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Journal articles on the topic 'Cakes'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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6

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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8

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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9

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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10

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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11

Öztürk, Elif, and Gülden Ova. "Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production." Turkish Journal of Agriculture - Food Science and Technology 6, no. 8 (2018): 1043. http://dx.doi.org/10.24925/turjaf.v6i8.1043-1050.1934.

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The effects of raw and leached cocoa bean hulls were investigated as a fat replacer in pound cakes. This substitution was applied for raw (RCBH) and leached (LCBH) grinded cacao bean hulls/oil in the ratios of 30/70 (30%), 40/60 (40%) and 50/50 (50%). Chemical, physical and sensorial properties of raw and leached cocoa bean hulls were studied as well as fat substituted cakes. Ash, protein, total phenolic compounds and total antioxidant activity decreased with leaching process. Crude fiber content increased in fat substituted cakes compared to control cake. RCBH cakes showed higher bioactive co

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12

YAMASAKI, Yoshisada, Hironobu YAMAOKA, Hironobu NISHIKAWA, Masahiko TAKATA, and Koichi NAKAJIMA. "TWO CASES OF DIETETIC ILEUS CAUSED BY RICE CAKES." Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 65, no. 9 (2004): 2362–67. http://dx.doi.org/10.3919/jjsa.65.2362.

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13

Hashem, Kawther M., Feng J. He, Sarah A. Alderton, and Graham A. MacGregor. "Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme." BMJ Open 8, no. 7 (2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.

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ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content b

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14

Singha, Dhrubajyoti, Md Fahad Jubayer, Kumkum Devnath, et al. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." J 4, no. 3 (2021): 430–43. http://dx.doi.org/10.3390/j4030033.

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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cake

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15

Przygodzka, Małgorzata, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová, and Grzegorz Lamparski. "Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices." Journal of Chemistry 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/418639.

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The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed ca

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Segundo, Cristina, Alejandra Giménez, Manuel Lobo, Laura Iturriaga, and Norma Samman. "Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour." Food Science and Technology International 26, no. 2 (2019): 95–104. http://dx.doi.org/10.1177/1082013219860361.

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The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a parti

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17

Jyoti, Vedi. "Wedding Anniversary Cakes to Bring Some Romance." Wedding Anniversary Cakes to Bring Some Romance 12 (June 30, 2021): 5–14. https://doi.org/10.5281/zenodo.5041312.

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A wedding anniversary is a day that remembers the bond between you and your partner is getting stronger. It is your responsibility to delight your soul mate with your love, support, and care. So, get an attractive gift that brings smile and happiness between both of you. Among the other items, the scrumptious<strong> anniversary cake </strong>will certainly highlight the celebration.<strong> </strong>

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18

Hayuningtyas, I. R., A. N. Al Hafidl, A. M. Qoyimmah, et al. "Assessing solvent impact on Moringa oleifera seed cake nutrition: towards sustainable food and feed production." IOP Conference Series: Earth and Environmental Science 1356, no. 1 (2024): 012015. http://dx.doi.org/10.1088/1755-1315/1356/1/012015.

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Abstract Moringa oleifera seed cake, a byproduct of oil extraction, represents a valuable resource for animal and human nutrition. However, solvent selection during extraction significantly influences the cake’s composition. This study aims to evaluates Moringa seed cakes extracted with ethanol, methanol, and hexane, employing proximate analysis, metal content assessment, and microbial testing. The drying process involved hexane seed cake at 55°C, and ethanol and methanol cakes at 70°C for one hour. Proximate analysis indicates that all seed cakes surpass quality standards (SNI, 3571-2009) for

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19

S. Fan, F. Hsieh, and H. E. Huff. "PUFFING OF WHEAT CAKES USING A RICE CAKE MACHINE." Applied Engineering in Agriculture 15, no. 6 (1999): 677–84. http://dx.doi.org/10.13031/2013.5837.

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20

Hussain, R. M. "The sweet cake that reaches parts other cakes can't!" Postgraduate Medical Journal 79, no. 928 (2003): 115–16. http://dx.doi.org/10.1136/pmj.79.928.115.

