Relevant bibliographies by topics / Cakes

Contents

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

Academic literature on the topic 'Cakes'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Cakes"

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Moore, Amber. "Mini cakes." Canadian Journal of Family and Youth / Le Journal Canadien de Famille et de la Jeunesse 10, no. 1 (2018): 497. http://dx.doi.org/10.29173/cjfy29384.

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Sewell, Thomas, Magnus O. Myreen, Yong Kiam Tan, et al. "Cakes That Bake Cakes: Dynamic Computation in CakeML." Proceedings of the ACM on Programming Languages 7, PLDI (2023): 1121–44. http://dx.doi.org/10.1145/3591266.

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We have extended the verified CakeML compiler with a new language primitive, Eval, which permits evaluation of new CakeML syntax at runtime. This new implementation supports an ambitious form of compilation at runtime and dynamic execution, where the original and dynamically added code can share (higher-order) values and recursively call each other. This is, to our knowledge, the first verified run-time environment capable of supporting a standard LCF-style theorem prover design. Modifying the modern CakeML compiler pipeline and proofs to support a dynamic computation semantics was an extensiv
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Dadlez, E. M. "Cakes as Speech and Cakes as Art in Colorado." Philosophers' Magazine, no. 83 (2018): 9–10. http://dx.doi.org/10.5840/tpm20188393.

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Rina Asmaul, Susilowati, and Diana Evawati. "Pelatihan Pembuatan Roll Cake Batik Pada PKK Kelurahan Mojo Kecamatan Gubeng Surabaya." Soeropati 4, no. 1 (2021): 54–63. http://dx.doi.org/10.35891/js.v4i1.2935.

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Industrial growth in the food sector in Indonesia is quite good, especially in Surabaya. The training in cake making encourages the emergence of various kinds of cakes that are used as souvenirs for typical Surabaya cakes. The training on making batik roll cakes is expected to bring up creative ideas in cake making. The training method here uses lecture and demonstration methods, the target is PKK women where the implementation is in Urban village Mojo district Gubeng Surabaya. The result of the training on making batik roll cakes is that PKK women are very enthusiastic in making batik roll ca
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Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov, and Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality." International Agrophysics 29, no. 4 (2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significan
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Daud, Ibrahim, Abdul Kadir, Dini Rusqiati, et al. "A Marketing Management Training and Guidance for Gempita Berkarya Group, Banua Rantau Village, Batang Alai District, HST District." OMNICODE Journal (Omnicompetence Community Developement Journal) 1, no. 2 (2022): 48–52. http://dx.doi.org/10.55756/omnicode.v1i2.83.

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There are many types of traditional Indonesian cakes. Each traditional cake has its own characteristics. Now, traditional cakes are slowly starting to be replaced by the presence of modern cakes. Entrepreneurs, both individuals and groups of the traditional cake industry, still use traditional marketing management, such as just waiting for consumers to come, their products are less creative. Training and guidance on marketing of traditional cakes was carried out in Batang Alai Village, HST Regency for 20 traditional cake craftsmen
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Limbong, Edo Galasro, and Febrian Adi Pratama. "Komunikasi Visual Perancangan Kemasan Kue Akar Kelapa berdasarkan Unsur-unsur V.I.E.W." Magenta | Official Journal STMK Trisakti 3, no. 02 (2019): 506–18. http://dx.doi.org/10.61344/magenta.v3i02.51.

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The culinary industry is a business that is in great demand, from the community to celebrities. The culinary industry that is currently developing is cakes and bread. Many cakes are on the market, there are traditional cakes to various modern cakes. The number of modern cakes is growing, making traditional cakes increasingly less well known by the public, especially for teenagers. One of them is akar kelapa cake. This traditional cake comes from the Betawi region. This cake is usually served during Eid or family events. Though, akar kelapa cake can be used as a daily snack because it does not
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Cooke, Anna, Georgina Campbell, Jenny Bristow, and Tim Allen. "Cakes and Ale." Books Ireland, no. 249 (2002): 136. http://dx.doi.org/10.2307/20624007.

