460.

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This article argues that the cannibalistic connotations in ‘Hamlet’ may be interpreted in the context of specific cultural anxieties relating to the popular and problematic use of corpse medicine, or mumia. I begin by exploring how Shakespeare represents corpses throughout Hamlet in ways which reference food and culinary practices. By doing so, Shakespeare not only emphasises the tragic objectification of the dead, but also links life and death inextricably to figurative and literal consumption. The essay proceeds to analyse the cannibalistic allusions in ‘Hamlet’ through the lens of the conte

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9

Warner, Anthony. "Half-baked nonsense." New Scientist 231, no. 3084 (2016): 20–21. http://dx.doi.org/10.1016/s0262-4079(16)31365-3.

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10

Bryant, I. "Baked in Security." ITNOW 53, no. 6 (2011): 26–27. http://dx.doi.org/10.1093/itnow/bwr059.

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11

Dolev, Shlomi, Evangelos Kranakis, and Danny Krizanc. "Baked-Potato Routing." Journal of Algorithms 30, no. 2 (1999): 379–99. http://dx.doi.org/10.1006/jagm.1998.0981.

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12

Yonkof, Jennifer, Irene Mikhail, Benjamin Prince, and David Stukus. "Delayed Anaphylaxis to Baked Egg and Baked Milk Oral Food Challenges." Journal of Allergy and Clinical Immunology 145, no. 2 (2020): AB223. http://dx.doi.org/10.1016/j.jaci.2019.12.179.

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13

Saifi, Maryam, April Clark, Amy Arneson, Matthew Feldman, and J. Andrew Bird. "Baked Egg Oral Immunotherapy (OIT) for Baked Egg (BE) Allergic Children." Journal of Allergy and Clinical Immunology 135, no. 2 (2015): AB26. http://dx.doi.org/10.1016/j.jaci.2014.12.1016.

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14

Showell, B., and P. Pehrsson. "Formulation Differences between Standard Baked Products and Gluten-Free Baked Products." Journal of the Academy of Nutrition and Dietetics 115, no. 9 (2015): A41. http://dx.doi.org/10.1016/j.jand.2015.06.138.

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15

Draper, Ana. "Baked beans for bereavement." Bereavement Care 31, no. 2 (2012): 73–79. http://dx.doi.org/10.1080/02682621.2012.710495.

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16

HODGE, D. G. "Fat in baked products." Nutrition Bulletin 11, no. 3 (1986): 153–65. http://dx.doi.org/10.1111/j.1467-3010.1986.tb01251.x.

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17

LINDLEY, M. G. "Sucrose in baked products." Nutrition Bulletin 12, no. 1 (1987): 41–45. http://dx.doi.org/10.1111/j.1467-3010.1987.tb00011.x.

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18

WILSON, ELIZABETH. "MARTIAN SOIL GETS BAKED." Chemical & Engineering News 86, no. 25 (2008): 10. http://dx.doi.org/10.1021/cen-v086n025.p010.

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19

Wise, Joyce. "Baked Beans and Business." Physiotherapy 78, no. 4 (1992): 231–32. http://dx.doi.org/10.1016/s0031-9406(10)61430-7.

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20

Makus, Katherine Dale. "Who Baked the Bread?" Theology Today 45, no. 4 (1989): 427. http://dx.doi.org/10.1177/004057368904500405.

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21

Whitehouse, R. "Baked beans on CT." British Journal of Radiology 77, no. 921 (2004): 803. http://dx.doi.org/10.1259/bjr/44426072.

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22

Goldberg, Michael R., Liat Nachshon, Michael Y. Appel, et al. "Efficacy of baked milk oral immunotherapy in baked milk–reactive allergic patients." Journal of Allergy and Clinical Immunology 136, no. 6 (2015): 1601–6. http://dx.doi.org/10.1016/j.jaci.2015.05.040.

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23

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 (2017): 87–96. http://dx.doi.org/10.21005/oe.2016.85.4.09.

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24

Knox, Samantha M., and Alton Lee Melton. "Predicting Baked Milk and Baked Egg Challenge Outcomes with Serum Specific IgE Levels." Journal of Allergy and Clinical Immunology 141, no. 2 (2018): AB252. http://dx.doi.org/10.1016/j.jaci.2017.12.799.

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25

Bird, J. Andrew, April Clark, Irene Dougherty, et al. "Baked egg oral immunotherapy desensitizes baked egg allergic children to lightly cooked egg." Journal of Allergy and Clinical Immunology: In Practice 7, no. 2 (2019): 667–69. http://dx.doi.org/10.1016/j.jaip.2018.07.013.

