Relevant bibliographies by topics / Pudding

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Pudding'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Pudding"

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Rochmah, Syifa, Ahmad Yani, and Aminarista Aminarista. "KADAR PROTEIN DAN DAYA TERIMA SILKY PUDDING YANG DISUBSTITUSI SUSU KAMBING DAN SUSU SKIM SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BALITA STUNTING." Journal of Holistic and Health Sciences 2, no. 2 (2019): 72–77. http://dx.doi.org/10.51873/jhhs.v2i2.29.

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Latar Belakang: Asupan protein merupakan salah satu faktor risiko stunting pada balita. Diketahui bahwa susu mampu memberikan sumbangan protein pada anak stunting sebesar 7,67 g/hari. Maka dibuatlah Silky pudding substitusi susu kambing dan susu skim yang diharapkan dapat menjadi alternatif makanan tambahan tinggi protein.
 Tujuan Penelitian: Menganalisis kadar protein dan daya terima silky pudding yang disubstitusi susu kambing dan susu skim.
 Metode: Penelitian eksperimental menggunakan rancangan acak lengkap satu faktor yaitu substitusi susu kambing dan susu skim. Kadar protein da
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Khatun, MA, MN Islam, and MA Islam. "Effect of level of egg content on the quality of pudding using reconstituted milk." Bangladesh Journal of Animal Science 47, no. 2 (2018): 92–97. http://dx.doi.org/10.3329/bjas.v47i2.40252.

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The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared
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Bekiroglu, H., E. Komurlu, Nur Cebi, and O. Sagdic. "EFFECT OF USING RESISTANT STARCH ON GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING." Latin American Applied Research - An international journal 52, no. 1 (2022): 1–6. http://dx.doi.org/10.52292/j.laar.2022.764.

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In this study, resistant starch (RS)-enriched pudding production was performed in order to develop puddings with reduced glycemic index which could be consumed as functional milky dessert to cope with obesity and high blood sugar. Control sample without the resistant starch (RS) and three pudding samples with RS (1%, 2% and 3%) were prepared. Physical analyzes of the samples were performed, their sensory and rheological properties were examined and glycemic index analyzes were implemented in vitro conditions. With the addition of RS, the moisture content of the puddings decreased and there was
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Shaikh, Elaf, Tahira Bano, Alayesha Farooq, et al. "SENSORY EVALUATION OF THE POTATO STARCH PUDDING: AS AN AFFORDABLE WAY OF ESSENTIAL NUTRIENTS FOR HUMAN CONSUMPTION." Pakistan Journal of Biotechnology 21, no. 1 (2024): 228–31. http://dx.doi.org/10.34016/pjbt.2024.21.01.878.

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The purpose of this study was to examine the nutritional value and energy content of potato pudding as an affordable way to get important nutrients such proteins, vitamins, and other energy components. Potatoes are a commonly available and reasonably priced staple item. Using them in pudding form presents an interesting way to feed people on a budget. This essay looks at the ingredients, health advantages, and possibilities as a high-energy food source of potato pudding. The objective of this work was to develop and characterize a new pudding recipe using potato flour as the main ingredient. T
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Okwunodulu, Innocent N., Uluocha, Daniel M., Okwunodulu, and Felicia U. "Chemical and Sensory Assessment of Cocoyam (Colocasia esculanta) Puddings Blended with Plantain (Musa paradisiaca) and Sprouted Soybean (Glycine max) Pastes for Complementary Feeding." Pharmaceutical and Chemical Journal 6, no. 3 (2019): 1–13. https://doi.org/10.5281/zenodo.13940367.

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Chemical and sensory properties of complementary puddings formulated from blends of   cocoyam, firm ripe plantain and sprouted soybean pastes, seasoned, wrapped in plantain leaves and boiled for 30 min were evaluated. Results showed that 100% cocoyam pudding had the highest moisture content (52.55%), carbohydrate (39.28%) and least content of crude protein (3.22%), crude fat (1.21%), ash (2.14%), crude fiber (1.64%), and pro-vitamin A (13.55µg). The 90% cocoyam and 10% soybean pudding blend had the highest content of crude protein (4.29%), ash (2.45%), and least content of mois
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Okpoghono, J., U. J. Omoriare, U. B. Igue, and A. A. Seigha. "Evaluation of Liver and Kidney Function Markers of Mature Albino Male Rats Fed with Maize-Plantain Pudding Delicacy Cooked in Metallic Plates and Edible Plant Leaves." Journal of Applied Sciences and Environmental Management 27, no. 4 (2023): 759–66. http://dx.doi.org/10.4314/jasem.v27i4.17.

