Academic literature on the topic 'Cupcakes'
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Journal articles on the topic "Cupcakes"
Jabeen, Shaista, Azmat Ullah Khan, Waqas Ahmad, Mansur-ud-Din Ahmed, Muhammad Asif Ali, Summer Rashid, Anjum Rashid, and Javad Sharifi-Rad. "Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours." Journal of Food Quality 2022 (June 7, 2022): 1–11. http://dx.doi.org/10.1155/2022/4049905.
Full textLiubych, V. V., V. V. Zheliezna, and D. M. Hrabova. "Quality of triticale cupcakes enriched with pumpkin paste." Collected Works of Uman National University of Horticulture 1, no. 99 (December 22, 2021): 17–28. http://dx.doi.org/10.31395/2415-8240-2021-99-1-17-28.
Full textLydia, D. Esther, Anuja Mohandas, Shanmugha Priya, Sarah Jane Monica, Márió Gajdács, Ameer Khusro, Saad Alghamdi, Mazen Almehmadi, Danial Kahrizi, and Muhammad Umar Khayam Sahibzada. "Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil." Cellular and Molecular Biology 67, no. 4 (January 2, 2022): 33–41. http://dx.doi.org/10.14715/cmb/2021.67.4.5.
Full textChompoorat, Pavalee, Napong Kantanet, Zorba J. Hernández Estrada, and Patricia Rayas-Duarte. "Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition." Foods 9, no. 5 (May 11, 2020): 616. http://dx.doi.org/10.3390/foods9050616.
Full textMercadal, Ena C., Gliceldo A. Onde, Erica Fhym T. Rustata, Roeljane M. Pelayo, Jayrah Mae D. Miramonte, Jessa D. Ubay, and Rodulfo T. Aunzo. "Sensory Acceptability of Squash (Cucurbita maxima) Cupcake in The Municipality of Isabel, Leyte." Irish Interdisciplinary Journal of Science & Research 06, no. 04 (2022): 59–69. http://dx.doi.org/10.46759/iijsr.2022.6408.
Full textSalem, Mohamed, Fatma El-Zayet, Ahmed Rayan, and Adel Shatta. "Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid." Journal of Chemistry and Nutritional Biochemistry 5, no. 1 (March 29, 2024): 25–36. http://dx.doi.org/10.48185/jcnb.v5i1.1090.
Full textFairuz, Nadhira Alya, I. Gusti Ayu Ngurah S, and Mutiara Dahlia. "PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN." Jurnal Ilmu-Ilmu Agribisnis 12, no. 1 (April 21, 2024): 83. http://dx.doi.org/10.23960/jiia.v12i1.8417.
Full textКлочкова, Ирина Сергеевна, and Евгения Владимировна Масленникова. "The use of matcha green tea in the development of a cupcake recipe." Food processing industry, no. 12 (November 27, 2022): 104–6. http://dx.doi.org/10.52653/ppi.2022.12.12.022.
Full textEfremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (January 1, 2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.
Full textStefania, Elsha, Maya M. Ludong, and Yoakhim Y. E. Oessoe. "PEMANFAATAN LABU KUNING (Cucurbita moschata Duch.) DALAM PEMBUATAN BOLU KUKUS MEKAR." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (June 10, 2021): 44. http://dx.doi.org/10.35791/jteta.v12i1.38926.
Full textDissertations / Theses on the topic "Cupcakes"
Huaman, Alarcon Elizabeth Erika, Alarcon Luis Alberto Ochoa, Valdiviezo Sergio Rijavec, and Vega Nuria Stephanie Tipian. "Elaboración y comercialización de tortas cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624576.
