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Journal articles on the topic 'Croquets'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Wagda, Marin. "Navettes, croquets et craquants de France." Hommes et Migrations 1255, no. 1 (2005): 99–102. http://dx.doi.org/10.3406/homig.2005.4360.

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2

Triawati, Komang. "Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City." Gastronary 1, no. 1 (2022): 58–66. http://dx.doi.org/10.36276/gtr.v1i1.380.

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Culinary has mushroomed in almost every area, including Palu City, which is dubbed the City by the local community, having snacks using sweet potatoes as the main ingredient for making croquettes with vegetable ragout filling from carrots, sweet potatoes and sprouts, which are Palu croquettes. Kroket has various names that differ in each country, as France is called (croquet)crispy, while the Netherlands is called Kroketten. Bitterballen is made from meat ragout, cheese mixed with sauce and seafood. One of the famous croquette restaurants in Amsterdam Is Van Dobben and hotlkmp Pattiserie, both

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3

Witaszak, Natalia, Agnieszka Waśkiewicz, Jan Bocianowski, and Łukasz Stępień. "Contamination of Pet Food with Mycobiota and Fusarium Mycotoxins—Focus on Dogs and Cats." Toxins 12, no. 2 (2020): 130. http://dx.doi.org/10.3390/toxins12020130.

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A wide range of pet food types are available on the market; the dominant type is dry food formulated in croquets. One of the most common ingredients of dry food are cereals—vectors of harmful mycotoxins posing the risk to pet health. In this study, 38 cat and dog dry food samples available on the Polish market were investigated. Morphological and molecular methods were applied to identify fungal genera present in pet food. Quantification of ergosterol and Fusarium mycotoxins: Fumonisin B1, deoxynivalenol, nivalenol, and zearalenone were performed using high performance liquid chromatography. O

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4

Peresichnyi, Mykhailo, and Svitlana Peresichna. "Quality of Functional Food for Students." Restaurant and Hotel Consulting. Innovations 1, no. 1 (2018): 42–56. https://doi.org/10.31866/2616-7468.1.2018.147408.

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Actuality. On the modern development of nutritiology was proved that the development and introduction of culinary products with a certain biological orientation (functional purpose) makes it possible to enrich the chemical composition of the diet of a modern person and it is increase stamina of human body to the influence of the negative factors. In the result of facts above and taking into consideration the lack of nutrition in the diet of students, the development of the technology of culinary products on the basis of functional ingredients is relevant. Purpose and methods. The pur

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5

Pretto, Alexandra, Antonio Cleber Da Silva Camargo, Cristiane Casagrande Denardin, Vanessa Bley Ribeiro, and Caroline Naomi Kuroda. "Análise bromatológica, microbiológica e sensorial de croquetes de carne de Prochilodus lineatus." Agrarian 12, no. 44 (2019): 272–78. http://dx.doi.org/10.30612/agrarian.v12i44.7241.

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A inclusão de polpa de pescado em formulações alimentícias contribui para um maior aproveitamento de carne subutilizada no processamento e produzir alimento de alto valor nutricional à população. Logo, o objetivo deste estudo foi elaborar formulações de croquete utilizando filé e polpa (carne retirada da carcaça) de Prochilodus lineatus (grumatã) e avaliar composição proximal, características microbiológicas, sensoriais e intenção de compra. Foram elaboradas três formulações de croquetes contendo proteína texturizada de soja, condimentos (sal, alho, cebola e outros) e diferentes proporções da

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6

Nasution, Fatimah Nur Hanifah, Christian H. Rumayar, and Dias Pratami Putri. "Product Innovation of Taro Croquette with Moringa Leaves and Oyster Mushroom Stuffing." Journal Gastronomy Tourism 9, no. 2 (2022): 82–90. http://dx.doi.org/10.17509/gastur.v9i2.52376.

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Product innovation in food is one aspect of improving an existing food product, especially the health benefits in it so that it can be consumed by anyone without worrying about side effects due to unhealthy food. Croquettes are a potato-based snack filled with various kinds of meat, so croquettes cannot be enjoyed by vegetarians. Therefore, an innovative product of taro croquettes was made with the stuffing of moringa leaves and oyster mushrooms. Croquettes made from taro which is one of the local foods whose products must be reproduced and developed, then using the stuffing of oyster mushroom

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7

Khan, M., ML Rahman, ML Rahman, and AKM Nowsad Alam. "Development of protein enriched shrimp croquette from shrimp industry wastes." Journal of the Bangladesh Agricultural University 11, no. 2 (2014): 331–40. http://dx.doi.org/10.3329/jbau.v11i2.19937.

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Protein fortified and tasty shrimp croquette was developed from different component parts of shrimp wastes by using a combination of vegetables (potato, Colocasia, green banana, green papaya and spinach), spices (green chili, onion, garlic, turmeric, red pepper and ginger) and other ingredients (salt, wheat flour, egg, sugar and milk powder). The ingredients were mixed with variable quantities of shrimp shell powder (3, 5 and 10%), shaped and covered with egg and bread crumb. Proximate composition of shrimp shell powder (SSP) and shrimp croquette was determined as crude protein, crude lipid, a

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8

Holmes, Thomas Alan. "Croquet." Appalachian Journal 44, no. 1-2 (2016): 79. https://doi.org/10.1353/apl.2016.a955769.

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9

Davis, Andrea. "Poem: Croquet." English Journal 98, no. 6 (2009): 37. http://dx.doi.org/10.58680/ej20097225.

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10

Cross, Rod. "Physics of croquet." European Journal of Physics 38, no. 1 (2016): 014001. http://dx.doi.org/10.1088/0143-0807/38/1/014001.

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11

Wojahn, David. "A Game of Croquet." Grand Street 4, no. 3 (1985): 169. http://dx.doi.org/10.2307/25006746.

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12

King, Jeremy D. "92.28 Angles in croquet." Mathematical Gazette 92, no. 523 (2008): 150–53. http://dx.doi.org/10.1017/s0025557200182804.

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13

Raoult, Didier. "Alice's living croquet theory." International Journal of Antimicrobial Agents 47, no. 4 (2016): 249. http://dx.doi.org/10.1016/j.ijantimicag.2016.01.013.

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14

Bortolon, Flavia Jakemiu Araujo. "Dzi Croquettes." dObra[s] – revista da Associação Brasileira de Estudos de Pesquisas em Moda, no. 35 (July 29, 2022): 149–69. http://dx.doi.org/10.26563/dobras.i35.1341.

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Dzi Croquettes: roupas da moda, trajes em cena tem como tema central as peças de roupa usadas pelos dançarinos e atores do grupo Dzi Croquettes, da década de 1970 no Brasil, a fim de criar a atmosfera que provocou a discussão de gênero por meio da fusão do vestuário feminino com o masculino, na qual mesclou-se tecidos delicados com pelos e barbas. Os conceitos de figurino e roupa foram revisitados para demonstrar como o grupo utilizou peças do cotidiano ou da moda vigente para a construção do seu figurino. Segundo Fausto Viana (2017) e Rita Bustamante (2008), o figurino são vestimentas específ

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15

Clarke, Jenny. "Analysis of Lower Hand Wrist Flexion and Twist of the Mallet Head in a Croquet Shot." Applied Sciences 10, no. 12 (2020): 4192. http://dx.doi.org/10.3390/app10124192.

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This study investigated the relationship between wrist flexion and the dynamics of the swing of a croquet mallet. Twenty-seven subjects participated in a study which used 3D motion capture equipment along with high-speed and high-definition video to determine if there is a correlation between the lateral twist of a croquet player’s swing and the flexion of the wrist during that swing. The study found a significant correlation between the amount of flexion of the wrist from the start of the stroke to the top of the backswing and the twist of the mallet head at the top of the backswing (r = 0.33

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16

Appleton, D. R. "A Survey of Croquet Injuries." Journal of the Royal Society of Medicine 90, no. 4 (1997): 218–20. http://dx.doi.org/10.1177/014107689709000410.

