Relevant bibliographies by topics / Cookie

Contents

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

Academic literature on the topic 'Cookie'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Cookie.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Cookie"

1

Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 2021): 911. http://dx.doi.org/10.3390/foods10050911.

Full text
Abstract:
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
APA, Harvard, Vancouver, ISO, and other styles
2

Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (December 2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.

Full text
Abstract:
The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?
APA, Harvard, Vancouver, ISO, and other styles
3

Perez, Claudia, Camila Tagliani, Patricia Arcia, Sonia Cozzano, and Ana Curutchet. "Blueberry by-product used as an ingredient in the development of functional cookies." Food Science and Technology International 24, no. 4 (December 20, 2017): 301–8. http://dx.doi.org/10.1177/1082013217748729.

Full text
Abstract:
A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as “high fiber” in the European Union and as a “source of fiber” in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies’ phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.
APA, Harvard, Vancouver, ISO, and other styles
4

Silva, Tatiane Ferreira da, and Ana Carolina Conti-Silva. "Preference mappings for gluten-free chocolate cookies." Nutrition & Food Science 46, no. 3 (May 9, 2016): 374–87. http://dx.doi.org/10.1108/nfs-11-2015-0139.

Full text
Abstract:
Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.
APA, Harvard, Vancouver, ISO, and other styles
5

Farias, Paula Karoline Soares, Mateus Gomes Pereira, Lauemy Kelly Miranda, Ana Flávia Biondi Maia, Katyane Benquerer Oliveira de Assis, Adriana Benquerer Oliveira Palma, Agda Silene Leite, Marinilza Soares Mota Sales, Margarete Fernandes Araújo, and Delaine Martins Silva. "Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos." Caderno de Ciências Agrárias 12 (August 19, 2020): 1–7. http://dx.doi.org/10.35699/2447-6218.2020.16288.

Full text
Abstract:
O objetivo foi desenvolver cookies e testar a aceitabilidade em uma comunidade acadêmica. Trata-se de um estudo quantitativo, transversal e descritivo, realizado em março de 2018, em uma faculdade privada de Montes Claros, Minas Gerais, com 200 acadêmicos não treinados. Foram desenvolvidos cookies utilizando a casca de laranja, talos de couve, casca e a semente da abóbora e a casca da banana. Foram realizados testes de aceitabilidade e intenção de compra. Verifica-se que a aceitabilidade do cookie 2 – talos de couve com 42% (n=84) com “gostei extremamente”, o cookie 1 – casca de laranja com 35% (n=70), enquanto que o cookie 3 – casca e semente de abóbora apresentou 25% (n=50) e o cookie 4 – casca de banana com 15,5% (n=31). Observa-se que os cookies desenvolvidos atendem a legislação vigente quanto ao teor de fibras, variando de 0,7 a 1,91g/20g. A intenção de compra dos cookies apresentou resultados satisfatórios, sendo que o cookie 2 – talos de couve apresentou 47,5% (n=95) de provadores que “comprariam sempre” sendo o mais aceito pelos participantes. Os cookies elaborados demonstraram ser um produto satisfatório para o consumo, além apresentarem alto teor de fibras.
APA, Harvard, Vancouver, ISO, and other styles
6

Kwon, Hyunsoo, Hyunjae Nam, Sangtae Lee, Changhee Hahn, and Junbeom Hur. "(In-)Security of Cookies in HTTPS: Cookie Theft by Removing Cookie Flags." IEEE Transactions on Information Forensics and Security 15 (2020): 1204–15. http://dx.doi.org/10.1109/tifs.2019.2938416.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Alharbi, Juna Alhumaidi, Abdulmohsen Saud Albesher, and Heider Ahmad Wahsheh. "An Empirical Analysis of E-Governments’ Cookie Interfaces in 50 Countries." Sustainability 15, no. 2 (January 9, 2023): 1231. http://dx.doi.org/10.3390/su15021231.