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Traditional maize-plantain puddings are usually cooked in diverse containers such as aluminium plates, cast iron plates and all types of edible plant leaves. This paper therefore, evaluates biochemical markers of liver and kidney function of mature albino male rats fed with maize-plantain pudding delicacy cooked in aluminium and cast iron plates and edible Zingiber officinale (ginger) and Musa paradisiaca (plantain) leaves using appropriate standard methods. Data obtained reveal that the activities of hepatic marker enzymes; alanine transaminase (ALT), aspartate aminotransferase (AST) and alka
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Lin, Hong-Ting Victor, Jenn-Shou Tsai, Hsiao-Hui Liao, and Wen-Chieh Sung. "Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding." Polymers 17, no. 3 (2025): 300. https://doi.org/10.3390/polym17030300.

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This study evaluated how added gums, starch amounts, and sucrose levels affect the texture, sensory acceptability, and syneresis of milk puddings. The puddings were prepared with four ingredients, namely 0.3% polysaccharide (κ,ι-carrageenan, gellan gum, gelatin, or agar), 2.5–7.5% sucrose, 1–5% modified waxy corn starch, and whole milk. The physical and sensory properties were assessed through measurements of gel strength, breaking point, breaking force, rigidity, and hedonic testing. Results show that syneresis increased in all milk puddings during two weeks of refrigerated storage. Among the
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Yanti, Ni Kadek Ari Novi, and Dika Pranadwipa Koeswiryono. "Kualitas Puding Berbahan Campuran Extrak Bunga Rosella dan Susu Almond." Jurnal Ilmiah Pariwisata dan Bisnis 3, no. 6 (2024): 1021–30. http://dx.doi.org/10.22334/paris.v3i6.816.

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Penelitian ini membahas tentang kualitas puding berbahan dasar bunga rosella dan susu almond untuk mengetahui kualitas pudding yang dari segi rasa, aroma, tekstur, dan warna, dan mengetahui ketahanan puding dalam suhu ruang dan suhu pendingin serta menganalisis seberapa besar pengeluaran yang dikeluarkan dalam pembuatan pudding bunga rosella. Manfaat dari penelitian ini untuk mengetahui pengembangan produk pudding sebagai inovasi baru sebagai cemilan sehat yang penuh serat dalam penelitian ini menggunakan metode kuantitatif dengan analisis uji organoleptik kepada responden sebanyak 15 panelis
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Ismawati, Nur Ayu, and Anna Anggraeni. "Analysis of Antioxidant and Fiber Content in Edamame Pudding (Glycine max) as a Snack to Prevent Hypercholesterolemia." International Journal on Health and Medical Sciences 3, no. 1 (2024): 1–9. https://doi.org/10.35335/healmed.v3i1.393.

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This research explores the antioxidant and fiber content of edamame pudding (Glycine max) and its potential health benefits, particularly in preventing hypercholesterolemia. Edamame, a rich source of antioxidants such as isoflavones and phenolic compounds, is known for its ability to combat oxidative stress and reduce cardiovascular risk. Additionally, its high fiber content, particularly soluble fiber, plays a significant role in lowering LDL cholesterol levels. This study analyzes the antioxidant levels and fiber content in edamame pudding and evaluates its potential to serve as a health-pro
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Lestari, Lara Ayu, Sessy Paramita Lirizka, Aftulesi Nurhayati, Putri Rahmah Alamsyah, and Matthew Nathaniel Handoko. "Development of Low- Fat Firin Sutlac Pudding with Yellow Pumpkin for The Elderly with Heart Disease." Jurnal Kebidanan 14, no. 1 (2025): 51. https://doi.org/10.26714/jk.14.1.2025.51-58.

