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Dissertations / Theses on the topic 'Cookry'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Emms, Simone Maria. "The modern journeyman influences and controls of apprentice style learning in culinary education : a thesis submitted in partial fulfilment of the requirements for degree of Master of Education, Auckland University of Technology, 2005." Full thesis. Abstract, 2005.

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2

Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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3

Kernan, Sarah Peters. "“For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208.

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4

Girard, Benoît. "Occurence (sic) of a pink color in cooked turkey breast." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26262.

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A peculiar problem involving cooked turkey products is the appearance of a pink color which consumers often associate with undercooking. Measurements of redness over a period of 4 days of storage were taken on 2 mm thick breast slices from 12 or 18 week old turkeys cooked at selected temperatures of 65, 75, 85 and 95 °C. An analysis of variance indicated that, unlike the age effect, temperature, storage time and their interaction were statistically significant at p<0.01 level. Proper cooking, achieved when an end-point temperature of 85 °C was reached, did not only produce a white to golden-br

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5

Fakhouri, May O. "Microwave blanching and reheating of foods." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.

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Microwave and water blanching of carrots and sweet potatoes were evaluated with respect to peroxidase inactivation, texture degradation and color changes for obtaining stable frozen stored products. Carrot slices and french fry style sweet potatoes were blanched in a 700 W domestic microwave oven as well as in boiling water for different treatment times. Blanched and unblanched samples were packaged in retort pouches and frozen stored at $-$20$ sp circ$C, and evaluated for peroxidase activity, texture and color before and after blanching, and after 3.5 and/or 7 months frozen storage. Kinetics

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6

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

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2018.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from student-submitted PDF version of thesis.<br>Includes bibliographical references (page 55).<br>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 curre

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7

Rye, Sheila. "Increasing self-efficacy with diabetes cooking schools." Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1321.

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Thesis (M.S.)--West Virginia University, 2000.<br>Title from document title page. Document formatted into pages; contains iv, 87 p. : ill. Includes abstract. Includes bibliographical references (p. 78-81).

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8

Gorham, Sarah E. "Culinary study abroad opportunities at the Art Institute of Atlanta." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002gorhams.pdf.

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9

Gould, Karin Lockhart. "The effect of nutrition education and "hands on" food preparation training on National Collegiate Athletic Association Division I athletes' nutrition knowledge and dietary practices." Morgantown, W. Va. : [West Virginia University Libraries], 2003. http://etd.wvu.edu/templates/showETD.cfm?recnum=3029.

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Thesis (M.S.)--West Virginia University, 2003.<br>Title from document title page. Document formatted into pages; contains vii, 90 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 58-59).

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10

Poon, Ka-man Shirley. "A study of the evolution and diversity of a stereotypical genre : the recipe genre." Click to view the E-thesis via HKUTO, 2007. http://sunzi.lib.hku.hk/hkuto/record/B38756006.

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11

Katsuno, Yoshitaka. "Effect of extrusion cooking on strawberry anthocyanins /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1421146.

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12

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

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13

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.

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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 tra

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14

Koch, Karsten. "Interpolating scaling vectors and multiwavelets in Rd : a multiwavelet cookery book /." Berlin : Logos-Verl, 2007. http://deposit.d-nb.de/cgi-bin/dokserv?id=2917176&prov=M&dok_var=1&dok_ext=htm.

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15

Koch, Karsten. "Interpolating scaling vectors and multiwavelets in Rd a multiwavelet cookery book." Berlin Logos-Verl, 2006. http://deposit.d-nb.de/cgi-bin/dokserv?id=2917176&prov=M&dok_var=1&dok_ext=htm.

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16

Mkandawire, Chimbaugona. "Designed and modeled solar cooker." Thesis, Massachusetts Institute of Technology, 1994. http://hdl.handle.net/1721.1/103831.

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17

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

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18

Carotti, Alberto <1992&gt. "Cookie Protection Through Browser Extensions." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/8598.

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I cookie sono il metodo standard per conservare informazioni riguardo lo stato della sessione e, per questo motivo, sono uno dei principali bersagli degli attacchi web. In questo lavoro implementiamo la protezione dei cookie in una estensione di Google Chrome preesistente, progettata per applicare politiche di sicurezza e integrità delle sessioni. La realizzazione è basata su etichette di sicurezza dinamiche che vengono assegnate agli elementi cruciali delle sessioni attive. Studiamo come propagare le etichette ai cookie e come monitorare direttamente l'accesso ai cookie con javascript.

