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Gotowe bibliografie tematyczne / Cream-based

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Gotowa bibliografia na temat „Cream-based”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Cream-based"

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Hadiarti, Dini, and Hamdil Mukhlishin. "Serbato ice cream: Transforming serbat-based ice cream." Community Empowerment 9, no. 4 (2024): 720–26. http://dx.doi.org/10.31603/ce.11114.

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The 2022 Indonesian Ministry of Health's Nutrition Status Survey (SSGI) revealed four prevalent child malnutrition issues in Indonesia: stunting (27.7%), wasting (7.7%), underweight (17.1%), and overweight (3.5%). One source of nutritious food can be obtained from “air serbat,” presenting an entrepreneurial opportunity for students through the Chemistry Education Student Association (HIMDIKIM). This "air serbat" serves as the base ingredient for an ice cream innovation named “Serbato ice cream,” packaged in 50 mL cups. Following entrepreneur recruitment, the community service initiative procee

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Álvarez, Camila, Sebastian Camacho, Michelle Enríquez, Ariana Navarrete, and Michelle Nieto. "Chickpea-based cocoa cream." Medwave 23, S1 (2023): eUTA125. http://dx.doi.org/10.5867/medwave.2023.s1.uta125.

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Introducción La crema de cacao para untar es un alimento popular de fácil consumo entre la población, especialmente apetecida por niños y adolescentes. Debido al alto consumo de este alimento, se planteó innovar una crema para untar con sabor a chocolate con alto valor nutricional para lo cual se utilizó garbanzo para incrementar el valor proteico del producto, pues la proteína es un macronutriente fundamental en el crecimiento y desarrollo de niños y adolescentes. Mientras que para reducir el uso de azúcar refinada se emplearon dátiles. Mejorando así el contenido de vitaminas A, B, C y D por

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Kasapoglu, Muhammed Zahid, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, and Rabia Sena Turker. "The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream." Foods 12, no. 3 (2023): 650. http://dx.doi.org/10.3390/foods12030650.

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This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-f

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Kalisetskaya, E. I., O. P. Serova, A. A. Slozhenkina, and E. Yu Zlobina. "Low calorie cream milk-based." Agrarian-And-Food Innovations 6 (June 25, 2019): 88–93. http://dx.doi.org/10.31208/2618-7353-2019-6-88-93.

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Kim, Insun, and Kwang-Deog Moon. "Quality characteristics of plant-based whipped cream with ultrasonicated pea protein." Food Science and Preservation 31, no. 1 (2024): 64–79. http://dx.doi.org/10.11002/fsp.2024.31.1.64.

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The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characterist

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Matabura, Victor Vicent. "Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis." Tanzania Journal of Science 49, no. 2 (2023): 446–55. http://dx.doi.org/10.4314/tjs.v49i2.15.

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Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The mel

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Obluchinskaya, Ekaterina D., Olga N. Pozharitskaya, Elena V. Flisyuk, and Alexander N. Shikov. "Formulation, Optimization and In Vivo Evaluation of Fucoidan-Based Cream with Anti-Inflammatory Properties." Marine Drugs 19, no. 11 (2021): 643. http://dx.doi.org/10.3390/md19110643.

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Fucoidan is a polysaccharide found in brown alga with glorious potential for pharmacological activities, among which its anti-inflammatory properties have gained meaningful attention. Due to several advantages of formulations for topical application, this study aimed to develop and optimize a fucoidan-based cream formulation and to investigate its anti-inflammatory potential after topical application in vivo. Fucoidan from Fucus vesiculosus L. was used. The cream base consisting of olive oil and Kolliphor RH40 was optimized followed by in vitro agar diffusion and drug release studies. The fuco

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Perera, K. D. S. S., and O. D. A. N. Perera. "Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes." International Journal of Food Science 2021 (July 7, 2021): 1–7. http://dx.doi.org/10.1155/2021/6661193.

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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper

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Bhatia, Nitish, Gursharan Kaur, Varinder Soni, Juhi Kataria, and Ravi K. Dhawan. "Evaluation of the wound healing potential of isoquercetin-based cream on scald burn injury in rats." Burns & Trauma 4 (March 16, 2016): 1–8. http://dx.doi.org/10.1186/s41038-016-0032-1.

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Abstract Background The present study was designed to evaluate the potential of isoquercetin-based cream formulation on scald burn wound injury in rats. Methods Four isoquercetin-based cream formulations viz. 0.01, 0.02, 0.04, and 0.06 % w/w were prepared. Cream base and standard anti-burn cream containing silver sulfadiazine were also used for comparison. Scald burn was given to rats by pouring water at 90 °C on a shaved dorsal area of 20 mm2. Deep second-degree burn injury was produced which was evaluated for the next 21 days for the percentage of wound contraction and period of epithelializ

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Izsó, Tekla, Barbara Szabó-Bódi, László Somogyi, and Gyula Kasza. "Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling." British Food Journal 121, no. 3 (2019): 835–48. http://dx.doi.org/10.1108/bfj-09-2018-0576.

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Purpose Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream imitations or sour cream analogues. Although sour cream imitations are legitimate products, consumers might be confused by them. The purpose of this paper is to assess the familiarity of sour cream imitations, the opinion of consumers, and to map the factors that may affect purchasing decision. Design/methodology/approach A quantitative consumer survey (n=1,000) has been conducted in 2017 based on personal intervi

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Rozprawy doktorskie na temat "Cream-based"

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Allen, Kirsty Elizabeth. "Whipped cream-like systems based on acidified sodium caseinate-stabilized oil-in-water emulsions." Thesis, University of Leeds, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439568.

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Dixon, Elizabeth Marie. "Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11072008-113327/.

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The use of whey permeates as salt substitutes can help to decrease sodium and chloride intake, increase potassium, calcium and magnesium intakes and decrease hypertension risk. Five different whey permeates from 5 different manufacturers were analyzed with ICP for mineral content (Na, K, Ca, Mg, Fe, Zn). Two permeates are powder and three are liquid. Lactose and protein content were also analyzed by Lactose/D-Glucose UV kit from Roche and BCA protein assay, respectively. Chloride and phosphate were measured spectrophotometrically. Basic tastes and aromas were quantified by a trained sensory pa

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Reed, Spenser, Hadar Neuman, Raymond P. Glahn, Omry Koren, and Elad Tako. "Characterizing the gut (Gallus gallus) microbiota following the consumption of an iron biofortified Rwandan cream seeded carioca (Phaseolus Vulgaris L.) bean-based diet." PUBLIC LIBRARY SCIENCE, 2017. http://hdl.handle.net/10150/625485.

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Biofortification is a plant breeding method that introduces increased concentrations of minerals in staple food crops (e.g., legumes, cereal grains), and has shown success in alleviating insufficient Fe intake in various human populations. Unlike other strategies utilized to alleviate Fe deficiency, studies of the gut microbiota in the context of Fe biofortification have not yet been reported, although the consumption of Fe biofortified staple food crops has increased significantly over time. Hence, in this study, we performed a 6-week feeding trial in Gallus gallus (n = 14), aimed to investig

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Lundin, Josefin. "Investigation of How Different Fat Systems and Other Ingredients Affect the Properties of Whipping Creams Based on Vegetable Fat." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-27209.

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Whipping creams are oil-in-water emulsion which by whipping can be formed to a foam by the incorporation of air into the system. Traditionally whipping creams are made out of milk but today imitation whipping creams based on vegetable fat has gained a large share of the marked due to their many benefits compared to traditionally whipping creams. Imitation whipping creams are both cheaper and more flexible than traditionally creams. By vary the characteristics of the fat system and the cream recipe the properties of the imitation creams can be adapted to fit the purpose of a specific product. T

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Aspvik, Eveline, and Amanda Asker. "Växtbaserad glasstillverkning och dess hållbarhetspåverkan : En studie på det gotländska företaget Gute Glass." Thesis, Uppsala universitet, Institutionen för samhällsbyggnad och industriell teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-445394.

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Denna studie har genomförts inom området för industriell teknik och tillhandahåller vidare förslag på en hållbar förbättring för ett svenskt företag som tillverkar glass, Gute Glass, beläget i Visby Gotland. Hållbarhetsutveckling utgör ett fundamentalt område och ligger vidare till grund för arbetet med att ta fram förbättringsförslaget för studien och företaget ifråga, i vilket hållbar utveckling är ett antaget globalt mål som alla länder ska arbeta för och som vidare kan definieras som ”Utveckling som möter nutidens behov utan att riskera möjligheten för kommande generationer att möta sina b

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Friedeck, Kristofer G. "Soy protein fortification of a low fat dairy based ice cream." 2003. http://www.lib.ncsu.edu/theses/available/etd-06062003-140325/unrestricted/etd.pdf.

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Chung, Yu-Chen, and 鍾郁貞. "Construction of a New Human Error Risk Assessment Model-Based on Fuzzy CREAM." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/66002775173793226407.

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碩士<br>國立臺灣海洋大學<br>商船學系所<br>100<br>According to statistics, human error plays important roles in maritime accidents. Thus, it is necessary to conduct a risk assessment incorporating human factors before accidents occur. A variety of risk assessment techniques has been developed. When the data is sufficient, statistics can be deployed to conduct the analysis meanwhile as the lack of related information exists, approximate reasoning methods are often applied. Fuzzy Cognitive Reliability Error Analysis Methods (CREAM) is one of the representative methods among the second generation of Human Reliab

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Pinho, Diogo de Almeida. "The effects of cognition-based subconscious priming on short-term memory : a study in the ice cream industry." Master's thesis, 2015. http://hdl.handle.net/10400.14/17767.

