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Journal articles on the topic 'Quality indicators of sponge'

Author: Grafiati

Published: 28 May 2022

Last updated: 28 July 2025

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1

Romanovska, Olha. "COMPREHENSIVE ASSESSMENT OF SPONGE CAKE QUALITY." Technical Sciences and Technologies, no. 4(26) (2021): 121–28. http://dx.doi.org/10.25140/2411-5363-2021-4(26)-121-128.

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The main feature of the quality of flour confectionery is the safety of raw materials, the absence of harmful substances, high nutritional value. The problem of assessing the quality and nutritional value of sponge cake is solved on the basis of comprehensive studies of chemical composition and properties using modern methods of analysis. The problem of determining the quality of sponge semi-finished products is devoted to the work of domestic and foreign scientists [2-5]. An analysis of recent research and publications has shown that many works havebeen devoted to quality determination, but a

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2

Atikah, Rahadatul Aysi, Juliana Siregar, Wiwik Gusnita, and Ezi Anggraini. "Analisis Perbandingan Kualitas Organoleptik Bolu Pandan Menggunakan Gula Pasir dan Gula Halus." Al-DYAS 4, no. 2 (2025): 1045–54. https://doi.org/10.58578/aldyas.v4i2.5900.

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This study is motivated by differences in the texture of sugar used in cake processing, particularly pandan sponge cake, where granulated sugar commonly used has a coarse texture and its impact on product quality has not been widely studied. The objective of the study is to analyze the effect of using granulated sugar versus powdered sugar on the quality of pandan sponge cake, covering aspects such as shape, volume, color, aroma, texture, and taste. This research is a true experimental study with three replications for each treatment. Data were collected through organoleptic tests using sensor

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3

Martirosyan, Vladimir, Olga Tyurina, Yulia Karabinskaya, Alla Borisova, and Irina Peshkina. "Application of textured wheat flour in bakery technology." BIO Web of Conferences 64 (2023): 01002. http://dx.doi.org/10.1051/bioconf/20236401002.

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The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by the sponge and dough method with and without prior dough fermentation and those made by the quick sponge method. The addition of the studied flour in the amount of 40% by flour weight did not significantly affect the organoleptic quality indicators, as well as the moisture and acidity of bakery products made by different methods. The protein c

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4

Sheveleva, Tat'yana. "IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT." Bulletin of KSAU, no. 3 (March 5, 2024): 253–61. http://dx.doi.org/10.36718/1819-4036-2024-3-253-261.

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The purpose of the study is to improve technology and develop recipes for low-gluten types of bakery products based on whole grain flour using rye, low-fat flaxseed, amaranth flour and potato starch as gluten-free raw materials. The work provides a rationale for the need to reduce the gluten content in bakery products, studied the effect of the added components of the formulation on the content of washed gluten, identified options with a reduced amount of gluten, and assessed the quality of the studied options accor-ding to organoleptic and physicochemical indicators. The smallest amount of gl

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Kaluzhskikh, Aleksandr, Natalya Dolgopolova, Marina Kotelnikova, and Snezhana Ryumshina. "The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production." BIO Web of Conferences 32 (2021): 03012. http://dx.doi.org/10.1051/bioconf/20213203012.

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The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significan

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6

Fedinishina, Ekaterina, Svetlana Eliseeva, Elena Moskvicheva, and Anastasia Nasredinova. "Technology Justification of Sponge Cake Using Secondary Food Resources." Food Industry 5, no. 2 (2020): 13–20. http://dx.doi.org/10.29141/2500-1922-2020-5-2-2.

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The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use aspects of milk and nut paste as a secondary product obtained in the production of a functional drink based on walnuts and skimmed cow milk. The paste looks like a fine mixture of crushed nuts and residual amounts of milk; the color is light gray with brown flecks; taste and aroma are bright milk-nutty; protein and fat are 12.3 and 23.6 g per 100 g

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7

Wang, Ning, Huiping Li, Jianlin Zhang, Jianxun Deng, and Lin She. "Research on Sustainable Evaluation Model of Sponge City Based on Emergy Analysis." Water 15, no. 1 (2022): 32. http://dx.doi.org/10.3390/w15010032.

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Sponge city is a method of managing rain floods, proposed by China to deal with urban waterlogging and the overflow pollution of drainage pipe networks, which indicates a more effective strategy to promote urban sustainable development. Due to the diversity of sponge city construction objectives and the complexity of the developmental system, a unified and effective sustainability evaluation method has not yet been formed. Based on the emergy analysis method, the indicators of ecosystem service, the construction cost, the runoff regulation, and the pollutant reduction of sponge city constructi

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8

Carroll, Robert C., David C. Harrowven, James E. Pearce, and Simon J. Coles. "A systematic study of the interplay between guest molecule structure and intermolecular interactions in crystalline sponges." IUCrJ 10, no. 4 (2023): 497–508. http://dx.doi.org/10.1107/s2052252523005146.

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Utilization of the crystalline sponge {[(ZnI2)3(tpt)2·x(solvent)] n } method has enabled characterization of a novel family of synthetic organic oils. The systematic structural differences and diversity of functional groups offered by 13 related molecular adsorbates provide a detailed quantitative understanding of the relationship between the guest structure, its conformation, and the type of intermolecular interactions adopted with neighbouring guests and the host framework. This analysis is extended to assess the connection of these factors to the resulting quality indicators for a particula

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9

Zhang, Juan, and Quan Liu. "Therapeutic Efficacy of Percutaneous Vertebroplasty Combined With Gelatin Sponge Filling in Treating Thoracolumbar Fractures: A Retrospective Analysis." Annali Italiani di Chirurgia 96, no. 5 (2025): 634–43. https://doi.org/10.62713/aic.4020.

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AIM: Percutaneous vertebroplasty (PVP) effectively treats thoracolumbar fractures (TLF) but is plagued by post-operative bone cement leakage. Placing a gelatin sponge in the spinal canal can enhance bone cement viscosity and reduce its fluidity, potentially lowering leakage risks. This study explores the clinical efficacy of PVP combined with gelatin sponge implantation in treating TLF and assesses its role in reducing bone cement leakage and associated postoperative complications. METHODS: This retrospective analysis included 120 TLF patients who underwent PVP treatment at the Anji Traditiona

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10

Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 125–39. https://doi.org/10.31866/2616-7468.6.1.2023.278476.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their

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11

Zhang, Shouping, Song Xie, Xinke Liu, Xia Li, Qingya Sun, and Qian Gao. "Comprehensive Evaluation of LID Deployment on Mountain Sponge City: Evidence from Yuzhong, Chonging in China." E3S Web of Conferences 598 (2024): 02002. http://dx.doi.org/10.1051/e3sconf/202459802002.

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To comprehensively assess the effects of different Low Impact Development (LID) measures on urban rainfall and water quality control, this study focuses on the Liberation Monument Street in Yuzhong District, Chongqing City, and establishes a coupled model for water quantity and water quality. The model calibration and validation are carried out by targeting the uncertain parameters in the model, using watershed characteristic factors as the objective function. Different LID scheme with varying deployment areas were proposed to explore the control effects of water quantity and water quality ind

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12

Yuliya, Myroshnyk, Dotsenko Viktor, Sharan Larisa, and Tsyrulnikova Vita. "EXPLORING A POSSIBILITY OF USING ULTRASOUND IN THE TECHNOLOGY OF CONFECTIONERY PRODUCTS." Eastern-European Journal of Enterprise Technologies 1, no. 11 (103) (2020): 43–49. https://doi.org/10.15587/1729-4061.2020.189773.

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The unconventional methods of processing raw materials and semi-finished products have been widely used in various sectors of food industry over recent time. This contributes to intensification of production, prolonging the period during which new products retain freshness, thereby making it possible to implement resource- and energy saving technologies. It is a relevant task to explore a possibility to use ultrasound in the technology of flour-based confectionery products, specifically sponge cakes. Here we propose a technology for whipping up mélange with sugar using a mixer whose bow

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13

Taraymovych, I., and S. Lobanova. "Development of flour-based confectionery products with increased nutritional value based on triticale flour." Товарознавчий вісник 17, no. 1 (2024): 76–82. http://dx.doi.org/10.62763/ef/1.2024.76.

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The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It w

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14

Tyurina, Irina, Irina Peshkina, Khachatur Baluyan, Elena Tkachev, and Pavel Shcherbakov. "The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products." BIO Web of Conferences 64 (2023): 01024. http://dx.doi.org/10.1051/bioconf/20236401024.

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The paper analyzes the effect of inulooligosaccharide syrup made from topinambur (Jerusalem artichoke) in an amount of 5, 10, and 15% by flour weight on organoleptic, physical and chemical quality indicators, nutritional value and storage stability of bakery products made from wheat flour and a mixture of wheat and rye flour. Bread samples from wheat flour were made by straight dough, sponge and dough, and quick dough methods, and samples from a mixture of wheat and rye were made using thick rye sourdough. Bakery products made by different methods with inulooligosaccharide syrup added in the a

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15

Plotnikova, I. V., G. O. Magomedov, T. A. Shevyakova, V. Zh Tigranyan, N. N. Mirzebalaeva, and V. E. Plotnikov. "Gluten-free oil biscuits for school-age children." Khleboproducty 30, no. 2 (2021): 49–53. http://dx.doi.org/10.32462/0235-2508-2021-30-2-49-53.

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The research in the field of technology of gluten-free butter biscuits of functional purpose for nutrition of schoolchildren of junior and middle age using rice, millet, corn flour and carrot puree is presented. The quality indicators of biscuit dough and biscuit were investigated, the nutritional value and caloric content of the product were calculated. Experimental studies have shown that with a complete replacement of wheat flour with gluten-free flour of various types, the quality of biscuit dough and biscuit improves: the density of the dough decreases, its effective viscosity decreases,

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16

Li, Nan, Lina Xie, Pengfei Du, and Xiaochan Huang. "Multi-Criteria Evaluation for China Low-Impact Development Based on Principal Component Analysis." Water 10, no. 11 (2018): 1547. http://dx.doi.org/10.3390/w10111547.

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Multiple benefit evaluation may become complicated due to varied and unquantifiable indicators. This study presents a multicriteria approach to evaluate Low Impact Development (LID) performance through an aggregation of principal component analysis and correlation analysis (PCCA). The approach is based on the rule of triple bottom line and complies with the China-specific planning land-use type and site-specific hydrologic and hydrologic condition. The quantitative indicators are coupled with the Stormwater Management Model (SWMM) software and filed investigation; the qualitative indicators ar

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17

Dubrovina, Ol'ga, and Tatyana Zubkova. "PEANUT FLOUR INFLUENCE ON SPONGE CAKE BAKING PROPERTIES." Bulletin of KSAU, no. 5 (July 10, 2024): 223–29. http://dx.doi.org/10.36718/1819-4036-2024-5-223-229.

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The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of

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18

Anang, Samuel, Mahmoud Nasr, Manabu Fujii, and Mona G. Ibrahim. "Synergism of Life Cycle Assessment and Sustainable Development Goals Techniques to Evaluate Downflow Hanging Sponge System Treating Low-Carbon Wastewater." Sustainability 16, no. 5 (2024): 2035. http://dx.doi.org/10.3390/su16052035.

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While recent researchers have focused on optimizing the operational conditions of low-carbon wastewater treatment processes, they have not sufficiently evaluated the sustainability of such systems. This study is the first to assess the performance of a low-carbon wastewater treatment facility using an integration of techno-economic and life cycle assessment (LCA) criteria accompanied by several sustainability indicators. A downflow hanging sponge (DHS) reactor was operated at a hydraulic retention time of 3.4 h, an organic loading rate of 3.8 kg COD/m3 sponge/d, and 24–35 °C (scenario_1). Anot

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19

Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 125–39. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278476.

Full text

Abstract:

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their compo

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20

Diaz, Maria Cristina, and Klaus Rützler. "Biodiversity and Abundance of Sponges in Caribbean Mangrove: Indicators of Environmental Quality." Smithsonian Contributions to the Marine Sciences, no. 38 (2009): 151–72. http://dx.doi.org/10.5479/si.01960768.38.151.