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Of 214 croquet players who responded to a questionnaire, 76 reported at least one injury to hand, wrist or forearm caused by striking the ball. There was no obvious relation to which of the three main grips the player applied to the mallet. Injuries were somewhat more frequent when the mallet shaft consisted of fibreglass than when it was wood, metal or carbon fibre, but a causal relation has not been established. Back injuries seem less troublesome in croquet than in golf.

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17

Tucker, Reginald, Barbara Segal, and Byron Breedlove. "Flying Firemen and Underwater Croquet." Emerging Infectious Diseases 31, no. 1 (2025): 209–10. https://doi.org/10.3201/eid3101.ac3101.

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18

Peresichnyi, Mykhailo, Svitlana Peresichna, and Anna Sobko. "Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 56–72. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234830.

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The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vege

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19

Rifqi, Niken Yunia, Sugeng Iwan, and Nurul Hakimah. "Pemanfaatan bahan makanan lokal kentang (Solanum tuberosum l), ikan lele (Clarias, sp) dan brokoli (Brassica oleracea l) dalam bentuk snack kroket untuk balita dengan status gizi kronis." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (2021): 1–10. http://dx.doi.org/10.35891/tp.v12i1.2546.

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The percentage of children under five in RW 2 with the characteristics of chronic nutritional status is 8 people or 73%. Chronic indicators describe the nutritional problems of children under five in the long term, due to low BW/U index, short BW/U, normal BW/TB. The purpose of this study was to determine the nutritional quality, protein quality of the formula. knowing the best treatment, organoleptic quality of the formula for the use of local food ingredients: potato (Solanum tuberosum L), catfish (Clarias Sp), and broccoli (Brassica oleracea L). This type of research is experimental with a

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20

Urueta Hinojosa, Daniel Edahi, Jorge Enrique Lavín Delgado, and Juan Esteban Mota Cruz. "Análisis de Nutrición y Clasificación de Alimentos Secos para Gatos Utilizando Técnicas de Reconocimiento de Patrones." XIKUA Boletín Científico de la Escuela Superior de Tlahuelilpan 12, Especial (2024): 20–24. http://dx.doi.org/10.29057/xikua.v12iespecial.12711.

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En este trabajo, presentamos cuáles croquetas para gatos son más recomendadas para el consumo de las mascotas, considerando solo su costo y sus aportes nutricionales. Usamos una base de datos generada a partir de la información publicada en los estudios de calidad de croquetas para gatos realizados en 2022 por PROFECO; y mediante el uso de técnicas de reconocimiento de patrones, estos fueron clasificados en tres grupos: excelentes, regulares y no recomendados para el consumo de las mascotas.

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21

Fumaroli, Marc. "Croquis contemporains." Commentaire Numéro33, no. 1 (1986): 144. http://dx.doi.org/10.3917/comm.033.0144.

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22

Marès, Antoine. "Croquis praguois." Commentaire Numéro57, no. 1 (1992): 193. http://dx.doi.org/10.3917/comm.057.0193.

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23

Greenberg, Judith L., and Pascal Lainé. "À croquer." World Literature Today 75, no. 3/4 (2001): 169. http://dx.doi.org/10.2307/40156866.

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24

Rynearson, Edward K. "Pathologic Grief: The Queen's Croquet Ground." Psychiatric Annals 20, no. 6 (1990): 295–303. http://dx.doi.org/10.3928/0048-5713-19900601-05.

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25

Cross, Rod. "Newton’s cradle in billiards and croquet." Physics Education 51, no. 6 (2016): 065020. http://dx.doi.org/10.1088/0031-9120/51/6/065020.

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26

Peresichnyi, Mykhailo, Svitlana Peresichna, and Anna Sobko. "Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 56–72. https://doi.org/10.31866/2616-7468.4.1.2021.234830.

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The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies developme

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27

Terán-Piña, Julio, Jury Chong Insapillo, Zulema Rojas-Vasquez, Felipe Gutiérrez-Arce, and Roberto Roque-Alcarraz. "Dieta Natural (BARF) vs. Dieta Comercial (CROQUETAS)." Revista de Veterinaria y Zootecnia Amazónica 2, no. 1 (2022): e309. http://dx.doi.org/10.51252/revza.v2i1.309.

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El presente trabajo se realizó con el objetivo de evaluar la relación costo beneficio de una dieta natural (BARF) y una dieta una dieta comercial (CROQUETAS) en perros criollo, en la ciudad de Tarapoto. Se trabajó con un total de 16 canes, de los cuales 8 fueron machos y 8 hembras, con edades de entre 4 – 6 meses de edad, con pesos y tallas similares. Los animales fueron separados en 2 grupos de acuerdo a la dieta utilizada: 8 en la dieta BARF (4 ♂ y 4 ♀) y 8 en la dieta comercial (4 ♂ y 4 ♀). Para la Dieta BARF, se tomó en cuenta la edad y el peso, correspondiendo un 8% del peso vivo. La raci

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28

Kızıloğlu, Nilay, and Pınar Oğuzhan Yıldız. "Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre." Aquatic Research 7, no. 3 (2024): 131–43. http://dx.doi.org/10.3153/ar24012.

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This study determined the physico-chemical, microbiological and sensory properties of rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of Jerasalem artichoke fibre. For this purpose, three different concentrations of Jerusalem artichoke fibre (2%, 4% and 6%) were used, and a total of 4 groups of fish croquettes were prepared, including the control group without fibre. The prepared fish croquettes were packaged in styrofoam plates, covered with stretch film, and stored in the refrigerator (4 ±1°C) for 25 days. In terms of physicochemical properties between group

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29

Vasquez Toral, Enzo E. "Between Androgyny and Drag: Dzi Croquettes on the Brazilian Theatre Stage, 1972 / 2012." Journal of Dramatic Theory and Criticism 38, no. 2 (2024): 47–68. http://dx.doi.org/10.1353/dtc.2024.a938128.

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Abstract: In the 1970s, Dzi Croquettes was an all-male troupe that revolutionized Brazilian theatre and dance at a time of dictatorial military ruling and increased censorship. Branding themselves as “androgynous,” they mixed cross-dressing, comedy, and cabaret aesthetics that pushed the limits of gender performance, which eventually led to their exile in Europe. In 2012, Ciro Barcelos, one of the surviving members, created a tribute musical of the same name, Dzi Croquettes. I analyze the work by Dzi Croquettes in the 1970s and Barcelos’s musical to offer a diachronic approach to the study of

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30

David, François, and Dominique Maes. "Les croqueurs de mots." Ortho Magazine 20, no. 115 (2014): 38. https://doi.org/10.1016/s1262-4586(22)01365-6.

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31

Perrel, Rachel. "Le croquis ethnographique." Revue des sciences sociales, no. 54 (December 19, 2015): 40–49. http://dx.doi.org/10.4000/revss.2278.

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32

Cau, Jean. "Croquis de mémoire." Les Temps Modernes 632-633-634, no. 4 (2005): 11. http://dx.doi.org/10.3917/ltm.632.0011.

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33

Fumaroli, Marc. "Croquis contemporains (II)." Commentaire Numéro34, no. 2 (1986): 343. http://dx.doi.org/10.3917/comm.034.0343.

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34

Fumaroli, Marc. "Croquis contemporains (III)." Commentaire Numéro36, no. 4 (1986): 787. http://dx.doi.org/10.3917/comm.036.0787.

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35

Fumaroli, Marc. "Croquis contemporains (VII)." Commentaire Numéro 49, no. 1 (1990): 146. http://dx.doi.org/10.3917/comm.049.0146.

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36

Pellion, Frédéric. "Onze croquis vanvéens." Essaim 34, no. 1 (2015): 33. http://dx.doi.org/10.3917/ess.034.0033.