Full text
Abstract:
Cookies have been used by websites to store information about user behavior. Although they provide several benefits, including improving user experience, they can threaten user privacy, particularly when websites use third-party cookies for data analysis. Websites must inform their users about what data are collected and how they are used through the cookie interface. Thus, it is important to understand the effects of cookie interface design on user behavior to verify whether these interfaces provide users with the required information to make an informed decision. In this paper, we evaluated the cookie interfaces of 243 E-Government websites based on well-defined guidelines to understand the critical factors designers should consider when designing cookie interfaces. To evaluate the cookies interfaces’ usability, we selected one of the inspection-based methods called the individual expert review method. The results showed that European websites are more compliant with the adopted guidelines. Surprisingly, more than 50% of the websites did not provide a cookie interface to their users, while more than 40% did not provide a privacy policy. The primary finding of this study is that over 90% of the websites use dark patterns in their interfaces. The study concludes with some recommendations to help in designing a usable privacy interface.
APA, Harvard, Vancouver, ISO, and other styles
8

Isa, Indra Griha Tofik, and Riana Mayasari. "Assistance in optimizing production and sales for MSME Skippy Cookie "AYU" in Sukodadi Village, Palembang." Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 7, no. 1 (February 6, 2022): 170–81. http://dx.doi.org/10.26905/abdimas.v7i1.5956.

Full text
Abstract:
UMKM becomes the driving force of the community's economy and becomes a contributor to the income of a region. Palembang is an area that has an even distribution of UMKM in each sub-district, one of them is UMKM Kue Skippy "AYU" which is located in Sukodadi. UMKM Skippy Cookie "AYU" was formed in 1992 and produced peanut cookies as a home industry. Skippy Cookie "AYU" has a distinctive taste that is different from similar skippy cookies and can be a potential product for the Sukodadi area. UMKM skippy cookie "AYU" is a pillar of economic activity for the surrounding community. The problems that occur are no legality of the product, the lack of variety of skippy cookie produced, and no good financial management and factory management. So that this activity aims to increase the income and productivity of UMKM partners through the stages of methods assistance for P-IRT Legalization, assistance for skippy cookie product innovation, marketing training, and factory management assistance, and (4) Evaluation. The result of this activity is an increase in partners' income and productivity from 65% to 80%.
APA, Harvard, Vancouver, ISO, and other styles
9

Belorio, Mayara, Marta Sahagún, and Manuel Gómez. "Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies." Foods 8, no. 2 (February 23, 2019): 83. http://dx.doi.org/10.3390/foods8020083.

Full text
Abstract:
The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking.
APA, Harvard, Vancouver, ISO, and other styles
10

Boz, Hüseyin. "Effect of flour and sugar particle size on the properties of cookie dough and cookie." Czech Journal of Food Sciences 37, No. 2 (May 10, 2019): 120–27. http://dx.doi.org/10.17221/161/2017-cjfs.

Full text
Abstract:
The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough affected the hardness, adhesiveness, cohesiveness and springiness of the cookie doughs and this effect was statistically at a significant level (P < 0.01). The energy and force required for the dough extrusion dropped due to the reduction in the particle size of flour, while the reduction in the particle of sugar had the opposite effect. As the sugar and flour particle sizes decreased, the colour of the cookies became darker and the L colour values decreased. While the hardness values of the cookie samples increased with the decrease in the particle size of sugar, it decreased with the decrease in the particle size of flour. It was observed that sugar and flour particle size significantly affect cookie quality in cookie production. The formulation containing sugar and flour fractions below 150 µm has received the highest score in all sensory parameters.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Cookie"

1

Xiao, Kai Yuanqing. "Cookie Clicker." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/119555.

Full text
Abstract:
Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2018.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 55).
Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate. In this paper, we analyze strategies for playing Cookie Clicker optimally. While simple to state, the game gives rise to interesting analysis involving ideas from NPhardness, approximation algorithms, and dynamic programming.
by Kai Yuanqing Xiao.
M. Eng.
APA, Harvard, Vancouver, ISO, and other styles
2

Azeri, Hana, Joakim Holm, and Sebastian Strid. "Cookies and trust : A qualitative study of cookie policy impact on trust." Thesis, Örebro universitet, Handelshögskolan vid Örebro Universitet, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-89798.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Gröndahl, Louise. "Public knowledge of digital cookies : Exploring the design of cookie consent forms." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281888.

