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Journal articles on the topic 'Pastries'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Micah George. "Pastries to Die For." Stance: an international undergraduate philosophy journal 18, no. 1 (2025): 126–37. https://doi.org/10.33043/pbgvbnk7.

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An objection to ethical vegetarianism is that the consumption of meat does not causally influence the production of meat. The objection relies on a principle called the Causal Efficacy Principle. The principle states that if an action does not directly cause harm, then that action is morally permissible. I provide a thought experiment as a counterexample to this principle, and then, I attempt to diagnose why the principle is false in terms of moral cooperation. Moral cooperation is when many people perform an action that individually does not prevent harm, but prevents harm when the group all

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Setiyoko, Agus, Rani Dwi Lestari, and Ika Wulandari. "Improving the diversification of herbal pastries and digital marketing applications to increase product sales." Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 8, no. 4 (2023): 610–19. http://dx.doi.org/10.26905/abdimas.v8i4.11286.

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Members of KWT Sewagati Pasekan Lor encountered difficulties as a result of their lack of knowledge and expertise about the diversification of various processed herbal pastries, food labeling and packaging technology, and digital-based product marketing. This volunteering project aims to improve members' knowledge and abilities in relation to the variety of processed herbal pastries, label and packaging technology, and digital-based marketing. The community service method used is counseling which includes theories regarding the diversification of processed herbal pastries, brands, and types of

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Yuwono, Budi, and Oktaviani Ghani. "PERANCANGAN DESAIN KONTEN MEDIA SOSIAL UMKM MELLINT PASTRIES SEBAGAI MEDIA PROMOSI." AKSA: Jurnal Desain Komunikasi Visual 8, no. 1 (2024): 90–104. https://doi.org/10.37505/aksa.v8i1.157.

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Social media is a powerful promotional tool due to its rapid and extensive reach. Instagram, in particular, has become a popular platform for promotional activities. Mellint Pastries, an online cake business, utilizes Instagram for promotion but has not fully optimized its marketing strategy on the platform. This research aims to enhance Mellint Pastries' Instagram presence to reach a broader audience and boost sales. The study focuses on designing and visualizing Instagram content as an alternative promotional medium for Mellint Pastries. Using qualitative research methods, including intervie

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Tan, Cheng Ling, and Sook Fern Yeo. "Tourist experience on traditional pastries in UNESCO heritage city." British Food Journal 122, no. 12 (2020): 3885–97. http://dx.doi.org/10.1108/bfj-09-2018-0635.

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PurposeIn recent years, the traditional pastries industry has gained popularity among tourists due to the advantage of the pastries location at UNESCO Heritage city, Penang. However, the little research focussed on this particular industry, and there is lack of evidence of the tourists' experience with the traditional pastries and how these attributes affect their revisit decision.Design/methodology/approachThe study utilizes a qualitative research design to gain in-depth understanding on tourists' thought and their repurchase decision. Secondary data were collected via TripAdvisor with 68 tou

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Olamiti, Gbeminiyi, and Shonisani Eugenia Ramashia. "Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review." Current Research in Nutrition and Food Science Journal 12, no. 3 (2024): 1018–34. https://doi.org/10.12944/crnfsj.12.3.4.

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Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on

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Raczkowska, Ewa, Paulina Nowicka, Aneta Wojdyło, Marzena Styczyńska, and Zbigniew Lazar. "Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol." Antioxidants 11, no. 2 (2022): 190. http://dx.doi.org/10.3390/antiox11020190.

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In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially

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Bredbenner, Kate. "One Ph.D., hold the pastries." Science 365, no. 6448 (2019): 94. http://dx.doi.org/10.1126/science.365.6448.94.

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Sari, Noor Mirad, Violet Violet, Khairun Nisa, and Ayu Manipa. "Dversifikasi Kue Kering Kekinian Berbahan Baku Beras Merah Lokal dan Sagu." Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) 1, no. 3 (2022): 47. http://dx.doi.org/10.20527/ilung.v1i3.4113.