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Malnutrition is an important prognostic factor in elderly patients with coronary heart disease (CHD). Puddings can support nutritional intake in elderly patients with CHD. This study aims to develop a special dietary food product Firin Sutlac Pumpkin, a low-fat pudding. This study uses a complete random design with three formulas that combine yellow pumpkin and rice with different ratios, namely S1 (60:40), S2 (50:50), and S3 (40:60). The samples obtained were analyzed by organoleptic tests (hedonic test and hedonic quality). This study showed that increasing yellow pumpkin puree affected pane
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Dissertations / Theses on the topic "Pudding"

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Souza, Liziane Kugland de. "The magic pudding : a verbal and pictorial translation." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2017. http://hdl.handle.net/10183/170382.

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A partir de minha tradução para o português brasileiro de The Magic Pudding (1918), novela infantil australiana escrita e ilustrada por Norman Lindsay, o objetivo desta dissertação é demonstrar as peculiaridades da tradução de literatura infantil ilustrada. Portanto, este estudo analisa o papel das ilustrações na tradução, enquanto levanta questões sobre a adaptação literária em uma época em que novos meios e tecnologias de leitura competem com o livro impresso pela atenção infantil. Como O Pudim Mágico é a primeira tradução da novela para o português, e devido à importância das ilustrações na
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Walsh, Michael Thomas. "Pudding Pan : a Roman shipwreck and its cargo in context." Thesis, University of Southampton, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.433828.

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Wherry, Susan Amelia. "Climate Change Effects and Water Vulnerability in the Molalla Pudding River Basin, Oregon, USA." Portland State University, 2013.

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Pearson, Joanne Miller. "Ultra-high-temperature processed and conventionally processed milk in the preparation of instant pudding." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/104533.

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Wherry, Susan Amelia. "Climate Change Effects and Water Vulnerability in the Molalla Pudding River Basin, Oregon, USA." PDXScholar, 2012. https://pdxscholar.library.pdx.edu/open_access_etds/556.

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Water management plans are typically developed using historical data records and historical return periods for extreme events, such as floods or droughts. Since these analyses of return periods typically assume a certain degree of stationarity (constant mean, standard deviation, distribution) in hydrologic variables, the potential future impacts of climate change are excluded. In developing water management plans, predicted changes to climate variables should be considered to evaluate the degree of non-stationarity that may exist in the future. In this way, regions most sensitive to climate ch
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Jennings, LaShay. "Graham Crackers and Pudding: Using Models and Diagrams to Understand Plate Tectonics and Mountain Formation." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/3454.

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McCarthy-Brown, Nyama. ""The Proof is in The Pudding": An Examination of How Stated Values of Cultural Diversity are Implemented." Diss., Temple University Libraries, 2011. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/133089.

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Dance<br>Ph.D.<br>In the study, the curricula of three selected dance departments in the United States, whose stated missions embrace cultural diversity, are examined. The primary research question is: Do the curricula of selected dance departments in the United States reflect the values of cultural diversity or pluralism as explicitly expressed in their mission statement? Through random online sample of thirty-nine mission statements from non-conservatory-based dance departments that grant degrees in the field of dance was collected. Although the use of the term diversity expanded greatly thr
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Campanella, Mariapia Rosa. "The proof is in the pudding/steak : Halal food consumption, moral overtones and re-negotiation of categories among Muslim believers in Stockholm County." Thesis, Uppsala universitet, Institutionen för kulturantropologi och etnologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-276763.

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The main objective of my thesis is showing how consumers who live in Stockholm County deal with the daily practice of halal food providing. I then analyse the main contradiction that emerges from my research, meaning the opposition between those who by ‘halal’ and those who do not. I propose an investigation of halal consumption or ‘non-consumption’ through the lens of economic processes, responsibility, (re)negotiation of food categories, gender roles, food morality, urban space and feedback systems. My aim is to demonstrate how ‘halal’ does not configure as a single category, but a group of
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Moufle, Anne-Laure. "Etude des interactions physico-chimiques qui influencent au cours du temps la qualité des crèmes dessert conservées à température ambiante : mise en place d'une technique de vieillissement accéléré Impact of temperature cycling and isothermal storage on the quality of acidic and neutral shelf-stable dairy desserts packaged in flexible pouches." Thesis, Artois, 2017. http://www.theses.fr/2017ARTO0409.

