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Journal articles on the topic 'Pizza'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Rathore, Shivani, and Pragathi Lokhande. "Dynamic Web Application for Food Ordering." Journal of Web Development and Web Designing 7, no. 2 (May 27, 2022): 13–15. http://dx.doi.org/10.46610/jowdwd.2022.v07i02.004.

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This project online pizza ordering introduces the pizza website. Online pizza ordering provide pizza to customer, it only shows the list of available pizzas in menu in the website which can be controlled by admin account. Users can view and buy the pizza from website the image categorize different types of pizzas available on site. Once customer selects and order the pizza it will go to different phases, The phases are explained in detail below.

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2

Amarantidou, Dimitra, and Paul J. D'Ambrosio. "Philosophy Pizza." Asian Studies 10, no. 3 (September 2, 2022): 183–99. http://dx.doi.org/10.4312/as.2022.10.3.183-199.

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The history of pizza is shrouded in mystery. Competing interpretations of the exact origin, development, and even etymology are as diverse as pizzas themselves. What is certain, however, is that from various types of flatbread meals popular among soldiers and poor workers emerged some standards. Certain experts were then able to refine the process and carefully combine ingredients. The key to this tradition, as well as its popularity around the world, is found in the core elements developed by such pizzaiolos. But this has all changed, and contemporary pizza is no longer topped with whatever just happens to be available, as in the flatbreads of old. Nor does it have to adhere to the standards set forth by experts on taste. Today there are Hawaiian, chocolate, and even fruit pizzas. There are pizzas with cauliflower crust, smashed chicken “bread” and pizzas topped with 24 karat gold. And perhaps most importantly, customized pizzas—pizzas that are designed by the consumer with no regard for anything but their own momentary desires. We think this represents a twofold problem, in terms of both approach and of carrying on tradition, and also think comparative philosophy is just like pizza. In this paper we will thus address these problems through proposing a conception of the trans-cultural that is linked to the art of pizza. Moreover, we expand the scope of diversification to include methodology. Based on methodological insights derived from Chinese tradition and contemporary Chinese scholarship, we argue that comparative philosophy as an art (poiesis) could be a welcome alternative which involves: respect for authority (tradition), trust in tested methods and recipes as conditions for creativity and originality, recognition of the philosophical import of style (form is content) and the significance of inspiration and mastery of skills.

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3

Pasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, and Carmine Summo. "The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality." Foods 11, no. 3 (February 7, 2022): 482. http://dx.doi.org/10.3390/foods11030482.

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Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

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4

Leung, Miranda W., and Terri L. Kurz. "Pizza Parlor Mathematics." Teaching Children Mathematics 21, no. 7 (March 2015): 400–401. http://dx.doi.org/10.5951/teacchilmath.21.7.0400.

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What is more fun than having pizzas, games, and prizes that include math? This set of problems relates to typical experiences that children have at pizza restaurants with arcade games and reveals some mathematics behind the pizza, games, tokens, and prizes.

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5

Sheehan, Norman T. "Pizza, Pizza, Pizza: A Competitive Strategy Exercise." Organization Management Journal 11, no. 1 (January 2, 2014): 40–46. http://dx.doi.org/10.1080/15416518.2014.897928.

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6

Nord, Gail, Eric J. Malm, and John Nord. "Counting Pizzas: A Discovery Lesson Using Combinatorics." Mathematics Teacher 95, no. 1 (January 2002): 8–14. http://dx.doi.org/10.5951/mt.95.1.0008.

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7

Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.

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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test

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8

Stylianou, Katerina S., Emily McDonald, Victor L. Fulgoni III, and Olivier Jolliet. "Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza." Sustainability 12, no. 22 (November 13, 2020): 9466. http://dx.doi.org/10.3390/su12229466.