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The Yasinan Arraudah group consists of women who work as traders, catering services, and housewives. The impact of the Covid-19 pandemic has affected partners, namely a decrease in sales turnover until the closure of businesses for members who work as traders or catering services. The implementation team of the Community Partnership Program provides the right solution for business opportunities in the new normal era, namely making healthy pastries made from brown rice flour and sago flour. The selection of local brown rice flour and sago flour to support the government's efforts in acceleratin

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Brekke, Hilde K., Jenny van Odijk, and Johnny Ludvigsson. "Predictors and dietary consequences of frequent intake of high-sugar, low-nutrient foods in 1-year-old children participating in the ABIS study." British Journal of Nutrition 97, no. 1 (2007): 176–81. http://dx.doi.org/10.1017/s0007114507244460.

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Foods rich in sugar have been suggested to contribute to the increasing prevalence of obesity in children. The aim of this report is to investigate the dietary pattern in 1-year-old children who frequently receive foods rich in sugar but low in nutrients and to study associated demographic and parental factors. During 1977–9, 21 700 infants were invited to participate in this prospective, population-based, longitudinal cohort study. Screening questionnaires were completed for 16 070 infants after delivery. Follow-up questionnaires from 10 762 children at 1 year of age are included in the analy

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Bantea-Zagareanu, Valentina, Angela Gurev, Veronica Dragancea, and Adelina Dodon. "PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS." Journal of Engineering Science XXVIII, no. 2 (2021): 161–72. http://dx.doi.org/10.52326/jes.utm.2021.28(2).14.

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The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour

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Weijers, Dolf. "Assorted Pastries at the South Pole." Developmental Cell 52, no. 2 (2020): 137–38. http://dx.doi.org/10.1016/j.devcel.2020.01.003.

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Bantea-Zagareanu, Valentina, Angela Gurev, Veronica Dragancea, and Adelina Dodon. "PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS." Journal of Engineering Science XXVIII (2) (June 16, 2021): 161–72. https://doi.org/10.52326/jes.utm.2021.28(2).14.

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The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour

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Indra, Febryola, Nova Bernedeta Sitorus, Sandra Maleachi, Rudy Pramono, and Sherla Valensky. "Study of the Variety of Local Snacks and Pastries in Medan City: Uniqueness, Preferences, and Culinary Culture." Jurnal Manajemen Pelayanan Hotel 8, no. 2 (2024): 177. https://doi.org/10.37484/jmph.080212.

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The study titled "Study of the Variety of Local Snacks and Pastries in Medan City: Uniqueness, Preferences, and Culinary Culture" explores the rich diversity of Medan's local snacks and pastries, highlighting their historical roots, cultural significance, and evolving culinary trends. Key findings reveal that traditional snacks like Bika Ambon, Bolu Meranti, Martabak Har, and Getuk Banana each carry unique histories and traditional recipes, reflecting Medan's culinary heritage. Modern pastry trends, incorporating Western influences with local flavors, showcase the dynamic interplay between tra

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Toupence, Rachelle H. "Parlamentary Pastries: Learning Parlamentary Procedure through Cookies." SCHOLE: A Journal of Leisure Studies and Recreation Education 23, no. 1 (2008): 109–13. http://dx.doi.org/10.1080/1937156x.2008.11949615.

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Dawodu, O. G., A. K. Nwadimma, and K. O. Nnoka. "Production of Pastries from Selected Banana Cultivars." Asian Food Science Journal 7, no. 1 (2019): 1–8. http://dx.doi.org/10.9734/afsj/2019/45792.

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Baiano, Antonietta, and Matteo A. Del Nobile. "Shelf life extension of almond paste pastries." Journal of Food Engineering 66, no. 4 (2005): 487–95. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.020.

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Mohasin, Ghaeth, Mohammed Mohammed, and Shaimaa Mohammed. "Determination of some heavy metals and potassium bromate in pastries offered in local markets." Tikrit Journal for Agricultural Sciences 23, no. 2 (2023): 1–9. http://dx.doi.org/10.25130/tjas.23.2.1.

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This study was conducted in the laboratories of the Department of Food Sciences - College of Agriculture - Tikrit University from November - 2020 until January - 2021 with the aim of estimating the extent of contamination of pastries offered in the market with heavy metals and estimating the concentration of potassium bromate. The concentration of heavy metals (Cd, Cu, Ni) in pastries from different origins was estimated, as the cadmium concentration reached (<0.05 mg/kg) and did not exceed the internationally permissible limit. As for copper, its concentration ranged between (1.71 - 0.13 m

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Fabrius, Fabrius, and Ika Suryono Djunaid. "Analisis Faktor yang Mempengaruhi Keputusan Pembelian Papa Mama Pastries." Kaganga:Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora 7, no. 2 (2024): 785–93. https://doi.org/10.31539/kaganga.v7i2.10676.

