Bibliografías temáticas / Pizza

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Literatura académica sobre el tema "Pizza"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 29 de julio de 2024

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Artículos de revistas sobre el tema "Pizza"

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Rathore, Shivani y Pragathi Lokhande. "Dynamic Web Application for Food Ordering". Journal of Web Development and Web Designing 7, n.º 2 (27 de mayo de 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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Amarantidou, Dimitra y Paul J. D'Ambrosio. "Philosophy Pizza". Asian Studies 10, n.º 3 (2 de septiembre de 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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Pasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio y 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, n.º 3 (7 de febrero de 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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Leung, Miranda W. y Terri L. Kurz. "Pizza Parlor Mathematics". Teaching Children Mathematics 21, n.º 7 (marzo de 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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Sheehan, Norman T. "Pizza, Pizza, Pizza: A Competitive Strategy Exercise". Organization Management Journal 11, n.º 1 (2 de enero de 2014): 40–46. http://dx.doi.org/10.1080/15416518.2014.897928.

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Nord, Gail, Eric J. Malm y John Nord. "Counting Pizzas: A Discovery Lesson Using Combinatorics". Mathematics Teacher 95, n.º 1 (enero de 2002): 8–14. http://dx.doi.org/10.5951/mt.95.1.0008.

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Wati, Andra Tersiana y 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, n.º 4 (30 de diciembre de 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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Stylianou, Katerina S., Emily McDonald, Victor L. Fulgoni III y Olivier Jolliet. "Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza". Sustainability 12, n.º 22 (13 de noviembre de 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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Sagmeister, Maria. "„Pizza bleibt“, Pizza geht". Zeitschrift für kritik - recht - gesellschaft, n.º 4 (2014): 409–12. http://dx.doi.org/10.33196/juridikum201404040901.

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Morris, Craig F. y Maria Itria Ibba. "Regarding Neapolitan Pizza “Pizza Napoletana”". Cereal Chemistry 95, n.º 3 (17 de abril de 2018): 365–66. http://dx.doi.org/10.1002/cche.10052.

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Tesis sobre el tema "Pizza"

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Juarez-Polar, Jine-Norka y Sheyla-Mayra Palomino-Ramos. "Pizza Express". Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/2421.

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El proyecto de negocio de Pizza Express tiene como principal característica ofrecer al cliente la facilidad de elegir sus ingredientes, por medio de una aplicación para Smartphone. El mercado objetivo son los NSE A y B en los distrito de La Molina, San Borja y Surco, se caracterizan por realizar mayores compras por delivery a través del internet, al mismo tiempo son un segmento que se preocupa por consumir productos saludables y de calidad. Es por esto que se eligió un local estratégico ubicado en el distrito de San Luis. El objetivo del negocio es crear una opción diferente e innovadora de servicio “delivery” de pizzas saludables con ingredientes de alta calidad, donde el consumidor pueda adquirirlas por internet, por medio de una aplicación para celulares, en la cual el cliente pueda crear su pizza y recibirla en el menor tiempo posible.
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Грищенко, М. І. "WEB-застосунок системи “Smart Pizza”". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/21458.

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Грищенко, М. І. WEB-застосунок системи “Smart Pizza” : дипломна робота : 121 Інженерія програмного забезпечення / М. І. Грищенко; керівник роботи Дорош М. С. ; Національний університет «Чернігівська політехніка», кафедра інформаційних технологій і програмної інженерії. – Чернігів, 2020. – 142 с.
Об’єкт розробки – WEB-застосунок для системи “SmartPizza”. Результатом роботи є реалізація таких можливостей додатку: - перегляд блюд; - перегляд детальної інформації та ціни блюд; - пошук блюд за назвою, типом харчування; - сортування блюд за типом харчування; - сортування блюд залежно від ресторану; - пошук блюд в залежності від обраного інгредієнту; Для відкриття додатку треба мати браузер с доступом до інтернету. Реалізація додатку була виконана з використанням технологій JavaScript(React) та кількох додаткових бібліотек та фреймворків. Для реалізації системи використовувались інструментальні засоби Visual Studio Code. Подальша розробка додатку можлива в сторону розширення функціоналу, додавання нових типів блюд та покращення інтерфейсу.
The object of development is a WEB-application for the "SmartPizza" system. The result is the implementation of the following features of the application: - viewing dishes; - view detailed information and prices of dishes; - search for dishes by name, type of food; - sorting dishes by type of food; - sorting dishes depending on the restaurant; - search for dishes depending on the selected ingredient; To open the application you need to have a browser with Internet access. The application was implemented using JavaScript (React) technologies and several additional libraries and frameworks. Visual Studio Code tools were used to implement the system. Further development of the application is possible in the direction of expanding the functionality, adding new types of dishes and improving the interface.
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Šechovcov, Martin. "Ponikatelský plán Fat Free Pizza". Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-73966.