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21

Marinina, Ekaterina, Madina Sadygova, Tatiana Kirillova, and Irina Kanevskaya. "Optimization Formulation of Semi-Finished Sponge Cake." Food Processing: Techniques and Technology 50, no. 1 (2020): 44–51. http://dx.doi.org/10.21603/2074-9414-2020-1-44-51.

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Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-

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22

Ding, Kun, and Yuan Zhang. "Practical Research on the Application of Sponge City Reconstruction in Pocket Parks Based on the Analytic Hierarchy Process." Complexity 2021 (March 25, 2021): 1–10. http://dx.doi.org/10.1155/2021/5531935.

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The rainwater system is an important part of the urban infrastructure as well as a key hub for maintaining the dynamic operation of the city and a clear indicator of the level of urban development. With the rapid development of urbanization, the hardened area of roads and residential areas has increased, and the construction of rainwater systems is so far insufficient, causing the urban waterlogging and water pollution problems to become increasingly serious. Accordingly, combined with the “sponge city” construction concept of the six-character policy of “seepage, retention, storage, use, puri

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Li, Chao, Luzhen Wang, and Le Zhang. "A Case Study in Natural Fibre Material (Luffa Sponge) Development Using E2-Material-Driven Design." Sustainability 16, no. 8 (2024): 3490. http://dx.doi.org/10.3390/su16083490.

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To unleash the emotional potential of natural fibre materials in sustainable development and utilisation, this paper presents a material-driven design method with emotional and ecological indicators (E2-MDD). The method offers product-level solutions for the sustainable development of natural materials. The method involves several steps, such as screening the main material quality, capturing the user emotion vision, deconstructing the E2 vision pattern, and deducting the product design concept. The method was tested on luffa sponge samples, seen as one kind of traditional fibre resource, which

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24

Liu, Xiaolong, Dafang Fu, Chris Zevenbergen, Tim Busker, and Meixiu Yu. "Assessing Sponge Cities Performance at City Scale Using Remotely Sensed LULC Changes: Case Study Nanjing." Remote Sensing 13, no. 4 (2021): 580. http://dx.doi.org/10.3390/rs13040580.

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As a result of high-density urbanization and climate change, both the frequency and intensity of extreme urban rainfall are increasing. Drainage systems are not designed to cope with this increase, and as a result, floods are becoming more common in cities, particularly in the rapidly growing cities of China. To better cope with more frequent and severe urban flooding and to improve the water quality of stormwater runoff, the Chinese government launched the national Sponge City Construction (SCC) program in 2014. The current SCC design standards and guidelines are based on static values (e.g.,

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25

Khomych, G., A. Horobes, Y. Levchenko, S. Vysotska, and L. Korniienko. "The flour of soft wheat in the technologies of food products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (2020): 3–8. http://dx.doi.org/10.32718/nvlvet-f9301.

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The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Scientists of NAAS of Ukraine have selectively developed new varieties of soft-grained wheat, which are used to produce extrusion flour. Taking into account the specific properties of extruded flour from soft wheat, it is advisable to explore the possibility of its use in the technology of confectioner

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26

Меледина, Татьяна, Tatiana Meledina, Светлана Давыденко, et al. "New Yeast Strain in Baking Industry." Food Processing: Techniques and Technology 48, no. 4 (2019): 59–65. http://dx.doi.org/10.21603/2074-9414-2018-4-59-65.

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Yeast strains used in traditional breadmaking are designed to produce the best substrate fermentation and a high-quality product that meets all the requirements. However, the use of brewing yeast strains makes it possible to increase the biological value of the finished product rich in various vitamins and micro- and macroelements. Thus, the research objective was to investigate the effect of a new yeast strain on the physicochemical and organoleptic quality indicators of test semi-finished products and wheat bread in order to develop a technology for using yeast strain Y 3194 in baking indust

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27

Hara, Eiki, Yoshitomo Honda, Osamu Suzuki, Tomonari Tanaka, and Naoyuki Matsumoto. "Epigallocatechin Gallate-Modified Gelatins with Different Compositions Alter the Quality of Regenerated Bones." International Journal of Molecular Sciences 19, no. 10 (2018): 3232. http://dx.doi.org/10.3390/ijms19103232.