Full text
Abstract:
Forms for consent regarding the use of digital cookies are currently used by websites to convey the information about the use of digital cookies on the visited website. However, the design of these consent forms is not entirely right according to the directives of the General Data Protection Regulation and also not optimal seen from a user's perspective. They often lack options and the informational text is often too brief within the form. As a user, that might make it difficult to understand what it is you accept and what the consequences could be for your personal data. Based on the directives given for the digital cookie consent form, it becomes clear that many do not meet the requirements. The question therefore arise, which factors make a cookie consent form successful, concerning how well a user understands the content and is aware of his/her choice of action? To answer that question, a quantitative- and a qualitative study was conducted. The quantitative study examined people's current understanding and perception about digital cookie forms. The results of that study were then used in the qualitative study to develop prototypes producing new cookie consent forms which were then examined with a usability test. The study presents five factors that contribute to a cookie consent form to be considered successful from the user's perspective in understanding the content and making an active choice. These factors are text, options, full-page consent form, active choice and trustworthiness. These five factors can independently increase the user experience of a form, although, all should be accounted for for better results. The various factors together contribute to a form that complies with different directives and laws, but above all, helps users get a better experience of understanding what they approve of and the feeling of making an active choice.
Formulär för samtycke till användandet av digitala kakor (cookies) används idag av hemsidor för att förmedla informationen om användningen av digitala kakor på den besökta hemsidan. Utformningen av dessa samtyckesformulär är däremot inte alltid helt korrekta enligt direktiven från the General Data Protection Regulation och inte heller optimala sett utifrån en användares perspektiv. De saknas ofta valmöjligheter och information är ofta kortfattad inom formuläret. Som användare, kan det därför vara svårt att förstå vad det är man godkänner och vilka konsekvenser det innebär för ens personliga data. Utifrån de direktiv som ges för utformningen av formulären för samtycke till användandet av digitala kakor blir det tydligt att många inte uppnår kraven. Frågan blir därför vilka faktorer som gör att ett formulär blir framgångsrikt i den aspekt att användaren förstår innehållet och är medveten om sitt val? För att svara på denna fråga gjordes en kvantitativ studie och en kvalitativ studie. Den kvantitativa studien undersökte människors nuvarande förståelse och känsla om formulär för digitala kakor. Resultatet användes denna studie använde sedan i den kvalitativa studien i form av prototyper föreställande nya formulär som sedan undersöktes i ett användartest. Studien resulterade i att fem faktorer visade sig vara avgörande för att ett samtyckesformulär för digitala kakor ska anses framgångsrikt utifrån användarens perspektiv med att förstå innehållet och göra ett aktivt val. Dessa faktorer är, text, alternativ, heltäckande sida av formulär, aktivt val och pålitlighet. Dessa fem faktorer kan enskilt förhöja användarupplevelsen av ett formulär, dock bör man ta hänsyn till alla för ett bästa resultat. De olika faktorerna bidrar tillsammans till ett formulär som följer olika direktiv och lagar men framförallt bidrar till att användarna får en bättre upplevelse med att förstå vad de godkänner och känslan av att göra ett medvetet val.
APA, Harvard, Vancouver, ISO, and other styles
4

Hofstad, Niklas, and Anton Lundqvist. "Cookies, cookies everywhere! : A qualitative interview study about how internet users interact with cookie consent notices." Thesis, Karlstads universitet, Institutionen för geografi, medier och kommunikation (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84344.

Full text
Abstract:
The purpose of this study is to examine what reasons internet users have for accepting, declining, or adjusting cookie settings. The study’s research question is: what reasons do Internet users have for accepting, declining, or adjusting cookie settings? To answer the research question, we constructed three research support questions: 1) how do internet users access the internet?, 2) What are internet users’ perspectives on privacy on the internet?, 3) How do internet users interact with cookie consent notices? The study’s theoretical framework consists of informed consent, contextual integrity, nudging, and political economy. We conducted semi-structured interviews in order to get a deeper understanding of the internet users’ experiences with cookie consent notices. We analyzed the material through thematic coding. Due to the Covid19 pandemic, all interviews were conducted through Zoom. The sample consisted of eight media and communication students at Karlstad University. There were four key findings: 1) The interviewees in our study accessed the internet primarily via applications on their smartphones. 2) There were mixed opinions about who has the greatest responsibility for private citizens’ privacy on the internet. Although many thought that the individual bears most of the responsibility, a majority thought there is a need for more governmental regulation regarding collecting and processing private data. 3) All interviewees thought cookie consent notices are an excellent tool for protecting one’s privacy, but none of them adjusted the cookie settings regularly when prompted by cookie consent notices. 4) The reasons why the interviewees accept cookies without adjusting cookie settings varied. Habits and annoyance were key factors.  The current climate where notice and choice is the de facto privacy measure for internet users is not sustainable. In conclusion, legislators and policymakers should focus on regulating how personal data is processed rather than pushing the responsibility of safeguarding personal data onto the users.
APA, Harvard, Vancouver, ISO, and other styles
5

Moscoso, Jennifer. "Cookie VS. The Apocalypse." Digital Commons at Loyola Marymount University and Loyola Law School, 2011. https://digitalcommons.lmu.edu/etd/69.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Fernández, Upiachihua Yanet, Chávez David Lezama, Rodriguez Andrea Morocho, Quevedo Lucero Ninapayta, Saji Alarcón, and Zaily. "The Cookie Dough Company." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652302.