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21

Marlina, Winny Alna, Habibullah Habibullah, and Armijal Armijal. "Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh." Jurnal Optimalisasi 9, no. 2 (2023): 134. http://dx.doi.org/10.35308/jopt.v9i2.8367.

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Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research finding

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22

Lubis, M.Kom., Chairisni, Devid Sumarlie, and Teny Handhayani. "PENGENALAN KUE TRADISIONAL INDONESIA MENGGUNAKAN ALGORITMA CONVOLUTIONAL NEURAL NETWORK." Computatio : Journal of Computer Science and Information Systems 6, no. 2 (2023): 164–71. http://dx.doi.org/10.24912/computatio.v6i2.21098.

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In Indonesia, a lot of cakes are included in the category of traditional snacks. Traditional snacks are a unique culture of the archipelago that must be preserved by Indonesians. Traditional cakes are snacks that people like because they are dense and filling. Traditional cakes have a variety of textures, shapes and colors are very diverse and some are similar to each other, so it is rather difficult to identify the cake. The problem faced by buyers is that they often do not know the name of a cake because of the many types of cakes sold in the market. Technological advances have also caused m

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23

Haque, MA, R. Begum, AZ Shibly, MM Sultana, and A. Khatun. "Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake." Journal of Environmental Science and Natural Resources 8, no. 1 (2015): 59–64. http://dx.doi.org/10.3329/jesnr.v8i1.24672.

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This study was designed to develop cakes incorporating jack-fruit pulp. The seed free jackfruit bulbs blend were used at the level of 10%, 20%, 30% and 40% to prepare jackfruit cake The physical and chemical properties of cakes were analyzed and compared with plane cake (without jack-fruit pulp).The cake containing 10% jack-fruit pulp was best among the samples on the basis of rust and crumb colour and texture of the cakes..The flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The statistical analysis of organoleptic test response of sensory attributes revealed

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Arifin, Zainal, Budi Artinah, Antung Noor Asiah, Mujenah, Pebrina Veronica, and Cindy Lea Novita. "A Change Management Training and Guidance for Gempita Berkarya Group, Banua Rantau Village, Batang Alai Selatan District, HST Regency." OMNICODE Journal (Omnicompetence Community Developement Journal) 1, no. 1 (2021): 12–17. http://dx.doi.org/10.55756/omnicode.v1i1.74.

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The production of traditional cakes is now starting to decrease due to the presence of modern cakes and even imported cakes. It takes a lot of effort and help to revive the traditional cake which is a symbol of a region. The activities of providing counseling, motivation and change management to 20 traditional cake craftsmen in Hulu Sungai Tengah Regency provided benefits to help them dare to take important decisions in business,

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Ahyana, Nurul, Jeffry Jeffry, Nurul Fadliana, Watty Rimalia, and Imran Iskandar. "CNN Modeling for Classification of Bugis Traditional Cakes." Journal of System and Computer Engineering (JSCE) 6, no. 1 (2025): 137–43. https://doi.org/10.61628/jsce.v6i1.1685.

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Abstract This research aims to create a classification system that can recognize traditional Bugis cakes using the Convolutional Neural Network method. (CNN). Traditional Bugis cakes play an important role in Indonesia's culinary heritage, which is rich in diversity and flavor. However, the lack of documentation and sufficient recognition of these cakes could lead to the loss of cultural knowledge. In this study, a collection of images of traditional Bugis cakes was gathered and processed for training a CNN model. This model was created to recognize and classify various types of cakes based on

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Ramos, Diego Gomes, Maria Rafaele Oliveira Bezerra da Silva, Aline Ferreira Sobral, et al. "Exploring oil cakes in the production of proteases: a systematic review." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 11 (2024): e7830. http://dx.doi.org/10.55905/oelv22n11-146.

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Oil cakes, valuable co-products of the oil industry, are rich in bioactive and nutritional compounds, making them suitable for biotechnological processes that lower costs and reduce environmental impact. These versatile materials are commonly used as substrates for microbial enzyme production, particularly in the context of sustainable, cost-effective protease synthesis. This review surveyed the application of oil cakes as substrates for microbial protease production, focusing on studies published between 2013 and 2023 from databases such as ScienceDirect, PubMed, Web of Science, and Scopus. A

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Arriyani, Yang Fitri, Husman Husman, Rio Ardiansyah, and Vidian Suryani. "Mekanisasi Pencetak Kue Kacang." Manutech : Jurnal Teknologi Manufaktur 10, no. 02 (2019): 65–69. http://dx.doi.org/10.33504/manutech.v10i02.73.

