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Relevant bibliographies by topics / Ice cream cones

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Academic literature on the topic 'Ice cream cones'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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Journal articles on the topic "Ice cream cones"

1

Huber, Mark, and Gizem Karaali. "Doughnuts and Ice Cream Cones: Sweet Mathematics." Journal of Humanistic Mathematics 12, no. 2 (July 2022): 1–2. http://dx.doi.org/10.5642/jhummath.apyr6238.

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Fatmawati, Safitri Nur, Vivi Nur’aini, and Merkuria Karyantina. "ICE CREAM CONE FORMULATIONS FROMWHEAT FLOUR AND TOFU DREGS FLOUR ADDED WITH BEETROOT (Beta vulgaris L.) EXTRACT." Agric 35, no. 1 (August 16, 2023): 85–98. http://dx.doi.org/10.24246/agric.2023.v35.i1.p85-98.

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Ice cream cones are a type of wafer with a cone or funnel-like shape used as a container that holds ice cream and baked in an ice cream cone maker with the basic ingredient of wheat flour, which can be added with other ingredients for innovation. A factorial completely randomized design (CRD) was employed with two factors: the ratio of wheat flour to tofu dregs flour (90:10, 80:20, 70:30) and the percentage of beetroot extract in 100 ml of water (30, 40, 50%). This study aimed to determine which ice cream cone formulation(s) from wheat flour, tofu dregs flour, and beetroot (Beta vulgaris L.) extract had the highest protein and betacyanin content and was most favored by consumers. Results showed that formulation with the 70:30 flour ratio and 30% beetroot extract produced the highest protein content of 13.55%, and the 90:10 flour ratio and 50% beetroot extract created cones with the highest betacyanin content of 0.074 mg/100g. The product preference test based on organoleptic properties revealed that the panelists mostly preferred cones made with the 80:20 flour ratio and 30% beetroot extract because of the resulting color (3.53, like slightly), taste (3.61, like slightly), aroma (3.78, like slightly), and crispness (4.32, like), with an overall preference of 4.07 (like).

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Kigozi, J., N. Banadda, Y. Byaruhanga, A. Kaaya, and L. Musoke. "Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis." Open Food Science Journal 8, no. 1 (October 3, 2014): 18–21. http://dx.doi.org/10.2174/1874256401408010018.

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As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = “extremely hard” to 1 = “soft”) to rate hardness and 6 = “extremely crispy” to 1= “Not crispy” to rate crispness and a 9-point hedonic scale (9 = “like extremely”; 1 = “dislike extremely”) to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.

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Cahyaning Sari, Anandhita Putri, Aulia Ulva Zahra, Dea Ramadhani, Savna Gusfany Jhonanda, and Yolanda Putri. "Waffle Ice Cream Based on Jackfruit Seed Flour: Optimization of Ingredient Content Using Response Surface Methodology." Interdisciplinary Journal of Advanced Research and Innovation 2, no. 2 (February 8, 2024): 55–60. http://dx.doi.org/10.58860/ijari.v2i2.53.

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Jackfruit seeds have excellent nutritional quality, so they can help obtain healthy and nutritious food products. In this research, some wheat flour was replaced with jackfruit seed flour as the base ingredient for waffle cone ice cream. The amount of wheat flour added to the dough is the same as the amount of jackfruit seed flour added. Jackfruit seed flour was added after the effectiveness of using response surface methodology in the batter base for waffle ice cream. The waffle ice cream cone was made from 100% wheat flour, was considered a control, and was used to compare the waffle ice cream cone supplemented with jackfruit seed flour. Replacing wheat flour with jackfruit seed flour affects the nutritional content and characteristics of the waffle cone cream for protein content, ice cream permeability density, crunchiness, and overall acceptability. Protein content increased (14.55%) after adding jackfruit seed flour to 80% of the control level. The cone added with 60% jackfruit seed flour resulted in higher overall crunchiness and acceptability scores than other waffle ice cream cones because jackfruit seed flour has a high water/oil absorption capacity, jackfruit seed flour can be used to make other value-added food products as a substitute for wheat flour in whole or part.

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Huang, V. T., S. T. Luebbers, J. B. Lindamood, and P. M. T. Hansen. "Ice cream cone baking: 2. Textural characteristics of rolled sugar cones." Food Hydrocolloids 3, no. 1 (February 1989): 41–55. http://dx.doi.org/10.1016/s0268-005x(89)80032-3.