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Theoretical side of the work analyses the process of inception of a new business unit from the beginning idea, through development and ranking of business chance, to the foundation of business unit with all the necessary administrative and practical parts. The work deal with present way of the grant the business units in the Czech Republic and reasons of possible failure in business too. In practical side of the work business - concrete plan of setting up the Fat Free Pizza in Prague is developed within the financial plan in details and evaluation of profitable investment regarding the future development of this area.
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Monterrey, Rodríguez Esperanza María y Gomez Tagle Cristyan Enriquez. "Valoración de Dominos Pizza Inc". Tesis, Universidad de Chile, 2018. http://repositorio.uchile.cl/handle/2250/168031.

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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN FINANZAS
Monterrey Rodríguez, Esperanza María [Parte I mediante el método de múltiplos], Enriquez Gomez Tagle, Cristyan [Parte II mediante el método de flujo de caja descontado
La industria de las pizzas es la segunda más importante dentro de la industria de la comida en los Estados Unidos con $281.9 billones de dólares y esta fundamentalmente compuesta por restaurantes de Delivery, mostrador y para llevar. Actualmente, Domino’s Pizza es el líder del mercado en el segmento de Delivery y junto con sus dos competidores más importantes, representan el 56% de participación en el mercado. Domino´s Pizza es la segunda cadena de restaurantes de pizzas más grande del mundo con 14,217 restaurantes en más de 85 países alrededor del mundo. Actualmente Domino´s vende más de 2 millones de pizzas por día en todo el mundo en el cual ha tenido exitosamente más de 95 trimestres consecutivos de crecimiento en ventas en tiendas iguales. Domino’s Pizza Inc. Comenzó a cotizar en la bolsa de Valores de Nueva York, (NYSE) por sus siglas en inglés, en el año de 2004. Del modo en que se mire, Domino´s Pizza está entregando resultados fuera de serie. La mezcla de eficiencia, compromiso con sus clientes y un liderazgo único, han resultado ser lo factores que han disparado el precio por acción creciendo más del 60% en el periodo del 2013 al 2017. Es por esto, que el presente estudio tiene como objetivo entregar una estimación del valor por acción de Domino´s Pizza Inc. utilizando el método de Valoración por Múltiplos. La información que se utiliza son los informes anuales de EEFF del 2013, 2014, 2015, 2017 y el Q1 y Q2 del 2017 hasta el 30 de Junio del 2017. Dando como resultado un valor estimado del precio de la acción mediante el método de múltiplos se determinó un rango de precio que se sitúa entre $123 a $194 dólares considerando los múltiplos de la industria
La industria de las pizzas es la segunda más importante dentro de la industria de la comida en los Estados Unidos con $281.9 billones de dólares y esta fundamentalmente compuesta por restaurantes de Delivery, mostrador y para llevar. Actualmente, Domino’s Pizza es el líder del mercado en el segmento de Delivery y junto con sus dos competidores más importantes, representan el 56% de participación en el mercado. Domino´s Pizza es la segunda cadena de restaurantes de pizzas más grande del mundo con 14,217 restaurantes en más de 85 países alrededor del mundo. Actualmente Domino´s vende más de 2 millones de pizzas por día en todo el mundo en el cual ha tenido exitosamente más de 95 trimestres consecutivos de crecimiento en ventas en tiendas iguales. Domino’s Pizza Inc. Comenzó a cotizar en la bolsa de Valores de Nueva York, (NYSE) por sus siglas en inglés, en el año de 2004. Del modo en que se mire, Domino´s Pizza está entregando resultados fuera de serie. La mezcla de eficiencia, compromiso con sus clientes y un liderazgo único, han resultado ser lo factores que han disparado el precio por acción creciendo más del 60% en el periodo del 2013 al 2017. Es por esto, que el presente estudio tiene como objetivo entregar una estimación del valor por acción de Domino´s Pizza Inc. utilizando los métodos de Flujo de Caja Descontado y Valoración por Múltiplos. La información que se utiliza son los informes anuales de EEFF del 2013, 2014, 2015, 2017 y el Q1 y Q2 del 2017 hasta el 30 de Junio del 2017. Dando como resultado un valor estimado del precio de la acción mediante el método de flujo de caja descontado por $208 dólares por acción, siendo muy cercano al precio de la acción a mercado que cerró en $210 dólares en Junio de 2017. En tanto en el caso de múltiplos se determinó un rango de precio que se sitúa entre $123 a $194 dólares considerando los múltiplos de la industria
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Falcón, Morales Judith Nataly, Hidalgo Melissa Daniella Flores, Aranda Daniela Michell Garcia, Porlles Maria Fernanda Ortega y Albán Federico Zavala. "Natuzza: Box de preparación de pizza artesanal". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654745.