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Food and diet life cycle assessment (LCA) studies offer insights on the environmental performance and improvement potential of food systems and dietary patterns. However, the influence of ingredient resolution in food-LCAs is often overlooked. To address this, four distinct decomposition methods were used to determine ingredients for mixed dishes and characterize their environmental impacts, using the carbon footprint of the U.S. daily pizza intake as a case study. Pizza-specific and daily pizza intake carbon footprints varied substantially between decomposition methods. The carbon footprint for vegetarian pizza was 0.18–0.45 kg CO2eq/serving, for meat pizza was 0.56–0.73 kg CO2eq/serving, and for currently consumed pizzas in the U.S. (26.3 g/person/day; 75 pizzas types) was 0.072–0.098 kg CO2eq/person/day. These ranges could be explained by differences in pizza coverage, ingredient resolution, availability of ingredient environmental information, and ingredient adjustability for losses between decomposition methods. From the approaches considered, the USDA National Nutrient Database for Standard Reference, which reports standardized food recipes in relative weights, appears to offer the most appropriate and useful food decompositions for food-LCAs. The influence and limitations of sources of reference flows should be better evaluated and acknowledged in food and diet LCAs.

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9

Sagmeister, Maria. "„Pizza bleibt“, Pizza geht." Zeitschrift für kritik - recht - gesellschaft, no. 4 (2014): 409–12. http://dx.doi.org/10.33196/juridikum201404040901.

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10

Morris, Craig F., and Maria Itria Ibba. "Regarding Neapolitan Pizza “Pizza Napoletana”." Cereal Chemistry 95, no. 3 (April 17, 2018): 365–66. http://dx.doi.org/10.1002/cche.10052.

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11

Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Medical Sciences Forum 2, no. 1 (November 30, 2020): 2. http://dx.doi.org/10.3390/cahd2020-08563.

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Italian gastronomy experiences have ever-enhancing fame around the world. This is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “pizza marinara TSG” had a polyphenol concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene which were better than similar pizzas. They confirmed the nutritional importance of traditional preparations and established the functional potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.

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Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Antioxidants 10, no. 3 (March 22, 2021): 495. http://dx.doi.org/10.3390/antiox10030495.

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Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “Pizza Napoletana marinara” had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.

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13

Bianchi, Daniela, Cristiana Maurella, Silvia Gallina, Ilaria Gorrasi, Maria Caramelli, and Lucia Decastelli. "Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants." Foods 7, no. 11 (October 31, 2018): 180. http://dx.doi.org/10.3390/foods7110180.

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Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.

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14

Ali, Asif, Yuvraj Singh, Robin Malik, Aakash Yadav, and Indradeep Verma. "Website for Fully Customised Pizza Ordering System." International Journal for Research in Applied Science and Engineering Technology 10, no. V (May 31, 2022): 3321–24. http://dx.doi.org/10.22214/ijraset.2022.43082.

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The online Pizza delivery system is the need of hour because of the recent changes and the adding use of the internet. BIG SLICE is a website designed primarily for use in the customised Pizza delivery. Through these services caffs can vend and distribute their coffers at minimum resource operation effectively with high gains by gaining the client trust. This Online Pizza order system database will be helpful for the business possessors to extend their business just by placing the orders online and not visiting the restaurant. To create this application, the database is the most important component, which will interface with the application to retrieve information. The Online Pizza Ordering Database will be built using PHP as the basis. Customers can place orders from a variety of pizzas in the database, and restaurant employees will process and deliver the specified order.

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15

Claréus, Ingrid, and Sirje Kaerma. "Pizza." World Literature Today 62, no. 1 (1988): 148. http://dx.doi.org/10.2307/40144175.

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16

Weber, Griffin, and Glenn Weber. "Pizza Combinatorics." College Mathematics Journal 26, no. 2 (March 1995): 141. http://dx.doi.org/10.2307/2687368.

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17

Borchers, Moritz. "Pizza präventiosa." Im Fokus Onkologie 23, no. 5 (October 2020): 42. http://dx.doi.org/10.1007/s15015-020-2590-0.

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18

Talbot, John. "YESTERDAY'S PIZZA." Yale Review 103, no. 3 (2015): 47. http://dx.doi.org/10.1353/tyr.2015.0066.