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Peanut cake is one of the typical Indonesian pastries which includes the most popular cakes by Indonesian people including the people of the Province of Bangka Belitung Islands. The process of processing peanut cakes through several stages, namely the processing of peanuts, the printing of bean cake dough. The current method of printing peanut cakes is still manually using one by one as a tool to print the bean cake. The purpose of this study is to design and make a bean cake printing tool that is capable of printing 20 bean cakes in one process. The stages in making this bean cake printing de

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Yildiz, Tolga, Una Stankovic, Julius Zolg, Marco Gleiß, and Hermann Nirschl. "Mechanical Dewatering of Homogeneous and Segregated Filter Cakes by Vibration Compaction." ChemEngineering 8, no. 3 (2024): 49. http://dx.doi.org/10.3390/chemengineering8030049.

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The solid volume fraction of a slurry requiring solid–liquid separation often fluctuates in industrial cake filtration processes. For low solid volume fractions, particle segregation arises, resulting in an inhomogeneous filter cake structure. Particle segregation has significant impacts on cake formation such as a longer cake formation time compared to homogeneous cakes. This work addresses the impact of this effect on vibration compaction, which is an alternative deliquoring method applying oscillatory shears to the filter cake. The dewatering results of homogeneous and segregated cakes made

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29

Ozgolet, Muhammed, Salih Karasu, and Muhammed Zahid Kasapoglu. "Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products." Foods 14, no. 6 (2025): 1049. https://doi.org/10.3390/foods14061049.

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The present research aimed to incorporate terebinth seed protein into gluten-free cakes in order to increase their protein content and improve their technological properties. The terebinth protein replaced the rice flour–corn starch mixture used in control cakes at varying levels (3%, 6%, 9%, and 12%). The rheological properties of the cake batters were evaluated, along with the physicochemical attributes, textural properties, sensory attributes, and oxidative stability of the baked cakes. As the protein concentration increased, the consistency index of the cake batters also increased. All bat

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Sheikh, MAM, A. Kumar, MM Islam, and MS Mahomud. "The Effects of Mushroom Powder on the Quality of Cake." Progressive Agriculture 21, no. 1-2 (2013): 205–14. http://dx.doi.org/10.3329/pa.v21i1-2.16769.

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The fresh mushroom and mushroom powder were analysed for their composition. Mushroom powder was incorporated in the formulations of cake at 0, 5, 10, 15 and 20% by weight. The effect of various levels of mushroom powder on the physico-chemical properties and nutritional quality of cakes had been observed. Mushroom powder at 15% addition level significantly improved colour, flavour and texture of cake. Cakes were also prepared by incorporating various levels (0-20%) of mushroom powder in plane cake formulations to evaluate optimum level of powder addition. It was observed that in achieving acce

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31

CHIKONDI, MEMORY LIOMBA, IMUNGI JASPER, OOKO ABONG GEORGE, and NKHATA SMITH. "SENSORY AND PROXIMATE ASSESSMENT OF FAT CAKES ENRICHED WITH SOYBEAN PROTEIN." Journal of Advances in Food Science & Technology 5, no. 1 (2018): 20–26. https://doi.org/10.5281/zenodo.1409398.

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Protein Energy Malnutrition (PEM) is the most important nutritional problem among children in developing countries. In Malawi PEM prevalence is high due to child feeding with plain cereal-based diets with low energy and protein densities. Fat cakes are a useful supplementary food as they are ready-to-eat, nutrient dense and have high acceptability.  In this study, wheat flour was replaced with full fat soy flour at different levels of 10%, 20%, and 30% to produce more nutritionally balanced fat cakes. To establish the nutritional characteristics of Fat cakes, moisture, crude protein, ash,

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32

Madhumitha, B., S. Gnanaprakash, C. Jayapradha, S. Thankappan, S. Rathikannu, and T. Priyanga. "In vitro bio-efficacy of biocontrol agents and oil cakes against Pythium aphanidermatum from tomato." Journal of Environmental Biology 43, no. 6 (2022): 864–72. http://dx.doi.org/10.22438/jeb/43/6/mrn-3032.

