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Journal articles on the topic 'Baking pans'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Wei, Ying. "Optimal Shape Design for Ultimate Brownie Pan." Applied Mechanics and Materials 415 (September 2013): 457–60. http://dx.doi.org/10.4028/www.scientific.net/amm.415.457.

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Delicious food always attracts people. To choose a suitable baking pan to bake food in the oven is worth to be discussed. With reference to the relevant theory of communication networks, this paper established a regular polygon without node coverage model, and discussed the relationship between the placing mode of the pans and the utility rate of space in the oven. It concluded that the honeycomb coverage of regular hexagons in the oven has the best baking effect.

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Lv, Wang Yong, Can Guo, Hui Qi Wang, and Yun Ling. "Study on Heat Distribution of Pans." Advanced Materials Research 821-822 (September 2013): 1398–401. http://dx.doi.org/10.4028/www.scientific.net/amr.821-822.1398.

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During baking, rectangular pans often overcook the product and round pans can't make full use of the space of the oven. In this paper, two models are build to discuss the heat distribution and uniformity of different shapes pans. Initially build the heat uniformity Model. Through the analysis of the heat distribution and geometrical property, a formula is given to calculate the uniformity of regular polygon. In order to describe the heat uniformity of all kind of shape, the thermal distribution model is build to discuss the heat distribution of the bottom of different pans. By computer simulat

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Frauenlob, Johannes, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano, and Regine Schoenlechner. "A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen." Die Bodenkultur: Journal of Land Management, Food and Environment 68, no. 1 (2017): 29–39. http://dx.doi.org/10.1515/boku-2017-0003.

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SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with differe

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Beneš, Jaromír, Valentina Todoroska, Kristýna Budilová, et al. "What about Dinner? Chemical and Microresidue Analysis Reveals the Function of Late Neolithic Ceramic Pans." Molecules 26, no. 11 (2021): 3391. http://dx.doi.org/10.3390/molecules26113391.

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The Late Neolithic palafitte site, Ustie na Drim, in the northern part of Lake Ohrid (North Macedonia), excavated in 1962, offered ceramic fragments of large, flat, elongated pans. These artifacts could be dated by relative chronology to roughly around 5200–5000 BC. According to their shape and technological traits, the ceramic pans were probably used for baking. The attached materials on the surface of studied pan fragments were sampled for consequent chemical and microscopical analyses (i.e., analyses of starch, phytoliths, and microscopic animal remains). An immunological method revealed th

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Aunsary, Md Nazmul, A. M. Zahirul Islam, S. M. Nahid Hasan, Marilyn B. Aldamar, and Cheska B. Aujero. "Low carbon emission baking performance of the bread roll and cake." Malaysian Journal of Halal Research 3, no. 1 (2020): 31–37. http://dx.doi.org/10.2478/mjhr-2020-0005.

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AbstractCarbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptica

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Choi, Heeju, In-Ae Bae, Jae Chun Choi, Se-Jong Park, and MeeKyung Kim. "Perfluorinated compounds in food simulants after migration from fluorocarbon resin-coated frying pans, baking utensils, and non-stick baking papers on the Korean market." Food Additives & Contaminants: Part B 11, no. 4 (2018): 264–72. http://dx.doi.org/10.1080/19393210.2018.1499677.

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Iswanto, Sufandi, Ramazan Ramazan, and Nina Suryana. "The History and Meaning of The Umah Pitu Ruang in Tanah Gayo, Aceh." Jurnal Pendidikan dan Kebudayaan 7, no. 2 (2022): 138–51. http://dx.doi.org/10.24832/jpnk.v7i2.3142.

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This research discusses about umah pitu ruang found in the Gayo community in Tanah Gayo, Aceh. The purpose of the study is to describe the meaning umah pitu ruang and the history of the emergence of umah pitu ruang in the Gayo community. This study uses the historical method using five stages, namely topic selection, heuristics, verification, interpretation, and historiography. The results showed that umah pitu ruang is a series of words from the Gayo language, umah means house, pitu means seven, and space means space. Thus, umah pitu ruang can be interpreted as a house with seven rooms. The t

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Nedelea, Luciana. "ROMAN KITCHENWARE, CULINAE AND AREAS INDICATIVE OF COOKING ACTIVITIES IN THE LEGIONARY FORTRESS FROM POTAISSA." Acta Musei Napocensis 61 (December 10, 2024): 99–147. https://doi.org/10.54145/actamn.i.61.04.

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The aim of this research effort focuses on offering a larger and more complete picture of all kitchenware forms utilized by legio V Macedonica within the legionary fortress from Potaissa. The need for such information for this particular fortress arises especially due to the intriguing lack of areas which are normally designated only for cooking, such as kitchen/culinae, hearths within the military barracks, bakehouses, ovens etc. Another peculiar aspect is the presence of large quantities of tableware and cookware within the legionary baths/thermae. While in theory we know where and how the s

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Popov, A. V., A. V. Kazakov, D. V. Bukhtoyarov, and D. V. Bukhtoyarov. "Experimental Studies of Hydrocarbons Uncontrolled Evaporation." Occupational Safety in Industry, no. 4 (April 2022): 59–63. http://dx.doi.org/10.24000/0409-2961-2022-4-59-63.

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The main purpose of the work is to study the liquids uncontrolled evaporation. Such evaporation is observed during accidental spills of various hydrocarbons. There are dozens of such accidents around the world every year. Many of them cause enormous economic and environmental damage. The most significant contribution to the understanding of the mechanism of evaporation processes was made by the German scientist R. Clausius and the Austrian-Slovenian physicist and mathematician J. Stefan. This understanding was used in the preparation and conduct of experiments on the volatile hydrocarbon evapo

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Makmur, Satria A. "Penambahan Tepung Sagu dan Tepung Terigu pada Pembuatan Roti Manis." Gorontalo Agriculture Technology Journal 1, no. 1 (2018): 1. http://dx.doi.org/10.32662/gatj.v1i1.161.

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Expect this research can provide information about the utilization of sago flour becomes economically benilai products that can be used in the manufacture of food products and then give you information on how to manufacture of sago flour with sweet bread. This research was carried out in the laboratory of Agricultural Technology Courses in February of the year 2017. The materials used in this study was powdered sugar, instant yeast, milk powder, salt, emulsifier, fresh milk, flour and sago appropriate treatment, egg yolks, butter and water ice. While the instrument used was a knife, a plastic

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Axwesso, Witness John, Israel Paul Nyarubeli, Gloria Sakwari, Magne Bråtveit, Bente Elisabeth Moen, and Simon Hendry Mamuya. "O-380 HIGH NOISE EXPOSURE LEVEL AMONG METAL WORKERS IN SMALL SCALE INDUSTRIES IN DAR ES SALAAM, TANZANIA." Occupational Medicine 74, Supplement_1 (2024): 0. http://dx.doi.org/10.1093/occmed/kqae023.1364.

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Abstract Introduction Metal workers in small scale industries are involved in different metal fabrications activities using scraps and metals. They produce metal products such as pans, basins, spoons, boards, boxes, cookers, baking items and spoons. These metal fabrication activities produce noise. Noise is unwanted, unpleasant and louder sound which results in adverse health effects. Loud intensity and repeated long term exposure of noise may cause hearing loss among metal workers.The aim of this study was to determine noise exposure level and create a basis for improving adverse health effec

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Pontoiyo, Fuad, Burhan Liputo, and Yunita Djamalu. "PEMANFAATAN PENGERING EFEK RUMAH KACA DALAM MENINGKATKAN KUALITAS KERUPUK KASUBI LONUO BUKIT ARANG." Jurnal Abdimas Terapan 4, no. 1 (2024): 6–10. https://doi.org/10.56190/jat.v4i1.61.

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Lonuo Village is located in Tilongkabila District, Bone Bolango Regency, Gorontalo. Kasubi crackers are a typical snack produced by one of the Lonuo Bukit Arang Kasubi Crackers UKMs. Kasubi crackers are made from cassava, tapioca flour, baking soda, and brown sugar, while other production requirements are cooking oil, LPG gas, gasoline, firewood, raffia rope, and plastic packaging. Meanwhile, other supporting tools in the kasubi cracker production process are plastic plates, steamer frames, steaming pans, molding tanks, sweet potato grinding machines, and para-paras as attachments for manual d

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Yohannis, Eyosiyas. "Design of Solar Thermal Injera Baking System Using Nanofluid as Heat Transfer Fluid." American Journal of Bioscience and Bioinformatics 1, no. 1 (2022): 1–5. https://doi.org/10.5281/zenodo.7321723.

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Solar energy is one of the most promising renewable energy sources since it is free, available at all locations, and non-polluting<strong>.</strong> During the traditional biomass Injera baking process kitchen environment is highly polluted with soot and smoke that affect the health of household inhabitants. In addition to that, it will highly contribute to climate change. The source for fuel wood is forest and due to deforestation, desertification and soil degradation will happen. The use of solar energy with nanofluid can enhance the system efficiency and remove all problems mentioned a

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Ulfah, Diana, Noor Mirad Sari, and Yusmini Puspita. "PENGARUH CAMPURAN ASAM SEMUT DENGAN ASAP CAIR CANGKANG KELAPA SAWIT TERHADAP BAU DAN WAKTU KECEPATAN BEKU LATEKS KARET (Hevea brasiliensis Muell.Arg)." Jurnal Hutan Tropis 5, no. 2 (2018): 87. http://dx.doi.org/10.20527/jht.v5i2.4361.