Full text
Abstract:
En América Latina, existe un 49% de jóvenes que están dispuestos a probar nuevas experiencias, nuevos e inusuales sabores según el estudio realizado por la irlandesa Kerry, especializada en Taste & Nutrition y publicado en “Taste Charts 2019 Latam”. Es por ello que un grupo de amigos al ver la necesidad que existe en el sector de postres decide crear a The Cookie Dough Company. Un emprendimiento que tiene como objetivo ofrecer productos de pastelería, cuya base es una de masa de galleta comestible, acompañada de diferentes sabores, los cuales están inspirados en diferentes frutas y postres tradicionales de la pastelería peruana e internacional, dando ello como resultado una primera línea de productos que incluye diferentes sabores. Estas combinaciones permiten que se tenga un equilibrio entre sabores dulces, agrios y amargos. Además, dado que nos encontramos en una tendencia por cuidar el medio ambiente, se ofrece los productos en envases de vidrio, los cuales pueden ser reciclados o reutilizados permitiendo que se disminuya la contaminación ambiental, el cual es un factor importante para todo consumidor en la actualidad, ya que valoran más a las empresas eco friendly, generando que tengamos una imagen positiva para los clientes. Dichos productos están dirigidos para hombres y mujeres jóvenes - adultos que sean amantes de los postres, busquen darse una pausa dulce y estén dispuestos a probar nuevos productos/sabores teniendo la opción de poder adquirir una cookie dough en plataformas virtuales como Facebook e Instagram.
In Latin America, there are 49% of young people who are willing to try new experiences, new and unique flavors. According to the study carried out by the irish Kerry, specialized in Taste & Nutrition and published in “Taste Charts 2019 LATAM”. Therefore, a group of friends realized that there is a need in the dessert sector and decided to create The Cookie Dough Company. An entrepreneurship that has as purpose to offer pastry products whose base is edible cookie dough, accompanied by different flavors which are inspired in different fruits and traditional desserts of peruvian and international pastry, resulting in a front line of products that includes different flavors. These combinations allow a balance between sweet, sour and bitter flavors. In addition, since the The Cookie Dough Company are in a trend to care the environment, our products are offered in glass containers that can be recycled or reused, allowing environmental pollution to decrease, currently it’s an important factor for every consumer because they value eco friendly companies more, generating a positive image for our customers. These products are targeted to young men and women - adults who are willing to try new products / flavors having the option of being able to purchase a cookie dough on virtual platforms such as Facebook and Instagram.
Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
7

Sandkuhler, Iris Evelyn. "The Chinese fortune cookie series." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1303324469.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Cardoso, Juliana Souza e. Silva. "SUSTENTABILIDADE E DESENVOLVIMENTO DE COOKIE DESGLUTINIZADO PARA DIETA RESTRITA AO GLÚTEN." Pontifícia Universidade Católica de Goiás, 2012. http://localhost:8080/tede/handle/tede/2507.