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26

K, Bravin, and Luyt D. "Home-Based Oral Immunotherapy With a Baked Egg Protocol." Journal of Investigational Allergology and Clinical Immunology 26, no. 1 (2016): 48–72. http://dx.doi.org/10.18176/jiaci.0013.

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27

Sahoo, Ambika. "Development and Quality Evaluation of Jackfruit Based Baked Rusk." International Journal of Pure & Applied Bioscience 6, no. 5 (2018): 843–47. http://dx.doi.org/10.18782/2320-7051.6852.

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28

Glenn, G. M., W. J. Orts, G. A. R. Nobes, and G. M. Gray. "In situ laminating process for baked starch-based foams." Industrial Crops and Products 14, no. 2 (2001): 125–34. http://dx.doi.org/10.1016/s0926-6690(00)00095-9.

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29

Yang, Yang, Pi Zhi Zhao, Li Ying Zou, and Rong Hui Fan. "Bake Precipitation Behavior in AA5182 Sheet for Can End Stock." Materials Science Forum 913 (February 2018): 37–42. http://dx.doi.org/10.4028/www.scientific.net/msf.913.37.

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By means of Vickers hardness tester, optical microscope (OM), scanning electron microscope (SEM), X-ray diffraction (XRD) and high resolution transmitted electron microscope (HRTEM), the bake softening and precipitation behaviors of AA5182 H19 sheet for can end stock at 205°C and 249°C were investigated. All specimens at both temperatures showed recovery and bake softening phenomenon, which meaning the dislocation density and HV decreased. However, the specimens baked at 205°C showed higher recovery impediment, because the bake softening curve departed from the dynamic laws when it had less am

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30

Collins, Larry. "Holland's Half-Baked Drug Experiment." Foreign Affairs 78, no. 3 (1999): 82. http://dx.doi.org/10.2307/20049282.

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31

Lee, Jae-Joon, and Hyun-Joo Lee. "Physicochemical Composition of Baked Garlic." Korean Journal of Food Preservation 18, no. 4 (2011): 575–83. http://dx.doi.org/10.11002/kjfp.2011.18.4.575.

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32

Barnett, Steven. "Half-baked plans for broadcasting." British Journalism Review 12, no. 1 (2001): 64–68. http://dx.doi.org/10.1177/095647480101200109.

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33

Lorenz, K., and L. Coulter. "Quinoa flour in baked products." Plant Foods for Human Nutrition 41, no. 3 (1991): 213–23. http://dx.doi.org/10.1007/bf02196389.

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34

Cerf, Vinton G. "Half-baked high-resolution referencing." Communications of the ACM 64, no. 2 (2021): 7. http://dx.doi.org/10.1145/3442186.

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35

Gorlov, I. F., S. E. Bozhkova, S. A. Gnilomedova, and S. A. Surkova. "Production technology development baked carbonade." Agrarian-And-Food Innovations 11 (September 29, 2020): 56–65. http://dx.doi.org/10.31208/2618-7353-2020-11-56-65.

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Aim. Development of technology and optimization of the recipe for baked carbonade with improved consumer properties. Material and Methods. The production of the studied samples of carbonade was carried out in accordance with the current regulatory and technical documentation (GOST R 55795-2013). Formulation optimization was performed using Excel. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out accord

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36

Rha, Jeehyun, and Bruce Lanser. "Characteristics of Baked Cheese Challenge." Journal of Allergy and Clinical Immunology 147, no. 2 (2021): AB104. http://dx.doi.org/10.1016/j.jaci.2020.12.388.

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37

Gerardo-Rodríguez, Jesús Enrique, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, et al. "VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS." Biotecnia 21, no. 1 (2018): 68–78. http://dx.doi.org/10.18633/biotecnia.v21i1.815.

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Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing rate, part-baking and storage time on the viscoelastic properties and specific volume of part-baked bread and the specific volume of bread completely baked. We prepared water-flour dough for viscoelastic evaluations. Formulated dough for part-baked bread was baked for 0, 3 or 6 min, frozen at two fr

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38

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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39

Colla, Kathryn, Andrew Costanzo, and Shirani Gamlath. "Fat Replacers in Baked Food Products." Foods 7, no. 12 (2018): 192. http://dx.doi.org/10.3390/foods7120192.

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Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content. In order to maintain consumer acceptance whilst simultaneously reducing the total fat content, fat replacers have been employed. There are a number of fat replacers that have been investigated in baked food products, ranging from complex carbohydrates,

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40

Benjeddou, Omrane, Chokri Soussi, Mohamed Amine Khadimallah, Rayed Alyousef, and Malek Jedidi. "Development of new baked bricks based on clay and sawdust." MATEC Web of Conferences 149 (2018): 01040. http://dx.doi.org/10.1051/matecconf/201714901040.