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37

Halpern, Catherine. "Art à croquer." Les Grands Dossiers des Sciences Humaines N° 72, no. 9 (2023): 35. http://dx.doi.org/10.3917/gdsh.072.0035.

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38

Khaustova, Tetyana, Natalia Fedak, Svetlana Andrieieva, and Aliona Dikhtyar. "INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING." EUREKA: Life Sciences 1 (January 31, 2019): 21–27. http://dx.doi.org/10.21303/2504-5695.2019.00832.

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The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products with set parameters of quality and safety, provides the rational use of raw material resources, reduces the labor intensity of the technological process of making culinary products of the croquette mass. It was found out, that a temperature and duration of HTP have an essential influence on formation of rheological cha

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39

Elvira Azmi Nafisah, Lilis Sulandari, Lucia Tri Pangesthi, and Andika Kuncoro Widagdo. "Pembuatan Kroket Berbahan Dasar Talas (Colocasia Esculenta) Dan Penambahan Krimer Nabati Dengan Isian Ikan Tongkol Berbumbu Kare." Student Research Journal 1, no. 4 (2023): 151–66. http://dx.doi.org/10.55606/srjyappi.v1i4.516.

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Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices. The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes . This type of research is an experiment. Techniques for collecting observational data by means of hedonic quality were carried out

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40

Tetyana, Khaustova, Fedak Natalia, Andrieieva Svetlana, and Dikhtyar Aliona. "INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING." EUREKA: Life Sciences 1 (January 31, 2019): 21–27. https://doi.org/10.21303/2504-5695.2019.00832.

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The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products with set parameters of quality and safety, provides the rational use of raw material resources, reduces the labor intensity of the technological process of making culinary products of the croquette mass. It was found out, that a temperature and duration of HTP have an essential influence on formation of rheological cha

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41

Cernois, Sylviane. "Croque-madame." L'en-je lacanien 14, no. 1 (2010): 205. http://dx.doi.org/10.3917/enje.014.0205.

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42

Luckscheiter, Stefan. "Ausschnitte und Abrisse." Studia Leibnitiana 53, no. 1-2 (2021): 45–73. http://dx.doi.org/10.25162/sl-2021-0003.

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43

Chapman, Richard A. "From Croquet Mallets to Flamingoes: perspectives on change." Public Policy and Administration 11, no. 4 (1996): 1–17. http://dx.doi.org/10.1177/095207679601100401.

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44

Brown, C. "Henry James and Ivan Turgenev: Cosmopolitanism and Croquet." Literary Imagination 15, no. 1 (2013): 109–23. http://dx.doi.org/10.1093/litimag/imt014.

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45

Raoult, Didier, and Jean-Marc Rolain. "The living croquet theory: The Staphylococcus aureus paradigm." International Journal of Antimicrobial Agents 53, no. 6 (2019): 724–25. http://dx.doi.org/10.1016/j.ijantimicag.2019.04.005.

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46

Brusseau, Timothy A., and David Scheer. "Using Croquet to Teach Golf in Physical Education." Strategies 26, no. 4 (2013): 12–17. http://dx.doi.org/10.1080/08924562.2013.799922.

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47

Brown, Catherine. "Henry James and Ivan Turgenev: Cosmopolitanism and Croquet." Literary Imagination 15, no. 1 (2013): 109–23. https://doi.org/10.1353/lim.2013.a943746.

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48

Brunet, Dominique. "Des juges croquent la justice." Les Cahiers de la Justice N° 3, no. 3 (2016): 559. http://dx.doi.org/10.3917/cdlj.1603.0559.

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49

Evain, Brice. "Le pouvoir des Croquants (1636)." Parlement[s], Revue d'histoire politique 41, no. 1 (2025): 23–35. https://doi.org/10.3917/parl2.041.0023.

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50

Halen, Pierre. "Minne (Jules), Croquis congolais." Textyles, no. 25 (September 1, 2004): 113. http://dx.doi.org/10.4000/textyles.764.

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