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Penelitian ini bertujuan untuk mengetahui pengaruh dari variasi menu dan store atmosphere terhadap keputusan pembelian di papa mama pastries. Metode penelitian menggunakan deskriptif kuantitatif. Populasi dalam penelitian ini adalah infinite populations. Sampel dalam penelitian ini sebanyak 105 responden dengan purposive sampling menggunakan rumus hair. Teknik pengumpulan data menggunakan kuisioner. Uji yang dilakukan ialah uji reabilitas, uji validitas, uji asumsi klasik, uji hipotesis, uji regresi linear ganda, dan uji koefisien determinasi. Berdasarkan hasil uji, bisa dikatakan bahwa variab

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Romano, Raffaele, Alessandra Aiello, Lucia De Luca, Alessandro Acunzo, Immacolata Montefusco, and Fabiana Pizzolongo. "“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry." Foods 10, no. 6 (2021): 1393. http://dx.doi.org/10.3390/foods10061393.

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“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw,

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Saumi, Tia Fitria, Sri Sukmawati, Diana Romdhoningsih, Mahpudoh Mahpudoh, and Irma Nurmala Dewi. "THE PROCESSING AND PACKAGING OF PASTRIES AND KENONG COOKIES TO IMPROVE THE SELLING VALUE AND UNIQUENESS OF LOCAL PRODUCTS IN BENDUNG VILLAGE, BENDUNG DISTRICT, KASEMEN SUB-DISTRICT, SERANG." International Journal of Engagement and Empowerment (IJE2) 2, no. 2 (2022): 142–49. http://dx.doi.org/10.53067/ije2.v2i2.62.

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Community Service on Training on Processing and Packaging Techniques of Pastries and Kenong in Bendung District, Kasemen Sub-district of Serang, with the target of MSME actors, Pastries and Kenong, Bendung Village, the purpose of this community service activity is to provide training on the processing and packaging of pastries and kenong in the Bendung village, Kasemen district, Serang. The technique used in this service activity is lecturing the participants on processing and packaging techniques for cookies and kenong. Namely, SME players can be directly involved in practising and creatively

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Pramudito, Pramudito, and Faiza Rachim. "PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG." Jurnal Gastronomi Indonesia 11, no. 1 (2023): 53–59. http://dx.doi.org/10.52352/jgi.v11i1.1055.

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In the development of pastry products that are growing at this time, we can see from the number of people who discuss the world of local cakes and international cakes. Pastries are cakes that have a crunchy and very soft texture which are quite popular among the people. Cassava peel flour is flour made from cassava peel which is washed a fter it is dried and then mashed. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to reuse existing cassava waste. This type of research is experimental research. The research design used was a completely randomized de

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Temnikova, Olga, and Anna Ruzyanova. "Technology of gluten-free pastries using sorghum flour." IOP Conference Series: Earth and Environmental Science 315 (August 23, 2019): 052022. http://dx.doi.org/10.1088/1755-1315/315/5/052022.

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Mohammadpour, I., R. Ahmadkhaniha, M. Zare Jeddi, and N. Rastkari. "Heavy metals in recycled pastry packages and pastries." Acta Alimentaria 45, no. 4 (2016): 509–14. http://dx.doi.org/10.1556/066.2016.45.4.7.

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Masrufah, Ani, Khilyatul Afkar, Laily Noer Hamidah, et al. "INOVASI PEMANFAATAN IKAN LELE (CLARIAS BATRACUS) MENJADI PRODUK OLAHAN LELE (ABON, BROWNIS, DAN KUE KERING) DI DESA CANDIPARI SIDOARJO." Journal of Science and Social Development 4, no. 1 (2022): 22–27. http://dx.doi.org/10.55732/jossd.v4i1.535.