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19

Zohor, Shenan Aylwin. "The cuisine of Morocco : historical origins and ritual significance." Thesis, SOAS, University of London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.642934.

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20

Kenyon, Lawrence. "Pathogenicity mutants of Fulvia fulva (Cooke) Cif. : (syn. Cladosporum fulvum Cooke)." Thesis, University of East Anglia, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.278093.

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21

Sharif, Mohd Shazali MD. "Why do students decide to study culinary arts? a case study of culinary arts students in the School of Hospitality at Auckland University of Technology, New Zealand : dissertation [thesis] submitted to Auckland University of Technology in partial fulfilment of the degree of Master of International Hospitality Management, 7 December 2004 /." Full thesis. Abstract, 2004.

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22

Li, Yunsheng 1972. "Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82277.

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The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielect

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23

Chan, Wai-man. "A training center for cooks of various cuisines." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25948544.

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24

Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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25

Akinwale, P. Femi (Pamela Femi). "Development of an asynchronous solar-powered cooker." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/39261.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Includes bibliographical references (p. 63-64).<br>One reason that solar cookers have not gained widespread acceptance is because their use has proved inconvenient and impractical. Users are restricted to cooking when, and where, the sun is shining. Furthermore, the cooking temperature can not readily be raised or lowered as desired. In contrast, the W

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26

Whitmer, Evelyn, and Scottie Misner. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/210429.

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27

Misner, Scottie, and Evelyn Whitmer. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239594.

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28

El-Dirani, Khaldoun. "Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29431.

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The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.<br>Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content o

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29

Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.

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Thesis (MTech(Food and Nutrition))--Cape Peninsula University of Technology, 2010<br>Oxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidan

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30

Turpijn, Saskia C. "William Bernard Cooke, George Cooke, and J.M.W. Turner: Business of the Topographical Print Series." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/6073.

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The organization of eighteenth and nineteenth-century British printmaking and publishing was based on economic principles and occurred in the collaborative sphere of the engraver’s studio. Print designers, engravers, printers, and publishers formed a professional network that operated on economic principles, publishing prints that served to generate income for its participants. These ventures faced great challenges in the lengthy and laborious processes of engraving and publishing, and in financing the project for the duration of that time. This project examines the economic structure of early

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31

Arévalo, Mariana, and Lissete Lucero. "Cook." Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/147786.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN MARKETING<br>Mariana Arévalo [Parte I], Lissete Lucero [Parte II]<br>Según el artículo “Empowered to cook: The crucial role of ‘food agency’ in making meals”, un nuevo paradigma está surgiendo en torno al proceso de cocinar, denominado como Food Agency. A través de este nuevo paradigma, se establece que el ser cocinero implica ser activo y tener metas evolutivas, donde a través de la repetición y de la aplicación, estas metas pueden ser alcanzadas. Por lo tanto, el nuevo paradigma presentado pone especial énfasis en la conexión entre el cocinar c

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32

Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.

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Master of Science<br>Department of Animal Sciences and Industry<br>Michael E. Dikeman<br>The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reac

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33

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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34

Ausloos, Peter. "Make or buy analysis for cooked sausage products." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/35042.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Allen M. Featherstone<br>Johnsonville Sausage is a privately held company based in Sheboygan Falls, WI. The company has a growing cooked sausage business and is evaluating options to expand capacity. Investing in either of two existing facilities or outsourcing production to a co-manufacturer is being considered in this make versus buy analysis. Intense competition in the category and uncertain raw material markets are considerations in the evaluation. Data used for the analyses were obtained from Johnsonville sources. Assumpti

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35

Hay, Theresa Kathleen Clare. "The colour and oxidative stability of cooked pork /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16514.pdf.

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36

Christensen, Lee M. "Evaluation of textural properties of cooked beef batters." DigitalCommons@CalPoly, 2012. https://digitalcommons.calpoly.edu/theses/728.

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In the meat science industry the primary method used to determine the binding capabilities of a raw material is to reference the binding index created by Carpenter and Saffle (1964). This index is primarily based on the emulsification capabilities of meats and does not consider texture. As texture is one of the principal factors in determining acceptability of foods (Bourne, 1978), a testing method that captures textural attributes of raw materials is essential. This work was developed to capture raw material texture and cooking loss in a relatively quick manner. Textural properties of cook

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37

Ng, Noel. "Chinese Delicacy Centre." Click to view the E-thesis via HKUTO, 1998. http://sunzi.lib.hku.hk/hkuto/record/B31984125.

