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Rozprawy doktorskie na temat „Cakes”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Asghari, Amir Kasra. "Microstructural engineering of cakes." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7757/.

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The objective of this thesis is to advance the current understanding of some pertinent formulation and processing interactions informing final cake microstructures. A primary concern is to understand how certain ingredients, fundamental to cake batter formation interact, to develop new methods and models for optimising and characterising these microstructures. The motivation of this work stems from the empirical methods still prevalent within cake research. However, an approach based on fundamental understanding of formulation and processing functions is necessary for both future innovation an

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2

Xie, Meng. "Puffing of okara/rice blends using a rice cake machine." Diss., Columbia, Mo. : University of Missouri-Columbia, 2005. http://hdl.handle.net/10355/4282.

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Thesis (M.S.) University of Missouri-Columbia, 2005.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.

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Han, Liqing. "Physical and sensory properties of oat cakes /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.

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Johncox, Louise Mary. "The baker's daughter : a life shaped by cakes." Thesis, Bath Spa University, 2014. http://researchspace.bathspa.ac.uk/5165/.

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The purpose of this contextualising research is to examine the geme of food memoirs and to trace my literary journey as a food memoirist. This study focuses on what has influenced the development of The Baker's Daughter, as well as the impact of my publisher's involvement at a later stage of the writing. It offers a context for my work and its development, a reflection on my own process, and contributes to debates about the nature of food memoir; I explore the practical issues that arose when writing my memoir that I hope other authors will find useful. In Chapter One I examine the cultural si

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5

Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.

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Tondini, Chiara. "Caratterizzazione fisica di small cakes: proprietà termiche e diffusive." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2021.

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La qualità dei prodotti da forno è fortemente dipendente dal processo di cottura in quanto è un processo molto complesso durante il quale avvengono molteplici cambiamenti nella struttura fisica e chimica del prodotto, come l’espansione dell’impasto, l’evaporazione dell’umidità, la denaturazione delle proteine, la gelatinizzazione dell’amido e reazioni di imbrunimento. Tali fenomeni sono influenzati da trasferimenti di calore e di massa che si instaurano durante la cottura del prodotto e che determinano il passaggio del prodotto dallo stato liquido allo stato di solido poroso. Di conseguenza la

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7

Bedoya, Perales Noelia Soledad. "Efeito das concentrações de 'alfa'-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255421.

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Orientador: Caroline Joy Steel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T08:22:29Z (GMT). No. of bitstreams: 1 BedoyaPerales_NoeliaSoledad_M.pdf: 2761622 bytes, checksum: 622d756c49a1210bce506c28f009f389 (MD5) Previous issue date: 2011<br>Resumo: Entre os produtos de panificação, o bolo vem adquirindo crescente importância no que se refere a consumo e comercialização no Brasil. Entretanto, assim como com pães, o aumento da firmeza, atribuído à retrogradação do amido, encurta o shelf-life. Ist

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8

Tubb, JoAnna. "High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94483.

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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than th

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9

Sirdeshpande, Gourish. "Determining Constitutive Relationships in Compressible Fibrous Cakes by Dynamic Methods." Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/SirdeshpandeG2009.pdf.

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10

Sevimli, Melike Kadriye. "Optimization Of Processing Conditions During Halogen Lamp-microwave Baking Of Cakes." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf.

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The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven<br>microwave power and baking time for microwave oven<br>halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lam

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11

Duman, Burcu. "Production Of Cacao Micro And Nano Fibers And Utilization In Cakes." Master's thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615492/index.pdf.

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The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes. In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increased. Both G&rsquo<br>and G&rsquo<br>&rsquo<br>values increased with oscillatory frequency

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12

Pateras, Irene. "Effects of sucrose replacement by polydextrose on structure development of cakes." Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303664.

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Full and partial substitution of sucrose with polydextrose, and its effects on properties of batters and structure development of cakes were studied. Although substitution levels around 25% did not alter the properties of the system, higher levels of replacement resulted in significant changes in batter and cake properties. The effects of sucrose replacement by polydextrose on starch gelatinization and egg protein denaturation temperatures were studied by differential scanning calorimetry in model systems. Experiments showed that polydextrose raises gelatinization temperature more than sucrose

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13

Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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14

Mohammad, Tasnim. "Sucrose reduction in white layer cake." Kansas State University, 2014. http://hdl.handle.net/2097/18218.