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Catfish is one type of freshwater fish that is widely cultivated in Indonesia. Candipari Village isone of the villages, where the people cultivate catfish. So far, catfish is only used as a daily sidedish, but community service activities in Candipari Village, especially catfish farmers, aretaught to process catfish into new healthy preparations. The method used in this activity isdemonstration. The purpose of this activity is to improve community skills in processing catfishinto various processed foods such as shredded, brownies, and pastries. The result of this activityis that the community

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Pakhri2, Asmaruddin, Meliani Meliani, and Sitti Saharia Rowa. "Kue kering dengan subtitusi tepung kulit singkong dan tepung labu kuning sebagai jajanan anak sekolah." Media Gizi Pangan 26, no. 1 (2019): 29. http://dx.doi.org/10.32382/mgp.v26i1.989.

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Urban or rural communities can not be separated from snacks along with the limited time to process their own food. The advantages of snacks are easy to get, taste good. One of the type of biscuit is cookies or pastries. To find out the acceptability of pastries with substitution of cassava skin flour and pumpkin flour as a snack for elementary school children. This type of research is experimental. Acceptability was assessed based on a hedonic test of 30 untrained panelists. Analysis of the acceptability test data using the Kruskal Wallis H Test with the SPSS program. Then presented in the for

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Kotliar, Yevhenii, Oksana Topchiy, Liudmyla Pylypenko, Inna Pуlуpenko, and Elena Sevastіanova. "COMPLEX OF CHEMICAL-TECHNOLOGICAL AND SANITARY-HYGIENIC QUALITY INDICATORS OF THE NEW PASTRY PRODUCTS OF SPECIAL NUTRITION." EUREKA: Life Sciences 3 (May 31, 2017): 35–42. http://dx.doi.org/10.21303/2504-5695.2017.00363.

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The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %

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Wang, Zifan, and Li Liu. "Study on the Translation of Chinese Specialty Pastry Names from the Perspective of High and Low Context Cultures." Journal of Education and Educational Research 11, no. 1 (2024): 58–61. http://dx.doi.org/10.54097/sfqyqy76.

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Chinese culinary culture is not only an integral part of traditional Chinese culture but also increasingly gains recognition on the international stage. Chinese specialty pastries, as a dazzling gem in Chinese cuisine, reflect the profound cultural heritage of China. Appropriate translation of their names can facilitate the conveyance of cultural connotations and enhance the exchange between different cultures. From the perspective of high and low context cultures, this paper analyzes the characteristics of Chinese specialty pastries names and explores their translation methods. The aim is to

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Fitrianingsih, Nur. "Penerapan Metode SAW Untuk Menentukan Harga Jual Kue Kering "MF" Berbasis Java." JuTI "Jurnal Teknologi Informasi" 3, no. 2 (2025): 111. https://doi.org/10.26798/juti.v3i2.994.

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The purpose of this research is to apply the SAW method into a decision support system to determine the selling price of pastries at the Cake Shop "MF", which is expected to make it easier to determine the selling price of a cake. The SAW method used is a method whose calculation requires criteria and weights, where to get the final result requires a multiplication process between the normalization matrix of the rating on the attribute and the weight on the attribute. Based on the final results obtained, applying the SAW method to the decision support system that has been designed can help Tok

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Kriaucioniene, Vilma, Lina Bagdonaviciene, Celia Rodríguez-Pérez, and Janina Petkeviciene. "Associations between Changes in Health Behaviours and Body Weight during the COVID-19 Quarantine in Lithuania: The Lithuanian COVIDiet Study." Nutrients 12, no. 10 (2020): 3119. http://dx.doi.org/10.3390/nu12103119.

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The COVID-19 quarantine has caused significant changes in everyday life. This study aimed to evaluate the effect of the quarantine on dietary, physical activity and alcohol consumption habits of Lithuanians and the association between health behaviours and weight changes. An online cross-sectional survey was carried out among individuals older than 18 years in April 2020. The self-administered questionnaire included health behaviour and weight change data. Altogether 2447 subjects participated in the survey. Almost half of the respondents (49.4%) ate more than usual, 45.1% increased snacking,

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Astuti, Tita Boedi, and Widanarni Poedjiastuti. "PENINGKATAN PENDAPATAN KELUARGA MELALUI USAHA KUE KERING DESA ARGOSARI JABUNG." PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat 3, no. 2 (2019): 11–20. http://dx.doi.org/10.37303/peduli.v3i2.119.