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Bone quality is a significant indicator of the result of bone treatments. However, information regarding the quality of regenerated bones is limited. The study investigates the effect of different compositions of vacuum heated epigallocatechin gallate-modified gelatins sponge (vhEGCG-GS) on the quality of regenerated bones in critical size defects (9 mm) of rat calvariae. Five different compositions of vhEGCG-GSs containing the same amount of EGCG and different amounts of gelatin were tested. Following four weeks after implantation, the harvested regenerated bones were evaluated by using micro

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T., Lisovska, Chorna N., Botshtein B., and Dobrotvor I. "DEVELOPMENT OF THE TECHNOLOGY OF SPONGE GLUTEN-FREE SEMI-FINISHED PRODUCT BASED ON THE CORN EXTRUDED FLOUR." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1(29) (June 30, 2019): 18–32. https://doi.org/10.5281/zenodo.3263145.

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<em>The technology of biscuit semi-finished gluten-free flour using corn-extruded flour is scientifically substantiated. The optimization of technological parameters was performed using the smallest squares method using the standard MathCad software package. To determine the rational component correlation - the content of sugar, egg mйlange, a full-featured experiment was conducted. In the framework of the two-factor model, the method of modeling the moisture content, density, porosity and avoidance of the content of egg mйlange, sugar and BKE is used.  A full-featured experiment becomes

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Salter, Robert S., Gregory W. Durbin, Patrick Bird, et al. "Validation of the Peel Plate™ AC for Detection of Total Aerobic Bacteria in Dairy and Nondairy Products." Journal of AOAC INTERNATIONAL 99, no. 1 (2016): 143–52. http://dx.doi.org/10.5740/jaoacint.15-0253.

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Abstract Peel Plate™ AC (aerobic count) is a low-profile plastic 47 mm culture dish with adhesive top that contains a dried standard plate count medium with oxidation/reduction indicator triphenyl tetrazolium chloride (TTC) that turns red with dehydrogenase enzyme activity of growing aerobic bacteria. The method provides a conventional quantitative count with simple rehydration and incubation for 48 ± 3 h at 35 ± 1°C for most food matrixes and 32 ± 1°C for 48 ± 3 h for dairy products. Dairy matrixes claimed and supported with total aerobic count data are whole milk, skim milk, chocolate milk (

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Shang, Yuchang, Jie Liu, Hong Wu, and Lun Chen. "Spatial Layout Strategy for Stormwater Management Measures in Mountainous Cities Based on the “Source-Sink” Theory." Water 17, no. 11 (2025): 1591. https://doi.org/10.3390/w17111591.

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Mountainous cities are especially vulnerable to flooding and water quality degradation due to surrounding steep terrain, variable precipitation, and fragile ecosystems. Existing studies often rely on small-scale scenario simulations or computationally intensive optimization algorithms, limiting their practical application. This study proposes a spatial layout strategy for stormwater management tailored to mountainous environments, using the Xining sponge city pilot area as a case study. Based on the “source–sink” theory, flood risk was assessed at the district scale, and the Storm Water Manage

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Volkov, A. A., N. N. Beloselsky, and Y. N. Pribytkov. "ABSORPTIOMETRIC ANALYSIS OF SOME QUANTITATIVE AND QUALITATIVE INDICATORS OF BONE TISSUE STATUS ASSESSED BY A QUANTITATIVE COMPUTED TOMOGRAPHY IN WOMEN OF DIFFERENT AGES." Osteoporosis and Bone Diseases 18, no. 2 (2015): 3–5. http://dx.doi.org/10.14341/osteo201523-5.