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Master of Science<br>Department of Food Science<br>J. Scott Smith<br>The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by

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15

Eratak, Deniz Ozlem. "Determination Of Contact Angles Of Powders By Capillaric Dewatering Of Filter Cakes." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12605901/index.pdf.

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Solid-liquid contact angle is an important parameter in many particulate processes of the mineral, ceramic and chemical industries. In particular, modification of the contact angle through surface active agents plays a crucial role in froth flotation of minerals. In the case of flat solid surfaces, direct measurement of the contact angle is possible. However, such flat surfaces can not be obtained with finely divided solids typically encountered in flotation applications. Then, indirect methods based on powder beds as thin layers of powders deposited on glass plates or packed columns are used

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16

Marii, Fatma. "Glass, glass cakes and tesserae from the Petra Church in Petra, Jordan." Thesis, University College London (University of London), 2008. http://discovery.ucl.ac.uk/1444327/.

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This study is concerned with the glass finds excavated from the Petra Church. It focuses on the glass cakes, which were found concentrated in Room IX of the church together with other glass fragments. The aim is to document these cakes and analyse them for their archaeological and technological significance. Petra Church dates from the late 4th to the early 7th centuries AD and revealed a glass collection consisting of transparent fragments, mosaic tesserae and cakes. Heaps of glass fragments were found at the floor of the room adjoining the church. Such collections were recorded also in sever

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17

McCullough, Maris Ann Palmer. "High fructose corn syrup in shortened cakes with modified corn starch additives." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/101237.

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Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the syrup. Cakes were tested freshly baked, after 3 days of room temperature storage, and after 14 and 45 days of frozen storage (-16°C). The pH, specific gravity, and sugar composition by HPLC were determined for the cake batters. Baked cakes were evaluated for moisture content, volume, and crust and crumb

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Archilla, Leslie Lumari. "Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/9857.

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The performance of a maltodextrin gel as a replacement (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS-90), which closely matched the sugar system of the fat-replaced cakes. Objective tests indicated that treatments D (50%), E (75%), and F (100%) had significantly higher (P<0.05) batter specific gravity values

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Cardoso, Isabela Bastos. "Tratamento termico de misturas de farinha de trigo e de quinoa e sua aplicação em bolo tipo de pão de lo." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256346.

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Orientador: Fernanda Paula Collares Queiroz<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-09T13:45:41Z (GMT). No. of bitstreams: 1 Cardoso_IsabelaBastos_M.pdf: 4885284 bytes, checksum: 8688c762f5288e9642725b7a6b9fae75 (MD5) Previous issue date: 2007<br>Resumo: O tratamento com gás cloro (chlorination) é um processo de modificação aplicado à farinhas de trigo para utilização na produção de bolos com altas quantidades de açúcar e líquidos (bolo high ratio), melhorando consideravelmente suas propriedade

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20

Clark, Leisa Anne. "Butterbeer, Cauldron Cakes, and Fizzing Whizzbees: Food in J.K. Rowling's Harry Potter series." Scholar Commons, 2012. http://scholarcommons.usf.edu/etd/4012.

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ABSTRACTThis thesis situates the Harry Potter books into the greater body of food studies and into the extant children's literary tradition through an examination of how food can be used to understand cultural identity. Food is a biological need, but because we have created social rules and rituals around food consumption and sharing, there is more to eating than simple nutritional value. The Harry Potter series is as much about overcoming childhood adversity, and good versus evil, as it is about magic, and food in the Harry Potter series is both abundant and relevant to the narrative, context

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21

Barbosa, Alba ValÃria de Oliveira. "Investigation of the internal deformation mechanism (formation of holes) of sponge cakes diet." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12628.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>The development of cakes with a reduced sugar content is to attain the market for people with restriction sugar, or who choose to healthier products however, the sugar not only exerts the characteristic sweetness, but also controls the main phenomena responsible for the formation of structural cakes, thus reducing their losses because the structure of the cakes. The objective of the study was to investigate the possible causes of internal deformation (formation of holes) in sponge cakes with reduced calorie. Seven formul

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Zhou, Jianmin. "Evaluation of different types of fats for use in high-ratio layer cakes." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/2508.