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Abstract: Partners in the Community Partnership Program (PKM) activities, namely Tuk'ah's mother pastry entrepreneurs who produce cookies on the basis of orders, except on holidays. The equipment used by Partners is very simple and many have been damaged, as well as a place to produce, therefore some equipment is needed in accordance with production capacity and some training both in managerial and product terms. Pastry entrepreneurs have high potential to be developed because pastries are one of the favorite cakes among all people and the marketing area is still around. This community service

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B, Ramalingappa. "Microscopic Characteristics as Preliminary Identification of Some Toxin Producing Fungi from Bakery Food Samples." Food Science and Nutrition 10, no. 1 (2024): 1–6. http://dx.doi.org/10.24966/fsn-1076/100178.

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Yew, John Lee Kean. "King’s Confectionery: Transferring Tacit Knowledge from Malaysia to Bangladesh." South Asian Journal of Business and Management Cases 5, no. 2 (2016): 198–208. http://dx.doi.org/10.1177/2277977916665984.

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This case traces the birth and growth of King’s Confectionery by Wong Yoke Khing and her husband in Malaysia. They started their first bakery by selling an array of pastries and cakes in the Kepong’s wet market. Eventually, they owned their first outlet in Jinjang and later on they opened their second outlet in Kepong. Currently, the enterprise owned by the second generation of Wong family continues the legacy and tempts their customers with delicious baked goods, pastries and other delicacies. King’s Confectionery continues to expand its production capabilities and has started preparing for g

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Norielou M. Pinoliad. "Utilization of Canistel (Lacuma Nervosa A.DC) Flour in Making Cakes and Pastries." Journal of Electrical Systems 20, no. 4s (2024): 1160–66. http://dx.doi.org/10.52783/jes.2160.

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The main purpose of this study was to determine the Utilization of Canistel (Lacuma Nervosa A.DC) Flour in Making Cakes and Pastries conducted at the Municipality of Valencia, Bohol. Specifically, this study aimed to determine its profile in terms of the ingredients and cost, tools and equipment used, procedures, and shelf life, its acceptability in terms of appearance, aroma, texture, and taste and to determine if there is a significant difference in the acceptability of the three treatments. This study used the experimental design, employing the questionnaire as an instrument in gathering da

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Dubuisson, Carine, Sandrine Lioret, Ariane Dufour, et al. "The relationship between school lunch attendance and the food intakes of French schoolchildren aged 3–17 years." Public Health Nutrition 18, no. 9 (2015): 1647–57. http://dx.doi.org/10.1017/s1368980014002900.

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AbstractObjectiveRecently, school meal composition regulations have been implemented in France in order to improve the nutritional status of children. The present study investigated the link between school lunch attendance and the food intakes of schoolchildren aged 3–17 years.DesignSecond French cross-sectional dietary survey (2006–2007). Eating frequencies were assessed for twenty-four food groups with a 7 d food record. Eating locations were recorded for main meals. Food group intakes at weekday lunches were compared for the school canteen and for other locations. The children’s overall die

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Arief Rahman Hakim. "Perancangan Pembuatan Sistem Informasi Data Karyawan Pada Toko Roti Papa dan Mama Pastries." Jurnal Multidisiplin Indonesia 1, no. 1 (2023): 66–76. https://doi.org/10.62007/joumi.v1i1.10.

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Technological developments mean that from time to time technology continues to develop in a more sophisticated direction. This development is based on human innovation and creativity, especially in the business field, many sales have been made on-line, this Papa dan Mama Pastries Bakery has not yet developed on-line sales, online developments or online stores through internet media have mushroomed in Indonesia, even already very well known by the general public. The number of various conveniences in shopping and the various types of products and services offered, make Indonesian people make on

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Nikolaeva, M. A., and T. S. Tananaeva. "Conditions and terms of storage of confectionery products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 64–71. http://dx.doi.org/10.33920/igt-01-2012-11.