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Nuestro trabajo nace de la dedicación de todos por brindar un producto innovador al mercado con un valor agregado que el público valore y compre. Natuzza, es un box de pizza que busca brindar la experiencia de comer una pizza de un modo diferente, te permite experimentar sabores refinados y que aporten de manera nutritiva al cuerpo dándole energía sin quitarle el rico gusto a pizza al que estamos acostumbrados. El producto se subdivide en dos diferentes tipos de boxes: All meats y Hawai. Cada box incluye dos masas de pizzas naturales hechas a base de harina de quinua, lo que la hace más saludables debido al menor porcentaje de gluten y menos calorías. Adicionalmente a las dos masas, se incluye, dependiendo del box, en el caso de All meats: salsa boloñesa especial, baja en calorías, con ingredientes orgánicos también, el box incluye toppings como, queso mozzarella, salchicha de pavo. Por otro lado, el box de Hawai contiene dos masas la salsa boloñesa, piña golden ahumada y jamón de pavita. Finalmente, Natuzza es un proyecto rentable y así lo muestran los indicadores financieros, obteniendo un VANE de S/. 11,368 y un TIRE de 27.86%, descontado con un WACC de 22.81%. Por el lado del accionista se obtiene un VANF de S/. 21,591 y un TIRF de 28.55%, descontado con un COK de 18.14%.
Our work stems from everyone's dedication to bringing an innovative product to the market with added value that the public values ​​and buys. Natuzza, is a pizza box that seeks to provide the experience of eating a pizza in a different way, it allows you to experience refined flavors that provide the body with energy in a nutritious way, giving it energy without taking away the rich taste of pizza that we are used to. The product is subdivided into two different types of boxes: All meats and Hawaii. Each box includes two doughs of natural pizzas made with quinoa flour, which makes it healthier due to the lower percentage of gluten and fewer calories. In addition to the two masses, it includes, depending on the box, in the case of All meats: special Bolognese sauce, low in calories, with organic ingredients as well, the box includes toppings such as mozzarella cheese, turkey sausage On the other hand, the box Hawaii contain two doughs, the Bolognese sauce, smoked golden pineapple and turkey ham. Finally, Natuzza is a profitable project and this is shown by the financial indicators, obtaining an ENPV of S /. 11,368 and a TIR of 27.86%, discounted with a WACC of 22.81%. On the shareholder side, a FNPV of S /. 21,591 and a TIRF of 28.55%, discounted with a COK of 18.14%.
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Sanchez, Sylvie. "Une séduction transculturelle : la pizza : polymorphisme, appropriation et identité dans l'alimentation". Paris, EHESS, 2002. http://www.theses.fr/2002EHES0125.

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La pizza a connu au vingtième siècle une diffusion quasi-universelle. Devenue aux Etats-Unis l'une des nourritures les plus familières, elle vient aujourd'hui sous ses formes américanisées réinvestir l'Europe et conquérir les autres continents. La vicariance de ce mets à travers les cultures et les grammaires culinaires les plus diverses en fait une voie royale pour explorer les modalités du contact interculturel, identifier les conditions de l'emprunt mutuel, de l'appropriation ou de la réappropriation. L'analyse montre que, quel que soit le vecteur d'introduction du " nouveau ", industriel ou artisanal, l'appropriation des aliments par un groupe procède d'un même ensemble de mécanismes. En outre, un mets " allogène " rappelant, par la forme ou le nom, une préparation propre à la culture considérée est toujours " retravaillé " en fonction du modèle local. Ce fait vient infirmer la thèse d'une homogénéisation culturelle et culinaire dont la pizza serait l'une des manifestations.
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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light". Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three effective levels in the treatment chamber (5, 10 and 15 cm). 30, 75 and 90 percent of the surface area of the tray was exposed to pulsed light at 5, 10 and 15 cm from pulsed light lamp, respectively. Apple juice inoculated with E. coli was treated with pulsed UV-light at the same distances (5, 10 and 15 cm) from the light source, 3 voltage inputs (400, 750 and 1,000 V) and 3 treatment times (1, 5 and 10 min). The log reduction in E. coli population treated by pulsed UV-light varied from 1.4 to 2.05 log CFU ml-1. In the second phase of the study, the consistency of mold growth on the surface of flat bread was investigated using two different methods of inoculation; random spot and spread. Two different inoculum populations (102 and 103 CFU ml-1) were also used to assess the effect of inoculum concentration on the distribution and consistency of mold growth. Samples inoculated with 102 CFU ml-1 yielded more homogenously distributed colonies. In the third phase of the study, sensory and microbiological analyses were used to evaluate the effectiveness of pulsed light treatment for shelf life extension of pizza and bread. Up to 40 days shelf-life extension was achieved for 8, 32, and 40 percent of samples with minimal, intermediate and maximal pulsed light treatment, respectively. In the fourth phase of the study, the effectiveness of pulsed light was evaluated for the decontamination of Penicillium roqueforti on the surface of solid agar. Process parameters evaluated were treatment time (1, 3, 5, 7 and 10 min) and voltage input (500, 750 and 1,000 V). The population of Penicillium roqueforti was reduced after 10 min of exposure to pulsed light by 3.74, 5.36 and 6.14 log CFU ml-1, respectively for 500, 750 and 1,000 V. The inactivation data were used to construct models to estimate the inactivation. The results presented in this study indicate that inactivation kinetics was best described by the Weibull model with the smallest root mean squared error (RMSE) (R2 ≥ 0.92). Finally in the last phase of study, culture-dependent and independent methods were applied to study the ecology of preformed pizza. The average population of mesophilic aerobic bacteria (MAB), mesophilic anaerobic bacteria (MANB), lactic acid bacteria (LAB), molds and yeasts (M+Y) were 6.6±0.5, less than 2.4, 2.8±0.6 and 5.4±0.4 log CFU g-1, respectively. Molecular methods incorporating conventional PCR targeting the 18S rRNA gene of fungi, TA cloning of PCR-amplified fragments and sequencing were carried out to detect spoilage fungi in naturally spoiled pre-formed pizza. The cloning approach enabled the putative identification of Saccharomyces cerevisiae, Saccharomyces sp. WW-W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum, Galactomyces geotrichum strains as well as uncultured fungus and uncultured eukaryote clones. Overall, pulsed UV-light was found to have a potential use for the decontamination of spoilage microorganisms on the surfaces of solid agar and bakery products. However, further investigation using higher treatment voltages is necessary in order to achieve a higher target decontamination of P. roqueforti.
La pizza pré-cuisinée est couramment contaminée par la moisissure. Puisque la contamination pourrait se produire durant les procédés d'après cuisson, d'autres mesures, en plus de l'emballage, sont nécessaires pour assurer la sécurité permanente des pizzas pré-cuisinée. Cette recherche a examiné l'utilisation de la lumière UV pulsée pour décontaminer Penicillium roqueforti sur la surface de l'agar solide, du pain et de pizzas préformées.Dans la première étape de la présente étude, les paramètres critiques du procédé ont été optimisés pour améliorer l'efficacité des traitements à la lumière pulsée. Les boîtes de Petri inoculées avec Penicillium roqueforti ont été traitées 10 min dans une chambre de traitement pour les trois premiers niveaux d'efficacité (5, 10 et 15 cm). Les résultats démontrent que 30, 75 et 90 pour cent de la surface du plateau a été exposée à la lumière pulsée à 5, 10 et 15 cm respectivement de la source lumineuse. La réduction en log de la population de E. coli traitée par la lumière UV pulsée varie de 1.4 à 2.05 log UFC ml-1.Dans la deuxième phase de l'étude, la cohérence de la croissance des moisissures (Penicillium roqueforti) sur la surface du pain plat a été étudiée en utilisant deux méthodes différentes d'inoculation : par inoculation ponctuelle aléatoire et par étalement. Deux populations d'inoculum différentes (102 et 103 UFC ml-1) ont également été utilisées pour évaluer l'effet de la densité de l'inoculum sur la distribution et la cohérence de la croissance de moisissures. Les échantillons inoculés avec 102 UFC ml-1 ont donné une distribution des colonies plus homogène. À la troisième phase de cette étude, l'analyse sensorielle et microbiologique, ont été utilisées pour évaluer l'efficacité du traitement à la lumière pulsée pour prolonger la durée de vie de la pizza et du pain. Jusqu'à 40 jours de prolongement de la durée de conservation a été obtenue pour 8, 32 et 40 pour cent des échantillons après un traitement à la lumière pulsée minimal, intermédiaire et maximal, respectivement. Dans la quatrième phase de l'étude, l'efficacité d'une lumière UV pulsée à large spectre a été évaluée pour la décontamination de Penicillium roqueforti sur la surface de l'agar solide. La population de Penicillium roqueforti a été réduite après 10 minutes d'exposition à la lumière pulsée par 3.74, 5.36 et 6.14 log UFC ml-1 respectivement pour 500, 750 et 1000 V. Les résultats présentés dans cette étude indiquent que d'inactivation a été mieux décrite par le modèle de Weibull avec la plus petite erreur de moyenne quadratique (RMSE) (R2 ≥ 0.92). Finalement, dans la dernière phase de l'étude, des méthodes dépendantes ou indépendantes des conditions de culture ont été appliquées pour étudier l'écologie des pizzas pré-cuisinées. La moyenne de la population des bactéries mésophiles aérobies (BMA), des bactéries mésophiles anaérobies (BMNA), des bactéries lactiques (BL), des moisissures et des levures (M+L) étaient respectivement de 6.6 ± 0.5, inférieur à 2.4, 2.8 ± 0.6 et 5.4 ± 0.4 log UFC g-1. Les méthodes moléculaires incorporant la PCR conventionnelle ciblant le gène de l'ARNr 18S des champignons, le clonage TA de fragments amplifiés par PCR et le séquençage ont été réalisées pour détecter les champignons altérant les pizzas pré-cuisinées naturellement contaminées. L'approche du clonage a permis l'identification présumée de souches de Saccharomyces cerevisiae, Saccharomyces sp. WW- W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum , Geotrichum galactomyces ainsi que des champignons et eucaryotes non cultivés.Dans l'ensemble, la lumière UV pulsée a démontré avoir un potentiel d'utilisation pour la décontamination des microorganismes altérant les surfaces d'agar solide et les produits de boulangerie.
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Hirschfelder, Gunther. "Pelmeni, Pizza, Pirogge : Determinanten kultureller Identität im Kontext europäischer Küchensysteme". Universität Potsdam, 2013. http://opus.kobv.de/ubp/volltexte/2013/6782/.