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Purpose – The main objectives of this study were to gain substantial insights about subconscious priming and its role on accessibility through the utilisation of external cues; to draw information about the impulse ice cream industry and customers’ shopping habits; to analyse the consequences of cognitive reasoning on short-term memory and choice after subconscious priming; and to analyse the main differences in satisfaction and loyalty after performing the experiments, and prior long-term favourite choices; Methodology / Approach – This study used secondary research, which had a supporting r

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Lin, Tzu-Yin, and 林姿吟. "A Simulation-based Channel Pricing and Resource Allocation Model: A Case Study of the H Ice Cream Brand." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/k9v854.

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碩士<br>國立東華大學<br>運籌管理研究所<br>106<br>In recent years, with the improvement of living standards and change of lifestyle, low-temperature foods have become a necessity to satisfy people's lives. The cold chain is a supply chain to preserve these low-temperature foods. This paper choosed cold chain product: ice cream as an example. The ice cream in Taiwan market of this study is from the international renowned ice cream brand marketer. It doesn’t have its own factory in Taiwan and its products need to be imported from abroad. The shelf life of ice cream is only 14 months, minus shipping period, when

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Silva, Helena Maria Saraiva de Refóios Braz da. "A Marketing strategy for gelados Nestlé based on the young adults." Master's thesis, 2013. http://hdl.handle.net/10362/17583.

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Książki na temat "Cream-based"

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Ltd, Mintel International Group, ed. Air treatment: Ice cream ; laundry & dishwasher appliances ; men's outerwear ; pasta and pasta-based meals ; wine. Mintel International, 1996.

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White, Mrs Melanie J. Healthy Plant-Based Ice Cream Recipe Book. Downsize Me, 2017.

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PECORA-MONTALTO, HELENE. "NUT CREAMS": A non dairy nut based ice cream ! AuthorHouse, 2004.

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Kaminsky, Hannah. Super Vegan Scoops!: Plant-Based Ice Cream for Everyone. Skyhorse, 2021.

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Kaminsky, Hannah. Super Vegan Scoops!: Plant-Based Ice Cream for Everyone. Skyhorse Publishing Company, Incorporated, 2021.

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Matthews, J. Ice Cream Shop Tycoon: Flexible, No-Prep, Standards-Based PBL. Independently Published, 2019.

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Campbell, Wilson. Low Sugar Muffin: Plant Based Ice Cream and Muffins Cookbook Ideal for Summer Time. Independently Published, 2021.

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Campbell, Wilson. Low Sugar Cheese: Plant Based Ice Cream and Creamy Chesses Cookbook Ideal for Summer Time. Independently Published, 2021.

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Vegan Ice Cream: Delicious and Easy Homemade Non-Dairy Ice Cream and Frozen Dessert Cookbook for a Vegetarian, Vegan, Lactose-Free, Paleo, and Plant-Based Diet! Independently Published, 2020.

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Fight Heavy Metal Poisoining with Low Sugar Recipes: Plant Based Ice Cream Cookbook to Detox Your Body. Independently Published, 2021.

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Części książek na temat "Cream-based"

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Varnam, Alan H., and Jane P. Sutherland. "Cream and Cream-Based Products." In Milk and Milk Products. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_5.

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Varnam, Alan H., and Jane P. Sutherland. "Cream and Cream-Based Products." In Milk and Milk Products. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_5.

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McClements, David Julian, and Lutz Grossmann. "Plant-Based Milk and Cream Analogs." In Next-Generation Plant-based Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2_8.

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Wang, Xiaoxia, Wenjin Zhang, Xing Pan, and Tun Liu. "Method for Crew Human Reliability Analysis Based on CREAM." In Advances in Human Error, Reliability, Resilience, and Performance. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20037-4_20.

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Cilia, M., C. Bornhövd, and A. P. Buchmann. "CREAM: An Infrastructure for Distributed, Heterogeneous Event-Based Applications." In On The Move to Meaningful Internet Systems 2003: CoopIS, DOA, and ODBASE. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-540-39964-3_30.

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Zhang, Xiaoyan, Hongjun Xue, Yingchun Chen, Lin Zhou, and Gaohong Lu. "Predictive Probability Model of Pilot Error Based on CREAM." In Lecture Notes in Computer Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07863-2_29.

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Ram, Sudha, Jinsoo Park, and Yousub Hwang. "CREAM: A Mediator Based Environment for Modeling and Accessing Distributed Information on the Web." In Lecture Notes in Computer Science. Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/3-540-45495-0_8.