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The article discusses the conditions and terms of storage of confectionery products. The purpose of this article is to compare the temperature and humidity storage conditions of different types of confectionery products regulated in various legal documents, as well as to identify criteria for the end of the shelf life of certain classification subgroups. It is established that the majority of sugar and flour-based confectionery products, except for cakes and pastries, as well as roll cakes, belong to the group with a moderate temperature and humidity regime (temperature-18±3°C with relative hu

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Черняк, Валентина Даниловна. "“Vypechka” (pastries) and “molochka” (dairy products): vectors of language changes." Tomsk state pedagogical university bulletin, no. 6(230) (November 30, 2023): 85–93. http://dx.doi.org/10.23951/1609-624x-2023-6-85-93.

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Статья посвящена активным процессам, наблюдаемым в современной речи, – экспансии отглагольных существительных и массовому распространение универбов. Эти явления обнаруживаются в весьма разнообразных по форме лексических единицах, образованных с помощью различных суффиксов. Материалом статьи являются отглагольные существительные, образованные с суффиксом -к- (выпечка, запивка, мойка, переноска), и универбы с омонимичным суффиксом (молочка, социалка, ветеринарка, нулевка), вовлеченные в активные процессы лексико-семантического варьирования. Источником материала послужили толковые и словообразова

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Ståhlberg, Sabira, and Ingvar Svanberg. "How Many Pärämäts Can You Eat?" Anthropos 120, no. 1 (2025): 59–72. https://doi.org/10.5771/0257-9774-2025-1-59.

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– “How many pärämäts can you eat?” When Tatars meet, this question is asked not only to compare stomach capacity: by triggering pleasant food memories with a high degree of commensality, they confirm a common identity and cultural bonds that Tatars and especially Mishär Tatars share internationally. Pärämäts, pärämäç, peremets, peremech, or even bälesh – this favourite food carries many names and variations. The round, fried or oven-baked pastries can be filled with meat or potatoes, cheese, quark, mushrooms or vegetables. The pastries are usually prepared and eaten by many people together; gu

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Araújo, Joana, Milton Severo, Carla Lopes, and Elisabete Ramos. "Food sources of nutrients among 13-year-old Portuguese adolescents." Public Health Nutrition 14, no. 11 (2011): 1970–78. http://dx.doi.org/10.1017/s1368980011001224.

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AbstractObjectiveTo identify food sources of nutrients in adolescents’ diets and to identify differences in food sources according to individual characteristics.DesignA cross-sectional evaluation was carried out in the 2003/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ.SettingPublic and private schools in Porto, Portugal.SubjectsAdolescents aged 13 years (n 1522) enrolled at school.ResultsThe main sources of energy were starchy foods (26·5 %), dairy (12·5 %) and meat (12·0 %). The major contributors to car

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Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.

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Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed ph

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Ma, Hangyu, and Sastra Laoakka. "Chinese Design Education: An Example of Xu Zhou Song Dynasty Culture "Misandao" Packaging." International Journal of Education and Literacy Studies 13, no. 2 (2025): 317–25. https://doi.org/10.7575/aiac.ijels.v.13n.2p.317.

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In ancient times, Xuzhou was known as Pengcheng and was one of the Nine Provinces of ancient China. With a long history, it is rich in cultural heritage and has a profound cultural accumulation, leaving behind a splendid and brilliant historical and cultural legacy for Xuzhou. Many historical and cultural sites have been preserved in material form. The people here inherit a rich and diverse array of ethnic and folk cultures. Besides the famous cultural resources of the Han Dynasty, many historical figures have left their mark in Xuzhou. Among them, the name of SuShi from the Song Dynasty is cl

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O’Connor, Sydney G., Wangjing Ke, Eldin Dzubur, Susan Schembre, and Genevieve F. Dunton. "Concordance and predictors of concordance of children’s dietary intake as reported via ecological momentary assessment and 24 h recall." Public Health Nutrition 21, no. 6 (2018): 1019–27. http://dx.doi.org/10.1017/s1368980017003780.

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AbstractObjectiveTo provide preliminary evidence in support of using ecological momentary assessment (EMA), a real-time data capture method involving repeated assessments, to measure dietary intake in children by examining the concordance of children’s dietary reports through EMA and 24 h recall.DesignChildren completed eight days of EMA surveys, reporting on recent dietary intake of four pre-specified food categories (‘Fruits or Vegetables’, ‘Chips or Fries’, ‘Pastries or Sweets’, ‘Soda or Energy Drinks’), and completed two 24 h recalls during the same period. Concordance of children’s report

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Miśkiewicz, Karolina, Ewa Nebesny, and Justyna Rosicka-Kaczmarek. "Changes of polymorphism of lipid fractions of shortcrust pastries during storage." Journal of Thermal Analysis and Calorimetry 113, no. 1 (2013): 301–10. http://dx.doi.org/10.1007/s10973-013-3154-8.