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Hasan, Salah. "Methods to extend the mold free shelf life of pizza crusts". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq29712.pdf.

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Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts". Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.
The effects of various methods of applying potassium sorbate into pizza crusts via direct incorporation into the batter, surface spraying, and impregnation of packaging material with potassium sorbate to control mold spoilage of pizza crusts were also investigated. Results showed that the antimicrobial effect of potassium sorbate was negligible when the packaging material was impregnated with the inhibitor but more pronounced when it was incorporated directly into the dough or sprayed onto the product's surface. The inhibitory effect of potassium sorbate increased as both the pH and the inoculum level decreased.
Shelf life studies using low concentrations of potassium sorbate (1000 and 2000 p.p.m.) and MAP, alone and in combination with each other, showed that potassium sorbate, gas packaging or oxygen absorbents (Ageless FX) could extend the shelf life of pizza crusts and decrease the growth rate of molds, bacteria and yeast. Furthermore, when pizza crusts were packaged in 60% CO$ sb2$ or with an oxygen absorbent, in combination with potassium sorbate (1000-2000 p.p.m.), a shelf life of 42d was possible without compromising the sensory shelf life of the product. (Abstract shortened by UMI.)
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Libros sobre el tema "Pizza"

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(Firm), Metro Books. Pizza: Classic pizzas, pizzettas, kids' pizzas, express pizzas. New York: Metro Books, 2013.

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Abbasi, Shariyrar. Pitza-yi birishtih (Well-done pizza). S.I: Raha Books, 2008.

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Bardi, Carla. Pizza. Florence: McRae Books, 2007.

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Pantaleoni, Lucia. Pizza. Paris: Solar, 2009.

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Weinstein, Bruce. Pizza. New York: HarperCollins, 2008.

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Rau, Dana Meachen. Pizza. Tarrytown, NY: Marshall Cavendish Benchmark, 2008.

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Root, Phyllis. Pizza. Cambridge, MA: Candlewick Press, 2002.

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Bardi, Carla. Pizza. Florence: McRae Books, 2007.

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Root, Phyllis. Pizza. Cambridge, MA: Candlewick Press, 2002.

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McNair, James K. Pizza. Santafé de Bogotá: Voluntad, 1992.

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Capítulos de libros sobre el tema "Pizza"

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Mathuravalli, S. M. D. "Pizza". En Handbook of Bakery and Confectionery, 134–42. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003242635-17.

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Risby, Bonnie y Annelise Palouda. "Pizza Connection". En Logic Safari, 25. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003236283-22.

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Leimbach, Judy, Kathy Leimbach y Mary Lou Johnson. "Sharing Pizza". En Math Extension Units, 41. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003236481-37.

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Washington, Mary Ford. "Pizza Hut". En Real Life Math Mysteries, 9–10. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003237631-6.

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Hein, Ethan y Sumanth Srinivasan. "The Groove Pizza". En New Directions in Music and Human-Computer Interaction, 71–94. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-92069-6_5.

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Hirschfelder, Gunther. "Pizza und Pizzeria". En Europäische Erinnerungsorte 2, editado por Pim den Boer, Heinz Duchhardt, Georg Kreis y Wolfgang Schmale, 319–26. München: OLDENBOURG WISSENSCHAFTSVERLAG, 2012. http://dx.doi.org/10.1524/9783486704211-034.

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Lorek, Sylvia. "Pizza policy misto". En Teaching and Learning Sustainable Consumption, 198–201. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003018537-31.

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Hundt, Reed. "Delivering Bandwidth Like Pizza". En Talking Back to the Machine, 125–32. New York, NY: Springer New York, 1999. http://dx.doi.org/10.1007/978-1-4612-2148-7_13.

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Ogbebor, Binakuromo. "Minimisation: The Pizza Charter". En British Media Coverage of the Press Reform Debate, 151–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37265-1_8.

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Kindstedt, Paul S. "Mozzarella and Pizza Cheese". En Cheese: Chemistry, Physics and Microbiology, 337–62. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_12.

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Actas de conferencias sobre el tema "Pizza"

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Odersky, Martin y Philip Wadler. "Pizza into Java". En the 24th ACM SIGPLAN-SIGACT symposium. New York, New York, USA: ACM Press, 1997. http://dx.doi.org/10.1145/263699.263715.

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Kang, Dongwoo, Jongmoo Choi, Namsu Lee, Donghee Lee, Sewoog Kim y Sam H. Noh. "Onion and pizza". En the 28th Annual ACM Symposium. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2480362.2480664.