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19

Van Horne, Virginia L. "Pizza music." Music Educators Journal 73, no. 3 (November 1986): 6. http://dx.doi.org/10.2307/3401289.

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20

Cope, Liza. "Pizza Options." Mathematics Teacher 110, no. 6 (February 2017): 408–10. http://dx.doi.org/10.5951/mathteacher.110.6.0408.

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“There are 33 million ways to sell a Domino's Pizza, so coming up with a way to put calories in a menu for 33 million varieties is a little bit difficult,” Domino's CEO J. Patrick Doyle told AnnArbor.com this morning after speaking at an Ann Arbor/Ypsilanti Regional Chamber of Commerce event. “So we're still working on that.”

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21

Weber, Griffin, and Glenn Weber. "Pizza Combinatorics." College Mathematics Journal 26, no. 2 (March 1995): 141–43. http://dx.doi.org/10.1080/07468342.1995.11973685.

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22

Shaw, Michael. "Pizza perfect." New Scientist 205, no. 2746 (February 2010): 27. http://dx.doi.org/10.1016/s0262-4079(10)60301-6.

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23

Boyte, W. Richard. "Pizza Ship." Health Affairs 23, no. 5 (September 2004): 240–41. http://dx.doi.org/10.1377/hlthaff.23.5.240.

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Talbot, John. "YESTERDAY'S PIZZA." Yale Review 103, no. 3 (June 11, 2015): 47. http://dx.doi.org/10.1111/yrev.12289.

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25

Bettoni, Michela, and Marco Bettoni. "Pizza matematica." Didattica della matematica. Dalla ricerca alle pratiche d’aula, no. 14 (November 29, 2023): 86–97. http://dx.doi.org/10.33683/ddm.23.14.4.

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In questo testo viene presentato un estratto di un percorso didattico svolto durante un intero anno scolastico in due biclassi del primo ciclo dell’Istituto di Lugano. Nelle classi erano presenti bambini con bisogni educativi specifici ed era quindi necessaria una forte differenziazione. All’interno del progetto è stato utilizzato un materiale progettato e realizzato appositamente, che rappresenta anche la base di uno sfondo motivazionale, con lo scopo di trattare diversi argomenti matematici e sviluppare alcune delle principali competenze previste dal Piano di studio della scuola dell’obbligo ticinese (Dipartimento dell’educazione, della cultura e dello sport [DECS], 2022) per il primo ciclo.

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Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo, and Michael EJ Lean. "Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines." Public Health Nutrition 17, no. 11 (October 28, 2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.

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AbstractObjectiveTo develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal.DesignIndicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer tasting.SettingUrban areas of contrasting socio-economic status.SubjectsUntrained unselected adults (n49) and children (n63), assessing pizza at tasting stations.ResultsMost commercial pizzas provide insufficient information to assess all nutrients and traditional Margherita pizza ingredients provide insufficient Fe, Zn, iodine, and vitamins C and B12. Energy content of the portions currently sold as standard range from 837 to 2351 kJ (200 to 562 kcal), and most exceed 30 % Guideline Daily Amounts for saturated fat and Na when a 2510 kJ (600 kcal) notional meal is considered. The ‘nutritionally balanced pizza’ provides the required energy for a single-item meal (2510 kJ/600 kcal), with all nutrients within recommended ranges: Na (473 mg, ∼45 % below recommended level), saturated fat (<11 % energy) and dietary fibre (13·7 g). Most adults (77 %) and children (81 %) rated it ‘as good as’ or ‘better than’ their usual choice.ConclusionsNutritional guidelines to reduce chronic diseases can be applied to reformulate ‘junk food’ ready meals, to improve public health through a health-by-stealth approach without requiring change in eating habits.

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Khoirunnisa, Tasya, Rifka Syifa Zakiya, and Eka Andriani. "Gambaran Deskriptif Usaha Modern Pizza Hut Dengan Usaha Tradisional Panties Pizza." Jurnal Gizi dan Kuliner 2, no. 1 (May 1, 2021): 32–41. http://dx.doi.org/10.35706/giziku.v2i1.5587.

