نتایج جستجو برای: pastry

تعداد نتایج: 391  

2001
Antony I. T. Rowstron Peter Druschel

This paper presents the design and evaluation of Pastry, a scalable, distributed object location and routing substrate for wide-area peer-to-peer applications. Pastry performs application-level routing and object location in a potentially very large overlay network of nodes connected via the Internet. It can be used to support a variety of peer-to-peer applications, including global data storag...

2011
Tianxiang Lu Stephan Merz Christoph Weidenbach

Pastry is an algorithm that provides a scalable distributed hash table over an underlying P2P network. Several implementations of Pastry are available and have been applied in practice, but no attempt has so far been made to formally describe the algorithm or to verify its properties. Since Pastry combines rather complex data structures, asynchronous communication, concurrency, resilience to ch...

2010
Tianxiang Lu Stephan Merz Christoph Weidenbach Michael Leuschel Markus Roggenbach

Pastry is an algorithm for implementing a scalable distributed hash table over an underlying P2P network, an active area of research in distributed systems. Several implementations of Pastry are available and have been applied in practice, but no attempt has so far been made to formally describe the algorithm or to verify its properties. Since Pastry combines rather complex data structures, asy...

2012
Tianxiang Lu Stephan Merz Christoph Weidenbach

Pastry [1, 2] is an algorithm that provides a scalable distributed hash table over an underlying P2P network. Several implementations of Pastry are available, but to the best of our knowledge the correctness of the algorithm has not been verified formally. Since Pastry combines rather complex data structures, asynchronous communication, concurrency, resilience to churn and fault tolerance, we b...

Journal: :Jurnal Sain Manajemen 2023

Penelitian ini dilatar belakangi oleh sering terjadinya pemakaian bahan baku yang tidak sesuai dengan sistem FIFO sehingga mempengaruhi ketersediaan dalam dapur pastry dikarenakan rusaknya tersebut karena kadaluarsa maupun sudah berjamur. Masalah dibahas penelitian meliputi penerapan terhadap di pastry, kendala dihadapi menjalankan dan upaya-upaya dilakukan pihak terkait permasalahan ini. Tujua...

2017
Christoph Silow Emanuele Zannini Claudia Axel Markus C. E. Belz Elke K. Arendt

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the fi...

2002

Peer-to-peer overlay networks such as CAN, Chord, Pastry, and Tapestry can be used to implement Internet-scale application-level multicast. There are two general approaches to accomplishing this: tree building (used by Bayeux and Scribe); and flooding (used by CAN Multicast). This paper presents of an evaluation of these two approaches using CAN and Pastry as the underlying overlay networks. We...

2001
Antony I. T. Rowstron Anne-Marie Kermarrec Miguel Castro Peter Druschel

In this paper we outline the design of Scribe, a reliable large-scale event notification infrastructure, built on top of a peer-to-peer object location and routing infrastructure overlayed on the Internet (Pastry). Scribe provides large-scale distributed applications with a highly flexible group communication protocol. Scribe leverages Pastry [1] and benefits from its robustness, reliability, s...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2017
Reza Ahmadkhaniha Noushin Rastkari

BACKGROUND The safe use of recycled paper and cardboard material for food packaging applications is     an important area of investigation. Therefore, the aim of this study was to determine which hazardous chemi- cal pollutants were found in paper and cardboard samples used for pastry packaging, and to measure the migration of pollutants over time into the pastries. METHODS In this study, the...

ژورنال: Medical Laboratory Journal 2014
Jalali, H, Sadeghi Mahoonak, AR, Shabani, SH,

Abstract Background and Objective: Cream pastry, because of their ingredients, making process and preserving conditions are susceptible to many types of microbes. This study was conducted to determine the level of contamination of pastry cream in Gorgan. Material and Methods: The randomly selected samples (N = 450) were tested according to national standards for microbial tests and then t...

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