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Aim. To study the characteristics of the quantitative and qualitative characteristics of bone mineral density in women. Materials and methods. Quantitative computed tomography with additional quantitative and qualitative assessments was performed in 127 women of different ages without clinical signs of osteoporosis. Results. We had calculated the size and the ratio of cortical bone and spongy tissue at the lumbar vertebrae considering the density range characterized as the maximum and minimum of mineralized areas that represent not only quantitative but also qualitative state of the bone tissu

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Zhang, Yaqin, Qiqiang Guo, Siqiong Luo, et al. "Light Regimes Regulate Leaf and Twigs Traits of Camellia oleifera (Abel) in Pinus massoniana Plantation Understory." Forests 13, no. 6 (2022): 918. http://dx.doi.org/10.3390/f13060918.

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Camellia oleifera (Abel) is an economic tree species and one of the four largest oil plants in the world. The leaf and twig responses and plasticity indices of C. oleifera were investigated under four light regimes in Pinus massoniana understory plantations, namely, 100% light intensity (CK), 75% of CK (HL), 50% of CK (ML), and 30% of CK (LL). The morphological characteristics, biomass allocation, and physiological characteristics of C. oleifera leaves and twigs under different light regimes, as well as their plasticity indexes, were comprehensively evaluated. The results showed that leaf area

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El-Baky, Nawal Abd, Raoufa Ahmed Abdel Rahman, Mona Mohammed Sharaf, and Amro Abd Al Fattah Amara. "The Development of a Phytopathogenic Fungi Control Trial: Aspergillus flavus and Aspergillus niger Infection in Jojoba Tissue Culture as a Model." Scientific World Journal 2021 (January 17, 2021): 1–8. http://dx.doi.org/10.1155/2021/6639850.

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After introducing the idea of using concentrations equal to or less than the minimum inhibition concentration (MIC) of some active chemical compounds for evacuating microbial cells, different types of microbes were evacuated. The original protocol was given the name sponge-like protocol and then was reduced and modified from a microorganism to another to prepare microbial ghosts for various applications such as immunological applications, drug delivery, and isolation of DNA and protein. Fungal pathogens that infect plants critically affect cost effectiveness, quality, and quantity of their pro

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Karasev, N. A., V. Ya Kiselevskaya-Babinina, I. V. Kiselevskaya-Babinina, et al. "The Analysis of the Main Working Parameters of the Head Regional Vascular Center of N.V. Sklifosovsky Research Institute for Emergency Medicine." Russian Sklifosovsky Journal "Emergency Medical Care" 10, no. 3 (2021): 558–66. http://dx.doi.org/10.23934/2223-9022-2021-10-3-558-566.

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Introduction. The regional vascular centers (RVC) network was created throughout Russia to manage cardiovascular diseases. On the basis of N.V. Sklifosovsky Research Institute for Emergency Medicine in Moscow, a center was created, which received the status of the head RVC. A comprehensive analysis of its work has not yet been carried out.Aim of study. To assess the main performance indicators and development directions of the head RVC based on the analysis of data for 2012–2019.Results. Analysis of the data obtained showed that by 2019 the flow of patient admissions increased 2.3-fold. At the

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Melnikova, E. O., E. V. Razhina, E. S. Smirnova, O. P. Neverova, and P. S. Galushina. "Development of a recipe for dessert bread with the taro tuber powder." New Technologies 21, no. 1 (2025): 41–54. https://doi.org/10.47370/2072-0920-2025-21-1-41-54.

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Introduction. The results of the study of the production and quality assessment of dessert bread with taro tuber powder of different concentrations based on organoleptic and physicochemical indicators have been presented. Taro tuber powder does not contain gluten, it is hypoallergenic and has high nutritional value and digestibility. The objective of the research was to develop a recipe for dessert bread with taro tuber powder. The Methods. The research was conducted at the Department of Biotechnology and Food Products of the Ural State Agrarian University. Taro tuber powder of different conce

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Peleg, M. "Review: Mechanical properties of dry cellular solid foods / Revisión: Propiedades mecánicas de alimentos celulares sólidos." Food Science and Technology International 3, no. 4 (1997): 227–40. http://dx.doi.org/10.1177/108201329700300401.

