نتایج جستجو برای: pastry products

تعداد نتایج: 291416  

Journal: :Journal of biological rhythms 2004
Quincy A Wagstaff

It is my great honor to announce our discovery of what may well be the ultimate clock gene. In the words of Dr. Nikolai Ivanovich Lobachevsky, one of the Chelm Institute’s many renowned scientists, “This gene may well be the ‘Mother of All Clock Genes.’ Because of it, we will soon have a complete understanding of clock mechanisms.” The gene was found serendipitously in a bit of sludge dislodged...

Journal: :Occupational and environmental medicine 2003
J Alguacil M Pollán P Gustavsson

AIMS To identify occupations with increased risk of pancreatic cancer in the Swedish population gainfully employed in 1970 over the period 1971-89. METHODS The base population was made up of Swedish men (1 779 646) and Swedish women (1 101 669) gainfully employed at the time of the 1970 census and were still alive and over age 24 on 1 January 1971. Information was drawn from two data sets: th...

2004
Simon G. M. Koo C. S. George Lee Karthik Kannan

The research focus of Peer-to-Peer (P2P) network design had long been on low-complexity content mapping and efficient search mechanisms. System such as CAN, Chord, Pastry are pioneers in the area and have been cited by almost every P2P work. These systems provide an efficient substrate for sharing/distributing small files like MP3 or images, because searching time is essential to the overall pe...

Journal: :Computer Communications 2008
Vladimir M. Vishnevsky Alexander Safonov Mikhail Yakimov Eunsoo Shim Alexander D. Gelman

Typical blind search algorithms in P2P networks generate a significant amount of duplicate query messages in order to increase the success rate. We present a novel framework, named Recursive Partitioning Search (RPS), for blind search over structured peer-to-peer (P2P) networks, by which the query message duplication can be avoided. Two realizations of the framework for Chord and Pastry are pre...

2017
Kittaporn Rumjuankiat Suttipun Keawsompong Sunee Nitisinprasert

Seventy-five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of Bacillus, Corynebacterium, Dermacoccus, Enterobacter, Klebsiella, Pseudomonas, and Staphylococcus with detection frequencies of 24.00, 2.66, 1.33, 37.33, 1.33, 2.66, a...

2010
M. A. C. Quintas J. F. Fundo C. L. M. Silva

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as differ...

Journal: :Food & function 2014
Márcio Carocho João C M Barreira Albino Bento Patricia Morales Isabel C F R Ferreira

Some studies have proven the antioxidant and antimicrobial potency of chestnut flowers both in the raw matrix and after extraction, and the consumption of their decoctions has been related to beneficial effects towards health. In recent years, due to controversy and ambiguous legislation of chemical conservatives, plant extracts have been successfully used as functionalizing agents in different...

Journal: :British journal of industrial medicine 1981
E D Acheson R H Cowdell E H Rang

A national survey of the incidence of nasal cancer in England and Wales during the period 1963-7 with special reference to occupation confirmed the well-known increases in incidence of nasal cancer in cabinet makers and wood machinists, together with the absence of any significant increase in carpenters and joiners, and the increases in boot and shoe operatives and repairers, and in nickel smel...

Journal: :Jurnal Pendidikan dan Keluarga 2021

Tujuan dari penelitian ini adalah 1) Memperoleh kualitas yang terbaik Royal icing ekstrak kulit manggis dengan ukuran ditinjau mutu sensori. 2) Menganalisis tingkat respon mahasiswa terhadap pembelajaran dekorasi kue pada materi royal sebagai pelapis cake menggunakan pewarna alami aspek tampilan, penyajian dan aplikasi, serta minat. Penelitian dilakukan di Laboraturium Pastry and Bakery, Progra...

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