To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, ...

We study the paradigmatic fair division problem of fairly allocating a divisible good among agents with heterogeneous preferences, commonly known as cake cutting. Classic cake cutting protocols are susceptible to manipulation. Do their strategic outcomes still guarantee fairness? To address this question we adopt a novel algorithmic approach, proposing a concrete computational model and reasoni...

We study the paradigmatic fair division problem of fairly allocating a divisible good among agents with heterogeneous preferences, commonly known as cake cutting. Classic cake cutting protocols are susceptible to manipulation. Do their strategic outcomes still guarantee fairness? To address this question we adopt a novel algorithmic approach, proposing a concrete computational model and reasoni...

Chiffon cakes prepared with a mixture of wheat flour / konjac flour / soy protein isolate (SPI) (89.5 : 0.5 : 10 ) together with replacement of 50-70% soybean oil with water were investigated for their physicochemical and sensory properties. Moisture and protein content in reduced-fat chiffon cakes were significantly higher (p < 0.05) than the control chiffon cake. Specific volume decreased (p ...

We consider the following cake cutting game: Alice chooses a set P of n points in the square (cake) [0, 1], where (0, 0) ∈ P ; Bob cuts out n axis-parallel rectangles with disjoint interiors, each of them having a point of P as the lower left corner; Alice keeps the rest. It has been conjectured that Bob can always secure at least half of the cake. This remains unsettled, and it is not even kno...

OBJECTIVE The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. METHODS Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake ...

Induction of systemic resistance by neem cake (Azadirachta indica) and endophytic Pseudomonas aeruginosa, a plant growth promoting bacterium, was evaluated in cotton (Gossypium hirsutum L.) under salinity stress and fungal infection. The combination of biocontrol agent and organic matter induced tolerance against fungal infection (Macrophomina phaseolina) and salinity stress (EC= 17.3 dS, m) by...

A systematic study on the effect of electrostatic double layer interaction on permeate flux decline and deposit cake formation in crossflow membrane filtration of colloidal suspensions is reported. Three monodisperse silica suspensions with diameters of 47, 110, and 310 nm were used as model colloids, and a tubular zirconia membrane with an average pore diameter of 20 nm was used as a model mem...

Freeze-drying, or lyophilization, has shown great promise in addressing many of the logistical challenges of storing and preserving red blood cells (RBCs). A crucial part of any RBC lyophilization protocol is the primary drying temperature, which affects the sample drying rate and the dried cake's ability to form a stable glassy solid. Primary drying is most efficient just below the temperature...

The production of activated carbons (ACs) from rapeseed cake and raspberry seed cake using slow pyrolysis followed by physical activation of the obtained solid residues is the topic of this study. The effect of activation temperature (850, 900 and 950 °C), activation time (30, 60, 90 and 120 min) and agent (steam and CO₂) on the textural characteristics of the ACs is investigated by N₂ adsorpti...