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Kigozi, J., Y. Byaruhanga, N. Banadda, and A. Kaaya. "Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones." Open Food Science Journal 7, no. 1 (September 5, 2013): 23–33. http://dx.doi.org/10.2174/1874256401307010023.

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Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone correlated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correlation with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.

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Blumenthal-Barby, J. S., and Peter A. Ubel. "Gunmen and Ice Cream Cones: Harm to Autonomy and Harm to Persons." American Journal of Bioethics 16, no. 11 (October 17, 2016): 13–14. http://dx.doi.org/10.1080/15265161.2016.1222021.

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RICO-PEÑA, DELMY C., and J. ANTONIO TORRES. "Edible Methylcellulose-Based Films as Moisture-Impermeable Barriers in Sundae Ice Cream Cones." Journal of Food Science 55, no. 5 (September 1990): 1468–69. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03962.x.

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Schamp, C. T., W. A. Jesser, and B. S. Shivaram. "Growth of GaAs “nano ice cream cones” by dual wavelength pulsed laser ablation." Applied Surface Science 253, no. 15 (May 2007): 6326–29. http://dx.doi.org/10.1016/j.apsusc.2007.01.104.

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Mhatre, Roopal, Marar Thankamani, Sachin K. Sonawane, and Pravin Bhushette. "Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour." Measurement: Food 6 (June 2022): 100033. http://dx.doi.org/10.1016/j.meafoo.2022.100033.

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Books on the topic "Ice cream cones"

1

Greenstein, Elaine. Ice-cream cones for sale! New York, NY: Scholastic, 2006.

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2

Walker, Anne. Bi-Rite Creamery's sweet cream & sugar cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery. Berkeley, CA: Ten Speed Press, 2012.

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Kris, Hoogerhyde, and Gough Dabney, eds. Bi-Rite Creamery's sweet cream & sugar cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery. Berkeley, CA: Ten Speed Press, 2012.

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4

Kroll, Steven. The hokey-pokey man. New York: Holiday House, 1989.

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Hendra, Sue. Keith the cat with the magic hat. London: Simon & Schuster Children's, 2015.

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Willems, Mo. Should I share my ice cream? New York: Hyperion Books for Children, 2011.

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Margaret, Mahy. Simply delicious! New York: Orchard Books, 1999.

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Margaret, Mahy. Simply delicious! London: Frances Lincoln, 1999.

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Nelson, Penelope S. Ice Cream Cones. Cody Koala, 2018.

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Nelson, Penelope S. Ice Cream Cones. Pop!, 2018.

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Book chapters on the topic "Ice cream cones"

1

Kramer, Matthew H. "Of Aristotle and Ice Cream Cones: Reflections on Jules Coleman’s Theory of Corrective justice." In In the Realm of Legal and Moral Philosophy, 135–56. London: Palgrave Macmillan UK, 1999. http://dx.doi.org/10.1057/9780230377493_9.

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Spitka, Timea. "IC in Israel/Palestine: Normative Influence and Ice Cream Soldiers." In National and International Civilian Protection Strategies in the Israeli-Palestinian Conflict, 137–65. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-20390-9_5.

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AbstractThis chapter outlines US, EU and UN strategies and realities when it comes to the protection of Palestinian and Israeli civilians. Based on the literature, documentation and interviews with protection personnel working within the Israeli/Palestinian conflict, the chapter focuses on the principles and practice of international security organizations operating in the West Bank and Gaza. How effective is the international community in contributing towards protection? How effective are international organizations such as UNWRA and the EU-supported organizations including EUPOL COPPS, EUBAM Rafah, and Norway’s former TIPH (Temporary International Presence in Hebron)? The chapter examines the limits of international humanitarian aid and human rights efforts focused on protection, given the challenges in limited mandates and national and international division within the Palestinian/Israeli conflict.

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Othman, M. A., S. Ruthrabathi, M. Z. A. Abd Aziz, H. A. Sulaiman, A. N. Che Pee, M. F. I. Othman, and M. R. Kamaruddin. "Design of Mixed Bow-Tie and Ice-Cream Cone Antenna at 120 GHz for Millimeter Wave Application." In Lecture Notes in Electrical Engineering, 1043–50. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24584-3_88.

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4

"Ice Cream Cones and Multiplexing." In Knowing One's Place: Space and the Brain. Open Agenda Publishing, 2020. http://dx.doi.org/10.2307/j.ctv22jnkrd.11.

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Burton, Howard, and Jennifer Groh. "Ice Cream Cones and Multiplexing." In Conversations About Neuroscience, 109–11. Open Agenda Publishing, 2020. http://dx.doi.org/10.2307/j.ctv22jnnm9.20.

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Kramer, Matthew H. "Of Aristotle and Ice Cream Cones: Reflections on Jules Coleman’s Theory of Corrective Justice." In Analyzing Law: New Essays in Legal Theory, 163–80. Oxford University PressOxford, 1998. http://dx.doi.org/10.1093/oso/9780198265832.003.0014.

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Abstract In a number of well-known writings over the course of two decades, Jules Coleman has developed an important theory of corrective justice. Although there has been a good deal of overlapping and repetition among those writings, there have also occurred some major shifts in Coleman’s positions. One of the aims of the present essay is to determine whether the transformations in Coleman’s thinking have been entirely salutary.

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Sharifi-Razavi, Athena, Amir Moghadam Ahmadi, and Ashkan Mowla. "Ice cream cone." In Pictorial Atlas of Neuroradiological Signs, 230–31. Elsevier, 2024. http://dx.doi.org/10.1016/b978-0-443-23528-3.00110-2.

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"Product Assembly." In The Science of Ice Cream, 98–121. 3rd ed. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/bk9781837673032-00098.

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The factory process by which ice cream or water ice is produced is not the end of the story because most products consist of more than just ice cream or water ice. The ice cream may be held in a cone or on a stick, may be coated – for example, in chocolate – and may contain inclusions, such as pieces of fruit, nut or biscuit. The packaging (e.g. tubs, cartons and wrappers) is also an important part of most ice cream products. Chapter 5 describes how the main types of ice cream product are created.

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"I was enjoying an ice cream cone." In Panic Signs, 89. Wilfrid Laurier Press, 2006. http://dx.doi.org/10.51644/9780889209497-041.

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Rouse, Greg W., Fredrik Pleijel, and Tilic Ekin. "PECTINARIIDAE QUATREFAGES, 1866." In Annelida, 215–18. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780199692309.003.0052.

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Pectinariidae, the aptly named ‘ice-cream cone’ worm, are an anatomically complex, if relatively uniform group that is known worldwide. They mainly occur in shallow marine sediments and are immediately recognizable from their elegant cone or tusk-shaped tubes, constructed from a single layer of sand grains, forams, shell fragments, spicules, or other particles (Pl. 11d, Figs. 52.2a, b). Adult Pectinariidae range from 10 mm to 100 mm in length and do not have more than 20 chaetigerous segments. When removed from their tubes, living Pectinariidae are translucent, with the sediment-filled gut clearly visible. The branchiae may be bright red and the distinctive anterior paleae are golden (Pl. 11d, e).

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Conference papers on the topic "Ice cream cones"

1

Lepre, Priscilla Ramalho, and Thiago Procópio dos Santos. "Circular Economy of Food: A Food Design action for the use of pre-consumption disposal in the local ice cream production chain." In ENSUS2023 - XI Encontro de Sustentabilidade em Projeto. Grupo de Pesquisa Virtuhab/UFSC, 2023. http://dx.doi.org/10.29183/2596-237x.ensus2023.v11.n3.p481-493.

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Food waste is a problem that requires immediate overcoming, and, in this sense, Design can collaborate by proposing solutions that replace current predatory narratives with others, structured in the balance between the dimensions of sustainability. That said, this article presents the results of a Case Study carried out in 2021 at Federal University of Alagoas - UFAL, which aimed to develop a food product from pre-consumer waste of ice cream cones generated by fast-food companies in the city of Maceió – Alagoas. For this, we used Design approaches for the Circular Economy and Food Design for food sustainability, supported by empirical data collection.

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Modha, K. N., B. Hayes-Gill, and I. Harrison. "A compact, low loss ice cream cone ultra wideband antenna." In IET Seminar on Ultra Wideband Systems, Technologies and Applications. IEE, 2006. http://dx.doi.org/10.1049/ic:20060502.