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Hill, Theodore P., and Kent E. Morrison. "Cutting Cakes Carefully." College Mathematics Journal 41, no. 4 (2010): 281–88. http://dx.doi.org/10.4169/074683410x510272.

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Carleton, A. J., and A. G. Salway. "Dewatering of cakes." Filtration & Separation 30, no. 7 (1993): 641–36. http://dx.doi.org/10.1016/0015-1882(93)80498-l.

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Dissertations / Theses on the topic "Cakes"

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Asghari, Amir Kasra. "Microstructural engineering of cakes." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.

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The objective of this thesis is to advance the current understanding of some pertinent formulation and processing interactions informing final cake microstructures. A primary concern is to understand how certain ingredients, fundamental to cake batter formation interact, to develop new methods and models for optimising and characterising these microstructures. The motivation of this work stems from the empirical methods still prevalent within cake research. However, an approach based on fundamental understanding of formulation and processing functions is necessary for both future innovation an
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Xie, Meng. "Puffing of okara/rice blends using a rice cake machine." Diss., Columbia, Mo. : University of Missouri-Columbia, 2005. http://hdl.handle.net/10355/4282.

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Thesis (M.S.) University of Missouri-Columbia, 2005.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.
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Han, Liqing. "Physical and sensory properties of oat cakes /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.

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Johncox, Louise Mary. "The baker's daughter : a life shaped by cakes." Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.

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The purpose of this contextualising research is to examine the geme of food memoirs and to trace my literary journey as a food memoirist. This study focuses on what has influenced the development of The Baker's Daughter, as well as the impact of my publisher's involvement at a later stage of the writing. It offers a context for my work and its development, a reflection on my own process, and contributes to debates about the nature of food memoir; I explore the practical issues that arose when writing my memoir that I hope other authors will find useful. In Chapter One I examine the cultural si
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Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.

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Tondini, Chiara. "Caratterizzazione fisica di small cakes: proprietà termiche e diffusive." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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La qualità dei prodotti da forno è fortemente dipendente dal processo di cottura in quanto è un processo molto complesso durante il quale avvengono molteplici cambiamenti nella struttura fisica e chimica del prodotto, come l’espansione dell’impasto, l’evaporazione dell’umidità, la denaturazione delle proteine, la gelatinizzazione dell’amido e reazioni di imbrunimento. Tali fenomeni sono influenzati da trasferimenti di calore e di massa che si instaurano durante la cottura del prodotto e che determinano il passaggio del prodotto dallo stato liquido allo stato di solido poroso. Di conseguenza la
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Bedoya, Perales Noelia Soledad. "Efeito das concentrações de 'alfa'-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255421.

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Orientador: Caroline Joy Steel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T08:22:29Z (GMT). No. of bitstreams: 1 BedoyaPerales_NoeliaSoledad_M.pdf: 2761622 bytes, checksum: 622d756c49a1210bce506c28f009f389 (MD5) Previous issue date: 2011<br>Resumo: Entre os produtos de panificação, o bolo vem adquirindo crescente importância no que se refere a consumo e comercialização no Brasil. Entretanto, assim como com pães, o aumento da firmeza, atribuído à retrogradação do amido, encurta o shelf-life. Ist
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Tubb, JoAnna. "High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94483.

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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than th
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Sirdeshpande, Gourish. "Determining Constitutive Relationships in Compressible Fibrous Cakes by Dynamic Methods." Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/SirdeshpandeG2009.pdf.

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Sevimli, Melike Kadriye. "Optimization Of Processing Conditions During Halogen Lamp-microwave Baking Of Cakes." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf.

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The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven<br>microwave power and baking time for microwave oven<br>halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lam
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Books on the topic "Cakes"

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Jarrett-Macauley, Denise. Cakes & cake decoration. Tiger Books International, 1993.