Full text
Abstract:
Made available in DSpace on 2016-08-10T10:44:18Z (GMT). No. of bitstreams: 1 JULIANA SOUZA E SILVA.pdf: 5512462 bytes, checksum: 6eb9649a41c4fc1234a638bbb53fcf1d (MD5) Previous issue date: 2012-06-14
This research aimed to develop a process for the manufacture of gluten free cookies which can be ingested by celiac patients. Celiac disease is characterized by the non digestibility of gluten in the small intestine. Gluten is a protein fraction found in wheat, barley, rye and malt. In the world, there are millions of people prevented from consuming different products with gluten. Thus, in this work describes the process to remove gluten from wheat flour, characterization by physic-chemical and technological analysis, optimization formulation of cookies and evaluation of sensory acceptability. Four brands of wheat flour type I obtained in Goiania (A, B, C and D). Was used in this work. The results showed that the best after the process deglutinization was sample C that was choose for to prepare the product. Gluten free-cookies was prepared using flour without gluten, sugar, margarine, eggs, baking powder, vanilla essence and chocolate chips. This formulation was submitted to a 40 member sensory panel to assess the attributes of appearance, texture, flavor and overall acceptance. Generally, the sensory analysis showed overall acceptance was 8,0 ( I like much ) for three attributes (flavor, texture and appearance). With regard to the variable flavor the result was 9 point in the hedonic scale (I like very much). Most members sensory wrote that they to intent to purchase the product. In evaluating the economic viability of the cookie, to verify the sustainability, it was observed that it is possible for patients with celiac disease, as well as the product was free of gluten with much more afford able price compared to existing products on the market reaching the main objective of the research to develop a sustainable product for diets restricted to gluten.
Esta pesquisa teve como objetivo desenvolver uma fórmula de cookie que possa ser consumida por pacientes celíacos. A doença celíaca é caracterizada pela não digestibilidade do glúten no intestino delgado. O glúten é a fração protéica presente no trigo, cevada, centeio e malte. Mundialmente existem milhões de pessoas impedidas em consumir diversos produtos com glúten. Desta forma, neste trabalho desenvolveu-se uma metodologia para retirar o glúten da farinha de trigo, caracterizar por análises físico-químicas e reológicas, aperfeiçoar a formulação dos cookies sem glúten e avaliar a aceitação sensorial. Foram utilizadas quatro marcas de farinhas de trigo especial tipo I, obtidas no comércio de Goiânia/GO (A, B, C e D). A farinha que apresentou melhores características após o processo de desglutinização foi a C, a qual foi utilizada na formulação que teve como base a farinha sem glúten, açúcar, margarina, ovos, fermento, essência de baunilha e gotas de chocolate. A análise sensorial de aceitação evidenciou que o produto foi bem aceito, já que a maioria dos provadores atribuiu média global 8 para os três atributos: sabor, textura e aparência, que na escala hedônica de 9 pontos usada, corresponde à descrição gostei muito . A maioria dos provadores também apresentaram intenção de compra do produto em questão, comprovando a sua boa aceitação. Ao avaliar a viabilidade econômica do cookie sem glúten, para verificação da sustentabilidade, observou-se que o mesmo é viável para portadores de doença celíaca, já que o produto, além de isento de glúten, ficou com o preço bem mais acessível que os produtos existentes no mercado, atingindo o objetivo principal da pesquisa de desenvolver um produto sustentável para dietas restritas ao glúten.
APA, Harvard, Vancouver, ISO, and other styles
9

Siwela, Muthulisi. "Finger millet grain phenolics and their impact on malt and cookie quality." Thesis, Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10172009-120048/.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Tomasson, Camilla, and Kristina Soldo. "Parameterundersökning kring användares medvetenhet och oro för cookie-användning." Thesis, Malmö högskola, Fakulteten för teknik och samhälle (TS), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-20579.

Full text
Abstract:
Mängden data på nätet har ökat enormt de senaste åren mycket på grund av utvecklingen av sociala medier. På grund av detta har ett större incitament för att använda cookies och att samla in användarinformation skapats. Denna ökade insamling av personlig data skapar i sin tur en större risk för att användares integritet går förlorad. Tidigare forskning kring användares oro och medvetenhet för användningen av cookies har visat att många användare är helt ovetande om dessa risker för övervakning. Studien syftar till att förklara hur olika parametrar påverkar användes oro och medvetenhet kring cookie-användning genom ett frågeformulär. För att analysera resultatet används diagram och korrelationsanalyser. Resultatet visar att 83% av respondenterna är medvetna om cookie-användning och dessutom känner över hälften av dessa någon typ av oro för den kartläggning som sker genom dem. När vi tittat på medvetenhet och oro för cookie-användning utifrån kön, ålder och utbildningsnivå visar resultatet flera korrelationer. Resultatet visade starka korrelationer mellan bland annat medvetenhet och utbildningsnivå. Utöver detta visar resultatet även starka korrelationer mellan medvetenhet och kultur/kön.
The amount of data online has increased tremendously in recent years, largely because of the development of social media. Because of this, a greater incentive to use cookies and collect user information has been created. This increased collection of personal data creates a greater risk that users' privacy is lost. Previous research on users' concern and awareness of this has shown that many users are unaware of these risks. This study aims to explain how different parameters affect the users concern and awareness regarding the use of cookies through a questionnaire. To analyze the results we used graphs and correlation analyzes. The results show that 83% of respondents are aware of the use of cookies and more than half of them feel some type of concern about the monitoring which is possible because of them. When we looked at awareness and concern about the use of cookies by gender, age and educational levels the results show several correlations. The results showed strong correlations between awareness and education. In addition, the result also show strong correlations between awareness and culture/gender.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Cookie"