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En science des aliments, les tests de vieillissement accéléré appliqués aux produits « longue conservation » sont encore peu développés, notamment sur des produits fabriqués à l’échelle industrielle. Le vieillissement accéléré constitue pourtant un réel enjeu dans la course à l'innovation qui pousse les entreprises à réduire les cycles de développement et de lancement de nouveaux produits. L’objectif principal de la présente étude est donc de mettre en place, par une approche intégrée, une technique de vieillissement accéléré sur des produits du commerce : des crèmes dessert conditionnées en g
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Howe, Janelle Rue. "The perception of creaminess /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9717153.

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Books on the topic "Pudding"

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Mukhopadhaya, Shadhana. Ghoroya pudding misty pudding. Bikash Grantha, 1999.

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Simpson, Andrew. Summer pudding. Methuen, 1985.

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Fletcher, Ralph J. Fig pudding. Random House Children's Books, 1996.

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Fletcher, Ralph J. Fig Pudding. Yearling, 2007.

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Fletcher, Ralph J. Fig pudding. Clarion Books, 1995.

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Sietsma, Darnell. Luscious Puddings Recipes Collection : Cooking Pudding at Home Easier with Pudding Cookbook: Bread Pudding Recipes. Independently Published, 2021.

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Goodman, Clio. Puddin': Luscious and unforgettable puddings, parfaits, pudding cakes, pies, and pops. 2013.

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Humphreys, Daniel. Luscious Pudding: Traditional Pudding Recipes for Pudding Fans. Independently Published, 2018.

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Humphreys, Daniel. Luscious Pudding: Traditional Pudding Recipes for Pudding Fans. Independently Published, 2019.

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Garcia, Sophia. Custards & Puddings 365: Enjoy 365 Days with Amazing Custard & Pudding Recipes in Your Own Custard & Pudding Cookbook! [rice Pudding Cookbook, Rice Pudding Recipes, Banana Pudding Recipe] [book 1]. Independently Published, 2018.

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Book chapters on the topic "Pudding"

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Lersch, Martin. "Puddings: The Secret of the Rice Pudding." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-71.

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Bock, Ute, Imke Ehlers, and Margitta Worm. "Der Pudding-Test." In Fühl dich wohl in deiner Haut! Steinkopff, 1999. http://dx.doi.org/10.1007/978-3-642-58698-9_12.

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Hartel, Richard W., and AnnaKate Hartel. "Uses for Chocolate Pudding." In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_30.

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Sadowski, Dieter. "„The Proof of the Pudding...“." In Managementforschung. Gabler Verlag, 2005. http://dx.doi.org/10.1007/978-3-322-91307-4_2.

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Nolasco, Rob. "How to Make Yorkshire Pudding." In Mastering English as a Foreign Language. Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20872-2_17.

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Andrewes, William. "The Proof of the Pudding." In Astrophysics and Space Science Proceedings. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59909-0_2.

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Herget, Winfried. "Barlow, Joel: The Hasty Pudding." In Kindlers Literatur Lexikon (KLL). J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_4861-1.

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Haddad, Moawiya A., Mohammed I. Yamani, Saeid M. Abu-Romman, and Maher Obeidat. "A Jordanian Milk Pudding: Muhallabyyah." In SpringerBriefs in Molecular Science. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-79820-8_6.

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Guy, Israel. "The Proof of the Pudding." In The Evolution of the US Air Force. Routledge, 2024. http://dx.doi.org/10.4324/9781003469421-11.

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"pudding." In Shakespeare and Domestic Life. Bloomsbury Publishing Plc, 2018. http://dx.doi.org/10.5040/9781472581839.article-231.