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This research aims to find out the effect of formic acid mixture with palm oil shell smoke to rubber agglomeration in terms of odor and latex freezing rate, to know the optimum concentration of formic acid mixing with palm oil shell liquid, to optimize the use of liquid smoke of palm shell in order to minimize the use of formic acid and to compare the quick-frozen time of mixed coagulant ingredients using coconut shell liquid cocoa coagulant in latex clotting process. The research procedure is that the latex is inserted into some baking sheet and each of the pans is mixed with coagulant formic

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15

Sun, Haixu, Tianxiang Xia, Hongguang Cheng, et al. "Bioaccumulation, sources and health risk assessment of polycyclic aromatic hydrocarbons in Lilium davidii var. unicolor." PLOS ONE 20, no. 2 (2025): e0301114. https://doi.org/10.1371/journal.pone.0301114.

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Dietary uptake is the main pathway of exposure to polycyclic aromatic hydrocarbons (PAHs). However, there is no data regarding the pollution and health risks posed by PAHs in Lilium davidii var. unicolor. We measured the concentrations of 16 PAHs in lily bulbs from Lanzhou; analyzed the bioaccumulation, sources, and pollution pathways of PAHs; assessed the influence of baking on PAH pollution in the bulb; and assessed the cancer risks associated with PAH exposure via lily consumption. The total PAH concentrations in raw bulbs were 30.39–206.55 μg kg-1. The bioconcentration factors of total PAH

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16

Getachew, Hailu Wondimagegn, Ahmed Kamil, and Abubeker Edao Shemsedin. "Developing and Performance Evaluation of Metal Sand Pan stove for Baking." Irish Interdisciplinary Journal of Science & Research (IIJSR) 7, no. 1 (2023): 53–63. https://doi.org/10.46759/IIJSR.2023.7109.

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About 92% of the population in Ethiopia uses biomass as their primary source of fuel. By introducing improved cooking stoves, a number of solutions are now being developed to decrease fuelwood usage. (ICS). However, the uptake of ICSs has been extremely slow. These experiments were carried out in order to assess how well the ICS (metal sand stove pan) performed in terms of reducing fuelwood usage in residential kitchens. Adapting of ICS reduced the amount of fuelwood and time managed at household level significantly as compared to the use mirt stove clay pan. This finding have implication on a

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Fierro Mosquera, Daniel Gonzalo, Orlando Mauricio Grijalva Aldaz, Gabriel Alejandro Díaz Muñoz, and Marcos Eduardo Valdés. "APLICACIÓN DE LA CHICHA COMO PRE FERMENTOS EN LA PANIFICACIÓN ARTESANAL." Revista de Investigación Enlace Universitario 20, no. 1 (2021): 112–23. http://dx.doi.org/10.33789/enlace.20.1.90.

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La chicha es una bebida fermentada ancestral, no destilada, considerada sagrada, elaborada a base de cereales originarios de América. En Ecuador son manufacturados a base de distintos cereales nativos y también introducidos a partir de la colonia, más frutas de la zona, para después pasar por un proceso de fermentación en pondos. En la panificación los pre fermentos mejoran las características organolépticas del pan, surgen a partir de ingredientes básicos, a través de un proceso fermentativo aportan características organolépticas distintivas al pan. En esta investigación se desarrolló un pre

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18

Mintsis, M. Ya, G. V. Galevsky, V. V. Rudneva, and S. G. Galevsky. "The emission of PAHs from self-baking anodes in aluminum production." IOP Conference Series: Materials Science and Engineering 411 (October 19, 2018): 012047. http://dx.doi.org/10.1088/1757-899x/411/1/012047.

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19

Alves, Déborah T., Maurílio L. Martin, Isabela C. Queiroz, et al. "Breads with Ora-pro-nobis flour and Bacillus clausii: Characterization and resistance to the gastrointestinal tract in vitro." Revista de Ciencia y Tecnología, no. 42 (December 10, 2024): 72–79. https://doi.org/10.36995/j.recyt.2024.42.008.

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In this study breads containing ora-pro-nobis flour and spores of probiotic Bacillus clausii were developed. Physicochemical and microbiological characteristics of the breads and in vitro resistance of the probiotic to the gastrointestinal tract (GIT) were evaluated over 4 days of storage of the breads at 27 °C were evaluated. Acidity, total dry extract, moisture and ash of the breads from different treatments did not differ and the same happened for proteins, fats, carbohydrates and color. There was an increase in the viability of B. clausii over storage time, suggesting that the spores resis

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Nita, Maria Helena Dua. "Teknik Memasak Panas Kering (Dry Head Cooking) pada Protein Hewani di Instalasi Gizi RSUD Prof dr. W. Z. Johannes Kupang." Nutriology : Jurnal Pangan,Gizi,Kesehatan 2, no. 2 (2021): 30–36. http://dx.doi.org/10.30812/nutriology.v2i2.1653.

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Abstrak Memasak adalah membuat suatu bahan mentah menjadi matang dengan tujuan agar dapat dimakan.Teknik pengolahan makanan panas kering adalah mengolah makanan tanpa bahan dasar cairan (kering) untuk mematangkannya, misalnya deep frying shallow frying, roasting, baking dan grilling. Penelitian ini bertujuan untuk mengetahui teknik memasak panas kering pada protein hewani di instalasi gizi RSUD. Prof. dr. W. Z. Johannes Kupang. Penelitian ini bersifat deskriptif observasional. Pengumpulan data menggunakan lembar check list mengetahui teknik memasak dan alat masak yang digunakan pada meto

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Kaminskas, Antanas, Grazina Smolianskienė, and Česlovas Valiukevičius. "INFLUENCE OF ADDITIVES AND SULPHUROUS MAZOUT ON THE QUALITY OF CARBONACEOUS CLINKERY CERAMIC SPLINTER/SUKEPIMĄ SKATINANČIŲ PRIEDŲ IR SIERINGO MAZUTO ĮTAKA KARBONATINGO MOLIO KERAMINĖS ŠUKĖS KOKYBEI." JOURNAL OF CIVIL ENGINEERING AND MANAGEMENT 5, no. 5 (1999): 323–28. http://dx.doi.org/10.3846/13921525.1999.10531483.

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The Republic of Lithuania does not possess a standard document on clinker bricks. In the standard LST 1458 clinkery and baked bricks are defined as products with water absorption lower than 6% and 5%, respectively. Lately in the world market the prices of oil and its products have been greatly reduced. Since the production of clinkery bricks consumes much more fuel than baking building bricks, it would be more economic to use mazout instead of natural gas. Mazout comprises sulphur (2.5–3.5)%, therefore on the surface of produced clinkery bricks appear there sulphatic spots, worsening the surfa

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Nazaruddin, Nazaruddin, Misswar Abd, and Teuku Zulfadli. "Teknologi Pemodelan Oven Pemanggangan Dengan Menggunakan Bahan Bakar Lpg Untuk Meningkatkan Hasil Produksi Kue Khas Aceh." Jurnal Mekanova : Mekanikal, Inovasi dan Teknologi 8, no. 2 (2022): 186. http://dx.doi.org/10.35308/jmkn.v8i2.6188.

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AbstrakSaat ini banyak industri rumah tangga yang menggunakan oven gas dengan sistim ruang panggang tertutub, dimana udara panas yang hasil pembakaran tidak langsung masuk ke dalam ruang panggang seperti proses pemanggangan pada kue khas aceh (adee kak nah) dalam berita Trans 7 program jejak si gundul tanggal 14 september 2020 sehingga hasil yang digunakan dengan menggunakan model oven konvensional maksimal. Oleh karena itu perlu dilakukan penelitian tentang studi rancangan oven pemanggangan dengan sistim ruang panggang terbuka dimana udara panas hasil pembakaran langsung masuk ke dalam ruang

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23

Bulanda, Sylwia, and Beata Janoszka. "Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content." International Journal of Environmental Research and Public Health 20, no. 6 (2023): 4922. http://dx.doi.org/10.3390/ijerph20064922.

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Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffi

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Kaur, Navneet, and Nigel G. Halford. "Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products." Foods 12, no. 17 (2023): 3264. http://dx.doi.org/10.3390/foods12173264.

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Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and

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Okoro, Samson Eruke, Ellena Sylver-Ikurusi, and Samuel C. Onuoha. "Human Health Risk Assessment of Heavy Metals and Polycyclic Aromatic Hydrocarbons in Seafood from Southern Nigeria’s Coastal Regions." Asian Journal of Research in Biochemistry 15, no. 1 (2025): 101–14. https://doi.org/10.9734/ajrb/2025/v15i1355.

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Aim: The levels of heavy metals and polycyclic aromatic hydrocarbons (PAHs) in tilapia fish, prawn, oyster and periwinkle samples from southern Nigeria’s coastal regions were evaluated to determine possible human health risk associated with consumption. Study Design: Ten (10) samples each of the selected seafood were collected from mangrove swamps along Bakana River in the study area. The samples were analyzed for nutrient levels and concentrations of toxic metals and PAHs. Methodology: The concentrations of heavy metals and PAHs in the selected seafood samples were determined using Gas Chroma

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Avula, Bharathi, Kumar Katragunta, Iffat Parveen, et al. "Comprehensive Profiling of Free Proteinogenic and Non-Proteinogenic Amino Acids in Common Legumes Using LC-QToF: Targeted and Non-Targeted Approaches." Foods 14, no. 4 (2025): 611. https://doi.org/10.3390/foods14040611.

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Legumes, a dietary staple for centuries, have seen an influx of conventional and unconventional varieties to cater to human care conscious consumers. These legumes often undergo pretreatments like baking, soaking, or boiling to mitigate the presence of non-proteinogenic amino acids (NPAAs) and reduce associated health risks. The recent tara flour health scare, linked to the NPAA baikiain, emphasizes the need for robust analytical methods to ensure the safety and quality of both traditional and novel plant-based protein alternatives. While traditional techniques provide insights into protein an

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Widanti, Yannie Asrie, Agnes Murdiati, Yudi Pranoto, and Dwi Larasatie Nur Fibri. "Karakteristik Amilografi dan Sifat Pengembangan Tepung Singkong pada Optimasi Modifikasi Kombinasi Asam Laktat-Perlakuan Panas Lembap." Jurnal Teknologi dan Industri Pangan 36, no. 1 (2025): 1–13. https://doi.org/10.6066/jtip.2025.36.1.1.

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Although original properties of local flour have limited their uses in bread making, modification potentially enables them to become a viable option in the making of bakery products, aiming to substitute wheat flour. This study aimed to determine the optimum condition of lactic acid-HMT treatments for cassava flour. The amylographic characteristics of the flour and its effects on bread expansion were observed. A five-factor Box-Behnken design (lactic acid concentration, reaction time, HMT temperature, HMT time, and flour water content) was used, while the resulting data were analyzed using lin

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Lo, T., R. G. Moreira, and E. Castell-Pérez. "Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz." Food Science and Technology International 5, no. 1 (1999): 59–65. http://dx.doi.org/10.1177/108201329900500106.

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The rheological properties of cooked corn meal dough were determined by squeezing flow, steady shear, and dynamic shear rheological methods. Under biaxial extension, the material exhibited strain- thinning behavior and the normal stress difference could be modeled as a function of biaxial strain rate, with a flow behavior index, n, of 0.38-0.52 and the biaxial consistency coefficient, Kb, ranging from 4.63 x 107 to 9.75 x 107 Pa.s". Steady and dynamic shear studies suggest that the dough exhibits shear-thinning behavior at a shear rate range of 1-40 s-1 and more viscous-like characteristics un

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Samson Eruke Okoro and Thelma Ewere Konyeme. "Health risk assessment of polycyclic aromatic hydrocarbons and heavy metals in surface water from Bakana river in southern Nigeria." GSC Advanced Research and Reviews 22, no. 1 (2025): 290–301. https://doi.org/10.30574/gscarr.2025.22.1.0018.

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The level of polycyclic aromatic hydrocarbons (PAHs) and heavy metals (HMs) in surface water from Bakana River located within the hydrocarbon pollution-prone Niger Delta Region of Nigeria was assessed to evaluate possible human health hazards and other associated risk to seafood. Surface water samples were analyzed for various physicochemical parameters using standard analytical methods. The level of sixteen (16) USEPA-recognized PAH compounds and selected HMs (Zn, Cu, Ni, Pb, Cr and Cd) were investigated. PAHs and HMs were determined using gas chromatography-flame ionization detector (GC-FID)

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Maher, Agnieszka, and Adriana Nowak. "Chemical Contamination in Bread from Food Processing and Its Environmental Origin." Molecules 27, no. 17 (2022): 5406. http://dx.doi.org/10.3390/molecules27175406.

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Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs

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G., Yadang, Panyo’o Akdowa E., Beka R. G., Djuikwo Konga R. V., Mbome Lape I., and Ndjouenkeu R. "Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon." European Journal of Nutrition & Food Safety 17, no. 6 (2025): 198–205. https://doi.org/10.9734/ejnfs/2025/v17i61750.

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Processing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative study of the carbohydrate potential of sweet potatoes from three agro-ecological zones that constitute the tuber's production basins in Cameroon in regards of an improved variety. The tubers were processed into flour after peeling, washing, slicing, drying and sieving. Different carbohydrate compounds contents were det

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García-Cisneros, Miguel Ángel, Alberto E. García-Rivero, Eusebio De La Cruz-Fernández, and José Ricardo Bardales-Azañero. "Effect of partial substitution of wheat flour by pituca (Colocasia esculenta) puree on the quality of french type bread." Agroindustrial Science 13, no. 1 (2023): 23–31. http://dx.doi.org/10.17268/agroind.sci.2023.01.03.

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Wheat is the most imported cereal in Peru for the flour industry. The use of flours made up of flours from local crops as seeds and tubers that provide nutrients, which, replacing them totally or partially, will reduce the gap in wheat imports. Colocasia esculenta puree was obtained with which wheat flour was partially substituted, using the sponge method. The substitutions were: 10%, 15%, 20% and 30%. Subsequently, the obtained breadwasevaluated using a hedonic scale, physicochemical and microbiological analysis. The hedonic sensory evaluation led the semi-trained panelists to accept the subs

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Mahmudatussa'adah, Ai, Dedi Fardiaz, Nuri Andarwulan, and Feri Kusnandar. "PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))." Jurnal Agritech 35, no. 02 (2015): 129. http://dx.doi.org/10.22146/agritech.9398.

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potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe the changes in color and anthocyanin monomericcontent in PSP during heat processing of flakes. The other purpose of this reseach was to observe the order kinetics model of effect temperature and time baking on total anthocyanin monomeric of fresh PSP and rehydration PSP flakes. The experimental app

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Kalonio, Donald Emilio, Elvie Rifke Rindengan, Elisabeth Natalia Barung, and Djois Sugiaty Rintjap. "EVALUASI TANAMAN DENGAN AKTIVITAS ANTIINFLAMASI YANG DIGUNAKAN MASYARAKAT KEPULAUAN SANGIHE DENGAN METODE STABILISASI MEMBRAN ERITROSIT." Medical Sains : Jurnal Ilmiah Kefarmasian 8, no. 2 (2023): 641–48. http://dx.doi.org/10.37874/ms.v8i2.592.

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Keanekaragaman flora dan fauna endemik serta kearifan lokal masyarakat Kepulauan Sangihe dalam pemanfaatan tanaman untuk pengobatan, khususnya sebagai antiinflamasi dapat dijadikan dasar penemuan dan pengembangan obat baru. Akan tetapi, untuk menyediakan bukti ilmiah, perlu dilakukan uji farmakologi untuk mengetahui mekanisme kerjanya. Penelitian bertujuan untuk mengevaluasi aktivitas antiinflamasi tanaman yang digunakan oleh masyarakat Kepulauan Sangihe dengan metode stabilisasi membran eritrosit. Metode penelitian yang digunakan adalah survei eksploratif dan eksperimen. Penelitian dilakukan

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Yelmai, Syda Wasy, Nur Alom, Tan Kim Han, R. Saidur, and Mamun Jamal. "Fabrication of High-Performance pH Sensor Based on NiO/Mxene/PANI Modified Sensing Platform." ECS Meeting Abstracts MA2023-02, no. 64 (2023): 3416. http://dx.doi.org/10.1149/ma2023-02643416mtgabs.

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Accurate pH measurement is a fundamental cornerstone in various scientific and industrial processes, playing a pivotal role in ensuring the quality and efficiency of countless applications. There is a significant demand for pH sensors with versatile applications across various sectors, including agriculture, healthcare, food processing, textiles, leather, wet laboratories, and environmental remediation [1-3]. In this study, we embark on a journey of innovation and precision, focusing on the development of a cutting-edge pH sensor. Our research endeavors to address the critical need for enhance

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Obinna-Echem, Patience Chisa, Allbright Ovuchimeru Amadi, Comfort Chinemerem Ekuma, and Homa Fyne-Akah. "Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 102–9. http://dx.doi.org/10.54117/ijnfs.v3i1.39.

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This study evaluated the physicochemical, functional and proximate composition of wheat and tigernut composite flour; and proximate composition and sensory properties of Chin-chin produced from the wheat-tigernut flours blends. The addition of tigernut flour to wheat was 10, 20, 30 and 40% representing sample A – D while 100% wheat flour (sample E) served as control. Analyses were by standard analytical procedures. pH, titratable acidity and viscosity of the flour samples ranged from 4.03 - 4.37, 0.39 - 0.80 %Lactic acid, and 9.38 - 9.58 Pa.s respectively, while sugar was 1.00 0Brix across all

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Ramadhan, Rizky Fajri, Evi Widowati, and Mardiana Mardiana. "Failure Mode and Effect Analysis (FMEA) Application for Safety Risk Assessment Design of “X” Bakery." Unnes Journal of Public Health 8, no. 1 (2019): 38–44. http://dx.doi.org/10.15294/ujph.v8i1.22534.

