The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified wi...

The interest in using Jatropha curcas L. as a feedstock for the production of bio-diesel is rapidly growing. Available literatures holds [promise simultaneous wasteland reclamation capability and oil yields plant hence fueling bio-ethanol hopes. This research investigated bioconversion cellulose from press cakes seeds, which byproduct biodiesel plant, into ethanol by methods acid pretreatment, ...

BACKGROUND: Omental cakes typically are associated with ovarian carcinoma, as this is the most common malignant aetiology. Nonetheless, numerous other neoplasms, as well as infectious and benign processes, can produce omental cakes. METHODS: A broader knowledge of the various causes of omental cakes is valuable diagnostically and to direct appropriate clinical management. RESULTS: We present ...

We introduce a generalized cake-cutting problem in which we seek to divide multiple cakes so that two players may get their most-preferred piece selections: a choice of one piece from each cake, allowing for the possibility of linked preferences over the cakes. For two players, we show that disjoint envy-free piece selections may not exist for two cakes cut into two pieces each, and they may no...

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 ...

Oil cakes have been in use for feed applications to poultry, fish and swine industry. Being rich in protein, some of these have also been considered ideal for food supplementation. However, with increasing emphasis on cost reduction of industrial processes and value addition to agro-industrial residues, oil cakes could be ideal source of proteinaceous nutrients and as support matrix for various...

Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from husked buckwheat or flour from roasted buckwheat groats. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidative properties, showed protective effect on lysine blockage and ...

The main anthropogenic emissions (CO, CO2, NOx, SOx) produced by the processing (combustion) of wastes (coal filter cakes) were measured directly for the first time. The research considered the most widespread coal filter cakes: those of nonbaking, low-caking, coking, flame, and gas coals. These filter cakes are regarded as promising components for the technologies of coal-water slurry (CWS) an...

Abstract Recovery of bioactive compounds from biowaste is gaining more and interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant proteins, minerals, phytochemicals, but their use mostly limited to feed ingredients, fertilizers or biofuel production. This study was thus focused on the explo...

Based on the data about oilseed yield of 87 country units in Shandong province, the paper performed the Moran’s I computerization to analyze the spatial autocorrelation characteristics of the oilseed yield on country level. Results showed that the spatial pattern of the oilseed yield presented the significant agglomeration characteristics, the Moran’s I coefficient of 14 country units was noted...