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Thesis (M.Arch.)--University of Hong Kong, 1998.<br>Includes special report study entitled : Object, phenonmenon, theme in Chinese scholar landscape garden. Includes bibliographical references. Also available in print.

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38

Songvisava, Duangporn. "Thai cuisine today is the result of a combination of many cuisines which have merged and cross fertilized over a long period of time /." Title page, abstract and table of contents only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arms6988.pdf.

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39

Cunningham, T. LaRae. "Eating soil and air the culinary avant-garde at the turn of the 21st century /." Diss., Online access via UMI:, 2007.

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40

Inglis, Raelene Margaret, and n/a. "The cultural transmission of cookery knowledge : from seventeenth century Britain to twentieth century New Zealand." University of Otago. Department of Anthropology, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090828.145727.

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Underpinning most anthropological definitions of culture is the concept of the cultural transmission and diffusion of learned behaviour. Anthropological works generally emphasise the outcomes of this transmission rather than the processes, in part because the mechanisms are either ongoing or practically invisible. Recipes have proved a unique tool for tracking cultural transmission because of their inherent precision and characteristically datable contexts. This study uses recipes to explore the many paths of transmission and diffusion of culinary knowledge. The period under review is from the

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41

Akiyama, Yuriko. "The importance of cooking and cookery instruction in British health education, c. 1860 - c. 1914." Thesis, King's College London (University of London), 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.429352.

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42

Polk, Kristin Marie. "An analysis of form and tonality in Arnold Cooke's Sonata for oboe and piano (1957)." Thesis, connect to online resource, 2008. http://digital.library.unt.edu/permalink/meta-dc-6061.

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Thesis (D.M.A.)--University of North Texas, 2008.<br>System requirements: Adobe Acrobat Reader. Accompanied by 4 recitals, recorded Mar. 7, 2005, Oct. 10, 2005, Mar. 6, 2006, and Feb. 4, 2008. Includes bibliographical references (p. 29-30).

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43

Gaafar, A. M. M. "Investigation into the cooked flavour in heat-treated milk." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376658.

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The effect of heat treatment of milk on whey proteins, sulphydryl (reactive and total), disulphide groups, half cystine, volatile sulphur compounds and sensory properties was studied in order to relate changes in the flavour of milks to changes in chemical composition. The degree of heat denaturation of whey proteins increased generally in the following order: HTST treatment, direct UHT treatment, indirect UHT treatment, and the severest was laboratory heat treatment where milks were held at temperatures below 1000 C for several minutes. At the same heating temperature and holding time indirec

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44

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.

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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 coo

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45

Funk, Paul Andreas 1962. "Parametric Model of a Solar Cooker for International Development." Diss., The University of Arizona, 1996. http://hdl.handle.net/10150/565560.

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46

Kazemi, Sangdehi Samira. "Quality evaluation of frying oil and chicken nuggets using visiblenear-infrared hyper-spectral analysis." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84043.

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The application of visible/near-infrared hyper-spectral analysis to monitor the quality of frying oil and fried breaded chicken nuggets was investigated.<br>Partial least squares (PLS) calibration models were developed to predict the acid value, total polar components and viscosity of heated oils with different ratios of hydrogenation. Coefficient of determination (R2) and root mean square error (RMSE) were calculated to assess the performance of each model. Results of the study demonstrated good prediction ability of the calibration models for the quality parameters with R2 values of o

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47

Goehring, Brandon Lee. "Investigation of factors that influence belly quality and of cooked bacon characteristics." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20550.

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Doctor of Philosophy<br>Department of Animal Sciences and Industry<br>Terry Houser<br>One experiment was conducted to determine the collagen and adipocyte characteristics in pork belly fat with different iodine values (IV) and if these factors contribute to belly firmness. An additional two experiments were conducted to create an objective method to score bacon distortion during cooking and to determine how IV and cooking method contribute to bacon distortion. Experiment 1 sorted pork bellies (n=72) into three IV categories: High 76.5 g/100g, Intermediate 70.5 g/100g, and Low 64.9 g/100g. Be

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48

Brough, David E. "An evaluation of the culinary arts curriculum at Schenectady County Community College /." Online version of thesis, 1992. http://hdl.handle.net/1850/10863.

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49

Goldstein, Jonathan. "I found your address in a fortune cookie : a novel." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0003/MQ43604.pdf.

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50

Fang, Min. "Assessing DNA damage caused by heterocyclic amines in cooked foods." Thesis, Imperial College London, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411673.

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