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Viscenheski, Juliana, Artur Ziviani y Thiago H. Silva. "From pizza to curry". En WebMedia '19: Brazilian Symposium on Multimedia and the Web. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3323503.3360624.

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Gaggi, Ombretta, Francesco Ciraulo y Marco Casagrande. "Eating Pizza to learn fractions". En the 4th EAI International Conference. New York, New York, USA: ACM Press, 2018. http://dx.doi.org/10.1145/3284869.3284921.

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Carbone, Angela y Margaret Hamilton. "Pizza with university ICT students". En ACSW '16: Australasian Computer Science Week. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2843043.2843345.

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Irene Nakovics, Meike y Harold Thimbleby. "Pizza HCI: Improving Medical App HCI". En Proceedings of the 32nd International BCS Human Computer Interaction Conference. BCS Learning & Development, 2018. http://dx.doi.org/10.14236/ewic/hci2018.82.

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Albert, Saul, William Housley y Elizabeth Stokoe. "In case of emergency, order pizza". En the 1st International Conference. New York, New York, USA: ACM Press, 2019. http://dx.doi.org/10.1145/3342775.3342800.

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Honda, Fabrizio, Fernanda Pires, Marcela Pessoa y Elaine H. T. Oliveira. "Cadê Minha Pizza? Exercitando Matemática e Pensamento Computacional de forma lúdica por meio de grafos". En Anais Estendidos do Congresso Brasileiro de Informática na Educação. Sociedade Brasileira de Computação, 2023. http://dx.doi.org/10.5753/cbie_estendido.2023.233141.

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A inserção de conteúdos de computação transversal à educação básica possui uma resolução respectiva, no entanto, há uma carência de ferramentas que abordem essa transversalidade, por exemplo, em conteúdos de Matemática. Neste contexto, o presente trabalho apresenta “Cadê minha pizza?”, um jogo educacional para exercitar Matemática/Pensamento Computacional e, transversalmente, percurso em grafos e caminho mínimo. O jogo possui uma mecânica de entrega de pizzas pela cidade, realiza a captura de dados furtivamente durante a gameplay e foi embasado na Teoria da Aprendizagem Significativa de David Ausubel, tendo como público-alvo estudantes finalistas de Ensino Médio e iniciantes de computação.
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Mitsuru Higashimori, Keisuke Utsumi y Makoto Kaneko. "Dexterous hyper plate inspired by pizza manipulation". En 2008 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2008. http://dx.doi.org/10.1109/robot.2008.4543240.

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Honda, Fabrizio, Fernanda Pires, Marcela Pessoa y Jucimar Maia. "Cadê minha Pizza? Um jogo para exercitar Matemática e Pensamento Computacional através de grafos". En Anais Estendidos do Simpósio Brasileiro de Jogos e Entretenimento Digital. Sociedade Brasileira de Computação, 2022. http://dx.doi.org/10.5753/sbgames_estendido.2022.226057.

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O cenário da aprendizagem de Matemática no Brasil e os desafios que envolvem a criação de metodologias e ferramentas para a inserção de Educação em Computação na educação Básica tem sido tema de muitas pesquisas. Este artigo apresenta “Cadê minha pizza?”, um jogo educacional para estimular a aprendizagem em Matemática e o desenvolvimento do Pensamento Computacional (P.C.). O objetivo do jogador é entregar pizzas nos locais indicados, utilizando implicitamente percurso de grafos, caminho mínimo e alocação de recursos. As fases foram estruturadas a partir de rotinas do mundo real, nas quais fazem-se presentes a Matemática e os pilares do P.C. Avaliações experimentais iniciais, a partir de instrumentos validados apontaram resultados positivos, com ressalvas.
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Informes sobre el tema "Pizza"

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Greppi, Chloe, Marisa Maddox, Vivekanand Vimal, Heather Metallides y Anique Olivier-Mason. How and Why I Became a Biologist: WHS Science Pizza Talks. Brandeis University, febrero de 2015. http://dx.doi.org/10.26812/scilinkr.reports.1.

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Greppi, Chloe, Marisa Maddox, Vivekanand Vimal, Heather Metallides y Anique Olivier-Mason. How and Why I Became a Biologist: WHS Science Pizza Talks. Waltham, MA: Brandeis University Materials Research Science Engineering Center, 2019. http://dx.doi.org/10.26812/scilinkreports.1.

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Ramos, Raul, Marisa Maddox, Heather Metallides y Anique Olivier-Mason. Un Neurocientífico: Mis errores, Mi aventura, Mi vida: the First WHS Pizza Talk in Spanish. Waltham, MA: Brandeis University Materials Research Science Engineering Center, 2019. http://dx.doi.org/10.26812/scilinkreports.67.

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Thomas, Strobel. A contrastive approach to grammatical doubts in some contemporary Germanic languages (German, Dutch, Swedish). Goethe-Universität Frankfurt a.M., marzo de 2023. http://dx.doi.org/10.21248/gups.72278.

