The possibility to analyse concentration polarization phenomena during unstirred dead-end ultrafiltration by the boundary layer resistance theory has been shown by Nakao et al. [ 1). Experimental data on the ultrafiltration of BSA at pH 7.4, at various concentrations and pressures, were analysed by this model and by a new version of the model in this paper. Instead of the assumption of the cake...

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

Cold-pressed canola cake is a coproduct of biodiesel production that contains more residual oil than expeller-pressed and solvent-extracted canola meal. Cold-pressed canola cake might be an attractive feedstuff for swine due to local availability from small plants. However, the nutritional quality and content of anti-nutritional factors of cold-pressed canola cake are poorly defined and vary wi...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

Imagine a cake that must be divided between a group of gluttonous children. To complicate matters, the cake is heterogeneous: two pieces of cake may differ in terms of their toppings, so the children have different preferences over the pieces (one may weakly prefer a larger proportion of chocolate curls, while another may single-mindedly desire the piece with the cherry). In this chapter we dis...

Thermal decomposition and kinetics behaviour of the de-oiled seed cake of African star apple (Chrosophyllum albidum) has been investigated using thermogravimetry under the nitrogen atmosphere from ambient temperature to 900 °C. The thermogravimetric data for the cake decomposition at six different heating rates (5, 10, 15, 20, 30 and 40 °C/min) were used to evaluate the kinetic decomposition of...

We study truthful mechanisms in the context of cake cutting when agents not only value their own pieces of cake but also care for the pieces assigned to other agents. In particular, agents derive benefits or costs from the pieces of cake assigned to other agents. This phenomenon is often referred to as positive or negative externalities. We propose and study the following model: given an alloca...

In this paper we present a generalization of kernel density estimation called Convex Adaptive Kernel Density Estimation (CAKE) that replaces single bandwidth selection by a convex aggregation of kernels at all scales, where the convex aggregation is allowed to vary from one training point to another, treating the fundamental problem of heterogeneous smoothness in a novel way. Learning the CAKE ...

We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://ca...

Cereal Chem. 87(5):409–414 Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant ...