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Summary: The cost‐effective strategy of using paper‐based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low‐carbon paper‐based food‐packaging composite was synthesised: curcumin microcapsule‐polyvinyl alcohol/beeswax/chitosan (CURM‐PVA/BW/CS) composite papers. Scanning electron microscopy and X‐ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m2·d)−1 and 3.41 cm3 (m2·d·atm)−1, respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM‐PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM‐PVA/BW/CS paper showed great potential for food packaging. [ABSTRACT FROM AUTHOR]

Food contact materials (FCMs) can contain hazardous chemicals that may have the potential to migrate into food and pose a health hazard for humans. Previous studies have mainly focused on plastic materials, while data on packaging materials made from paper and cardboard are limited. We used a panel of cell-based bioassays to investigate the presence and impact of bioactive chemicals on human relevant endpoints like oxidative stress, genotoxicity, inflammation, xenobiotic metabolism and endocrine system effects in extracts made from paper and cardboard. In total, 23 methanol extracts of commonly used paper and cardboard available on the Swedish market were extracted as a whole product using methanol to retrieve polar substances, and tested at concentrations 0.3–10 mg/mL and 0.2–6 mg/mL. At the highest concentration bioactivities were observed in a high proportion of the samples: oxidative stress (52%), genotoxicity (100%), xenobiotic metabolism (74%), antiandrogenic- (52%) and antioestrogenic receptor (39%). Packages of potential concern included cake/pastry boxes/mats, boxes for infant formula/skimmed milk, pizza boxes, pizza slice trays and bag of cookies. It should be noted that the extraction for packages like cake/pastry boxes can be considered exaggerated, as the exposure usually is shorter. It can be hypothesised that the observed responses may be explained by inks, coatings, contaminants and/or naturally occurring compounds within the material. To summarise, an effect-based approach enables hazard identification of chemicals within FCMs, which is a valuable tool for ensuring safe use of FCMs. [ABSTRACT FROM AUTHOR]

1 Endoscopic views in an elderly woman with melena showing: a a large ulcer with a visible vessel in the rectum; b a 2-cm square of synthetic paper that was found in the rectum after hemostasis had been achieved; c confirmation that hemostasis had been achieved the following day; d a detachable snare being used to change the foreign body into a cylindrical shape so that it can be safely removed from the rectum. An emergency lower gastrointestinal endoscopy revealed a large ulcer in the rectum and a visible vessel in the same area, which was bleeding (Fig. [Extracted from the article]

Effective congestion control on the internet has been a problem since its inception. Transmission Control Protocol (TCP), being the most widely used transport layer protocol tries to mitigate it using a variety of congestion control algorithms. Cubic, Reno, and Bottleneck Bandwidth and Round-trip propagation time (BBR) are the most deployed congestion controls. BBR v2 is leading the congestion control race with its superior performance in terms of better throughput and lower latency. Furthermore, Active Queue Management (AQM) algorithms try to mitigate the congestion control at the network layer through active buffer control to avoid bufferbloat. The most efficient congestion control occurs when TCP and AQM work together. Indeed, it is the TCP-AQM algorithm "Golden pair" that can result in the most efficient performance. This paper proposes such a novel pair based on our previously tested and published BBR-n (BBR new) with the most effective of the modern AQMs, that completely gels together to provide lower latency in wireless networks based on Wireless N/AC. Real-time experiments were performed using Flent on our physical testbed with BBR-n and modern AQMs such as Fair Queuing (FQ), Constrained Delay (CoDel), Proportional Integral controller Enhanced (PIE), Common Applications Kept Enhanced (Cake) and Flow Queuing Controlled Delay (FQ_CoDel). Various tests done on our physical testbed helped us identify CAKE as the most optimum AQM that fits with our proposed BBR-n while providing optimum throughput and lower latency in 802.11N/AC-based wireless networks. [ABSTRACT FROM AUTHOR]

Walnut cake and walnut meal are the by-products of walnuts after oil extraction. Walnut cake and meal are rich in nutrients such as protein and vitamins, but are high in dry matter and crude fiber. Walnut cake and meal have the advantages of large yield and low price, which can be used as a substitute for conventional protein feed in animal production, and can decrease the fodder in the premix of corresponding dosage of the trace elements and vitamins. The paper mainly reviews the nutritional value of walnut cake and walnut meal, the production process and their applications in the animal production, to provide a reference for the rational application of walnut cake and walnut meal in animal production. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica) is native to Mexico and Guatemala, but today it is also cultivated in the Americas, Argentina, Australia, Bolivia, Columbia, Europe and Peru. Chia seeds are rich in oil (25% to 39%) and protein (16% to 26%). Chia seeds are also a good source of ω-3 acids, ω-6 acids, tocopherols, phytosterols and phenolic compounds. In the last few years, chia seeds and their derived ingredients have been studied as functional foods. In this paper, the processes applied for chia oil extraction, its composition and attributes, as well as the valorization of its by-product (partially defatted chia cake or defatted meal) are reviewed. Valorization of the chia cake or meal includes production of protein ingredients (concentrate and isolate), extraction of phenolic compounds, supplementation of breads, cookies, muffins, pasta and meat products, and use as a fat replacer and stabilizer in the production of low-fat salad dressing and ice cream. Chia gum or mucilage has also been extracted from chia cake and used as ingredients in the formulation of low fat vegan mayonnaise and edible biodegradable films. Some research avenues for future studies are also presented. [ABSTRACT FROM AUTHOR]

Tea-cake content-based image retrieval (CBIR) is an essential issue in tea-cake traceability. Popular CBIR methods work on medical and social networking, whereas tea-cake images have intensive and parallel representations among classes. While facing tea-cake CBIR, low inter-class and high intra-class distances increase retrieval difficulties using traditional CBIR methods. Thus, this paper proposes a tea-cake CBIR approach based on deep neural networks to retrieve tea-cakes. In the model, we establish a feature extraction model with designed dense blocks, where a cross-entropy loss function is explored to train the model and catch detailed features. Furthermore, to decrease intra-class and expand inter-class interval, a masked autoregressive discriminative normalization flow (MADNF) is presented to map the gained features in high dimensions to corresponding representations in Gaussian spaces. Particularly, a maximum likelihood function is developed to train MADNF for avoiding non-convergence. Extensive experiments on the tea-cake dataset show our method has significant performance compared with current competitors. Furthermore, experiments on the bird species dataset further demonstrate the effectiveness of our proposed approach. [ABSTRACT FROM AUTHOR]

• A new model-based approach was presented for the evaluation of the heat transfer coefficient in large-scale freeze-dryers using a small-scale freeze-dryer. • Results in a small-scale freeze-dryer (MicroFD®) and in a large-scale one (REVO®) were compared, pointing out the robustness and the accuracy of the developed model. • The resistance to vapor flow was also calculated and the two model parameters were used for in-silico simulations to calculate the drying time and the product temperature profiles in a different unit. This paper presents a model-based approach for the design of the primary drying stage of a freeze-drying process using a small-scale freeze-dryer (MicroFD® by Millrock Technology Inc.). Gravimetric tests, coupled with a model of the heat transfer to the product in the vials that account also for the heat exchange between the edge vials and the central vials, are used to infer the heat transfer coefficient from the shelf to the product in the vial (K v), that is expected to be (almost) the same in different freeze-dryers. Differently from other approaches previously proposed, the operating conditions in MicroFD® are not chosen to mimic the dynamics of another freeze-dryer: this allows saving time and resources as no experiments are needed in the large-scale unit, and no additional tests in the small-scale unit, apart from the three gravimetric tests usually needed to assess the effect of chamber pressure on K v. With respect to the other model parameter, R p , the resistance of the dried cake to mass transfer, it is not influenced by the equipment and, thus values obtained in a freeze-dryer may be used to simulate the drying in a different unit, provided the same filling conditions are used, as well as the same operating conditions in the freezing stage, and cake collapse (or shrinkage) is avoided. The method was validated considering ice sublimation in two types of vials (2R and 6R) and at different operating conditions (6.7, 13.3 and 26.7 Pa), with the freeze-drying of a 5% w/w sucrose solution as a test case. An accurate estimate for both K v and R p was obtained with respect to the values obtained in a pilot-scale equipment, determined through independent tests for validation purposes. Simulation of the product temperature and drying time in a different unit was then possible, and results were validated experimentally. [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: Banana is a highly nutritive food, low cost, easy to find and can be fully consumed. In its green maturation, the nutritive value is also interesting. This paper aimed to investigate studies that elaborated pasta and bakery products using biomass and green banana flour, and evaluate chemical, technology and sensory quality, besides whether these products could be considered gluten‐free alternatives. Among the included studies, cakes (35%), bread (25%) and pasta (20%) were the most studied products. In general, they succeeded in evaluating chemical, technological and sensory parameters. In terms of technological quality, breads were considered the most challenging foods to be prepared with green banana derivatives, possibly due to the lack of gluten network, extensibility, viscoelasticity, water and gas‐holding capacity. Only 45% of the papers made gluten‐free products. Green banana added to these products could be widely consumed by people, since it is a versatile alternative for many food possibilities, adding nutritional quality to the final product and helping on the prevention of food waste. [ABSTRACT FROM AUTHOR]

Purpose: Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach: Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings: Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value: This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems. [ABSTRACT FROM AUTHOR]

In this paper, we consider a vertically positioned cylindrical filtering element. Filtering occurs in the radial direction, therefore, the direction of the velocities of the liquid and suspended particles coincide with this radial direction. The flow can be considered to be one-dimensional and radially axisymmetric. To describe such a filtering process, the axisymmetric Stefan problem will be formulated. The radial mass balance formalism and Darcy's law are utilized to obtain a basic equation for cake filtration. The boundary condition at the moving surface is derived and the cake filtration is formulated in a Stefan problem. Equations are derived that describe the dynamics of cake growth in the cake filtration, and they are numerically solved. The influence of different model parameters on the compression and fluid pressure across the cake and the growth of its thickness are studied. [ABSTRACT FROM AUTHOR]

Omental cake represents a common finding in advanced stage ovarian cancer and is characterized by the complete omental transformation. Most often it is associated with subjacent invasion of the enteral segments and needs multiple resections in order to achieve radical cytoreductive surgery. Meanwhile, in other cases different visceral invasions are encountered necessitating other visceral resections. The aim of the current paper is to report the case of a 55 year old patient diagnosed with stage IIIC ovarian cancer in whom intraoperatively omental cake transformation invading the urinary bladder was encountered. [ABSTRACT FROM AUTHOR]