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Anisfeld, Rachel A. "Sustain me with raisin-cakes : Pesikta deRav Kahana and the popularization of rabbinic Judaism /." Leiden : Brill, 2009. http://opac.nebis.ch/cgi-bin/showAbstract.pl?u20=9789004153226.

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Buainain, Ana Paula Munís 1981. "Impacto do uso de edulcorantes na formulação de bolos sabor baunilha : perfil descritivo e estudo de consumidor." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254250.

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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-26T18:20:31Z (GMT). No. of bitstreams: 1 Buainain_AnaPaulaMunis_M.pdf: 1568372 bytes, checksum: 3467bc7ac896d0fd114d7b20322dfee3 (MD5) Previous issue date: 2014<br>Resumo: De acordo com diversas pesquisas realizadas, há uma grande preocupação com relação às calorias, açúcares e gorduras ingeridos diariamente pela população, que passa de altos índices de desnutrição para elevados índices de obesidade, principalmente no

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25

Mulè, Alessia. "Influence of cohesion and adhesion on detachment parameters of consolidated filter cakes in pulse jet cleaning." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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Filtration plants for solid-gas stream filtration are widely used in the industry in order to reduce the amount of particulate for process requirements or to obtain adequate atmosphere emissions. One of the technological problems in these systems is the formation of powder cakes on the filter which affects the filtration performance; therefore, the filter has to be cleaned and the cake removed in order to keep the pressure drop to a suitable level for the filtration process. In the present work, attention is paid on the identification and on the analysis of the critical parameters for the ca

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26

Murano, Peter S. "Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54252.

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Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). Objective tests were performed on the cake batters, and both objective and sensory tests were applied to the baked cakes. Microscopic examination

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27

Ullrich, Sabine [Verfasser], and Geoffrey [Akademischer Betreuer] Lee. "Quantitative measurements of shrinkage and cracking during freeze-drying of amorphous cakes / Sabine Ullrich. Gutachter: Geoffrey Lee." Erlangen : Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), 2014. http://d-nb.info/1075745012/34.

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Raville, James Richard. "Quality and browning and the effects of ph adjustment on cakes prepared with high fructose corn syrup." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/44065.

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Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions. The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning. Volum

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29

Loeber, Lana. "Etude de la structure des cakes d'argile formes sur les parois du puits au cours du forage." Orléans, 1992. http://www.theses.fr/1992ORLE2025.

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L'etude a pour objectif des relations existantes entre la structure des cakes formes au cours du forage et leurs proprietes de filtration en fonction de la composition du fluide. A cet effet un systeme modele de fluide de forage a ete considere, contenant les composants de base: eau-argile-electrolytes-polymere anionique. Des mesures de proprietes macroscopiques classiques (filtration, rheologie, dosage de polymere) ont ete effectuees pour determiner la viscosite du fluide et la capacite de filtration du cake ainsi que la quantite d'adsorption du polymere. La visualisation a l'echelle du micro

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30

Hagander, Sara. "Surf and turf, builder’s mug och Jaffa cakes : Översättningsstrategier vid svensk undertextning av kulturspecifika referenser i anglofona matlagningsprogram." Thesis, Stockholms universitet, Tolk- och översättarinstitutet, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-131865.

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Mat, språk och kultur är tätt sammanlänkade, och i matlagningsprogram förekommer en rad olika sorters kulturspecifika referenser. Kulturspecifika referenser definieras som ”any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac i Ranzato 2015:54) och kan vara sådant t.ex. som måttenheter (pint), märken (Tabasco) och maträtter (surf and turf). Denna undersöknings fokus är översättningen av kulturspecifika referenser i matlagningsprogram, och eftersom merpart

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31

De, Santis Laura. "Study of a wedge zone simulation equipment and characterization of the cakes obtained from the filtration of two suspensions." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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Belt filter press is one of the equipment used for solid-liquid filtration. To achieve a good filtration; the cake has to be stable: this means that a liquid filtrate has to be obtained and/or the cake does not have to spread too much during filtration, depending whether the filtrate or the solid is the product of interest. Experiments were carried out on an anthracite coal slurry and on a metal suspension varying the wedge zone pressure in a lab-scale equipment. First, measurements on the load applied by the wedge zone simulation equipment were performed and they led to the discovery of a f

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Moreira, Ana Cláudia Varanda 1985. "Obtenção e caracterização da farinha de castanha (Castanea spp.) e seu potencial de aplicação em produtos de panificação." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256009.

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Orientador: Caroline Joy Steel<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-26T00:29:09Z (GMT). No. of bitstreams: 1 Moreira_AnaClaudiaVaranda_M.pdf: 2755890 bytes, checksum: d8415f5cd4d888a1a91888ab6d03b7bc (MD5) Previous issue date: 2014<br>Resumo: Apesar de ser um produto comercialmente muito importante nos países europeus, principalmente em Portugal, e em alguns países asiáticos, tais como a Turquia e a China, a produção e comercialização dos diferentes tipos de castanha do gênero Castanea spp.

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Neves, Margarida Vilarinho de Beja. "Plano de marketing marca Istofaz-se : 2° semestre 2010." Master's thesis, Instituto Superior de Economia e Gestão, 2010. http://hdl.handle.net/10400.5/2801.

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Mestrado em Marketing<br>O Plano de Marketing 2010 para a marca Istofaz-se tem como principal objectivo aumentar o seu reconhecimento. A marca Istofaz-se tem lojas físicas e online de material para decoração de bolos e uma escola de formação onde se realizam os workshops. No Plano, o ambiente externo e interno, os factores-chave de sucesso da marca, os mercados onde está inserida e o comportamento dos consumidores foram analisados. Especifica a segmentação, targeting e o posicionamento, mas também define os objectivos como aumentar a percentagem de clientes fidelizados e de novos clientes, a v

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34

Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.

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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum b

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35

Maina, Joyce Gichiku. "Digestibility, feeding value and limiting amino acids in high-fibre and fibre-reduced sunflower cakes fed to tilapia (Oreochromis niloticus)." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ61137.pdf.

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Marangoni, André Luis 1976. "Potencialidade de aplicação de farinha de yacon (Polymnia sonchifolia) em produtos a base de cereais." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256347.

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Orientador: Fernanda Paula Collares<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T12:10:02Z (GMT). No. of bitstreams: 1 Marangoni_AndreLuis_M.pdf: 949788 bytes, checksum: 48a3e3adcced1d1be2f35acb905676cd (MD5) Previous issue date: 2007<br>Resumo: O presente trabalho visou avaliar a aplicação de farinha de Yacon (Polymnia sonchifolia) em produtos à base de cereais como bolo inglês, biscoito tipo "Champurrada" e snacks à base de arroz obtidos por extrusão termoplástica. Para tanto, a incorporação de

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Baccar, Ep Yangui Rim. "Removal of water pollutants by adsorption on activated carbon prepared from olive-waste cakes and by biological treatment using ligninolytic fungi." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/131275.

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Se utilizan diferentes procesos para el tratamiento de las aguas residuales. Sin embargo, estas tecnologías son ineficaces, generan productos secundarios o son demasiado caras. El objetivo principal de esta tesis es la eliminación de diversos contaminantes del agua, incluyendo metales, tintes y productos farmacéuticos mediante dos tecnologías. La primera consiste en un tratamiento físico-químico de adsorción sobre carbón activo preparado a partir de un resido de la industria agroalimentaria. El segundo se trata de un tratamiento biológico con hongos. En cuanto a la adsorción sobre carbón acti

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Sarkis, Julia Ribeiro. "Extração de compostos bioativos de tortas de nozes e sementes e aplicação de tecnologias elétricas no gergelim." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/96642.

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O presente trabalho teve como objetivo estudar diferentes tecnologias na extração de óleo da semente de gergelim e de compostos fenólicos e proteínas da torta de gergelim. Este estudo está dividido em quatro partes. O objetivo da primeira parte do trabalho foi extrair compostos fenólicos de diferentes tortas de nozes e sementes nas mesmas condições e comparar o teor de tais compostos e a atividade antioxidante dos extratos. Nessa fase, foram utilizadas nos experimentos tortas das sementes de girassol, linhaça e gergelim, e das nozes amêndoa, pecã, macadâmia e avelã. O extrato da torta de noz p

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Monnet, Anne-Flore. "Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA031/document.