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Inc, DK Publishing, ed. Cakes. DK Pub., 1997.

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Spencer, Jill. Cakes and Cake Decorating. Hamlyn, 1985.

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1939-, James Wendy, and Edden Gill, eds. Cakes and cake decoration. Galley, 1985.

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Pat, Lock, ed. Cakes and Cake Decorating. Octopus, 1985.

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Matthews, Bette. Cakes. Friedman/Fairfax, 2000.

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Pappas, Lou Seibert. Coffee cakes. Chronicle Books, 1998.

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BRADFORD, PAUL. Decorating christmas cakes. Search pr ltd, 2013.

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Bosca, Francesca. Christmas cakes. North-South Books, 2003.

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Sandra, Lane, ed. Birthday cakes for kids. Ryland Peters & Small, 2009.

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Book chapters on the topic "Cakes"

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Price, Rebecca, Anthony Vaughan, and Pamela Lander. "Cakes." In The Compleat Cook or the Secrets of a Seventeenth-Century Housewife. Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-15.

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Holding, Audrey. "Wedding Cakes." In The Practice of Royal Icing. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3437-5_13.

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Barham, Peter. "Sponge Cakes." In The Science of Cooking. Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_10.

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Hague, D. C., E. Oakeshott, and A. Strain. "Birmingham Cakes." In Devaluation and Pricing Decisions. Routledge, 2022. http://dx.doi.org/10.4324/9781003261032-14.

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Jones, H. P. "Ambient packaged cakes." In Shelf Life Evaluation of Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_9.

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Sivaramakrishnan, Swetha, and Dhanya Gangadharan. "Edible Oil Cakes." In Biotechnology for Agro-Industrial Residues Utilisation. Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_13.

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Worthington, Martin. "‘Cakes at dawn’." In Ea’s Duplicity in the Gilgamesh Flood Story. Routledge, 2019. http://dx.doi.org/10.4324/9780429424274-11.

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Hayter, Roy. "Cakes and biscuits." In Food Preparation and Cooking. Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_23.

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Mathuravalli, S. M. D. "Cakes and Icing." In Handbook of Bakery and Confectionery. CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-14.

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Wesser, Grit. "Thuringian festive cakes." In Food, Senses and the City. Routledge, 2021. http://dx.doi.org/10.4324/9781003025580-9.

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Conference papers on the topic "Cakes"

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Leney, Katharine, and Kathryn Grimm. "Particle Pâtisserie: Communicating Particle Physics with Cakes." In 42nd International Conference on High Energy Physics. Sissa Medialab, 2024. https://doi.org/10.22323/1.476.1160.

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Buculei, Amelia, Anca Mihaela Gatlan, Mircea Oroian, Mariana Butnaru, and Ancuta Chetrariu. "EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.09.

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In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included sensory characteristics (appearance, shape, color, core properties), physico-chemic
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Tabunșcic, Olga. "Poppy cakes — preparation traditions." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.14.

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Traditional gastronomy, along with history, culture, religion and ethnicity, continues to play an important role in defi ning national and individual identity. Th e intense pace of modern life in recent decades is changing the conception of food very rapidly, and gastronomic traditions are collapsing dramatically under the action of the new preferences of the population to feed themselves. Th e tendency to standardize the taste in terms of food, leads to the disappearance of diversity and culinary identity. Th us, more and more traditional dishes, full of taste, value and history, tend to be f
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Przepasniak, A. M., and P. E. Clark. "Polymer Loss in Filter Cakes." In SPE Formation Damage Control Conference. Society of Petroleum Engineers, 1998. http://dx.doi.org/10.2118/39461-ms.

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Opedal, Nils van der Tuuk, Pierre Cerasi, and Jan David Ytrehus. "Dynamic Fluid Erosion on Filter Cakes." In SPE European Formation Damage Conference & Exhibition. Society of Petroleum Engineers, 2013. http://dx.doi.org/10.2118/165107-ms.