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Aim: To compare the bio-efficacy of biocontrol agents and oil cakes against Pythium aphanidermatum causing damping off disease in tomato under in vitro condition. Methodology: Bioefficacy of native biocontrol agents viz., Trichoderma viride, Pseudomonas fluoroscens, Bacillus subtilis and nine different oil cakes viz., castor cake, cotton cake, coconut cake, gingelly cake, groundnut cake, mahua cake, neem cake, pungam cake and soyabean cake were screened in vitro against damping off pathogen through dual culture technique and Poison food technique. Data on percent inhibition was calculated and

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33

Öztürk, Elif, and Gülden Ova. "Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake." Turkish Journal of Agriculture - Food Science and Technology 8, no. 3 (2020): 560. http://dx.doi.org/10.24925/turjaf.v8i3.560-567.2865.

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In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in the cake samples for each weight ratio of RCBH and LCBH and in the hulls were evaluated. Fiber, ash, total antioxidant activity (TAA) and total phenolic compound (TPC) contents increased with the CBH content in the cakes. No significant difference was found in the specific volume among the cake sample

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34

Min, Fanlu, Wei Zhu, Shengquan Xia, Rui Wang, Daiwei Wei, and Teng Jiang. "Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case." Advances in Materials Science and Engineering 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/696801.

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To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. The certain air pressure between the first and second stages was called the airproofing value of filter c

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35

Pinto, C. S., A. L. R. Magalhães, A. L. Teodoro, et al. "Potential alternative feed sources for ruminant feeding from the biodiesel production chain by-products." South African Journal of Animal Science 50, no. 1 (2020): 69–77. http://dx.doi.org/10.4314/sajas.v50i1.8.

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This study aimed to evaluate the chemical composition, fractionation of nitrogen compounds and carbohydrates, digestibility parameters, gas production kinetics and ruminal fermentation of fruit seed cakes. The experiment was conducted in a completely randomized design with three fruit seed cakes (treatments) and four replications. The cakes were made of seeds of custard apple (Annona squamosa), soursop (Annona muricata) and passion fruit (Passiflora edulis), which were collected in a biodiesel plant. The passion fruit seed cake presented the highest content of dry matter, neutral detergent fib

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Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaran

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Sarli Marlina Damanik. "Perancangan Aplikasi Tutorial Cake Berbasis Android Untuk Meningkatkan Pendapatan Usaha Ibu Rumah Tangga di Wilayah Batu Bara." Uranus : Jurnal Ilmiah Teknik Elektro, Sains dan Informatika 3, no. 1 (2025): 48–55. https://doi.org/10.61132/uranus.v3i1.650.

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Some people choose to use gadgets instead of books or other printed media. Public awareness of the dangers of ingredients containing synthetic chemical substances in cakes has gradually begun to open and be awakened. People are now starting to like to make their own cakes because it saves money and is healthier. Making your own cake can also hone people's creativity because innovation is not only for the world of technology but with this creativity it can generate income for housewives. However, the current problem is that housewives living in the Batu Bara area do not understand how to make c

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38

Sulastri, S., Muhammad Nazar, and Ismi Zatya. "Peningkatan kualitas produk dan pemasaran kue bhoi sebagai kue tradisional Aceh (Improving the quality of production and marketing of bhoi cake as traditional Aceh cake)." Buletin Pengabdian Bulletin of Community Services 3, no. 2 (2023): 36–40. http://dx.doi.org/10.24815/bulpengmas.v3i2.28477.

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Bhoi cake is one of Aceh's traditional cakes which is served at every traditional wedding party and other events as a side dish to the main meal. Community service activities have been carried out in the Syiah Kuala District, namely Gampong Peurada. This service aims to increase the durability of bhoi cakes, change the packaging to be more attractive and help producers to be able to market bhoi cake products online in e-commerce. This service begins with a survey of the initial conditions of bhoi cakes including post-production durability, packaging, and marketing systems. Before the dedicatio

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Farzana, Tasnim, Jannatun Fatema, Fahiza Bisrat Hossain, Sadia Afrin, and Shaikh Shahinur Rahman. "Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes." Current Research in Nutrition and Food Science Journal 9, no. 2 (2021): 570–77. http://dx.doi.org/10.12944/crnfsj.9.2.20.