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41

Benjeddou, Omrane, Chokri Soussi, Mohamed Amine Khadimallah, Rayed Alyousef, and Malek Jedidi. "Development of new baked bricks based on clay and sawdust." MATEC Web of Conferences 149 (2018): 01040. http://dx.doi.org/10.1051/matecconf/201814901040.

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Current research in the field of building materials is oriented towards the recovery of waste to ensure the lightening of certain building elements and energy saving. The objective of this study is to produce a new bricks by adding sawdust to clay mixtures. The first part of this experimental work consists on detremining the proper manufacturing process and cooking diagram for these new bricks. In the second part, the effect of the maximum cooking temperature, the firing phase time's of the bricks and the sawdust prportion on the physical and mechanical properties of the new bricks have been s

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42

Kafyra, Maria-Styliani-Georgia, Sofia Papadaki, Marios Chronis, and Magdalini Krokida. "Microalgae based innovative animal fat and proteins replacers for application in functional baked products." Open Agriculture 3, no. 1 (2018): 427–36. http://dx.doi.org/10.1515/opag-2018-0047.

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Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an urgent need to replace these ingredients with healthier ones without degrading the organoleptic characteristics of the final product. Microalgae are a great source of protein, minerals and lipids such as omega-3 and omega-6 fatty acids, which are beneficial for human health, offering multiple health benefits such as antioxidant and anti-aging activity. In this study, Chlorella vulga

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43

Zhou, Jian, Xing Hua Li, Li Jun Li, Dong Cheng Zhou, and Ke Cheng. "Study of Manufacturing Battery-Grade Co₃O₄ of Sphere-Shape." Advanced Materials Research 197-198 (February 2011): 444–47. http://dx.doi.org/10.4028/www.scientific.net/amr.197-198.444.

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For getting higher quality and sphere shape product Co3O4.The article studies precursor baked temperature,baked time, baked temperature route, Baked condition affecting on dapparent, then points out obtaining sphere shape Co3O4technology. Test shows if the practice is accorded to the technology strictly,demanding standard Co3O4can be obtained.

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44

Zhang, You Shou, Tu Hu, Jin Huang, and Lu Xia. "Study of Iron Oxide in Hardener on Properties of Phosphate No-Bake Binder Foundry Sand or Core." Advanced Materials Research 562-564 (August 2012): 498–501. http://dx.doi.org/10.4028/www.scientific.net/amr.562-564.498.

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By adding iron oxide to the unitary magnesium oxide, a compound curing agent is made. Studies showed that the tensile strength of phosphate no-baked sand was increased more than 60% by adding the compound curing agent to hardener and the store stability of phosphate no-baked sand was also improved. Changing the percentage of the iron oxide, it showed that the addition quantity of iron oxide and the property of sand wasn't linearity. The highest tensile strength was obtained by 20% content of iron oxide based on total hardener. But a better sand store stability at room temperature and normal hu

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45

Roberts, Seren Haf, Emma Bedson, and Richard Tranter. "Half-baked? B vitamins and depression." American Journal of Clinical Nutrition 92, no. 2 (2010): 269–70. http://dx.doi.org/10.3945/ajcn.2010.29977.

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46

Kayacier, Ahmed, and Rakesh K. Singh. "Textural properties of baked tortilla chips." LWT - Food Science and Technology 36, no. 5 (2003): 463–66. http://dx.doi.org/10.1016/s0023-6438(02)00222-0.

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47

Parthasarathy, Shobita. "Racism is baked into patent systems." Nature 587, no. 7832 (2020): 30–31. http://dx.doi.org/10.1038/d41586-020-03056-z.

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48

KUROKI, Hidenori. "Powder Metallurgy or Baked Metal Powders." Journal of the Society of Mechanical Engineers 110, no. 1060 (2007): 186–87. http://dx.doi.org/10.1299/jsmemag.110.1060_186.

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49

Brennan, Charles. "Baked Products Science, Technology and Practice." International Journal of Food Science & Technology 44, no. 3 (2009): 656. http://dx.doi.org/10.1111/j.1365-2621.2007.01655.x.

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50

del Olmo, Ismael. "Against Scarecrows and Half-Baked Christians." Hobbes Studies 31, no. 2 (2018): 127–46. http://dx.doi.org/10.1163/18750257-03102001.

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The aim of this paper is to trace Thomas Hobbes’s arguments for the rejection of spiritual possession in Leviathan (1651). Several layers of Hobbes’s thought converge in this subject: his suggestion regarding the sovereign’s right to control religious doctrine; his mechanistic critique of incorporeal substances; his tirade against demonology and Pagan philosophy; his ideas about fear and the natural seeds of religion; his Biblical criticism. Hobbes’s reflections over the matter of spiritual possession allowed him to simultaneously attack institutionalized and charismatic supernatural experienc

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