1

Cookies: 200 inspirational cookie recipes. Bath, UK: Parragon, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Rau, Dana Meachen. Smart cookie: Designing creative cookies. North Mankato: Capstone Press, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Barry, Goldberg, ed. Cookie see! Cookie do! New York: Random House, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Hays, Anna Jane. Cookie see! Cookie do! New York: Random House, 2002.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wilson, Jacqueline. Cookie. New York: Square Fish, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

ill, Fargo Todd 1963, ed. Cookie. Hollidaysburg, Pa: Jason & Nordic Publishers, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Galván, Anselmo Amézquita. Cookie. Chihuahua, Chih., México: Centro Librero La Prensa, 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Wilson, Jacqueline. Cookie. New York: Roaring Brook Press, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Adkins, Jan. Cookie. New York: Harper & Row, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

ill, Fargo Todd 1963, ed. Cookie. Exton, Pa: Jason & Nordic Publishers, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Cookie"

1

Hunter, Michael T. "Cookie." In Encyclopedia of Cryptography and Security, 254–56. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-5906-5_105.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Cimolini, Patrick. "Cookie Applications." In Oracle Application Express by Design, 51–66. Berkeley, CA: Apress, 2017. http://dx.doi.org/10.1007/978-1-4842-2427-4_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bewersdorff, Jörg. "Moderne Cookie-Alternativen." In Objektorientierte Programmierung mit JavaScript, 334–43. Wiesbaden: Springer Fachmedien Wiesbaden, 2018. http://dx.doi.org/10.1007/978-3-658-21077-9_34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Eddy, Wesley M. "SYN Cookie Defense." In Encyclopedia of Cryptography and Security, 1271–73. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-5906-5_275.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Bewersdorff, Jörg. "Moderne Cookie-Alternativen." In Objektorientierte Programmierung mit JavaScript, 316–25. Wiesbaden: Springer Fachmedien Wiesbaden, 2014. http://dx.doi.org/10.1007/978-3-658-05444-1_34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Eddy, Wesley M. "SYN Cookie Defense." In Encyclopedia of Cryptography, Security and Privacy, 1–3. Berlin, Heidelberg: Springer Berlin Heidelberg, 2021. http://dx.doi.org/10.1007/978-3-642-27739-9_275-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Horst, Mark. "The Cookie Jar Dilemma." In Postal and Delivery Services: Delivering on Competition, 321–38. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0233-3_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Giese, Julia, and Martin Stabauer. "Factors that Influence Cookie Acceptance." In HCI in Business, Government and Organizations, 272–85. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05544-7_21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Meinel, Christoph, and Maxim Asjoma. "Ist das Web ein Cookie-Monster?" In Die neue digitale Welt verstehen, 166–70. Berlin, Heidelberg: Springer Berlin Heidelberg, 2021. http://dx.doi.org/10.1007/978-3-662-63701-2_29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Braswell, Leigh Marie, and Tanya Khovanova. "The Cookie Monster Problem." In The Mathematics of Various Entertaining Subjects. Princeton University Press, 2015. http://dx.doi.org/10.23943/princeton/9780691164038.003.0016.

Full text
Abstract:
This chapter examines the problem of the “Cookie Monster number.” In 2002, Cookie Monster® appeared in the book The Inquisitive Problem Solver by Vaderlind, Guy, and Larson, where the hungry monster wants to empty a set of jars filled with various numbers of cookies. The Cookie Monster number is the minimum number of moves Cookie Monster must use to empty all the jars. The chapter analyzes this problem by first introducing known general algorithms and known bounds for the Cookie Monster number. It then explicitly finds the Cookie Monster number for jars containing cookies in the Fibonacci, Tribonacci, n-nacci, and Super-n-nacci sequences. The chapter also constructs sequences of k jars such that their Cookie Monster numbers are asymptotically rk, where r is any real number, 0 ≤ r ≤ 1.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Cookie"

1

Narumi, Takuji, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. "Meta cookie." In ACM SIGGRAPH 2010 Emerging Technologies. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1836821.1836839.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Narumi, Takuji, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. "Meta cookie." In ACM SIGGRAPH 2010 Posters. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1836845.1836998.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