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Unquestionably (or: undoubtedly), every competent speaker has already come to doubt with respect to the question of which form is correct or appropriate and should be used (in the standard language) when faced with two or more almost identical competing variants of words, word forms or sentence and phrase structure (e.g. German "Pizzas/Pizzen/Pizze" 'pizzas', Dutch "de drie mooiste/mooiste drie stranden" 'the three most beautiful/most beautiful three beaches', Swedish "större än jag/mig" 'taller than I/me'). Such linguistic uncertainties or "cases of doubt" (cf. i.a. Klein 2003, 2009, 2018; Müller & Szczepaniak 2017; Schmitt, Szczepaniak & Vieregge 2019; Stark 2019 as well as the useful collections of data of Duden vol. 9, Taaladvies.net, Språkriktighetsboken etc.) systematically occur also in native speakers and they do not necessarily coincide with the difficulties of second language learners. In present-day German, most grammatical uncertainties occur in the domains of inflection (nominal plural formation, genitive singular allomorphy of strong masc./neut. nouns, inflectional variation of weak masc. nouns, strong/weak adjectival inflection and comparison forms, strong/weak verb forms, perfect auxiliary selection) and word-formation (linking elements in compounds, separability of complex verbs). As for syntax, there are often doubts in connection with case choice (pseudo-partitive constructions, prepositional case government) and agreement (especially due to coordination or appositional structures). This contribution aims to present a contrastive approach to morphological and syntactic uncertainties in contemporary Germanic languages (mostly German, Dutch, and Swedish) in order to obtain a broader and more fine-grained typology of grammatical instabilities and their causes. As will be discussed, most doubts of competent speakers - a problem also for general linguistic theory - can be attributed to processes of language change in progress, to language or variety contact, to gaps and rule conflicts in the grammar of every language or to psycholinguistic conditions of language processing. Our main concerns will be the issues of which (kinds of) common or different critical areas there are within Germanic (and, on the other hand, in which areas there are no doubts), which of the established (cross-linguistically valid) explanatory approaches apply to which phenomena and, ultimately, the question whether the new data reveals further lines of explanation for the empirically observable (standard) variation.
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Murillo Buitrago, Carlos Andrés, David Alejandro Safi Segura, Juan Pablo Vargas Martínez, Jorge Cespedes Bohorquez, Enrique Sebastián Castillo Gutierrez y Julián Andrés Fonseca Franco. Construcción de una impresora 3d de hilo fundido y licencia libre. Escuela Tecnológica Instituto Técnico Central, 2015. http://dx.doi.org/10.55411/2023.41.

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En el marco de la tercera revolución industrial y las nuevas técnicas de fabricación digital es indispensable buscar formas de incorporar las diferentes tecnologías que se desarrollan en esta nueva era, la impresión 3D es el prototipo rápido, donde se diseña una pieza, se imprime, se prueba y si es necesario se modifica. Supliendo así los altos costes de los procesos de fabricación y reduciendo el tiempo de desarrollo de una pieza. La impresión en 3D en la actualidad es aplicada en visualización de diseños, arquitectura, educación, salud, confitería y promete ser útil en un sinfín de áreas.
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Aguayo Ulloa, Lorena. Componente socioeconómico: calidad de la canal y de la carne. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2022. http://dx.doi.org/10.21930/agrosavia.infografia.2022.14.

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La canal, es el producto primario en el proceso de producción de carne. La canal, es la pieza de transición más importante entre el animal vivo y la carne siendo la unidad fundamental para el comercio del sector cárnico formal. Para evaluar la canal de manera comercial, los parámetros objetivos comúnmente usados son: el peso y el rendimiento centesimal.
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Bonet, Jaime Alfredo. ¿Por qué es necesaria una gestión fiscal local? Inter-American Development Bank, mayo de 2009. http://dx.doi.org/10.18235/0009954.

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En la medida en que la política de descentralización, con diferentes grados de profundización, está vigente en la mayoría de los países de América Latina y el Caribe en la actualidad, la gestión tributaria local se convierte en una pieza clave para lograr la eficiencia de los recursos que garantice superar los niveles de bienestar de sus habitantes. El propósito fundamental de este artículo es determinar por qué se hace necesario una adecuada gestión fiscal local en la región.
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Lenhardt, Amanda. Private Sector Development Finance to Support the ‘Missing Middle’. Institute of Development Studies, enero de 2021. http://dx.doi.org/10.19088/k4d.2021.106.

