Relevant bibliographies by topics / Cooking; desserts; pastries

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Academic literature on the topic 'Cooking; desserts; pastries'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Cooking; desserts; pastries"

1

Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 125–39. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278476.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their compo
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2

Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 125–39. https://doi.org/10.31866/2616-7468.6.1.2023.278476.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their
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3

Parkhomenko, Dar’ia. "“Musical gastronomy” in Rossini’s piano miniatures (on the example of the cycle “Quatre horsd’oeuvres et quatre mendiants”)." Aspects of Historical Musicology 19, no. 19 (2020): 169–88. http://dx.doi.org/10.34064/khnum2-19.10.

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Formulation of the problem. If the operatic creativity of G. Rossini constantly attracts researchers, then the chamber instrumental music of the composer is lighted only in some works of Western European musicologists, in particular, in the dissertation of Sh. Miller (1990), in which the author analyzes Rossini’s late piano pieces, noting the master’s penchant for frequent repetitions of musical elements. Ch. Park (1997), in turn, examines the chamber-instrumental works of G. Rossini in stylistic and compositional aspects, as a result concluding about his bright innovativeness in this area. B.
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4

De Nucci, Sara, Roberta Zupo, Fabio Castellana, et al. "Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption." Foods 11, no. 7 (2022): 950. http://dx.doi.org/10.3390/foods11070950.

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Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumpti
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5

Ardianti, Savira Firstynanda Desy. "The Pengaruh Pemberian High Fructose Corn Syrup Terhadap Kadar Gula Darah Puasa Tikus Putih Galur Wistar (Rattus norvegicus." HARENA : Jurnal Gizi 3, no. 3 (2023): 98–105. https://doi.org/10.25047/harena.v3i3.2994.

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Fruktosa merupakan gula sederhana yang terdapat pada buah, sayur dan minuman serta makanan manis dalam bentuk high fructose com syrup (HFCS). Fruktosa digunakan sebagai pemanis buatan yang terbuat dari jagung dengan menggunakan bahan kimia dan enzim untuk menghidrolisis pati jagung pada sirup jagung, biasanya terdapat pada beberapa jenis makanan dan minuman seperti soft drink, pastries, cookies, gums, jelly, dessert dalam bentuk high fructose corn syrup (HFCS). Pada penelitian kali ini jenis fruktosa yang digunakan ialah HFCS-55. HFCS-55 dipilih karena sering digunakan pada makanan. Tujuan pen
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6

Danaher, Pauline. "From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.642.

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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participat
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7

Davydova, O. Y., N. I. Cherevychna, and D. P. Kramarenko. "Technological innovations in the production of biscuits in restaurant facilities." Journal of management, economics and technology, 2025, 72–83. https://doi.org/10.69803/3083-6034-2025-1-72.

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It is known that among flour semi-finished products used for the production of confectionery and desserts in restaurants, the largest specific weight is biscuit. It is the basis for making a wide range of cakes, pastries, cookies, rolls, etc. Due to the attractive appearance, delicate texture, pleasant taste, aroma and ease of perception for the body, biscuit dough products are in steady consumer demand. The aim of the study. Today, the dessert market is very competitive indeed, and it is important for confectioners to constantly innovate and create new and interesting products. Innovation pla
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8

Jacquier, Emma F., and Alison L. Eldridge. "Eating Dessert Foods: Behavioral Patterns in American Children." FASEB Journal 30, S1 (2016). http://dx.doi.org/10.1096/fasebj.30.1_supplement.677.11.

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IntroductionDessert food items are a part of Western food culture and are increasingly consumed in‐between the classical meal pattern of breakfast, lunch and dinner. Recently, there has been an increased interest in examining recreational (or mindless) eating and evidence suggests that snacking in between meals contributes to about 25% of children's energy intakes. However, it is not known to what extent U.S. children consume desserts at meals and in‐between meals, nor how the intakes of desserts differ among children who have a dessert alongside a meal or in‐between meals.ObjectiveTo contribu
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9

Monge-Rojas, Rafael, June O'Neill, Michelle Lee-Bravatti, and Josiemer Mattei. "A Traditional Costa Rican Adolescents' Diet Score Is a Valid Tool to Capture Diet Quality and Identify Sociodemographic Groups With Suboptimal Diet." Frontiers in Public Health 9 (August 12, 2021). http://dx.doi.org/10.3389/fpubh.2021.708956.

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Traditional diet indices may capture diet quality according to local food culture. Higher adherence to traditional diet scores may help prevent disease, yet evidence in adolescents is limited. This cross-sectional study aimed to develop and validate a Traditional Costa Rica Adolescents Diet Score (TCRAD) and determine its association with sociodemographic characteristics, under the hypothesis that girls, adolescents from rural areas, and with low socioeconomic status, have a more traditional healthy diet. A total of 804 urban and rural adolescents (13–18 years old) participated in the study. T
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10

Výbohová, Veronika, Katarína Hroboňová, and Eva Puchľová. "Development of chiral and achiral high performance liquid chromatography methods for the analysis of main flavour compound of hazelnut." European Food Research and Technology, April 5, 2025. https://doi.org/10.1007/s00217-025-04707-z.

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Abstract (E)-5-Methylhept-2-en-4-one is a key flavour compound in hazelnuts with practical applications in perfumery, flavour, and food industries due to its unique sensory properties. This study developed an effective and sustainable achiral reverse-phase high-performance liquid chromatography (HPLC) method with diode array detection (DAD) to determine (E)-5-methylhept-2-en-4-one and its reaction intermediates prepared via chiral-pool-based chemoenzymatic synthesis. Given that two reaction intermediates are thermally unstable at the high temperatures used in gas chromatography, HPLC separatio
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Books on the topic "Cooking; desserts; pastries"

1

Barilla, Academia. Italian desserts & pastries. The Taunton Press, 2014.

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2

Alexiadou, Vepha. Greek pastries and desserts. V. Alexiadou, 1991.

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3

Gerson, Fany. My sweet Mexico: Recipes for authentic breads, pastries, candies, beverages, and frozen treats. Ten Speed Press, 2010.

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4

Whatley, Susan. Encyclopedia of classic French pastries: History & legends of the great pastries of France : easy-to-follow recipes for home cooks. Royal House Pub. Co., 1993.

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5

1973-, McLean Aaron, ed. Global baker: Inspirational breads, cakes, pastries & desserts with international influences. Marshall Cavendish Cuisine, 2008.

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6

1973-, McLean Aaron, ed. Global baker: Inspirational breads, cakes, pastries & desserts with international influences. Random House, 2007.

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7

Aziz, Erica Palmcrantz. Raw desserts: Mouthwatering recipes for cookies, cakes, pastries, pies, and more. Skyhorse Pub., 2011.

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8

Granof, Victoria. Sweet Sicily: The story of an island and her pastries. ReganBooks, 2001.

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9

Gerson, Fany. My sweet Mexico: Recipes for authentic breads, pastries, candies, beverages, and frozen treats. Ten Speed Press, 2010.

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10

Flatt, Letty Halloran. Chocolate snowball and other fabulous pastries from Deer Valley Bakery. Lyons Press, 2011.

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You might also be interested in the extended bibliographies on the topic 'Cooking; desserts; pastries' for particular source types:
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