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The compressive stress-strain relationships of most cellular materials and solid foams have a char acteristic sigmoid shape that reflects three deformation mechanisms: primarily elastic distortion under small strains; collapse and/or fracture of cell walls; and densification. The exact shape of the relationship is mainly determined by the materials' composition including: moisture contents; the cells and cell wall size and geometry; and whether the cells are open or closed. Upon repeated compression the nature of the relationship may change as a result of irreversible changes in the solid matr

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Luo, Le, Lei Yang, and Wang Jiang. "A Novel Performance Evaluation Framework for Sponge City Construction." Buildings 15, no. 11 (2025): 1814. https://doi.org/10.3390/buildings15111814.

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As sponge city construction is gradually promoted globally, it is very important to construct a scientific and reasonable performance evaluation framework. This paper establishes an indicator system with 5 primary indicators and 15 secondary indicators, calculates subjective weights by fuzzy hierarchical analysis, determines objective weights by a projection tracing model, calculates comprehensive weights of indicators by combining game theory, and finally determines the city’s evaluation level based on the interval-counting multi-objective gray target decision-making model. Eleven typical spo

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Rahmadani, Fitri, Juliana Siregar, Kasmita Kasmita, and Fitri Yasih. "Analysis Of The Sensory Quality Of Rolled Cake Using Coconut Milk Fat." Jurnal Pendidikan Tata Boga dan Teknologi 6, no. 1 (2024): 91. https://doi.org/10.24036/jptbt.v6i1.26768.

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This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste. The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge c

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Zhang, Lingling, Daizhong Huang, Xu Pan, Wangchun Chen, Shuaiyi Sun, and Zhenwen Xia. "Preliminary Exploration of Rational Settings for Sponge Airport Indicators in the Context of Low Carbon -- Taking Baiyun Airport as an Example." E3S Web of Conferences 528 (2024): 03004. http://dx.doi.org/10.1051/e3sconf/202452803004.

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Sponge city is an important means of urban stormwater management, and it is also the core concept of green and low-carbon ecological landscape construction.Currently, the rainfall and flooding problems of airports are becoming more and more obvious, and the construction of "sponge airports" is getting more and more attention. However, considering the operational needs of airports, the existing conventional sponge construction ideas cannot be directly applied to airport construction. How to set up a set of reasonable indicators that not only guarantee the safe operation of airports but also mee

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Seaman, Claire E. A., Maggie Woods, and Dionne MacKenzie. "Fat content and sponge cake quality." British Food Journal 98, no. 1 (1996): 20–22. http://dx.doi.org/10.1108/00070709610111287.

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Костюченко, М. Н., В. В. Мартиросян, И. П. Пешкина, et al. "Substantiation of the application of the domestic vitamin-mineral complex in the technology of bakery products." Food processing industry, no. 7 (June 29, 2023): 56–61. http://dx.doi.org/10.52653/ppi.2023.7.7.011.

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В статье приведено обоснование применения витаминно-минерального комплекса отечественного производства в технологии хлебобулочных изделий из пшеничной муки. Представлены экспериментальные данные влияния БАД к пище «Премикс 138-20» в различных дозировках на качество муки пшеничной хлебопекарной первого сорта, реологические свойства пшеничного теста, органолептические и физико-химические показатели качества готовых изделий. Установлено, что «Премикс 138-20» не оказывал существенного влияния на количество и качество клейковины, влажность и число падения пшеничной муки. При этом отмечено снижение

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Lee, Jun Ho, and Seok Min Son. "Quality of Sponge Cakes Incorporated with Yacon Powder." Food Engineering Progress 15, no. 3 (2011): 269–75. http://dx.doi.org/10.13050/foodengprog.2011.15.3.269.

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The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 4 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as in

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NIEBUHR, BIRGIT. "Geochemistry and time-series analyses of orbitally forced Upper Cretaceous marl–limestone rhythmites (Lehrte West Syncline, northern Germany)." Geological Magazine 142, no. 1 (2005): 31–55. http://dx.doi.org/10.1017/s0016756804009999.