Concrete cutoff walls are becoming more widely used to control foundation seepage for earth–rock dams built on a thick soil foundation because of the urgent demand for hydroelectric energy. As the lifeline impermeable structure, the safety of the concrete cutoff wall is of great importance and deserves increased attention. However, such walls have often been analyzed through linear-elastic modeling and simulated as a continuous structure. The working behavior of the discontinued concrete cutoff wall with slurry cake is still unclear. This paper presents a three-dimensional (3D) nonlinear finite-element numerical analysis of the concrete cutoff wall in a thick soil earth–rock dam foundation considering the effect of slurry cake. The results indicate that the damage degree and range in the concrete cutoff wall are significantly affected by wall discontinuity and slurry cake thickness. Moreover, the panel joints may open at the downstream side of the wall under the action of lateral water pressure, which will reduce the effective thickness. The joint opening and tensile damage degree decrease with a reduction in panel width, while the compression damage at the lower part of the wall becomes more serious. The thickness of slurry cake should be controlled reasonably because of its obvious effect on damage behavior of the wall. The working behavior of the concrete cutoff wall can be improved by arranging the width distribution of the panel reasonably and dealing with the problem of the slurry cake. This study can provide useful basis and suggestions for the design of a concrete cutoff wall with slurry cake between panels in thick soil foundations. [ABSTRACT FROM AUTHOR]

Abstract Flaxseed is well known for its nutritional/nutraceutical value and it is commonly cultivated for oil production. This process generates considerable amounts of by-products, such as oil cake. This study aimed at quantifying the nutrients and nutraceuticals content of cake and at checking their maintenance during storage in paper or polypropylene bags, at room temperature. Freshly-prepared cake was enriched in phenols (+250%), leading to increased antioxidant activity (+148%), while carotenoids and tocopherols underwent a remarkable reduction, as compared to seeds. During storage, the content of phenols, carotenoids, chlorophylls and tocopherols decreased, though α-tocopherol markedly increased (+86% and +99% after 3 months in paper and plastic, respectively), due to a possible conversion of γ-tocopherol to the α-form. Cake maintained an excellent fatty acid composition, also during storage, with optimal omega-6/omega-3 ratios. After 3 months, a peak of conjugated dienes was observed, while peroxides and MDA decreased with storage. Thanks to the presence of antioxidant molecules, polyunsaturated fatty acids and proteins, this by-product could represent an interesting feed supplement, also in the form of stored product. Interestingly, no differences between paper- or plastic-stored cakes occurred, suggesting the preferential use of the eco-friendly material. Highlights • Freshly-prepared flaxseed cake increased in phenols. • Total phenols, carotenoids, chlorophylls, tocopherols decreased in stored cakes. • Conjugated dienes increased, peroxides and MDA decreased in 3-months-old cake. • Fatty acids of flaxseed cake did not change during the 6 months of storage. • There were not significant differences between paper and plastic storage. [ABSTRACT FROM AUTHOR]

Summary: In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical and sensory properties were investigated, as well as conditions of stability after storage, in terms of total phenolic and betalain content. Furthermore, antioxidant, α‐glucosidase and ACE inhibitory potential of cookies was evaluated after simulated gastrointestinal digestion. The cookies showed good technological quality as well as acceptable sensorial properties. The addition of encapsulate increases the total phenolic and betalain contents and shoved significant stability during storage time. Novel peptides were produced after gastrointestinal digestion, which enhanced bioactive properties of enriched products through synergistic action with active compounds from beetroot juice. Obtained digest shoved significant antioxidant, antidiabetic and antihypertension activities, hence ensuring a potential healing effect that could be reached by consuming these cookies. [ABSTRACT FROM AUTHOR]

The work presents the results of the study of the chemical composition of walnut kernel cake and its influence on productive performance, digestibility and the exchange of nutrients in young piglets. When using 4%/t of walnut cake in the feed of the sows, the cost price of 1kg of combined fodder decreased by 1,7 euro cents, an average daily increase of 613g was obtained, with the digestibility of the dry substance - 86.8%, crude protein -79.2%, crude fat - 62.3%, crude cellulose - 62.0%, organic substance - 88.4%, and when using 8%/t the cost price of 1kg of combined fodder decreased with 3,5 euro cents and the indices were 608 g - average daily gain, digestibility of dry matter - 85.4%, crude protein - 78.5%, crude fat - 69.1%, crude cellulose - 37.3%, organic matter - 87.2%. [ABSTRACT FROM AUTHOR]

Summary: Gluten‐free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten‐free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products. [ABSTRACT FROM AUTHOR]

This paper presents selection criteria based on inverse solutions for mathematical models that predict heat and mass transfer involved in contact baking of cake. For the models in focus, the evaporation-condensation effect occurring during baking is incorporated by non-equilibrium (model-I) and equilibrium approach (model-II). Effect of product parameters on baking process is studied. To select an accurate model, weighted least square objective function and complex step differentiation method are employed. A numerical study with simulated measurements is performed to check the feasibility of parameter estimation from a single experiment. This numerical study showed that model-II (i.e. with equilibrium approach) is more suitable for further inverse analysis. Significant weight given to temperature measurements resulted in better inverse solutions for both the models. Comparing final estimates from the models to the actual measurements, thermal properties approximated are close enough but mass transfer properties show deviations up to an order of magnitude. On extending the study for other baking conditions, it is found that inverse solution from model-II can adapt better than model-I for any change in the baking condition. Conclusively, a mechanistic model with equilibrium approach should be preferred than a model with explicit evaporation (model-I) for an inverse analysis. Eventually, this work aims to present an effective approach intended to resolve the challenges in accurate modeling of the baking process that arise due to limited knowledge of physical properties. [ABSTRACT FROM AUTHOR]

This article has been retracted: please see Elsevier Policy on Article Withdrawal ( https://www.elsevier.com/about/our-business/policies/article-withdrawal ). This article has been retracted at the request of the Editor-in-Chief. It has come to the attention of the Editor-in-Chief that the article is a duplicate of a paper that has already been published in the Journal of Analytical and Applied Pyrolysis. “Influence of temperature on yield, composition and properties of the sub-fractions derived from slow pyrolysis of Calophyllum inophyllum de-oiled cake” http://www.sciencedirect.com/science/article/pii/S0165237017304308 One of the conditions of submission of a paper for publication is that authors declare explicitly that their work is original and has not appeared in a publication elsewhere. Re-use of any data should be appropriately cited. As such this article represents a severe abuse of the scientific publishing system. The scientific community takes a very strong view on this matter. [ABSTRACT FROM AUTHOR]

This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions. [ABSTRACT FROM AUTHOR]

In this paper we studied the effect of the baking method on the preservation of betacarotene in two types of products: pan wheat bread and sponge cake. Five sources of betacarotene were used in the study, three of which are commercially available samples, and the two others are experimental samples of supramolecular complexes of beta-carotene with alpha- and beta-cyclodextrins in powder form (molecular ratio 1: 1). Bread and sponge cake were baked by convective and electric resistance methods. The values of temperature and current flowing through the dough were monitored during electric resistance baking. The beta-carotene content was measured in the dough after kneading, in the cake batter after mixing and in the finished products after baking and cooling. The beta-carotene content was evaluated by spectrophotometry after extraction. The control samples of bread and sponge cake were baked without adding beta-carotene. Different sources of beta-carotene exhibited varying stability in bread and sponge cake. Bread samples baked by the electric resistance method with addition of supramolecular complexes had minimum losses of beta-carotene. Electric resistance baking ensured lower losses of beta-carotene in bread and sponge cake samples. [ABSTRACT FROM AUTHOR]

There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products, chemically leavened gluten-free products such as cookies, biscuits, cakes, muffins, and crackers are receiving increasing interests due to their convenience and unique taste and texture. Many research papers have been published in recent years; however, no comprehensive review has yet been available in this area. This review examines various gluten-free non-bread bakery goods with respect to formulation, preparation, and properties of dough and batter and the resultant products. Other functional ingredients such as proteins, fibers, hydrocolloids, and emulsifiers used to improve product properties are discussed. Challenges of developing the gluten-free bakery products, such as technological limitation, nutritional quality, and sensory properties are addressed. Knowledge and information gaps in this research area are identified, and future research needs are recommended. Rice flour is the mostly used gluten-free flour for these purposes, and it is often formulated with flours, starches, and proteins from cereals, pulses, pseudocereals, and other plant materials to achieve optimal batter or dough properties and bakery product quality. Although the composition of gluten-free composite flours and formulation dominate product texture and sensory traits, other factors such as grain milling methods, flour particle size, and flour treatment could also have some impact. The current gluten-free cookies, biscuits, cakes, muffins, and crackers are still less desirable than wheat-based products. Further research is warranted in developing and evaluating more palatable and nutritious gluten-free products. Image 1 • Gluten-free non-bread bakeries of cookie, biscuit, cake, and cracker are reviewed. • Rice and its composite flours are widely used for gluten-free bakery products. • Flour composition and formulation dominate dough/batter and product properties. • Achieving desired flour functionality and sensory quality is yet challenging. • Further research is warranted in improving product palatability and nutrition. [ABSTRACT FROM AUTHOR]

This brief note aims to reply to a comment made by Menno Rol (2020. Ladders of abstraction, support factors, and semantics in the design of policies. Journal of Economic Methodology. In press) about my paper published in this journal (Ivarola, 2019, Alternative consequences and asymmetry of results: their importance for policy decision making. Journal of Economic Methodology, 26(2), 147–162). Specifically, I will try to clarify some misunderstandings, especially those related to the notion of causal principles, support factors, theoretical cakes and permanent interventions. [ABSTRACT FROM AUTHOR]

Background; Bakery products such as cakes are widely consumed all over the world; so, their enrichment with nutrients is an effective way to prompt the people health. This goal can be achieved using the powder of dried fruit and vegetable in cake formulation. Scope and approach; In this paper, the effects of dried fruits and vegetable powder (apple, quince, orange, various berries, grape pomace, mango, peach, melon, carrot, pumpkin and mushroom) on the batter rheology, physicochemical properties, organoleptic aspects and microbial attributes of the cakes were reviewed. It was determined that these kinds of powder raised the fibers content and nutritional values of the cakes (antioxidants, vitamins and minerals). The high water absorption capacity of the fiber affects batter rheology, the texture, volume, density and microbial attributes of the cake. Key finding and conclusion; In conclusion, powder of fruit and vegetable exhibited benefits of attracting the consumers by improving appearance, texture, nutritional values, sensorial properties and shelf life of the cake. • Bakery products such as cakes are widely consumed all over the world. • Powder of dried fruits and vegetables are good source of nutrients. • Cake formulation with this is an effective to prompt the people health. • The powder affects color, texture, nutritional and sensorial aspects of the cake. [ABSTRACT FROM AUTHOR]

Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo. Furthermore, for the MgCl 2 -based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future. [Display omitted] • The sugar-egg white liquid complex had the highest foaming capacity when Suc:Ery = 1:1. • The addition of Ery contributed to the surface properties of egg white proteins. • The cake baking properties were basically unchanged when the Ery substitution was low. • The cakes were optimized from appearance to core to taste acceptability at Suc:Ery = 1:1. • Both enhanced protein bioavailability and glucose-lowering effects at Suc:Ery = 1:1 (MgCl 2). [ABSTRACT FROM AUTHOR]

Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo. Furthermore, for the MgCl 2 -based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future. [Display omitted] • The sugar-egg white liquid complex had the highest foaming capacity when Suc:Ery = 1:1. • The addition of Ery contributed to the surface properties of egg white proteins. • The cake baking properties were basically unchanged when the Ery substitution was low. • The cakes were optimized from appearance to core to taste acceptability at Suc:Ery = 1:1. • Both enhanced protein bioavailability and glucose-lowering effects at Suc:Ery = 1:1 (MgCl 2). [ABSTRACT FROM AUTHOR]

In this paper, a pressure drop model of diesel particulate filter (DPF) is established on diesel bench loading tests and simulation studies. A proposed DPF soot loading prediction model takes into account the different factors and calculation methods of pressure drop formation in different capture stages, including deep bed capture stage, transitional capture stage and soot cake capture stage. Further, a pressure drop model of DPF is improved, and the model for different filter wall permeability in different capture stages is discussed. The calculated results of the model are verified with the experimental results. Finally, the influence of ash factor on the modification of DPF pressure drop model was investigated. The results show that, when the ash layer is 0.05 mm–0.15 mm in the deep bed capture stage, the modified values of filtration wall permeability are 8.2%–43.8% of the original values. In the transitional capture stage, the ash layer with thickness of 0.01 mm–0.05 mm needs to modify 0.75 g/L∼1.5 g/L soot loading. The DPF pressure drop and the particle soot cake layer thickness increase linearly with time in the soot cake capture stage. When the ash layer changes in the range of 0.05 mm–0.15 mm, the soot loading is modified to 13.4%–36.8% of the original value. When the axial scale of the ash plug is 1/5,1/4 and 1/3 of the DPF length, the soot loading is corrected to 33.3%, 37.3% and 45.1%. • The pressure drop model comprehensively considers the effects of different capture stages. • A calculation tool for quickly calculating the effect of ash was designed. • This calculation tool is able to correct soot load calculations at different capture stages. [ABSTRACT FROM AUTHOR]

Well-preserved finds of sacrificial cakes from the Sanctuary of Demeter at Monte Papalucio (Oria, southern Italy, VI-III cent. B.C.) are among the most famous bread-like remains from the ancient Mediterranean region. These unusual finds represent direct and rare evidence of the food products offered as part of religious practice by the indigenous (Messapian people) inside a particular 'place of encounter', a place of worship closely related to the south Italian colonial Greek world (Magna Graecia). This paper offers for the first time a detailed analysis of the internal structure of these bread-like remains using Environmental Scanning Electron Microscope and Image Analysis in order to detect plant-based ingredients and the techniques employed in the production and cooking processes. Moreover, considering the cultural context, the sacrificial cakes from Oria Sanctuary offer a rare opportunity to directly compare the 'cake' finds and ancient written Greek sources, allowing for a deeper understanding of the chaînes opératoires of cereal processing in the past as well as the perception and role of these products among the ancient societies of the region. The contribution presents and discusses the results of these analyses and offers valuable, integrated information hidden inside the ancient cakes. A better understanding of the reciprocal influences and possible divergences between native and Greek culture is achieved by taking into consideration ancient Greek tradition on bread and cakes in sacred contexts and the interplay. [ABSTRACT FROM AUTHOR]

This paper establishes an experimental evaluation method for the solidification strength of mud cake. This evaluation method is presented by using the principle of Vicat’s instrument for testing the setting time of cement, and a solidified mud cake strength evaluation device is established. A pressure sensor is used to record the failure strength of solidified mud cake during the test process. A model for the relationship between the ultimate force of the mud cake and the mud cake strength value is established and analyzed by ABAQUS, thereby the quantification of the cake solidification strength is realized. The evaluation method can scientifically evaluate the curing strength of mud cakes and lay a foundation for the research of mud cake solidification technology. [ABSTRACT FROM AUTHOR]

Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and low-cost. Enrichment of these products with vitamins, mineral, protein, polyphenols and fibres may be achieved by incorporation of rich sources. Powdered Mushrooms are one of these sources that have great potential. This paper reviews the effect of different mushrooms powder on the nutritional, rheological, physicochemical, textural and quality characteristics of the bakery products. Addition of mushroom powder contributes to the higher content of vitamins, mineral (calcium, potassium, magnesium, phosphorus, iron, copper, zinc and manganese), polyphenols, crude fibre and protein content in the bakery products. The crumb colour, physicochemical and textural properties of bread, cakes and biscuits were affected by the replacement of wheat flour with mushroom powder. According to sensorial analysis results, the 4–10% mushrooms powder in bakery products showed the best sensory properties. [ABSTRACT FROM AUTHOR]