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Yu, Wen-Bin, Hokey Min, and Bih-Ru Lea. "A Multiple-Agent Based System for Forecasting the Ice Cream Demand Using Climatic Information." In Advances in Intelligent Systems and Computing. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-30864-2_22.

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Gong, Peng, Zhenguo Mei, and Chang Mei. "Analysis of Human Factors on Troops Training Accidents and Research on Precaution and Control Countermeasures Based on CREAM." In Lecture Notes in Electrical Engineering. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-48224-7_73.

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Wang, Shiyao, Eric Wai Him Lee, Jack Yiu Tat Yuen, et al. "Gold Nanoparticle-Based Loop-Mediated Isothermal Amplification for Rapid, Low-Cost, and Simple Detection of Salmonella in Coffee and Cream." In Methods and Protocols in Food Science. Springer US, 2025. https://doi.org/10.1007/978-1-0716-4526-0_19.

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Streszczenia konferencji na temat "Cream-based"

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Wang, Huiqin, Huiqi Wang, and Hui Ren. "Human Reliability Analysis of Professional Theater Based on CREAM." In 2024 International Conference on Culture-Oriented Science & Technology (CoST). IEEE, 2024. http://dx.doi.org/10.1109/cost64302.2024.00074.

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Cong, Dizhe, Yinuo Huang, and Chao Meng. "Prediction of Human Error Rates in Electric Vehicle Charging Scheduling Based on the Improved CREAM Extended Method." In 2024 IEEE 7th Information Technology, Networking, Electronic and Automation Control Conference (ITNEC). IEEE, 2024. http://dx.doi.org/10.1109/itnec60942.2024.10732970.

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Sabbatini, Federico, and Roberta Calegari. "Explainable Clustering with CREAM." In 20th International Conference on Principles of Knowledge Representation and Reasoning {KR-2023}. International Joint Conferences on Artificial Intelligence Organization, 2023. http://dx.doi.org/10.24963/kr.2023/58.

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This paper proposes CREAM, a new explainable clustering technique based on decision tree induction, providing human-interpretable clusters by performing hypercubic approximations of the input feature space. CREAM may also be applied to data sets describing classification and regression tasks, given that the algorithm discriminates amongst input and output features. We also present OrCHiD, an automated tuning procedure to select the optimum CREAM parameter. Experiments demonstrating the effectiveness of CREAM in clustering, classification, and regression tasks are reported here, in comparison w

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Yan, Xiao-yan, Zheng-he Song, Zhong-xiang Zhu, and En-rong Mao. "Driver Behavior Failure Probability Prediction Based on CREAM." In 2009 International Conference on Information Engineering and Computer Science. ICIECS 2009. IEEE, 2009. http://dx.doi.org/10.1109/iciecs.2009.5362646.

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Ma, Jingang, and Yong Jiang. "Improved Ice Cream Detection Algorithm Based on YOLOv5." In 2022 International Conference on Machine Learning and Intelligent Systems Engineering (MLISE). IEEE, 2022. http://dx.doi.org/10.1109/mlise57402.2022.00040.

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Shi, Zhengkang. "Mining technology in mining - based on the cream filling." In 2015 International conference on Applied Science and Engineering Innovation. Atlantis Press, 2015. http://dx.doi.org/10.2991/asei-15.2015.272.

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Wang, Zhanfeng, Jianbo Wang, Dushu Li, Wenbao Dai, and Qiang Zhao. "Evaluation for Parachute Operator Reliability Based on Fuzzy CREAM." In Proceedings of the 2018 International Conference on Mathematics, Modeling, Simulation and Statistics Application (MMSSA 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/mmssa-18.2019.37.

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Jiang, Ying-jie, Zhi-qiang Sun, Hong-wei Xie, and Er-ling Gong. "A human error probability quantification method based on CREAM+Bayes." In 2010 3rd International Conference on Advanced Computer Theory and Engineering (ICACTE 2010). IEEE, 2010. http://dx.doi.org/10.1109/icacte.2010.5578966.

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He, Chao, Yuan Yao Lum, Kar Yen Lee, and Dirk Soffker. "Human reliability estimation based on fuzzy logic-modified CREAM approach." In 2021 IEEE Conference on Cognitive and Computational Aspects of Situation Management (CogSIMA). IEEE, 2021. http://dx.doi.org/10.1109/cogsima51574.2021.9475945.

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Gao, Yang, and Ziqi Bian. "A Reliability Analysis to Runway Incursion based on Improved CREAM." In 2014 International Conference on Mechatronics, Electronic, Industrial and Control Engineering. Atlantis Press, 2014. http://dx.doi.org/10.2991/meic-14.2014.16.

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Raporty organizacyjne na temat "Cream-based"

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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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

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