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Pizza hut merupakan perusahaan waralaba makanan internasional berdiri pada tahun 1958. Pizza hut pertama di Indonesia pada tahun 1984. Saat ini memiliki 200 restoran di Indonesia. Salah satunya berlokasi di Sentra Kuliner Harapan Indah Lot. 2C, Bekasi. Panties pizza pertama berdiri di Indonesia pada tahun 2013 di Kota Solo. Saat ini memiliki 55 outlet yang tersebar di seluruh Indonesia, salah satunya berlokasi di Ruko Kota Harapan Indah, Jl. Boulevard, Bekasi.Tujuan menganalisa untuk mengetahui letak perbedaan antara manajemen usaha modern di pizza hut dengan usaha tradisional di panties pizza. Desain dilakukan dengan cara analisis deskriptif. Analisa dilakukan di Bekasi pada tanggal 16 Desember 2020. Logo pizza hut dan panties pizza memiliki makna yang sama yaitu kebersihan yang dijunjung tinggi dan rasa yang dijamin enak, logo pizza hut dan panties pizza ini sama yaitu merah dan putih. Pizza hut memiliki pesaing dalam industri dagangnya yaitu domino’s pizza, sedangkan panties pizza memiliki pesaing yaitu krasti pizza. Kemasan pada pizza hut menggunakan kardus yang memiliki banyak ukuran sedangkan panties pizza menggunakan kemasan kertas sekali pakai. Penilaian konsumen terhadap pizza hut adalah 3,2 dan untuk panties pizza 3,5. Panties pizza memiliki nilai rating lebih tinggi dibandingkan dengan pizza hut.

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Gaglio, Raimondo, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, and Luca Settanni. "Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina." Fermentation 4, no. 3 (August 3, 2018): 61. http://dx.doi.org/10.3390/fermentation4030061.

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The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behavior of the facultative heterofermentative species (FHS), such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligate the heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process, followed by pH, total titratable acidity (TTA), and lactic acid bacteria (LAB) development indicated for all of the experimental trials kinetics is comparable to those of the controls. The fermentation quotient of the FHS trial was particularly higher than that of the other trials, including the control production performed with a sourdough inoculum used in an artisanal bakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON 100336, L. brevis 200571, and L. plantarum PON 100148 in the obligate–facultative heterofermentative species (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss, color, morphology, and a generation of volatile organic compounds (VOCs). The data showed the differences among trials regarding the inocula. Eight classes of VOCs were detected in the pizza samples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributes were significantly different for the judges and the pizzas. The multivariate statistical approach found marked differences among the trials. The results indicated that the application of mixed cultures of the facultative heterofermentative species of Lactobacillus determined high quality pizzas.

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Falciano, Aniello, Alessio Cimini, Paolo Masi, and Mauro Moresi. "Carbon Footprint of a Typical Neapolitan Pizzeria." Sustainability 14, no. 5 (March 7, 2022): 3125. http://dx.doi.org/10.3390/su14053125.

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Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materials, transportation, and energy sources varied within 6.8 and 4.6% of CF. The percentage relative variation of CF with respect to its basic score was of about +26%, +4.4%, and +1.6% or +2.1%, provided that the emission factor of buffalo mozzarella, fresh cow mozzarella (fiordilatte), Grana Padano cheeses, and electricity varied by +50% with respect to each corresponding default value, respectively. The specific carbon footprint for Marinara pizza was equal to ~4 kg CO2e/kg, while for Margherita pizza, it was up to 5.1, or 10.8 kg CO2e/kg when topped with fresh cow or buffalo mozzarella cheese. To help pizza restaurant operators select the most rewarding mitigation strategy, we explored how CF was affected by more sustainable buffalo mozzarella cheese production, lighter and reusable containers for beer, mineral water, and main fresh vegetables, newer diesel-powered vans, less air-polluting electric ovens instead of traditional wood-fired ovens, as well as renewable electricity sources.