The aim of the research was directed to: assess the nutritional potential and the impact on production indices, blood and economic, using in the food of the young pig breeding, the nut kernel cake in different proportions. The results of the analysis of the chemical composition showed that the nut kernel cake contains: 4.19% nitrogen, 26.2% crude protein, 9.34% crude cellulose, 13.6% fat, 12.69 Mj/kg metabolizable energy, 0.33% calcium and 0.44% phosphorus. The results of this study indicate that nut kernel cake represents a viable solution for the partial replacement of soybean meal in the food of the young pigs, because the use of the amount of 4%/t and 8%/t of compound fodder, reduces feed consumption by 3.8% and 5.2%, increases feed conversion rate by 5.3%-4.5%, the average daily increase in the experiment increases by 1.4%, does not negatively affect the state of health and blood indices reduces the cost price of 1kg of compound fodder on average by 1.3 and 2.2 cents. [ABSTRACT FROM AUTHOR]

Proteins impact the structure and quality of various food products. Disulfide based heat-induced covalent networks are often linked to food product quality. Each single protein source has a unique ability to react and interact under specific processing conditions. In mixed protein systems, proteins from different sources can influence each other's polymerization. Such co-protein effects are inter alia relevant for a variety of wheat-based food products in which gluten proteins coexist with globular proteins from egg, soy or milk, especially since recipe changes can be desired from economical and/or ecological perspectives. In this paper, heat-induced network formation of wheat, egg, soy, or whey proteins and mixtures thereof is reviewed. Furthermore, the impact of proteins from different sources on protein network formation in and properties of noodles and pound cake are reviewed. It is outlined that globular proteins impact the rate and extent of protein network formation in a similar way both in model and in noodle systems. The level of accessible sulfhydryl groups and the surface hydrophobicity of unfolded proteins are the main protein characteristics determining co-protein effects between globular proteins and gluten during heating. Also in pound cake, these factors impact network formation between wheat and egg proteins. In both egg noodles and pound cake, egg proteins enhance the incorporation of wheat gliadin into the protein network during heating. Replacing egg by other protein sources in wheat-based food products is not evident due to co-protein effects which impact the timing and extent of protein polymerization. [ABSTRACT FROM AUTHOR]

A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting the simultaneous generation of furan and furfural, along with other aroma quality markers, in sponge cake by means of headspace trap/GC–MS. Ingredients were screened according to their category (fat, salt, sugar, egg-based). Glucose-containing formulation resulted in the highest content of furan and furfural (12.5 ± 0.5 ng g −1 and 9.2 ± 0.2 μg g −1 , dry basis, respectively), while their lowest amount was found in the egg-white recipe (3.1 ± 0.1 ng g −1 for furan and 0.287 ± 0.078 µg g −1 for furfural, dry basis). The latter also related negatively to all studied compounds. This work will be useful for developing novel strategies to deliver safe foods with appealing organoleptic attributes. [ABSTRACT FROM AUTHOR]

It is difficult but significant to describe the flux variation for the membrane filtration process with complex combined filtration mechanisms. In this paper, the steady membrane frontal area ( K ) was proposed to improve the predictive accuracy of cake-complete model for combined fouling mechanisms of complete blocking and cake filtration. Meanwhile, the transition point when the fouling mechanisms changed from combined complete blocking and cake filtration into individual cake filtration could also be analyzed under different conditions. The results showed that the predictions of the proposed model had good agreements with experimental data under different conditions for bovine serum albumin (BSA) solution. Meanwhile, the proposed combined model possess higher accuracy (relative error σ ¯ =1.83%) than cake filtration ( σ ¯ =7.36%), complete blocking ( σ ¯ =15.90%) and pore blockage-cake ( σ ¯ =5.54%) model. Moreover, the transition point appeared earlier at higher pressure and concentration. And larger K was obtained at higher concentration and lower pressure which represented less fouling caused by complete blocking. In addition, the application of the proposed model was validated not only by different suspensions but also by different membranes. [ABSTRACT FROM AUTHOR]

We study the fair division problem on divisible heterogeneous resources (the cake cutting problem) with strategic agents, where each agent can manipulate his/her private valuation to receive a better allocation. A (direct-revelation) mechanism takes agents' reported valuations as input and outputs an allocation that satisfies a given fairness requirement. A natural and fundamental open problem, first raised by Chen, Lai, Parkes, and Procaccia [1] and subsequently raised in reference [2–7] , etc., is whether there exists a deterministic, truthful, and envy-free (or even proportional) cake cutting mechanism. In this paper, we resolve this open problem by proving that there does not exist a deterministic, truthful and proportional cake cutting mechanism, even in the special case where all of the following hold: • there are only two agents; • each agent's valuation is a piecewise-constant function; • each agent is hungry: each agent has a strictly positive value on any part of the cake. The impossibility result extends to the case where the mechanism is allowed to leave some part of the cake unallocated. We also present a truthful and envy-free mechanism when each agent's valuation is piecewise-constant and monotone. However, if we require Pareto-optimality, we show that truthful is incompatible with approximate proportionality for any positive approximation ratio even for piecewise-constant and monotone value density functions. To circumvent the main impossibility result, we aim to design mechanisms that possess a certain degree of truthfulness. Motivated by the kind of truthfulness possessed by the classical I-cut-you-choose protocol, we propose a weaker notion of truthfulness, the proportional risk-averse truthfulness. We show that the well-known moving-knife (Dubins-Spanier) procedure and Even-Paz algorithm do not have this truthful property. We propose a mechanism that is proportionally risk-averse truthful and envy-free, and a mechanism that is proportionally risk-averse truthful that always outputs allocations with connected pieces. [ABSTRACT FROM AUTHOR]