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ABSTRACT Companies in the food sector have 8 production process lines including: receiving raw materials, storing, making dough, baking, frying, cooling, packaging, and distributing. Potential hazards can include: slipping, stuck in a mixer machine, crushed in a dough press machine, crushed in a packing machine, head hit by an elevator, short circuit, fire, explosion, leak, hot oil splash, the potential danger of ergonomics, heat stress, and respiratory disorders. This study aimed to design a risk assessment to minimize the incidence of workplace accidents. This type of research is resea

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Pikmann, Julia, Frank Drewnick, Friederike Fachinger, and Stephan Borrmann. "Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods." Atmospheric Chemistry and Physics 24, no. 21 (2024): 12295–321. http://dx.doi.org/10.5194/acp-24-12295-2024.

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Abstract. Since most people, especially in developed countries, spend most of their time indoors, they are heavily exposed to indoor aerosols, which can potentially lead to adverse health effects. A major source of indoor aerosols are cooking activities, which release large quantities of particulate emissions (in terms of both number and mass), often with complex compositions. To investigate the characteristics of cooking emissions and what influences these emissions, we conducted a comprehensive study by cooking 19 dishes with different ingredients and cooking methods. The emissions were moni

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Zin Ko Ko, ABDUL MUHAIMIN, MUHAMMAD ‘AFIF AKMAL, and ABDUL RAHMAN AHMAD DAHLAN. "A CONCEPTUAL ICOOKIES MULTI-SIDED BUSINESS MODEL." Journal of Information Systems and Digital Technologies 4, no. 1 (2022): 28–45. http://dx.doi.org/10.31436/jisdt.v4i1.297.

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The purpose of this paper is to present a conceptual iCookies business model, with a digital platform and apps, that is aligned with the United Nations Sustainable Development Goals (SDG) in reducing poverty; building-up valuable skills, decent works and entrepreneurship including among the B40s; and in providing consumers with quality & variety cookies worldwide. The B40 community are struggling to find a stable and decent job, especially in this pandemic time. Job opportunity with a digital platform to start a business will benefit the low-income people and B40s. B40s pains include lack

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Alruwaili, Mohammed M., Aidan Mazierski, Erica Norris, et al. "Abstract 5991: Novel triple-drug combination strategy for p53 mutant cancers leveraging their DNA damage response liabilities." Cancer Research 85, no. 8_Supplement_1 (2025): 5991. https://doi.org/10.1158/1538-7445.am2025-5991.

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Abstract Genetic alterations in the tumor suppressor p53 gene (TP53) are found in most solid malignancies, including colorectal (CRC), breast (BC), and pancreatic (PANC) cancers. Mutant p53 contributes to cancer progression and metastasis. Current therapeutic options show low selectivity for p53-mutant cancers and frequently exhibit high toxicity. To address this unmet clinical need, we developed a two-drug therapeutic strategy that selectively targets p53-mutant cancers. This novel strategy combines a thymidine analogue TAS102, acting as an inducer of DNA damage, and PARP inhibitor (PARPi) th

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WEN, PINGPING, LAN ZHANG, YUWEI KANG, et al. "Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons of Beef." Journal of Food Protection, August 29, 2022. http://dx.doi.org/10.4315/jfp-22-139.

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Beef is one of the important red meat, which contains essential nutrients for human growth and development. baking is a popular beef cooking method. Temperature and time play a key role in the final quality of beef. How temperature and time affect the changes of nutrients and the formation of harmful products in beef is not clear. The purpose of this study was to measure the content of water, fat, protein, ash, nitrite, total volatile base nitrogen, advanced glycation end products (AGEs) and its precursors and polycyclic aromatic hydrocarbons (PAHs) at different temperatures (150℃, 190℃, 230℃,

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Raja, Rajeshwari E., S. Nandhakumar, Sarah J. Ansley, and Jenny C. Andrew. "FOOD TOXICANTS FORMED DURING THERMAL PROCESSING A REVIEW." Food and Agriculture Spectrum Journal 1, no. 5 (2020). https://doi.org/10.5281/zenodo.4152817.

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This review paper describes about the food toxicants such as acrylamide, acrolein, polycyclic aromatic hydrocarbons (PAHs) formed in some food products, mainly protein and starch-based food products during thermal processing like roasting, baking and frying. And these toxicants are related with the development of colour, aroma, flavours which gives the overall organoleptic properties and characteristics of the food product. In this review paper we have discussed about the frequently occurring heat generated food toxicants its mechanism, adverse effects to human health, human exposure, the stra

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Liu, Yue, Dong Wang, Haihua Wang, Huan Chen, Qianqian Wang, and Wenbing Kang. "Enhanced Lithography Performance with Imino/Imido Benzenesulfonate Photoacid Generator‐Bound Polymer Resists." Small, March 5, 2025. https://doi.org/10.1002/smll.202412297.