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Christ-Ribeiro, Anelise, Cristiana Costa Bretanha, Gregory Giacobbo, Michele Moraes de Souza, and Eliana Badiale-Furlong. "Compostos fenólicos extraídos de fontes naturais aplicados como conservadores em massas de pizza." Revista de Ciência e Inovação 1, no. 1 (May 23, 2016): 129–38. http://dx.doi.org/10.26669/2448-409170.

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A melhoria nas práticas de higiene e produção de alimentos é importante para a segurança alimentar, além da necessidade de aplicação de conservantes de tipos e níveis corretos. A pizza é um dos alimentos que sofre intensa manipulação durante o processamento o que contribui para sua contaminação, perda de qualidade e um intervalo restrito de vida útil. Em vista disto, o objetivo do trabalho foi aplicar em pizzas compostos fenólicos extraídos do farelo de arroz fermentado pelo fungo Rhizopus oryzae e da microalga Spirulina sp. LEB-18 como conservantes. As soluções etanólicas de compostos fenólicos extraídos das matrizes borrifados nas pizzas estavam nas concentrações de 1,1 e 1,2 mg/gamostra, respectivamente, para o farelo de arroz fermentado e S. platensis LEB-18. Como controle foi empregado solução de água e etanol nas mesmas proporções. Os extratos fenólicos do farelo de arroz fermentado e da microalga Spirulina sp. LEB-18 foram eficientes inibidores frente a multiplicação fúngica nas massas de pizza comparados ao conservante químico e o controle.

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Falciano, Aniello, Mauro Moresi, and Paolo Masi. "Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven." Foods 12, no. 4 (February 19, 2023): 890. http://dx.doi.org/10.3390/foods12040890.

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Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapolitan pizza baking in a pilot-scale wood-fired pizza oven operating in quasi steady-state conditions. The different upper area sections of pizza covered or not by the main topping ingredients (i.e., tomato puree, sunflower oil, or mozzarella cheese), as well the bottom of the pizza and the growth of its raised rim, were characterized by visual colorimetric analysis, while the time course of their corresponding temperatures was monitored using an infrared thermal scanning camera. The maximum temperature of the pizza bottom was equal to 100 ± 9 °C, while that of the upper pizza side ranged from 182 °C to 84 or 67 °C in the case of white pizza, tomato pizza, or margherita pizza, respectively, mainly because of their diverse moisture content and emissivity. The pizza weight loss was nonlinearly related to the average temperature of the upper pizza side. The formation of brown or black colored areas on the upper and lower sides of baked pizza was detected with the help of an electronic eye. The upper side exhibited greater degrees of browning and blackening than the lower one, their maximum values being about 26 and 8%, respectively, for white pizza. These results might help develop a specific modelling and monitoring strategy to reduce variability and maximize the quality attributes of Neapolitan pizza.

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Botre, Diego Alvarenga, Nilda de Fatima Ferreira Soares, Paula Judith Perez Espitia, Solange de Sousa, and Isis Rodrigues Toledo Renhe. "Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta." Revista Ceres 57, no. 3 (June 2010): 283–91. http://dx.doi.org/10.1590/s0034-737x2010000300001.

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O consumo de pizzas prontas aumentou nos últimos anos dado à praticidade do produto e ao baixo custo, sabor agradável e valor nutritivo. Porém, esse produto sofre intensa manipulação durante o seu processamento, contribuindo para sua contaminação, diminuindo a qualidade e aumentando os riscos de doenças veiculadas por esse alimento. Aliado à necessidade de produtos práticos e convenientes, o consumidor demanda alimentos cada vez mais seguros, despertando o interesse pelo uso de conservantes naturais. Dentre eles, o óleo essencial de orégano apresenta ação antimicrobiana, sendo essa especiaria utilizada na culinária de vários países. O objetivo deste trabalho foi o desenvolvimento de filme de base celulósica, incorporado com óleo essencial de orégano para conservação de pizza pronta refrigerada. Esse óleo incorporado ao filme nas concentrações de 25 e 50% p/p apresentou efeito inibitório in vitro para Penicillium spp. e Staphylococcus aureus. Quando aplicado em pizza observou-se diminuição dos compostos ρ-cimeno e γ-terpineno e consequente aumento da concentração de timol e carvacrol, mas provavelmente em quantidade insuficiente para o efeito inibitório dos microrganismos. Com relação à resistência mecânica, os filmes incorporados com 25 e 50% de óleo tiveram sua resistência diminuída, tendo a tenacidade do filme de 50% aumentada com relação ao controle (0%). O uso de filme incorporado com o óleo de orégano desperta grande interesse na aplicação em pizzas, uma vez que o orégano já é um ingrediente do produto, portanto não compromete o sabor e odor da pizza.