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A cyclic marl–limestone succession of Middle–Late Campanian age has been investigated with respect to a Milankovitch-controlled origin of geochemical data. In general, the major element geochemistry of the marl–limestone rhythmites can be explained by a simple two-component mixing model with the end-members calcium carbonate and ‘average shale’-like material. Carbonate content varies from 55 to 90%. Non-carbonate components are clay minerals (illite, smectite) and biogenic silica from sponge spicules, as well as authigenically formed zeolites (strontian heulandite) and quartz. The redox potent

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Костюченко, М. Н., А. П. Косован, В. В. Мартиросян, О. Е. Тюрина, И. П. Пешкина та А. Е. Борисова. "Разработка технологии и ассортимента функциональных хлебобулочных изделий с использованием эндемического сырья для населения Арктической зоне Российской Федерации". Food processing industry, № 6 (28 травня 2025): 80–84. https://doi.org/10.52653/ppi.2025.6.6.017.

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Проведены исследования по разработке рецептур и технологий функциональных хлебобулочных изделий для населения Арктической зоны Российской Федерации. В качестве функционального ингредиента использовали порошок из высушенного слоевища цетрарии исландской – эндемического растения Арктики. Слоевища цетрарии исландской содержат необходимые для организма человека пищевые волокна, минеральные вещества (фосфор, железо), витамины группы В, витамин Е. Изучено влияние функционального ингредиента на органолептические и физико-химические показатели качества хлебобулочных изделий из муки пшеничной 1-го сорт

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Kim, Si-Yeon, Seok-Young Hong, Hyun-Su Choi, et al. "Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties." Foods 12, no. 3 (2023): 508. http://dx.doi.org/10.3390/foods12030508.

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This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake pr

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Ustuner, B., U. Gunay, Z. Nur, and H. Ustuner. "Effects of Long and Short-Term Progestagen Treatments Combined with PMSG on Oestrus Synchronization and Fertility in Awassi Ewes during the Breeding Season." Acta Veterinaria Brno 76, no. 3 (2007): 391–97. http://dx.doi.org/10.2754/avb200776030391.

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Synchronization of oestrus has been used to increase reproductive efficiency in most animals, including ewes. The aim of the present study was to compare the effect of the length of a progestagen treatment (12 d vs. 6 d) on synchronization efficiency (oestrus response, time to onset of oestrus and duration of oestrus) and fertility rate using fluorogestone acetate (FGA) progestagen sponge treatment with pregnant mare serum gonadotropin (PMSG) administration applied at different times of sponge removal. Ewes (n = 68) were divided into two groups; long term (LT, n = 33) and short term (ST, n = 3

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Chung, Ye-Sun, Yeon-Hwa Kwak, Mee-Na Lee, and Dae-Jin Kim. "Quality Characteristics of Sponge Cake with Erythritol." Journal of the Korean Society of Food Science and Nutrition 38, no. 11 (2009): 1606–11. http://dx.doi.org/10.3746/jkfn.2009.38.11.1606.

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Lee, Subin, and Jun Ho Lee. "Quality of Sponge Cakes Supplemented with Cinnamon." Journal of the Korean Society of Food Science and Nutrition 42, no. 4 (2013): 650–54. http://dx.doi.org/10.3746/jkfn.2013.42.4.650.

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Raeva, Petya N., Marianna R. Baeva, and Dimitar R. Dimitrov. "EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY." Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 25, no. 3 (2024): 277–86. http://dx.doi.org/10.29081/chiba.2024.591.

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The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’

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Yang, Qingjuan, Ziqi Lin, and Qiaozi Li. "Quantitative Simulation and Planning for the Heat Island Mitigation Effect in Sponge City Planning: A Case Study of Chengdu, China." Land 14, no. 2 (2025): 264. https://doi.org/10.3390/land14020264.

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The implementation of sponge cities in China modifies the hydrological conditions of the underlying surface, effectively alleviating the urban heat island effect. However, in planning and construction, heat island mitigation targets are difficult to quantify and lack quantitative design and evaluation methods. To address this issue, two planning schemes were proposed based on sponge city management and control indicators. The WRF-UCM model was used to conduct numerical simulations of the current conditions (case 1) and the sponge city planning schemes (cases 2 and 3), analyzing the impact of s

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