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Sari, Gusrila Novita, and Khairulis Shobirin. "Pengaruh Inovasi dan Teknologi Informasi Terhadap Perkembangan UMKM Kue Kering dengan Strategi Diversifikasi Sebagai Variabel Intervening." MABIS: Jurnal Manajemen Bisnis Syariah 4, no. 2 (2024): 91. https://doi.org/10.31958/mabis.v4i2.12072.

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The purpose of this study was to determine the effect of innovation and information technology on the development of Pastries MSMEs with a diversification strategy as an intervening variable. This type of research is field with a quantitative approach. The data source is primary data collected by offline questionnaires to pastry food MSMEs in flatlands, the sample used was 65 MSMEs. The analysis technique using the Stuctural Equation Model is processed using SmartPLS version 4. The results showed that there was no significant effect of innovation and diversification strategies on the developme

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Losung, Vega Savra, Rine Kaunang, and Maya Hendrietta Montolalu. "Bauran Pemasaran Mako Cake And Bakery Di Mega Mall Manado." AGRI-SOSIOEKONOMI 20, no. 2 (2024): 817–22. http://dx.doi.org/10.35791/agrsosek.v20i2.57867.

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This study aims to describe the marketing mix at Mako Cake and Bakery Mega Mall Manado outlet. This research was carried out at Maco Cake And Bakery in Mega Mall Manado, and the research time is 2 (two) months, the data used in this research is primary and secondary data, the sampling method uses the Qualitative Descriptive Method. Based on the results of interviews conducted, this research shows that the location/distribution channel strategy in this marketing mix is very profitable for the Mako Cake and Bakery Outlet in Mega Mall Manado, the reason is because it is located near the entrance

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Samoshin, P. N., I. G. Belyavskaya, T. G. Bogatyreva, N. V. Labutina, and A. Yu Titov. "Overview of rustic bakery products technologies." Khleboproducty 30, no. 5 (2021): 48–51. http://dx.doi.org/10.32462/0235-2508-2021-30-5-48-51.

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The article presents a historical and ethnographic excursion into the formation of the modern concept of «rustic bakery products», provides an overview of the technologies for preparing bakery products, presents some features of the production of a diverse range of rustic pastries, gives recommendations on the implementation of modern technologies for the production of high quality products.

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Iorgachova, Katerina, Olga Makarova, and Kateryna Khvostenko. "The rationale of selecting pastries to be made with waxy wheat flour." Eastern-European Journal of Enterprise Technologies 2, no. 11(80) (2016): 12. http://dx.doi.org/10.15587/1729-4061.2016.65756.

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Gassenmeier, Klaus, and Peter Schieberle. "Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine." LWT - Food Science and Technology 27, no. 3 (1994): 282–88. http://dx.doi.org/10.1006/fstl.1994.1056.

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Wang, Liyuan, Zhengyan Hu, Jing Chen, Tianjiao Wang, Pinggu Wu, and Ying Ying. "Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry." Foods 12, no. 20 (2023): 3819. http://dx.doi.org/10.3390/foods12203819.

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(1) Background: Preservatives may pose a potential threat to human health. To ensure food safety, this study has devised a method that concurrently detects a dozen preservatives (acetic acid, propionic acid, dehydroacetic acid, benzoic acid, sorbic acid, dimethyl fumarate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, isopropyl parahydroxybenzoate, butyl parahydroxybenzoate, and isobutyl parahydroxybenzoate) in pastry, utilizing gas chromatography–mass spectrometry. (2) Methods: The pastry samples were acidified with hydrochloric acid, extracted with aceton

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Romeo, F. V., S. De Luca, A. Piscopo, V. Santisi, and M. Poiana. "Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature." Food Science and Technology International 16, no. 3 (2010): 233–40. http://dx.doi.org/10.1177/1082013209353836.

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Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in pla

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