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Behme, Dagmar. "Brezel trifft Pizza." agrarzeitung 77, no. 22 (2022): 16. http://dx.doi.org/10.51202/1869-9707-2022-22-016.

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Jett, Benjamin. "Pineapple Chicken Pizza." Digital Literature Review 8, no. 1 (April 5, 2021): 82. http://dx.doi.org/10.33043/dlr.8.1.82.

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Noble, Robert C. "The Pizza Parade." Annals of Internal Medicine 112, no. 3 (February 1, 1990): 237. http://dx.doi.org/10.7326/0003-4819-112-3-237_1.

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Weber, Griffin, and Glenn Weber. "Pizza Combinatorics Revisited." College Mathematics Journal 37, no. 1 (January 1, 2006): 43. http://dx.doi.org/10.2307/27646271.

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Friedel, Robert. "Pizza and Progress." Annals of Improbable Research 8, no. 2 (March 1, 2002): 4–10. http://dx.doi.org/10.3142/107951402782293604.

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Wolever, T. "The Pizza Saga." Diabetes Care 16, no. 10 (October 1, 1993): 1410–11. http://dx.doi.org/10.2337/diacare.16.10.1410.

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Harries, Judith. "‘Pizza per favore’!" Practical Pre-School 2017, Sup201 (October 2017): 15–16. http://dx.doi.org/10.12968/prps.2017.sup201.15.

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Amini, Sanaz. "Pizza for Progress." ASHA Leader 19, no. 5 (May 2014): 6. http://dx.doi.org/10.1044/leader.gl.19052014.6.

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Geirola, Gustavo, Bruno Stagnano, and Adrián Caetano. "Pizza, birra, faso." Chasqui 28, no. 1 (1999): 146. http://dx.doi.org/10.2307/29741515.

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Shirali, Shailesh A. "A pizza saga." Resonance 16, no. 5 (May 2011): 437–45. http://dx.doi.org/10.1007/s12045-011-0049-5.

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Schroeder, Ingo. "Pasta, Pizza, Pickel." CME 13, no. 1-2 (February 2016): 40. http://dx.doi.org/10.1007/s11298-016-5591-8.

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Eka Permana, Sandy, Ega Salsa Nugraha, Tineka Handayani, and Ade Rizki Rinaldi. "IMPLEMENTASI DATA MINING POLA PEMBELIAN DOMINOS PIZZA MENGGUNAKAN ALGORITMA APRIORI." JATI (Jurnal Mahasiswa Teknik Informatika) 8, no. 1 (February 22, 2024): 368–72. http://dx.doi.org/10.36040/jati.v8i1.8694.

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Studi ini bertujuan untuk menerapkan teknik data experience menggunakan algoritma apriori dalam menganalisis pola pembelian domino pizza. metode apriori digunakan untuk mengidentifikasi agregat yang sering terjadi untuk mengidentifikasi faktor dalam transaksi, sehingga memungkinkan peneliti menimbang sampel untuk memilih menu yang bermanfaat.data yang digunakan dalam studi yang diperoleh dari website kaggle termasuk riwayat transaksi pelanggan pembelian domino pizza. masalah yang dihadapi dominos pizza, tidak ada agregat penjualan di dominos pizza.untuk meningkatkan keuntungan perusahaan.salah satu hal yang harus diketahui dominos adalah pelanggan membeli pizza secara teratur.penerapan algoritma apriori ini harus memberikan efek yang berharga bagi perusahaan dominos pizza.tujuan penelitian ini adalah untuk memahami pembelian pizza dominos menggunakan pelajaran matematika apriori sehingga mendapatkan nilai dukungan dan kepercayaan terbaik menggunakan aplikasi rapidminer.hasil studi ini memiliki dukungan terbaik, yaitu spinach dan feta (brooklyn style) dengan nilai dukungan 0,30.untuk nilai kepercayaan pelengkap pembelian pizza terbaik jika anda membeli 6 pizza wisconsin keju, juga punya kesempatan membeli pizza crush crispy tipis dengan nilai trust 0.78.dari hasil ini dapat meningkatkan keuntungan usaha dominos pizza.