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Simpson, T., M. Pavlovic, and D. Olcan. "Comparing pulse radiation from the unloaded ice cream cone and resistively loaded cone." In 2011 IEEE Antennas and Propagation Society International Symposium and USNC/URSI National Radio Science Meeting. IEEE, 2011. http://dx.doi.org/10.1109/aps.2011.5997243.

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Othman, M. A., S. M. Kamaruddin, M. Z. Aziz, M. M. Ismail, H. Sulaiman, M. H. Misran, M. Sinnappa, M. A. MeorSaid, and R. Ramlee. "An analysis of a UWB ice-cream cone antenna for UWB communication." In 2013 International Conference on Information Communication and Embedded Systems (ICICES 2013). IEEE, 2013. http://dx.doi.org/10.1109/icices.2013.6508191.

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Othman, Mohd Azlishah, Muhamad Zaki Abd Rahman, Mohamad Zoinol Abidin Abd. Aziz, Mohd Fareq bin Abd Malek, Mohd Muzafar Ismail, Hamzah Asyrani Sulaiman, Mohamad Harris Misran, Maizatul Alice Meor Said, and Ridza Azri Ramlee. "Ground effect analysis for ice cream cone UWB antenna for UWB communication." In 2013 Annual International Conference on Emerging Research Areas (AICERA) - 2013 International Conference on Microelectronics, Communications and Renewable Energy (ICMiCR). IEEE, 2013. http://dx.doi.org/10.1109/aicera-icmicr.2013.6575987.

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Ismail, S., M. A. Othman, M. H. Misran, M. A. Meor Said, A. S. Jaafar, R. Abdul Manap, Y. T. Nugraha, N. M. Hassan, and S. Suhaimi. "An Analysis of Width Feedline of Ice Cream Cone Antenna in 5G Technology for Internet of Things (IoT) Applications." In 2023 International Conference on Information Technology (ICIT). IEEE, 2023. http://dx.doi.org/10.1109/icit58056.2023.10226016.

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7

Murgianto, Fitrah, Edyson Edyson, Yendra P. Setyawan, Lukas M. Tamba, Adhy Ardiyanto, and Abdurrahman H. Siregar. "First Report of an Ice Cream Cone Bagworm Manatha Conglacia Haettenschwiler (Lepidoptera: Psychidae) in Oil Palm Plantations of Central Kalimantan, Indonesia." In International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220102.001.

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Gliga, Fotinica, and Andrei Ivanescu. "COMPUTER TRAINING OF APPROXIMATE NUMBER SYSTEM COULD IMPROVE MATH ABILITIES." In eLSE 2014. Editura Universitatii Nationale de Aparare "Carol I", 2014. http://dx.doi.org/10.12753/2066-026x-14-174.

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The number of students diagnosed with Specific Learning Disabilities with Math (SLDwM) has been estimated to be 6%. These students face daily challenges related to their disability and as a result have a reduced quality of life. The triple code theory developed by Dehaene (1992) explores the issue of number representation, which is split into three codes: verbal, visual and semantic. The semantic code belongs to the preverbal system in which the Approximate Number System (ANS) plays an important role. In a previous study we have shown that ANS and math disability are causally related. These findings, demonstrated with a short ANS test applied to 50 students (7-11 years old) from three schools in Bucharest, Romania, support the hypothesis of a correlation between low ANS performances and low math ability. However, according to Park & Brannon (2013,) training on approximate addition and subtraction of arrays of dots improves the appropriate symbolic skills. This study describes a computer game with 62 arrays (ratios from 1:2 to 9:10) which can improve appropriate math abilities. Each array of the computer game (i.e., ANS - 62), consists of 4 to 30 images of identical familiar objects (e.g., apples, ice-creams, balloons) of varying sizes. Shrek and Puss in Boots (i.e., two characters well known to children in Romania) divide the objects in ratios from 1:2 to 9:10. Each of the numerosities comparison is presented for 2000 ms and the students indicate the character that has more objects by pressing the key associated with respective character. We hypothesize that the daily use of this game by children at risk for SLDwM, together with other types of interventions directed at memory or visual-spatial orientation, will help improve their ANS. Through this improvement, students can develop their Number Sense and the ability to manipulate symbolic and non-symbolic quantities.

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