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Evidence indicates that business support to small and medium enterprises (SMEs) in lower middle-income countries (LMICs) can improve firms’ performance, create jobs, and have a positive effect on labour productivity (Piza et al., 2016). The impacts of some approaches to private sector finance such as traditional loans, grants and technical assistance have been studied empirically, but there is limited evidence of the impacts of non-traditional and innovative financing instruments (Mallen & Bungey, 2019; Piza et al., 2016). Studies of financial instruments to support SMEs in LICs and LMICs tend to focus on particular markets or adaptations to traditional funding models rather than targeted outcomes such as sustainable employment creation (Mallen & Bungey, 2019). This report explores evidence on the effectiveness of financing options available to bilateral donors to promote private sector development (PSD) in LIMCs, however the evidence base for most financing instruments is extremely limited and much of the evidence is more than 5 years old. The report seeks to provide a (non-comprehensive) list of available Overseas Development Assistance (ODA) eligible options and a more detailed examination of those options for which evidence was identified for this review. An open search for evidence on PSD interventions to support SMEs in LMICs and LICs was carried out, followed by a targeted search of interventions seeking to support medium-sized enterprises (the ‘missing middle’) in Zambia specifically. The report begins with a brief overview of the ‘missing middle’ challenge in Zambia. Section 3 explores recent trends in bilateral finance for PSD. The remaining sections of the report explore available evidence on the effectiveness of specific interventions: credit guarantees, matching grants, equity investment and permanent capital vehicles, mezzanine finance, and funds of funds.
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Dinovitzer, Aaron. PR-214-153739-WEB ERW Fatigue Life Integrity Management Improvement - Phase III. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), agosto de 2019. http://dx.doi.org/10.55274/r0011614.

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Tuesday, September 17, 2019 11:00 a.m ET PRESENTER: Aaron Dinovitzer, MA Sc., MBA, PEng, BMT Canada HOST: Mark Piazza, Colonial Pipeline Company MODERATOR: John Lynk, PRCI CLICK THE BUY/DOWNLOAD BUTTON TO ACCESS THE WEBINAR REGISTRATION LINK Join the PRCI Integrity and Inspection Technical Committee as they present research results that set out to evaluate the level of conservatism inherent to current state-of-practice procedures using full-scale fatigue testing. Learning outcomes/benefits of attending: - Understand the sources of conservatism, and how to improve the accuracy of, fatigue life estimation techniques for ERW or EFW pipes containing manufacturing process induced crack-like features. - Learn about an improved estimation method of remaining pipe fatigue life estimates that better agree with actual operational experience. This can reduce conservatism in engineering fatigue life estimates over currently used techniques. - Since fatigue life estimates are used to identify inspection intervals and assessing the life of features in a pipeline system, reducing unnecessary conservatism will avoid the cost of unnecessary inspections, pressure tests and repairs before fatigue life is expended. Who should attend? - Pipeline integrity and risk personnel, engineers and management Recommended pre-reading: PR-214-153739-R01 ERW Fatigue Life Integrity Management Improvement - Phase III Register anyway to automatically receive a link to the webinar recording to view on-demand at your convenience. After registering, you will receive a confirmation email containing information about joining the webinar.
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Lynk, John. PR-610-163756-WEB Material Strength Verification. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), abril de 2019. http://dx.doi.org/10.55274/r0011573.

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DATE: Tuesday, April 30, 2019 TIME: 11:00 a.m. ET CLICK THE DOWNLOAD/BUY BUTTON TO ACCESS THE WEBINAR REGISTRATION LINK Join the PRCI Integrity and Inspection technical committee for a pipeline operator driven discussion regarding PRCI research related to non-destructive technologies for the purpose of pipe material verification and how operators have applied this research in the field. This webinar will include; research project overview, operator case studies and analysis of current technology gaps. Panelists: Mark Piazza, Manager Pipeline Compliance and R and D, Colonial Pipeline Company Mike Kern, Director of Gas Transmission Engineering, National Grid Oliver Burkinshaw, Senior Materials Engineer, ROSEN Simon Bellemare, Founder and CEO of Massachusetts Materials Technologies John Lynk, Program Manager, Integrity and Inspection and Subsea Technical Committees, PRCI Expected Benefits/Learning Outcomes: - In-ditch non-destructive evaluation for material yield strength that has been utilized on in-service lines to confirm incomplete records of pipe grades and/or to evaluate acquired assets - How the data has been utilized to collect opportunistic data as part of external corrosion direct assessments to provide a basis for maximum allowable operating pressure, as well as prioritizing and setting criteria for further inspection and potential capital projects. - The ability to differentiate specific manufacturing processes, such as low frequency and high frequency electro-resistance welded longitudinal seams, have been successfully applied on a number of pipeline integrity projects - Enhancement of inline inspection technologies combined with verification digs have demonstrated the potential to apply pipe joint specific strength data in fitness-for-service, as opposed to lower minimum values set by pipe grade or by nominal conservative assumptions. Who should attend: - Pipeline integrity engineers, specialists and management - Pipe materials specialists Recommended pre-reading: PR-610-163756-R01 Hardness Stength and Ductility (HSD) Testing of Line Pipes Initial Validation Testing Phase I PR-335-173816-MV Validation of insitu Methods for Material Property Determination CLICK THE DOWNLOAD/BUY BUTTON TO ACCESS THE WEBINAR REGISTRATION LINK Not able to attend? Register anyway to automatically receive a link to the webinar recording to view on-demand at your convenience.
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