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...

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...

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination. However, reports on aflatoxin contamination in sunflower seeds and cakes are scarce. T...

This study was carried out to determine the impact of type of protein supplementation to the ration on pubertal characteristics of male goat kids. Eighteen crossbred (Nubian × Saanen) weaned male goat kids were distributed to 3 ration groups. Group I (n=6) was kept on a ration supplemented with ground nut cakes, group II (n=6) on a ration supplemented with sesame cakes and group II (n=6) on a r...

Larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil cakes (individuals and combination) was studied against mosquito species. Both the oil cakes showed larvicidal activity against the mosquito species tested. The combination of neem and karanja oil cakes in equal proportion proved to have better effect than the individual treatments. The combination of the two oil c...