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Le mélange blé - légumineuse constitue une option prometteuse pour le développement de pratiques agricoles durables et la fourniture de protéines de bonne qualité nutritionnelle. Des filières de transformation des cultures associées intégrant la gestion d’un mélange jusqu’à la fabrication d’un produit céréalier enrichi en farine de légumineuse pourraient être conçues. Ceci implique de maîtriser la variabilité des matières premières entrantes en seconde transformation. L’objectif de ce travail est de développer un outil permettant de maîtriser la qualité de cakes enrichis en farine de légumineu

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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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Greiling, Alexander Michael [Verfasser], and Markus [Akademischer Betreuer] Rodehutscord. "Nutritional evaluation of oilseed press cakes in fish nutrition with emphasis on rainbow trout (Oncorhynchus mykiss, W.) / Alexander Michael Greiling ; Betreuer: Markus Rodehutscord." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2019. http://d-nb.info/1190718413/34.

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Pham, Thanh Hai [Verfasser], Urs Alexander [Akademischer Betreuer] Peuker, Urs Alexander [Gutachter] Peuker, and Bernhard [Gutachter] Hoffner. "Experimental investigation on crack formation in filter cakes with wide particle size distribution / Thanh Hai Pham ; Gutachter: Urs Alexander Peuker, Bernhard Hoffner ; Betreuer: Urs Alexander Peuker." Freiberg : Technische Universität Bergakademie Freiberg, 2021. http://d-nb.info/1230897461/34.

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Miškechová, Lucia. "Návrh na založení rodinného podniku." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2014. http://www.nusl.cz/ntk/nusl-224650.

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The master´s thesis deals with a proposal of a business plan for setting up a small family business, stone shop, focusing on the sale of cakes devices. The proposal is based on theoretical background of this area and market analysis.

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Fargnoli, Amélia Giovana. "Estudo da compressibilidade de tortas de filtração de gases em filtros de tecido." Universidade Federal de São Carlos, 2010. https://repositorio.ufscar.br/handle/ufscar/4072.

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Made available in DSpace on 2016-06-02T19:56:43Z (GMT). No. of bitstreams: 1 3602.pdf: 6626298 bytes, checksum: 37082215cbad7185dd94995afede1d94 (MD5) Previous issue date: 2010-03-31<br>Universidade Federal de Sao Carlos<br>A study on the compressibility of gas filtration cakes through their porosity investigation is presented in this work. The experimental unit consisted of a circular filter with a filtration area of 249 cm2 and a data acquisition system; mass flow rate and relative air humidity were controlled. The filter media used were a polyester felt (weighing 600 g/cm2) and an acrylic

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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-third

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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, tw

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Bardeau, Tiphaine. "Phospholipides bio-sourcés riches en acides gras oméga 3 pour la formulation de liposomes." Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0376/document.

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Les liposomes, vésicules à base de phospholipides, sont des systèmes colloïdaux utilisés en recherche et dans différents domaines industriels (pharmaceutique, cosmétique, nutrition). Néanmoins, leur développement se heurte au manque de diversité des sources de phospholipides (soja et jaune d’oeuf). Parallèlement, les méthodes industrielles d’extraction des phospholipides sont basées essentiellement sur l’utilisation de solvants organiques. Dans ce contexte, mon sujet de thèse a eu pour but d’étudier l’extraction de PL, par le CO2 supercritique, à partir de différentes sources avec comme object

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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21793.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016. Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра. Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній

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Martin, Andrew V. "Investigating the archaeological potential of rockshelters : an example from Crawford and Perry Counties, Indiana." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1164836.

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Problems with the identification and interpretation of rockshelter and cave sites were recognized in the archaeological literature from Indiana. Often, when these sites are identified in archaeological research and survey reports, realistic views of the potential cultural significance they may actually have is lacking. Based on data obtained from recent rockshelter surveys in southern Indiana, a method for evaluating the archaeological potential of rockshelter sites is presented. This methodology systematically accounts for geomorphological and geological factors as well as environmental consi

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Добрунов, Дмитро Євгенійович. "Технологія комплексної переробки соняшникової макухи з безлушпинного ядра". Thesis, НТУ "ХПІ", 2016. http://repository.kpi.kharkov.ua/handle/KhPI-Press/21784.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут" Міністерства освіти і науки України, Харків, 2016. Дисертацію присвячено науковому обґрунтуванню технології комплексної переробки соняшникової макухи з безлушпинного ядра. Встановлено залежність ступеню вилучення олії і хлорогенової кислоти з соняшникової макухи безлушпинного ядра від складу розчинника, температури та тривалості екстрагування у кавітаційній ус

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