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Conference papers on the topic "Pudding"

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Kocaoğullar, Ceren, Daniel Hugenroth, Martin Kleppmann, and Alastair R. Beresford. "Pudding: Private User Discovery in Anonymity Networks." In 2024 IEEE Symposium on Security and Privacy (SP). IEEE, 2024. http://dx.doi.org/10.1109/sp54263.2024.00167.

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Song, Jie, Yun Gao, Dan Wu, Liang Zhou, and Yi Qian. "The Proof is in the Pudding: Decision-Oriented Machine-Type Wireless Video Transmission." In GLOBECOM 2024 - 2024 IEEE Global Communications Conference. IEEE, 2024. https://doi.org/10.1109/globecom52923.2024.10901649.

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Kim, ByungKyu, HyunDong Kim, Dongjo Kim, JungHwa Han, and Unzi Kim. "Pudding Building." In ACM SIGGRAPH ASIA 2008 artgallery: emerging technologies. ACM Press, 2008. http://dx.doi.org/10.1145/1504229.1504240.

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Martindale, Sarah, Ben Bedwell, Robert Phillips, and Micaella Pedros. ""Proof in the Pudding"." In DIS '17: Designing Interactive Systems Conference 2017. ACM, 2017. http://dx.doi.org/10.1145/3064663.3064743.

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Setyobudi, Sugeng Iwan, and I. Nengah Tanu Komalyna. "Difference in Acceptability and Level of Preference Between Modified and Standard Supplementary Feeding in Undernourished Toddlers at Janti Community Health Center, Malang." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.59.

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ABSTRACT Background: In East Java, the prevalence of 36% of toddlers did not finish standard supplementary feeding biscuits. Some contributed factors were disfavor of children (66.6%), forgotten to feed (3.9%), incompatible (0.5%), eaten by another family member (23.4%), and others (5.6%). This study aimed to determine the difference in acceptability and level of preference between modified and standard supplementary feeding in undernourished toddlers at Janti Community Health Center, Malang, East Java. Subjects and Method: A quasi-experimental study with one group pretest-posttest design was
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Pankalla, Andrzej. "'Pudding-Like' Identity of Our Times. Yage Ritual." In International Association of Cross Cultural Psychology Congress. International Association for Cross-Cultural Psychology, 2008. http://dx.doi.org/10.4087/lgnf4011.

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Migliori, M., D. Gabriele, N. Baldino, et al. "Rheological Study of Batter Dough for Yorkshire Pudding Production." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964536.

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Van der Togt-Marinescu, O. E., M. D. Nijkerk, and G. P. Gubbels. "Freeform design and fabrication: Where the proof of the pudding is in verification." In International Conference on Space Optics 2010, edited by Naoto Kadowaki. SPIE, 2018. http://dx.doi.org/10.1117/12.2309177.

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Kristanti, Dita, and Ainia Herminiati. "Physicochemical properties of pudding powder as a complementary food fortified with the essential mineral." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134617.

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Guskey, Thomas. "The Proof Is in the Pudding: Helping Teachers Utilize the Results of Formative Assessments." In 2020 AERA Annual Meeting. AERA, 2020. http://dx.doi.org/10.3102/1581408.

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Reports on the topic "Pudding"

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Wherry, Susan. Climate Change Effects and Water Vulnerability in the Molalla Pudding River Basin, Oregon, USA. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.556.

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Moores, Lee C., P. U. Ashvin, I. Fernando, and Garret W. George. Synthesis of 2-Methoxypropyl Benzene for Epitope Imprinting. U.S. Army Engineer Research and Development Center, 2022. http://dx.doi.org/10.21079/11681/44883.

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Harmful algal blooms (HABs) are occurring with increasing frequency and severity across the globe in part due to climate change and anthropogenic pollution (Bullerjahn et al. 2016). HABs produce several classes of toxins; however, microcystins (MCs) are the most commonly studied (Lone et al. 2015) and can be potent toxins with LD50s in the range of 50 μg/kg (Puddick et al. 2014). Sample analysis in laboratories, typically by high-pressure liquid chromatography tandem mass spectrometry (HPLC-MS/MS) or by Enzyme Linked Immunosorbent Assays (ELISAs) (USEPA 2015). These analytical techniques are h
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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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