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Murni, Narwastu. "Penggunaan Bumbu Andaliman Sebagai Bahan Utama Dalam Pengolahan Makanan (Studi Kasus Pembuatan Pizza Andaliman) Di Restoran Pizza Andaliman Balige Kabupaten Toba." Tourism, Hospitality And Culture Insights Journal 2, no. 2 (December 30, 2022): 113–19. http://dx.doi.org/10.36983/thcij.v2i2.360.

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Andaliman pizza has a special taste. Andaliman pizza is processed by gently grinding andaliman, then sliced lemongrass, carrot parts, cabbage flowers, far beans and spring onions. After that the sausage part, soft slices of cheese and the tomato part become a garnish or accessory on the top of the pizza. This study has a purpose, namely to identify customer assumptions about the characteristics of pizza andaliman, to analyze customer attitudes to pizza andaliman, and to analyze customer actions to pizza andaliman. The data analysis procedure used in this study is to use SWOT analysis. There is also a final result from this study if Andaliman Pizza is one of the powerhouses for foreign tourists who are curious about its taste and texture

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Lopez, Tara Burnthorne. "Southern Pizza, Inc.: The Case Of An Innovative Franchisee." Journal of Business Case Studies (JBCS) 4, no. 9 (September 1, 2008): 43–48. http://dx.doi.org/10.19030/jbcs.v4i9.4806.

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Consuming more than 350 slices per second, Americans have made pizza one of their favorite fast foods. It is a rare town that does not boast at least one pizza outlet. Indeed, pizza can be purchased in bowling alleys and service stations, at sporting events, in theaters, as well as at national and local pizza restaurants located throughout the United States. This paper presents case material on a major pizza franchisee, its operations and its goals. Material presented can be useful in teaching marketing strategy.

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Sanchiagoh, Steven, and M. Achmad Subing. "Pengaruh Kualitas Produk dan Promosi Media Sosial terhadap Minat Beli Konsumen pada Brotherhood Pizza." Jurnal Minfo Polgan 12, no. 1 (July 7, 2023): 1179–85. http://dx.doi.org/10.33395/jmp.v12i1.12660.

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Riset yang berjalan ini guna mencari tahu pengaruh kualitas produk dan promosi terhadap minat beli Brodtherhood Pizza di Masa Pandemi Covid-19. Populasi dari riset ini merupakan konsumen Brodtherhood Pizza, dengan rumus slovin diketahui sampel dalam penelitian sebesar 79 orang. Metode analisa dengan memakai analisa Regresi Linier Berganda. Dari riset yang telah selesai dapat disimpulkan terdapat produk dan promosi yang berkualitas berdampak pada minat beli Brodtherhood Pizza. Diharapkan dengan adanya penelitian ini Brodtherhood Pizza bisa menjaga menjaga kestabilan kualitas produk dan promosi yang baik sehingga dapat menarik minat pelanggan dalam membeli Brodtherhood Pizza.

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Yuliza, Mai, and Mia Muchia Desda. "PENGEMBANGAN USAHA PASAMAN PIZZA MELALUI ANALISIS SWOT." PRIMA : PORTAL RISET DAN INOVASI PENGABDIAN MASYARAKAT 1, no. 1 (December 30, 2021): 79–85. http://dx.doi.org/10.55047/prima.v1i1.45.