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Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the conce

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Christian, Chukwuemeka Ike, Chika Emeka-Ike Peace, and Odinakachi Ogwuegbu Happiness. "Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo) blended cakes." GSC Biological and Pharmaceutical Sciences 12, no. 3 (2020): 073–81. https://doi.org/10.5281/zenodo.4265875.

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Sensory properties, physical and microbiological studies of pumpkin seed (<em>Cucurbita pepo</em>) blended cakes were evaluated using standard analytical and microbiological methods. Peroxide values of blended cakes were also evaluated. CF2 blend (20% pumpkin) had the highest mean sensory scores for all sensory parameters and was found to be higher than control (WF1) with overall acceptability of 8.25±0.58/ 5.36±0.61 at day 1/ day 4 and 8.40±0.64/ 8.20±0.96 at day 1/ day 4 under ambient and refrigeration conditions respectively. The weight (g) of the blended cakes r

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Victor, Victor. "BUSINESS ANALYSIS OF CANVAS AND SWOT MODELS (CASE STUDY FOR CULINARY CROSSBREED CAKE "TN. XYZ")." Dinasti International Journal of Economics, Finance & Accounting 1, no. 3 (2020): 515–25. http://dx.doi.org/10.38035/dijefa.v1i3.451.

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Basket cakes (some call them baskets), named after their printed basket-shaped containers, are cakes made from sticky rice flour and sugar and have a sticky and sticky texture. This cake is one of the typical cakes or mandatory Chinese New Year celebrations. "TN.XYZ" Basket Cake Business is a domestic company that makes basket cakes that are normally made and marketed each year before the Chinese New Year celebrations. The value proposition of “TN.XYZ” Basket Cake is a typical Peranakan cuisine that is marketed before the Chinese New Year. The channel chosen by the owner to verbally sell his p

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Kuhn, Wolfgang, and Zuzana Kuhn. "Cutting High-Dimensional Cakes." American Mathematical Monthly 105, no. 2 (1998): 168. http://dx.doi.org/10.2307/2589649.

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Lam, Philippe, and Thomas W. Patapoff. "Split-Cakes, Still Delicious." PDA Journal of Pharmaceutical Science and Technology 73, no. 1 (2018): 16–29. http://dx.doi.org/10.5731/pdajpst.2018.008813.

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MIZUKOSH, Masahiko. "Cakes ; Foam-Porous Structure." Journal of Japan Oil Chemists' Society 42, no. 10 (1993): 800–806. http://dx.doi.org/10.5650/jos1956.42.800.

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Moore, R. T. "King alfred's cakes hURLed." Mycologist 15, no. 2 (2001): 62. http://dx.doi.org/10.1016/s0269-915x(01)80080-x.

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Pyrih, Pavel. "Lovely Math Wedding Cakes." Mathematical Intelligencer 31, no. 3 (2009): 1–3. http://dx.doi.org/10.1007/s00283-009-9072-8.

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Kühn, Wolfgang, and Zuzana Kühn. "Cutting High-Dimensional Cakes." American Mathematical Monthly 105, no. 2 (1998): 168–69. http://dx.doi.org/10.1080/00029890.1998.12004865.

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Smoyer, Amy B. "Making Fatty Girl Cakes." Prison Journal 96, no. 2 (2015): 191–209. http://dx.doi.org/10.1177/0032885515596520.

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Dutta, Anurag. "Quantaslicing: Scientifically Slicing Cakes." Resonance 29, no. 1 (2024): 109–14. http://dx.doi.org/10.1007/s12045-024-1741-6.

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Narayanan, Aruna, and Sowmiya Sundar. "Consumer Preference on Cakes, Acceptability and Nutritional Evaluation of Food Fortified Cakes." European Journal of Nutrition & Food Safety 5, no. 5 (2015): 377. http://dx.doi.org/10.9734/ejnfs/2015/20864.

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