Abstract: The hybrid electrostatic precipitator and media filtration system are significantly more promising than traditional filtration methods. This paper investigated the electrostatic characteristics of different filter media types used in the hybrid filtration system. The voltage–current (V–I) characteristics of needle-plate system, the collection plate of which is covered by filter media, were measured. Seven types of filter media and collection plate including iron plate, iron grid and activated carbon layer were considered. The glass fiber and polyethylene media reduce approximately 20% of the current value. The bag filter increases the current value because of the back corona effect. Polyester and polyethylene terephthalate materials with activated carbon attached can increase the current value significantly. In addition, this paper studied the effects of cake thickness on V–I characteristics. The results show that the cake layer has little influence on the V–I character when its thickness is not very big. [Copyright &y& Elsevier]

Purpose The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.Design/methodology/approach Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.Findings Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).Originality/value Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society. [ABSTRACT FROM AUTHOR]

Egg white proteins (EWPs), in addition to their nutritional values, possess excellent functional properties that facilitate their use in the food industry. This review collates the published information concerning the major functional properties of EWPs such as gelling, foaming, and emulsifying. Gelation of EWPs has several applications in various food products such as puddings and desserts. Foaming is an important element in the manufacture of the foods such as cakes, bread, meringues, and cookies. However, the application of EWPs as an emulsifier in food products is limited, and thus, various techniques and methods for improving the emulsifying ability of these proteins have been investigated. The effect of various parameters on the functional properties of EWPs and possible correlations between structure and function, with a focus on practical performance in food systems, are discussed in this paper. These findings can lead to enriching the research systems on the functional properties of EWPs and providing information for the development of new EWPs -derived/enriched food products. [Display omitted] • Environmental conditions change hydrophilic/hydrophobic ratio of egg white proteins. • Heat treatments potentially denature egg white proteins (EWPs) and change their structure. • Emulsifying stability of egg white proteins under neutral and alkaline conditions is poor. • Electrostatic and hydrophobic interactions are important during gel formation of EWPs. • EWPs have considerable applications in foods such as meringues and cake batters. [ABSTRACT FROM AUTHOR]

Cyclodextrins (CDs) increase the cake solids and drainage rate of belt-pressed biological or primary sludge when added to the sludge slurry along with conventional conditioning chemicals. These benefits are obtained at very low CD dosage. A 2. 8 percentage point increase in cake solids was obtained in a full-scale trial with mixed primary and biological sludge from a paper mill. CDs also decrease the specific resistance to filtration and increase the capture rate of solids during belt pressing. Mechanistic studies showed that CDs increase the surface tension of c-PAM polymers in water and reduce the turbidity, indicating that they are able to aggregate the charged polymers, and, by inference, sludge particles treated with the polymer. A mechanism is proposed where CDs reduce excessively charged regions of the polymer-treated surface of the sludge, thereby facilitating its flocculation. [Copyright &y& Elsevier]

Buffers are employed at bottleneck routers to avoid collapses due to congestion and maintain high link utilisation. However, with improvements in link capacity and increased bandwidth demand by modern real-time applications like video streaming, an increase in the size of these buffers has been witnessed. It has had the adverse impact of preserving bandwidth at the cost of increasing queuing delay. This leads to a significant increase in end-to-end delay and deterioration in performance, particularly for latency-sensitive applications. Active Queue Management has been proposed as a solution to this problem. Over the years, many AQM mechanisms have been developed, each with its specific strengths and weaknesses. This paper details the modelling of a mixed traffic testbed designed in accordance with RFC 7982, and attempts to study the performance of various AQM mechanisms in it. [ABSTRACT FROM AUTHOR]

The production of cake, a popular member of bakery industry, includes steps of mixing flour, sugar, fat, milk and egg at certain amounts and then baking this batter in a convectional oven. Baking process is a thermal process often used in bakery industry. Mathematical modeling of this process from the point of both heat and mass transfer is especially important for oven design, energy performance, optimization and product quality. In this paper, studies on heat and mass transfers and their modeling during cake baking in breads and biscuits and computational fluid dynamics (CFD) applications used in mathematical modeling are reviewed. [ABSTRACT FROM AUTHOR]

This article presents the results of hydrometallurgical studies of gold-bearing ore. The experiments were carried out on 2 parallel weighed portions with the analysis of products by assay (cake) and atomic absorption (solution) analyzes of gold. To determine the technological properties, tests were carried out on the direct and sorption cyanidation of ore samples using different material sizes, the concentration of the complexing agent in the solution and the preliminary treatment of the pulp with lime. The study of the sorption activity of the ore, as well as the dynamics of gold dissolution was carried out. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the efficiency of cold pressing and low temperature techniques to produce oil and cakeform flax seeds. Also, to evaluate the performance of the oil press machine and discuss cold press extraction is one of the methods of mechanical extraction as well as required less energy than other oil extraction techniques and also environmentally friendly. The samples were used from fresh flax seed weighted as a amount of feeding at 1, 2, 3, 4 and 5 kg at 12% db moisture content. The results with cold pressing showed according feeding ratio increased from 20, 40, 60, 80 and 100 %. operation time increased to 8, 16, 23, 32- and 38- min. addition to the temperature start at 29 0C. and increase by 31, 34, 35, 36 and 370C. Also, the oil product increased by 184, 402, 576, 775 and 981g. Cake product increased by 786, 1,576, 2,351, 3,196 and 3,991g. While with low temperature techniques using heater start temperature at 470C for all the samples the feeding ratio increased from 20, 40, 60, 80 and 100 %. the extraction time increased from 6, 12, 18, 24 and 30 min. The oil product increased by 187, 388, 581, 783 and 991 g., cake product increased by 800, 1,591, 2,394, 3,191 and 3,900 g. according feeding ratio increased from 20, 40, 60, 80 and 100 %. but the temperature decreased from 43, 42, 41, 40 and 390C after using cold pressing and low temperature techniques the oil quality have high contents of functional EPA (20:5 ω 3) and DHA (22:6 ω 3) for oil flax cake. Also, oxidizability index was 1.318. [ABSTRACT FROM AUTHOR]

Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products. • Cakes with fermented egg white exhibited improved flavor and color. • Cake with fermented egg white exhibited lower baking loss. • Cakes with 9 h-fermented egg white possessed the most pleasant aroma. [ABSTRACT FROM AUTHOR]

Since Julia Kristeva's first use of the term in the late 20th century, intertextuality has given rise to one of the literary theories most frequently applied in the interpretation of texts across different media, from literature to art and film. In what concerns the study of digital games, however, the concept has received little attention, in spite of the fact that the new medium offers a more than fertile ground for its investigation. The aim of the present essay, therefore, is to propose that digital games can be and, indeed, are intertextual in at least two ways. First, we argue, games deliberately refer to other games, which may or may not be a part of the same series. Secondly, they connect with texts from other media and specifically with literary texts. In both cases, the intertextual link can be a sign of tribute, a critical comment, or a means of self-reflection. Ultimately, however, these links are a form of aesthetic play that reveals new similarities between digital games and traditional media for artistic expression. [ABSTRACT FROM AUTHOR]

Abstract: The expression behaviour of a sugar beet tissue pre-treated thermally (at 50 and 70°C) and electrically (by pulsed electric fields applied at 20°C and after preheating at 50 and 70°C) was studied at constant pressure (5bar). The filtration–consolidation behaviour of slices’ assemblies (press-cake of sugar beet slices) was studied and compared to that of disk sample. The application of a pulsed electric field (PEF) treatment (600Vcm−1 during 10ms) induces the electroporation of cell membranes and facilitates the expression process. It was demonstrated that after treatment of sugar beet tissue by heat (at 70°C), PEF, and combined (heat and PEF) pre-treatments, the solid–liquid expression followed the filtration–consolidation behaviour for both disk sample and slices’. The computational semi-empirical model employed in this paper allows the determination of the consolidation coefficient, which characterizes filtration diffusivity. Adjustment of experimental and model data showed that the filtration–consolidation behaviour of the disk sample was similar to that of slices’ assemblies. Model adjustment showed that experimental data reasonably well coincide with the model, which permits a good prediction of the compression behaviour of thermally and electrically treated tissue and press-cake. [Copyright &y& Elsevier]

Abstract: The activated sludge process of wastewater results in the generation of a considerable amount of excess activated sludge. In many wastewater treatment plants, the bottleneck of the sludge handling system is the dewatering operation. This paper investigated the effect of potassium ferrate pretreatment on the physicochemical properties of the excess activated sludge at various dosages of potassium ferrate. The particle size, extracellular polymeric substances (EPS) content and chemical components, and sludge disintegration degree were measured to explain the observed changes of physicochemical properties. It was expected that potassium ferrate could enhance the filterability and dewaterability of the sludge. However, the results showed that potassium ferrate had a negative effect on the filterability by measuring the capillary suction time (CST), but improved the settleability and dewaterability extent by determining the water content in the dewatered cake, although the flocs size reduced slightly. Loosely bound EPS (LB-EPS) content, polysaccharides (PS) and proteins (PN) contents in LB-EPS all increased with increasing the amount of potassium ferrate. However, Tightly bound EPS (TB-EPS) content, PS and PN contents in TB-EPS did not changed significantly at first, and decreased slightly under higher dosage of potassium ferrate. EPS, especially LB-EPS played more important role in the observed changes of the settleability and filterability than the sludge particle size. [Copyright &y& Elsevier]

ABSTRACT Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF), 60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60% FMF. Use of a combination of polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value of muffins and also it is a value addition to the finger millet. The finger millet muffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry. [ABSTRACT FROM AUTHOR]

The handling of powders in industry has been laden with problems caused by caking during storage and handling, whereby free flowing materials are transformed into lumps and agglomerates. It is of great importance for the manufacturers of bulk solid products to know whether and under what conditions the products are prone to cake. The objective of the work in this paper was to visually investigate the influence of relative humidity (RH) and humidity cycling on the caking behavior of powder particles in contact and to interpret the caking mechanism. A light microscope equipped with a digital camera was used to visually observe the caking of two particles in contact over time by taking a series of photographs. The following four food powders were studied: maltodextrin DE 21, sodium chloride (NaCl), skim milk powder (SMP), and a baby food powder. The maltodextrin and the baby food powders behaved similarly with sinter bridge formation being the caking mechanism. The NaCl and SMP behaved similarly with the caking mechanism being due to water bridge formation and solid bridge formation during low humidity exposure when the water vaporized leaving behind the dissolved solids in the bridge. [ABSTRACT FROM AUTHOR]

This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students. [ABSTRACT FROM AUTHOR]