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Zain, Zulkeffeli M., and Mukul M. Sharma. "Cleanup of Wall-Building Filter Cakes." In SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 1999. http://dx.doi.org/10.2118/56635-ms.

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Cerasi, Pierre, Idar Larsen, Jorn F. Stenebraten, and Eyvind Frode Sonstebo. "Scratch testing of drilling mud filter cakes." In SPE Europec/EAGE Annual Conference and Exhibition. Society of Petroleum Engineers, 2006. http://dx.doi.org/10.2118/100130-ms.

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Li, D., and W. He. "Journey Into Filter Cakes: A Microstructural Study." In International Petroleum Technology Conference. International Petroleum Technology Conference, 2015. http://dx.doi.org/10.2523/iptc-18246-ms.

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Goranova, Zhivka, Todorka Petrova, Ivan Bakalov, and Marianna Baeva. "Application of pumpkin seed powder in sponge cakes." In Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference. National University of Food Technologies, 2019. http://dx.doi.org/10.24263/res-2019-8.

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Ali, Syed Afaq, William J. Needham, Mark R. Luyster, and Andrew Granger Kennedy Jones. "Novel Chemistry Eliminates Post-Cleanup of OBM Filter Cakes." In European Formation Damage Conference. Society of Petroleum Engineers, 2007. http://dx.doi.org/10.2118/106703-ms.

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Reports on the topic "Cakes"

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Goranova, Zhivka, Marianna Baeva, Anton Slavov, et al. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Harris, James Mark, Dorthe B. Carr, and Jamie L. Coram. IDC use cases. Office of Scientific and Technical Information (OSTI), 2016. http://dx.doi.org/10.2172/1430471.

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Vlasova, Liubov, Olesya Musina, Lidia Timeeva, and Irina Yarunina. Cases in cardiology. SIB-Expertise, 2022. http://dx.doi.org/10.12731/er0589.29072022.

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Авторы данного электронного образовательного ресурса разработали систему упражнений, нацеленных на овладение студентами профессиональной медицинской лексикой и формирование навыков работы с аутентичными текстами по тематике «Случаи в кардиологии». Данный образовательный ресурс включает в себя семь модулей, описывающих случаи в кардиологической практике (cases). Каждый модуль содержит аутентичные тексты, позволяющие студентам ознакомиться с вышеуказанной тематикой на английском языке. Отличительной чертой данного ЭОРа является то, что после каждого текста представлен ряд лексико-грамматических
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Wayant, Nicole. Temporal disaggregation of annual dengue cases to monthly dengue cases. Engineer Research and Development Center (U.S.), 2020. http://dx.doi.org/10.21079/11681/35217.

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Schauer, Frederick, and Richard Zeckhauser. The Trouble with Cases. National Bureau of Economic Research, 2009. http://dx.doi.org/10.3386/w15279.

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Grossman, E., ed. Deterministic Networking Use Cases. RFC Editor, 2019. http://dx.doi.org/10.17487/rfc8578.

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Toney, Autumn, and Emelia Probasco. Who Cares About Trust? Center for Security and Emerging Technology, 2023. http://dx.doi.org/10.51593/20230014b.

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Artificial intelligence-enabled systems are transforming society and driving an intense focus on what policy and technical communities can do to ensure that those systems are trustworthy and used responsibly. This analysis draws on prior work about the use of trustworthy AI terms to identify 18 clusters of research papers that contribute to the development of trustworthy AI. In identifying these clusters, the analysis also reveals that some concepts, like "explainability," are forming distinct research areas, whereas other concepts, like "reliability," appear to be accepted as metrics and broa
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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Pinkas, D., N. Pope, and J. Ross. CMS Advanced Electronic Signatures (CAdES). RFC Editor, 2008. http://dx.doi.org/10.17487/rfc5126.

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Hinkle, Wade P., Edward F. Smith, Christenson Jr., Morton Joel C., and Lawrence B. Cases in Joint Force Development. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada389461.

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