Full textAt present the lifestyle in Peru and in the world is constantly changing, the events held by people and companies are becoming more sophisticated, therefore, and in view of the need to organize different types of events that give an excellent image to their guests, the idea of starting a business of manufacturing and marketing of Cupcakes that allows our customers to meet this need with high levels of innovation, customization and practicality. In the business project presented we can find the development of the general aspects of the business, strategic planning, market research, marketing plan, operations plan, organizational structure and financial economic plan. In this development we can see the growing trend of the pastry and consumption of Cupcakes in the country, which gives us an optimistic picture of expansion for business operations, proposing a marketing strategy aimed at market penetration through communication campaigns using information and communication technology, as well as developing operational processes aimed at product quality and customer satisfaction, strategically managing our relationship with business stakeholders and ensuring that we have a profitable company sustainable and scalable over time.
Trabajo de investigación
Pong, Lisa. "Evaluation of alternative fat and sweetener systems in cupcakes." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03032009-040549/.
Full textMartínez-Montalvo, Daniela, and Elio Pérez-Blas. "Estudio de mejora integral en la empresa de pastelería Claudia Cupcakes." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3293.
Full textFor the recent research, it was decided to make a study of comprehensive improvement of processes in the company Claudia Cupcakes EIRL, for which, taking into account the knowledge acquired throughout the career of Industrial Engineering, some improvements proposals were raised to the problems identified in the company, in order to contribute to their growth and development.
Trabajo de investigación
Benvenuto, Haase Renzo, Garces Alejandro Indacochea, and Filippi Lucia Mujica. "The cupcake store: plan estratégico para el desarrollo y puesta en marcha de una tienda de cupcakes para la empresa peruana dulces y más S.A.C." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2012. http://hdl.handle.net/10757/651593.
Full textTesis
Vargas, Bianchi María José. "Construcción de una marca retail a partir de una marca producto. Casos Barbarian y Miss Cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/623374.
Full textThe brand manager that has a product and, after a long time in the market, decides to develop a retail space based on its own product, leads a peculiar process of brand creation. This process is the object of study of this research: creating a retail brand out of a product brand. The cupcakes shop Miss Cupcakes and the restaurant-bar Barbarian are taken as two case studies. Both Lima-based enterprises started their operations with a product-only brand and, for different reasons; they saw the need to open their own retail store. Both owners are quickly forced to make decisions about how to adapt their brand to a multisensory space such as retail.
Tolomei, Francesca. "Muffin, brownie e cupcake: specialità anglosassoni alla conquista dell'Italia." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/7785/.
Full textSilva, Denise Andrade da. "Utilização da farinha de resíduos de acerola e umbu cajá na produção de bolo tipo cupcake." Universidade Federal de Sergipe, 2017. https://ri.ufs.br/handle/riufs/4058.
Full textDiversos setores da sociedade têm atualmente concentrado seus esforços em buscar meios de tornar compatíveis os níveis de crescimento econômico e de produção, com a manutenção da qualidade ambiental e a preservação dos recursos naturais, materiais e energéticos. Neste contexto, o desenvolvimento de técnicas que visem minimizar os impactos ambientais, principalmente quanto aos resíduos produzidos pela agroindústria, pode reduzir o impacto da atividade econômica no meio ambiente, a exemplo do emprego desses resíduos na geração de novos produtos, com maior valor agregado, para o consumo humano. O presente trabalho de tese objetivou avaliar o potencial de resíduos de polpas de acerola e umbu cajá na elaboração de farinhas alimentícias com aplicação na produção de bolos tipo cupcake. Os resíduos coletados, as farinhas alimentícias e os cupcakes foram caraterizados através dos parâmetros físico-químicos (acidez, pH, sólidos solúveis, vitamina C, lipídios, atividade de água, umidade, cinzas, proteína e carboidratos) e microbiológicos (Coliformes a 45ºC, Salmonella e bolores e leveduras). Para obtenção das farinhas, foram adotadas duas temperaturas de secagem (60ºC e 70°C). A análise de minerais (sódio, potássio, cálcio, ferro, manganês, cobre e zinco) foi realizada com o intuito de analisar o efeito das temperaturas adotadas sobre os constituintes nutricionais. O processamento dos bolos tipo cupcake foi desenvolvido, totalizando cinco formulações, sendo 5% (Tipo I), 10% (Tipo II), 15% (Tipo III) e 20% (Tipo IV) das farinhas alimentícias obtidas em substituição parcial da farinha de trigo (em relação ao peso total da farinha de trigo) e a formulação padrão, sem adição de farinha alimentícia. A qualidade dos bolos foi avaliada através dos parâmetros físico-químicos, microbiológicos e sensoriais (teste de aceitação e intenção de compra) além da análise de vida de prateleira. Os resultados obtidos mostraram que à temperatura de secagem 60ºC os constituintes nutricionais tiveram comportamento estável quando comparados à temperatura de 70ºC. Os resultados da avaliação sensorial mostraram que níveis de até 20% de adição de farinha de resíduo de acerola e umbu cajá apresentaram escores satisfatórios nos atributos sensoriais avaliados. Dessa forma, as formulações contendo 20% de FRA e FRU foram selecionadas para realização das demais análises. Observou-se que com o aumento das proporções de FRA e FRU em relação à farinha de trigo, houve redução do valor energético e da proporção de carboidratos na formulação contendo 20%. Não houve diferença significativa entre os valores de umidade, cinzas, proteínas e lipídios. O armazenamento dos bolos mostrou-se satisfatório num período de 7 dias. Conclui-se que as farinhas de resíduos de acerola e umbu cajá podem ser adicionadas em produtos como bolos e similares, podendo ser oferecidos aos consumidores, reduzindo-se o desperdício de alimentos, apresentando também boa possibilidade de industrialização.
Tulchak, L. V., A. O. Kontsevoi, Л. В. Тульчак, and А. О. Концевой. "Focus on developing android." Thesis, Вінницький національний аграрний університет, 2015. http://ir.lib.vntu.edu.ua/handle/123456789/7676.
Full textCarrilho, Ana Raquel Mateus. "Merry cupcakes: um plano estratégico para um futuro ainda mais doce." Master's thesis, 2011. http://hdl.handle.net/10071/4868.
Full textEste projecto empresarial foi aplicado a uma marca pertencente a uma pequena empresa nacional, pioneira na comercialização de cupcakes em Portugal. Tem como objectivo dar uma orientação estratégica à empresa, com a definição de uma visão, missão, goals, objectivos e de algumas acções a desenvolver. Este trabalho é importante, na medida em que existe rivalidade entre concorrentes, a empresa é sujeita a constante imitação e porque o consumo de cupcakes está associado a uma moda. Considerou-se importante realizar um inquérito para perceber qual a opinião das pessoas a respeito dos cupcakes, a sua adesão ao produto, se conhecem a marca e qual a sua opinião sobre a mesma. Uma vez que este negócio é relativamente recente em Portugal, existe ainda muito pouca informação disponível, pelo que se revelou de enorme importância realizar algumas entrevistas a representantes de várias empresas. Tendo em conta que a sobrevivência de todas as organizações exige a sua adaptação à envolvente, foi realizada a análise externa e interna da empresa e a adequação entre ambas, recorrendo a alguns instrumentos. Os resultados das entrevistas, dos inquéritos e dos instrumentos de análise serviram de base para a formulação da estratégia a seguir pela empresa, de forma a ter sucesso no longo prazo, proporcionando mais valor aos clientes, do que aquele que é oferecido pela concorrência.
ABSTRACT This entrepreneurial project was applied to a small national company‟s brand, pioneer in cupcakes commercialization in Portugal. Its objective is to give a strategic orientation to the company, with the definition of a vision, mission, goals, objectives and some actions to be undertaken. This paper is important in the way that there is rivalry between competitors, the company is constantly subject to imitation and because the cupcakes‟ consumption is trendy. It was considered important to conduct a survey to understand people‟s opinion about cupcakes, its adherence to the product, if they know the brand and what is their opinion about it. Since this business is relatively recent in Portugal, there is very little information available, so it has proved enormously important to carry out some interviews with representatives of several companies. Given that the survival of every organization requires its adaptation to the environment, it was performed the external and internal analysis of the company and the adequacy of both, using some instruments. The results of interviews, surveys and analysis tools, provided the basis for formulating the strategy to be followed by the company, in order to succeed in the long term, providing more customer value than what is offered by the competition.
YE, YI-TONG, and 葉奕彤. "Application of Conjoint Analysis to The Customer's Preference of Decoration of Cupcakes." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/20180624783225538066.
Full text國立高雄餐旅大學
飲食文化暨餐飲創新研究所
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Originally, cupcake was baked in a individual carton box when there was extra cake batter left. Then, topped with whipping cream to become a basic decoration cupcake. However, the decoration of the cake become more diverse, plus food show, advertisement from the mass media, cupcake become an unique dessert in various stores and gained positive feedbacks. This study based on the cupcake recipes and thirteen stores that recommend from the journalists, categorize the products’ different elements, Data was collected by questionnaire to obtain costumers’ favorite cupcake and use conjoint analysis to investigate various cupcakes ingredient combination. On the other hand, we hope to find out the best profolio from the costumers’ points of view, to determine how consumers’ preferences, best portfolio, and consuming behavior. The result showed that: (1) In a questionnaire survey under the comparison of taste, appearance and decoration theme, consumers focus on the “taste” of the cupcake, with pictures presented in the joint analysis questionnaire, the consumers focus on the cakes’ decoration appearance. (2) the conjoint analysis determine the best portfolio are: "theme: cartoon animation", "price:105 Dollars", "sub food ingredient: cocoa." (3) the purpose of the purchase motivation for consumers are “gifting,” usually consumers would purchase when they have “special needs”.
Books on the topic "Cupcakes"
Rau, Dana Meachen. What's up, cupcake?: Creating amazing cupcakes. North Mankato, Minn: Capstone Press, 2013.
Find full textBerk, Sheryl, and Carrie Berk. Cupcake Club: Peace, Love and Cupcakes. Sourcebooks, Incorporated, 2012.
Find full textBook chapters on the topic "Cupcakes"
Hirsch, Lily E. "Chanting Cupcake." In Insulting Music, 37–48. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-16466-8_3.
Full textCrato, Nuno. "The Cupcake Paradox." In Figuring It Out, 207–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04833-3_50.
Full textBessey, Meredith, and Jennifer Brady. "“God forbid you bring a cupcake”." In Weight Bias in Health Education, 51–62. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003057000-6.
Full text"Cakes, Cupcakes, & Scones." In The Kosher Baker, 95–120. Brandeis University Press, 2010. http://dx.doi.org/10.2307/j.ctv102bfn0.16.
Full textJoão Renato de Jesus, Junqueira, Santos Mariana Tallita Gomes dos, Bogo Danielle, Ajalla Ana Cristina Araújo, and Campos Raquel Pires. "CARACTERIZAÇÃO DE CUPCAKESELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CIÊNCIA, TECNOLOGIA E INOVAÇÃO: DO CAMPO À MESA, 1–13. Instituto Internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/978-65-88970-00-3.v.2.1-13.
Full text"Crinoline and Cupcakes: Dangerous Identities." In Being Gorgeous. I.B.Tauris, 2015. http://dx.doi.org/10.5040/9780755693979-0007.
Full textOpitz, Donald L. "Cupcakes and Chemical Composition: Ida Freund’s Legacy." In Women in Their Element, 457–67. WORLD SCIENTIFIC, 2019. http://dx.doi.org/10.1142/9789811206290_0037.
Full textVogel, Sarah A. "Of Baby Bottles and Bisphenol A: Debates about the Safety of an Endocrine Disruptor." In Controversies in Science and Technology. Oxford University Press, 2014. http://dx.doi.org/10.1093/oso/9780199383771.003.0019.
Full textNascimento, M. V. M., Y. A. Brito, J. F. Santos, V. N. C. Guimaraes, R. V. R. Dantas, J. K. B. Soares, H. M. Â. Jerônimo, V. B. Viera, E. D. S. Pontes, and A. C. S. Martins. "DESENVOLVIMENTO E CARACTERIZAÇÃO DE CUPCAKES: Aproveitamento da casca da banana como ingrediente culinário." In Inovações tecnológicas: Aproveitamento integral dos Alimentos. Agron Food Academy, 2023. http://dx.doi.org/10.53934/00002023-1.
Full textPatico, Jennifer. "Honoring the Cheese Puffs." In The Trouble with Snack Time, 151–88. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479835331.003.0005.
Full textConference papers on the topic "Cupcakes"
MATTOS, AMANDA CASTILHO DE, BEATRIZ SOARES GOMES, DÉBORA SOARES JOANA, DOUGLAS PIRES DE SOUZA, and ANA CAROLINA SCANAVACHI MOREIRA CAMPOS. "ANÁLISE DE CUSTOS COMO FERRAMENTA DE GERENCIAMENTO PARA UMA MICRO EMPRESA DE CUPCAKES." In ENEGEP 2020 - Encontro Nacional de Engenharia de Produção. ENEGEP 2020 - Encontro Nacional de Engenharia de Produção, 2020. http://dx.doi.org/10.14488/enegep2020_tn_stp_348_1790_40461.
Full textRENATO DE JESUS JUNQUEIRA, JOÃO, Mariana Tallita Gomes dos Santos, Danielle Bogo, Ana Cristina Araújo Ajalla, and Raquel Pires Campos. "CARACTERIZAÇÃO DE CUPCAKES ELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CONGRESSO INTERNACIONAL DA AGROINDÚSTRIA. Instituto internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/iciagro.2020.0164.
Full textMedvedieva, A. O., and I. Yu Antoniuk. "SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE." In SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS. Baltija Publishing, 2023. http://dx.doi.org/10.30525/978-9934-26-328-6-6.
Full textPolichshuk, Ruslan, Samat Khamzin, Kainar Mussin, and Md Hazrat Ali. "Development of an Autonomous Cupcake Machine." In 2018 Joint 7th International Conference on Informatics, Electronics & Vision (ICIEV) and 2018 2nd International Conference on Imaging, Vision & Pattern Recognition (icIVPR). IEEE, 2018. http://dx.doi.org/10.1109/iciev.2018.8641035.
Full textGarhwal, Anita, Mohd Riduan Ahmad, Badrul Hisham Ahmad, Sanyog Rawat, Pushpendra Singh, Kanad Ray, and Anirban Bandyopadhyay. "Miniaturized Cupcake Fractal Patch Antenna for Biomedical Applications." In 2019 International Conference on Communication and Electronics Systems (ICCES). IEEE, 2019. http://dx.doi.org/10.1109/icces45898.2019.9002085.
Full textKafai, Yasmin B., Kristin Searle, Eliot Kaplan, Deborah Fields, Eunkyoung Lee, and Debora Lui. "Cupcake cushions, scooby doo shirts, and soft boomboxes." In Proceeding of the 44th ACM technical symposium. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2445196.2445291.
Full textSyed, Avez, and Rabah W. Aldhaheri. "A cupcake shaped CPW-fed printed antenna for UWB applications." In 2016 16th Mediterranean Microwave Symposium (MMS). IEEE, 2016. http://dx.doi.org/10.1109/mms.2016.7803805.
Full text"Investigation of Physicochemical, Nutritional, Textural, and Sensory Properties of Iranian Yazdi Cupcake Enriched with Spirulina (Arthrospira platensis)." In International Conference on Latest Trends in Food, Biological & Ecological Sciences. International Academy of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a1015033.
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