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AbstractThe inherent acid diffusion during post‐exposure baking poses significant challenges in balancing resolution, line‐edge roughness, and sensitivity (RLS), thereby constraining the performance of chemically amplified photoresists (CARs) in advanced lithography. This study introduces a novel series of alkene‐functionalized imino/imido benzenesulfonate photoacid generators (PAGs), characterized by their solubility, thermal stability, and polymerization attributes. These derivatives can copolymerize with acrylates and methacrylates to form PAG‐bound copolymers, integrating non‐ionic PAG uni

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Culver, Carody. "My Kitchen, Myself: Constructing the Feminine Identity in Contemporary Cookbooks." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.641.

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Sometimes ... we don’t want to feel like a post-modern, post-feminist, overstretched woman but, rather, a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake (Nigella Lawson, How to be a Domestic Goddess vii). IntroductionFor today’s female readers, the idea of trailing “nutmeggy fumes” of home-baked pie through their kitchens could be as much a source of gender-stereotyping outrage as one of desire or longing. Regardless of personal response, there seems little doubt that the image Lawson’s words create prevails even in the 21st century: an apron-clad, kitchen-bound

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Mirza Alizadeh, Adel, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, and Fereidoon Shahidi. "Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications." Food Production, Processing and Nutrition 7, no. 1 (2025). https://doi.org/10.1186/s43014-024-00295-9.

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Abstract With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified. Many food safety concerns are attributed to the toxic components, which can be produced during food processing as process-induced toxicants (PITs). The thermal processing of food (e.g., baking, cooking, grilling, roasting, and toasting) may lead to the formation of some highly hazardous PITs for humans and animals. These include acrolein, acrylamide, benzene, ethyl carbamate, chlori

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Wu, Szu-Yun, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, and Wen-Harn Pan. "Evaluation of Oven Baking and Air-Frying as Potential Alternatives of Deep Frying, Considering PM2.5 and PAHs Emissions from Cooking Animal- and Plant-Based Protein Foods." Applied Food Research, July 2025, 101143. https://doi.org/10.1016/j.afres.2025.101143.

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Siminska, Joanna, Krystyna Nowacka, Zygmunt Siedlecki, and Wojciech Hagner. "Overload pain but root differentiation discomfort in the lumbar spine." June 20, 2017. https://doi.org/10.5281/zenodo.814983.

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<strong>Siminska Joanna, Nowacka Krystyna, </strong><strong>Siedlecki Zygmunt,</strong><strong> Hagner Wojciech</strong><strong>. </strong><strong>O</strong><strong>VERLOAD PAIN but ROOT DIFFERENTIATION discomfort in the lumbar spine</strong><strong>.</strong><strong> </strong><strong>Journal of Education, Health and Sport. 2017;7(6):3</strong><strong>23</strong><strong>-3</strong><strong>30</strong><strong>. eISSN 2391-8306. DOI </strong><strong>http://dx.doi.org/10.5281/</strong><strong>zenodo.814983</strong> <strong>http://ojs.ukw.edu.pl/index.php/johs/article/view/454</strong><strong>7</st

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Adams, Jillian Elaine. "Marketing Tea against a Turning Tide: Coffee and the Tea Council of Australia 1963–1974." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.472.

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The Coming of Coffee Before World War II, Australians followed British tradition and largely drank tea. When coffee challenged the tea drinking habit in post-war Australia, the tea industry fought back using the most up-to-date marketing techniques imported from America. The shift to coffee drinking in post-war Australia is, therefore, explored through a focus on both the challenges faced by the tea industry and how that industry tackled the trend towards coffee. By focusing on the Australian Tea Council’s marketing campaign promoting tea as a fashionable drink and preferable to coffee, this a

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Hopgood, Fincina, and Jodi Brooks. "“Bubbling” the Fourth Age in the Time of COVID-19." M/C Journal 24, no. 1 (2021). http://dx.doi.org/10.5204/mcj.2746.

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Prelude: 2020 in Words Each year the Australian National Dictionary Centre, based at the Australian National University (ANU), selects “a word or expression that has gained prominence in the Australian social landscape”. In 2020, “iso” took out first place, with “bubble” following close behind. On the Centre’s website, Senior Researcher Mark Gywnn explains that “iso” was selected not only for its flexibility, merrily combining with other words to create new compound words (for instance “being in iso”, doing “iso baking” and putting on “iso weight”), but also because it “stood out as a characte

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