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One of the growing businesses in West Pasaman is the Pizza business "Pasaman Pizza" where this business starts from the ambition to open a business with great profits, acceptable to the surrounding community and can develop to include outside West Pasaman. For this reason, "Pasaman Pizza" as a business in the culinary field that provides pizza variants in accordance with consumer interests. The purpose of this study is to use a SWOT analysis to determine the development of the Pasaman Pizza business. The data was analyzed using a qualitative descriptive method called SWOT analysis. According to the findings, Pasaman Pizza should improve its social media marketing efforts, open new branches to expand its business, and continue to prioritize taste, good customer service, and innovative marketing. Given Pasaman Pizza's strengths and opportunities, it's possible that, despite its flaws and threats, Pasaman Pizza will be an excellent business prospect to run and develop.

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Dea Vike Permata Sari, Rahayu, and M Syamsul Hidayat. "The Influence of Digital Marketing on Domino's Pizza Purchasing Decisions in Mojokerto City." International Journal of Management and Business Economics 1, no. 3 (June 29, 2023): 208–10. http://dx.doi.org/10.58540/ijmebe.v1i3.402.

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The presence of the internet, which has been used by almost all Indonesian people, both in cities and villages, is able to provide new opportunities for companies, including restaurant companies. Domino's Pizza is one of the fast food outlets from the United States which is quite well known in Indonesia. Domino's Pizza serves a variety of fast food and as the name implies the main menu of this outlet is Pizza. As a multinational company, of course Domino's Pizza has an adequate digital marketing plan. This research uses descriptive quantitative method. With a sample of Domino's Pizza Mojokerto consumers as many as 100 respondents and tested using SPSS 25. The results showed that the website had a significant and positive effect on the purchase decision of Domino's Pizza Mojokerto with a regression coefficient b of 0.226, Instagram had a significant and positive effect on the purchase decision of Domino's Pizza Mojokerto with the value of the regression coefficient b is 0.351, and Facebook has a significant and positive effect on the purchase decision of Domino's Pizza Mojokerto with a regression coefficient b of 0.212.

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Sabrina, Nur Annisa Putri, Elpawati E, and Achmad Tjachja Nugraha. "ANALISIS PENGARUH CITRA MEREK, KUALITAS PRODUK, HARGA DAN DIFERENSIASI PRODUK TERHADAP KEPUTUSAN PEMBELIAN PIZZA HUT DI JAKARTA BARAT." AGRIBUSINESS JOURNAL 12, no. 2 (July 15, 2019): 148–56. http://dx.doi.org/10.15408/aj.v12i2.11865.

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The development of science and technology causing the rapid economic sectors and culture also affected. The development in culture sectors also can’t be avoided, one example of the development in this sectors is a lot of fast food are sold in Indonesia. According to the new survey of Master Card (titled Consumer Purchasing Priorities) contained in Suara Pembaharuan 2016, 805 Indonesian’s people prefer to eat on the fast food outlet, in the second rank are food court with 615, and in the third rank are middle class restaurant or cafe with 225. Meanwhile, there is 1% Indonesian’s people who choose to come to restaurant for fine dining. Pizza Hut is the first fast food in Indonesia which serve pizza as a main dish. Consumer’s behaviour is the most to be considered remember all of that company did constituted by the market demands. Purpose of this research are to (1) know the characteristic of Pizza Hut consumer in West Jakarta; (2) know the influence of brand image to decision purchase of Pizza Hut in West Jakarta; (3) know the influence of product quality to decision purchase of Pizza Hut in West Jakarta; (4) know the influence of prices to decision purchase of Pizza Hut in West Jakarta; and (5) know the influence of product diferentiation to purhase decision of Pizza Hut in West Jakarta. Based on result in this research, characteristic of Pizza Hut consumer are consumer with the age range of the 20-30 years, women, with employment status is student or college student, know about pizza hut product from banner or commercial advertisement and buy pizza hut just one time in a month. Result of regression multiple linear analysis are brand image, product quality and product diferentiation are not significant influence to purhase decision of pizza hut in trust rate of 95%. Although of that, prices is significant influence to purchase decision of Pizza Hut product in West Jakarta.

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