McDonald, Aleecia M. "Cookie confusion." In the 28th of the international conference extended abstracts. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1753846.1754159.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Guo, Rui, and Bosheng Zhou. "Cross Cookie: A Cookie Protocol for Web Mashups." In 2008 International Symposium on Electronic Commerce and Security. IEEE, 2008. http://dx.doi.org/10.1109/isecs.2008.104.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Chen, Quan, Panagiotis Ilia, Michalis Polychronakis, and Alexandros Kapravelos. "Cookie Swap Party: Abusing First-Party Cookies for Web Tracking." In WWW '21: The Web Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3442381.3449837.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Gonzalez, Roberto, Lili Jiang, Mohamed Ahmed, Miriam Marciel, Ruben Cuevas, Hassan Metwalley, and Saverio Niccolini. "The cookie recipe: Untangling the use of cookies in the wild." In 2017 Network Traffic Measurement and Analysis Conference (TMA). IEEE, 2017. http://dx.doi.org/10.23919/tma.2017.8002896.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Peterson, Marjani, and Chutima Boonthum-Denecke. "Investigation of cookie vulnerabilities." In WiSec '19: 12th ACM Conference on Security and Privacy in Wireless and Mobile Networks. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3317549.3326316.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

S., Vinoth, and Anandhi S. "A Secure Cookie Protocol." In International Conference on Computer Applications — Networking. Singapore: Research Publishing Services, 2010. http://dx.doi.org/10.3850/978-981-08-7301-1_0039.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kulyk, Oksana, Annika Hilt, Nina Gerber, and Melanie Volkamer. ""This Website Uses Cookies": Users' Perceptions and Reactions to the Cookie Disclaimer." In European Workshop on Usable Security. Reston, VA: Internet Society, 2018. http://dx.doi.org/10.14722/eurousec.2018.23012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sivakorn, Suphannee, Iasonas Polakis, and Angelos D. Keromytis. "The Cracked Cookie Jar: HTTP Cookie Hijacking and the Exposure of Private Information." In 2016 IEEE Symposium on Security and Privacy (SP). IEEE, 2016. http://dx.doi.org/10.1109/sp.2016.49.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Cookie"

1

Simpson, W. TCP Cookie Transactions (TCPCT). RFC Editor, January 2011. http://dx.doi.org/10.17487/rfc6013.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Emma DeLoughery, Emma DeLoughery. The Cookie Monster: How does the type of sugar affect different cookies? Experiment, January 2016. http://dx.doi.org/10.18258/6439.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Barbato, S., and S. Dorigotti. SCS: KoanLogic's Secure Cookie Sessions for HTTP. Edited by T. Fossati. RFC Editor, March 2013. http://dx.doi.org/10.17487/rfc6896.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Cindy Wu, Cindy Wu. One step closer to the perfect chocolate chip cookie. Experiment, February 2015. http://dx.doi.org/10.18258/4597.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kutter, B. L., and Ging-Song Chang. Centrifuge tests on simulation of the ''cookie cutter'' mechanism of chimney collapse into underground openings: Final report. Office of Scientific and Technical Information (OSTI), May 1989. http://dx.doi.org/10.2172/5911282.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Booth, Thomas. The Combination of Rejection Sampling with Biased Probability Density Sampling (with Special Comments on MCNP "Cookie Cutter" Rejection). Office of Scientific and Technical Information (OSTI), August 2020. http://dx.doi.org/10.2172/1657100.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Regalia, Ferdinando, Rena Eichler, Susan Gigli, Mariam Cleason, Roberto Tapia Conyer, Francisco Javier Gavilanes Hernandez, Danie Kress, et al. Not your cookie-cutter results-based aid initiative: Salud Mesoamerica Initiative’s experience improving health for the poorest in Mesoamerica . Inter-American Development Bank, October 2017. http://dx.doi.org/10.18235/0000855.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

Full text
Abstract:
The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?
APA, Harvard, Vancouver, ISO, and other styles
9

Eastlake, D., and M. Andrews. Domain Name System (DNS) Cookies. RFC Editor, May 2016. http://dx.doi.org/10.17487/rfc7873.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sury, O., W. Toorop, D. Eastlake, and M. Andrews. Interoperable Domain Name System (DNS) Server Cookies. RFC Editor, April 2021. http://dx.doi.org/10.17487/rfc9018.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Cookie' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography