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Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. [ABSTRACT FROM AUTHOR]

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]

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC–MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims,.i.e. 'no sugar', 'no added sugar' and 'zero sugar', with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk. [ABSTRACT FROM AUTHOR]

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating. [ABSTRACT FROM AUTHOR]

Nowadays, prickly pears are increasingly being processed into juices, and a variety of processed products are offered to consumers. As a consequence, a significant amount of by-product is generated, possessing a large potential for utilization as a source of dietary, and functional fibers. This work aimed to study and compare the effect of the incorporation of red prickly pear by-products (RPPBP) and green prickly pear by-products (GPPBP) from fruit processing as potential ingredients in cakes to promote them as high-value products. The proximate, morphological, and physical characteristics of powders of prickly pear by-products (PPBP) were investigated. The results indicated that the lipid content was approximately 5% for the two prickly pears by-products, and the protein content was between 12.7% and 15.31%. RPPBP and GPPBP are rich in total dietary fiber and exhibited a good water retention capacity (WRC) and oil retention capacity. RPPBP demonstrated better functional properties compared to GPPBP in terms of WRC and swelling capacity, with values of 6.37 g/g and 4.0 ml/g, respectively. In comparison, GPPBP showed a higher least gelation concentration that could enhance texture within products. We investigated the aptitude of RPPBP and GPPBP [1%, 2%, 5%, 10%, and 15% (g/100 g)] to be mixed with wheat flour for cakes preparation through the analysis of the physical characteristics, color, and texture properties of cakes and through sensory evaluation. Compared to the respective control, incorporation of PPBP in wheat cakes increased the cakes' hardness whereas L* and a* color values decreased. Incorporating GPPBP resulted in better acceptability of wheat flour cakes compared to those containing RPPBP. PPBP up to 10% level can successfully be used to obtain delicious and healthy nutritious fiber-enriched cakes. Valorization of prickly pears processing by-product could be a promising step towards a zero-waste in the juice processing industry. [ABSTRACT FROM AUTHOR]

In this article, physical model test and numerical simulation are used to study the formation of filter cake and the filtration performance of the geotextile on the lateral boundary of the ultra-fine tailings grouting geotextile tubes from macro and micro levels. At the macro level, the effects of different grouting flow rates and tailings slurry mass concentrations on the surface filter cake formation and the dehydration performance of geotextile on the lateral boundary of the geotextile tubes were analyzed. At the micro level, the use of CFD-DEM method for fluid and particle of two-way coupling numerical simulation research, lateral drainage boundary of superfine tailings in tubes filter cake forming process is analyzed. The research shows that the increase of grouting flow rates and tailings slurry mass concentrations will make the thickness of filter cake great and the structure more compact, which will lead to more serious silting of the surface layer of geotextile and greatly reduce the dehydration performance; The numerical simulation results regularity is consistent with the results regularity of physical model test on the formation of filter cake on geotextile surface of geotextile tubes: the larger the slurry inlet speed and particles concentrations, the more complete the formation of filter cake on geotextile surface, the denser the cake structure, and the less tailings loss. By studying the effects of grouting flow rates and slurry mass concentrations on the surface filter cake formation and tubes dehydration, this article aims to find suitable slurry filling construction conditions and explore the main influencing factors caused by dehydration and consolidation of ultra-fine tailings grouting geotextile tubes, so as to provide some help for the subsequent flocculating of ultra-fine tailings to solve the problem of surface drying and internal wetting of geotextile tubes. [ABSTRACT FROM AUTHOR]

Classical filtration equations incorporate microscopic parameters, which pose challenges when applied in industrial settings. Previous extensive research has established the impact of filter cake thickness and variations in filtration pressure on the filtration rate. Moreover, the thickness of the filter cake is influenced by various factors, such as the filtration chamber's design dimensions and the coal slurry's properties. Thus, by expressing the properties of the coal slurry at a macroscopic level, it becomes possible to achieve a macroscopic representation of the filtration rate. This study presents the derivation of a macroscopic filtration equation that relies on the viscosity of the filtrate. The derivation process is mainly based on Darcy's law, analyzing the relationship between the permeability of each layer and the permeability of cake under constant pressure and explaining and analyzing the method of determining the equation parameters. [ABSTRACT FROM AUTHOR]

BACKGROUND: The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS: LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Avocado puree is rich in unsaturated healthy fats, being a better alternative to the saturated bakery fats usually used in cake production. Hence, the potential of avocado puree as a fat replacer and the use of composite flours made from wheat and orange fleshed sweet potato (OFSP) for cake production were investigated. Various ratios of substitution of the OFSP flours and avocado puree were used. The proximate composition of the flour blends, physical properties, colour and sensory acceptability of the cake were evaluated. Moisture content (6.17-9.17%) was low, such as to support stability during storage. The 100% OFSP flour had the highest content of ash, crude fat, and carbohydrate (1.50, 4.17, and 82.76%, respectively). The 100% wheat flour showed the highest protein content (15.42%) and fibre content (1.01%), whereas 100% OFSP had the lowest contents (4.53 and 0.21%, respectively). Significant variation of the cake height and weight were noticed among different formulations considered in this experiment. The cake produced with 90% wheat and 10% OFSP was the most preferred, with the highest overall acceptability (8.40). Therefore, wheat flour supplemented with 10% OFSP produces a batter which possesses the potential to create a health-beneficial cake and provide economic advantages to the nation by reducing wheat importation. [ABSTRACT FROM AUTHOR]

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products. [ABSTRACT FROM AUTHOR]

Mesh filters are frequently employed in water-saving irrigation fields. Studies addressing the method of cake formation and the characteristics of the cake during the mesh filter's growing phase are still missing. One-way and orthogonal experiments were carried out using mesh filters with 220 μm and 320 μm aperture sizes as the research objects, taking particle concentrations, inlet flow, and growth phases as experimental factors. According to the variation rule of seed pressure drop in the formation process of filter cake, the growth process of filter cake is divided into four stages, which are as follows: slow blockage first and second stages (M1, M2), fast blockage stage (M3), and filter cake filtration stage (M4). Moreover, the size distribution, porosity (ε), pore-to-particle ratio (KP), and median size (d50) of the filter cake were used to represent the structural characteristics. The results show that the growth of filter cake was a process that started with the filling of mesh pores by intercepted particles and progressed to the filling of large-particle skeleton pores by subsequently filtered particles. During this process, the proportion of intercepted particles gradually decreased, while the proportion of filtered particles increased incrementally, and the median size (d50) and porosity (ε) decreased. Meanwhile, the smaller the aperture size of the screen, the smaller the filter cake's median size (d50) was, but the larger the pore-to-particle ratio (KP) was. As the flow rate increased, the porosity (ε) was augmented in the M1 and M2 stages; however, it decreased in the M3 and M4 stages. The concentration had a minor influence on the filter cake's porosity. Lastly, the regression model for filter cake porosity under two aperture size conditions was established, based on factors such as flow rate, concentration, and growth stage. The coefficients of determination, R2, for the model were 90.33% and 80.73%, indicating a good fit. [ABSTRACT FROM AUTHOR]

We study the problem of fairly allocating a divisible resource in the form of a graph, also known as graphical cake cutting. Unlike for the canonical interval cake, a connected envy-free allocation is not guaranteed to exist for a graphical cake. We focus on the existence and computation of connected allocations with low envy. For general graphs, we show that there is always a 1 / 2 -additive-envy-free allocation and, if the agents' valuations are identical, a (2 + ϵ) -multiplicative-envy-free allocation for any ϵ > 0. In the case of star graphs, we obtain a multiplicative factor of 3 + ϵ for arbitrary valuations and 2 for identical valuations. We also derive guarantees when each agent can receive more than one connected piece. All of our results come with efficient algorithms for computing the respective allocations. [ABSTRACT FROM AUTHOR]

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.

为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质的影响。结果表明：甘草提取物及其组分均能大幅延缓乳化猪油的氧化酸败，其中甘草提取物的延缓效果最显著；含有0.02%甘草提取物的乳化猪油（含油量80%）在40 ℃下储藏28 d，其酸值、过氧化值、硫代巴比妥酸值与空白组相比分别下降了72.53%、47.45%、62.98%；含油量80%的乳化猪油制备的蛋糕的膨胀体积与含油量50%的乳化猪油制备的蛋糕相比增加了99.75%，硬度、弹性和咀嚼性分别降低了21.37%、14.58%、31.74%，但各指标均比猪油制备的蛋糕的差。综上，乳化猪油具有替代猪油应用于蛋糕制备的潜力，但仍需进一步深入探究乳化猪油组分与蛋糕中其他组分间的相互作用，进而提高蛋糕品质。To promote the application of emulsified lard in baked goods, the effects of liquorice extract and its components (glycyrrhizic acid and glabridin) on the oxidative stability of emulsified lard were analyzed. The emulsified lard was used in cake, and the effect of fat contents in emulsified lard on the quality of cake was investigated. The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard, and liquorice extract had the most significant inhibition effect. After storage at 40 ℃ for 28 d, the acid value, peroxide value and thiobarbital acid value of emulsified lard (fat content 80%) containing 0.02% liquorice extract decreased by 72.53%, 47.45% and 62.98% respectively, compared to emulsified lard without antioxidant. In addition, the expansion volume of the cake prepared with emulsified lard with 80% fat content increased by 99.75% compared to the cake prepared with emulsified lard with 50% fat content, and the hardness, elasticity and chewiness decreased by 21.37%, 14.58% and 31.74% respectively, but all indexes were worse than those prepared with lard. In conclusion, emulsified lard has the potential to replace lard in cake preparation, but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products.

Rapeseed oil production is very active in Russia. Its main by-product is cake: its chemical composition and availability make it an excellent source of nutrients in microbial cultivation to be used as biologically active compounds or as part of functional products. The research objective was to study the native microbiota of rapeseed cake under conditions of high humidity, as well as to describe the morphology of isolated microorganisms and determine their genera by NGS sequencing. The study featured rapeseed cake and microbial colonies isolated after 2, 5, 7, and 9 days of fermentation. The microbial isolates were obtained by the method of surface and deep cultivation on solid and liquid nutrient media, respectively. The metagenomic analysis of the microbial taxonomy involved sequencing on the Illumina platform. The experiment revealed 16 types of colonies with different morphology. Colonies with morphology 1, 3, 8, 12, and 13 were predominant for all fermentation periods, which means that they grew as isolates during the liquid-phase fermentation. The metagenomic analysis revealed at least 28 genera of bacteria in the rapeseed cake suspensions. The highest percentage belonged to Weisella (≤ 45.8% on day 2), Acinetobacter (≤ 40.6% on day 7), Lactobacillus (≤ 15.7% on day 5), Leuconostoc (≤ 15.1% on day 7), Enterococcus (≤ 14.6% on day 5), and Paenibacillus (≤ 16.3% on day 9). The obtained isolates could be of interest as industrial producers of useful metabolites, e.g., enzymes, pigments, organic acids, etc. Further research will identify the microbial species, their useful properties, and optimal cultivation conditions.

The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera. [ABSTRACT FROM AUTHOR]

The study aims to identify and analyze the effect of substitution puree avocado (persea americana mill) in the manufacture of pound cake on the physical quality and consumer acceptance. This research was conducted at the Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The time of the research started from September 2023 to July 2024. The method used in this research is the experimental method. The research sample used pound cake with puree avocado substitution of 40%, 50% and 60%. A consumer acceptability test was conducted on 30 semi trained panelists evaluating various organoleptic aspects. The assessment of the rising capability of the pound cake underwent a physical quality examination, focusing on height changes before and after baking. Based on the results of the statistical hypothesis test, the physical quality test using the Anova test showed that the aspects of swellability had no significant effect or difference in the substitution of puree avocado of 40%, 50% and 60% in the manufacture of pound cake. Based on the results of statistical hypothesis testing [ABSTRACT FROM AUTHOR]

The effect of polysaccharide chia gel, used as fat replacer by substitution of egg incorporation level in cakes on the starch retrogradation during the storage was analyzed by the method of Differential Scanning Calorimetry (DSC). The retrogradation transition appeared in the DSC curves as an endothermic peak with maximum and area correlating to the retrogradation temperature and enthalpy, respectively. The process was monitored during 12 days after cake's preparation and some other product's physical characteristics (weight loss, crumb firmness, crumb color) were also measured. The lowest degree of retrogradation was observed on the 12th day for the 20 % replacement samples, while the highest one was established for the control samples. Therefore, chia gel exhibited the expected retarding effect on starch retrogradation at 15 and 20 % level of egg replacement in the cake batter (low enthalpy values). In general, with increasing chia gel concentration, starch retrogradation slowed down in all storage stages. [ABSTRACT FROM AUTHOR]

Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%–5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach: The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings: PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value: It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably. [ABSTRACT FROM AUTHOR]

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This study focuses on the improvement of bioremediation of textile dye Reactive Red 195 using agro-industrial waste, groundnut oil cake (GNOC) obtained after oil-pressing. The treatment of GNOC with 1 N H2SO4 had resulted in physiochemical changes on the insoluble porous adsorbent, which improved their adsorption efficiency. The dye removal efficiency increased from 55% to 94% on acidification of GNOC. The raw groundnut oil cake (RGNOC) and acid-treated groundnut oil cake (AGNOC) were characterized using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction, and zeta potential. The rate and efficiency of dye adsorption were examined using adsorption kinetics and isotherm models. The results confirm that acid-treated GNOC eliminates impurities, alter the surface functional groups, and significantly increase porous surface areas of RGNOC. The investigation of key factors such as contact time, initial concentration of dye, static/agitation impact, particle size, and adsorbent dose had significantly influenced adsorption capacity of GNOC. Adsorption of dye fits best into the Langmuir model and equilibrium data of dye on AGNOC was explained by psuedo-second-order reaction with maximum adsorption capacity of 12.65 mg/g. This emphasis AGNOC has a very excellent potential to remove the textile dye Reactive Red dye from industrial effluent. This study reports the primary investigation exploring the application of groundnut oil cake (RGNOC) and its acid-modified (AGNOC) version for the bioremediation of industrially used textile dye Reactive Red 195 (RR195). The core objective of this study is to use a low-cost biosorbent to remove RR195 dye from effluent that pose risk to the health and environment. This study analyses the adsorption capacity of RGNOC and its acid-modified version AGNOC to treat contaminated water and the influencing parameters. AGNOC adsorption potential for RR195 dye sequestration was shown to be higher compared to RGNOC. Acidification of the adsorbent is simple, cost expensive, and more efficient alternate approaches to scale up for industrial application. As a result, an attempt has been made to add a new adsorbent to the database. [ABSTRACT FROM AUTHOR]

Fungi can spoil the majority of baked products. Spoilage of cake during storage is commonly associated with fungi. Therefore, this study aimed to assess the quality of different types of cakes sold in the market. The most predominant fungal genera in the tested cake samples (14 samples) were Aspergillus spp., and Penicillium spp. On Potato Dextrose Agar (PDA), the medium fungal total count was 43.3 colonies /g. Aspergillus was the most dominant genus and was isolated from six samples of cake. Aspergillus was represented by 3 species namely, A. flavus, A. niger, and A. nidulans, represented by 13.32, 19.99, and 3.33 colonies /g respectively. On Malt Extract Agar (MEA) Medium, the fungal total count was 123.24 colonies / g. Aspergillus was the most dominant isolated genus from 11 samples of cake and was represented by 5 species, namely, A. flavus, A. niger, A. ochraceous, A. terreus, and A. versicolor (26. 65, 63.29, 3.33, 6.66, and 3.33 colonies / g , respectively). Twenty-four isolates (88.88 %) of the total tested twenty-seven filamentous fungi showed positive results for amylase production. Ten isolates (37.03%) of the total tested filamentous fungi showed positive results for lipase production, and finally eleven isolates (40.74 %) of the total fungal isolates showed positive results for protease production. Aflatoxins B1, B2, G1, G2, and ochratoxin A were not detected in fourteen collected samples of cake. In this study, clove oil was the best choice overpeppermint oil and olive oil for preventing mold development when natural agents were compared. It might be due to the presence of a varietyof bioactive chemical compounds in clove oil, whose major bioactive component is eugenol, which acts as an antifungal reagent. Therefore, freshly baked cake should be consumed within afew days to avoid individuals experiencing foodborne illnesses. [ABSTRACT FROM AUTHOR]

We consider a voting scenario in which the resource to be voted upon may consist of both indivisible and divisible goods. This setting generalizes both the well-studied model of multiwinner voting and the recently introduced model of cake sharing. Under approval votes, we propose two variants of the extended justified representation (EJR) notion from multiwinner voting, a stronger one called EJR for mixed goods (EJR-M) and a weaker one called EJR up to 1 (EJR-1). We extend three multiwinner voting rules to our setting—GreedyEJR, the method of equal shares (MES), and proportional approval voting (PAV)—and show that while all three generalizations satisfy EJR-1, only the first one provides EJR-M. In addition, we derive tight bounds on the proportionality degree implied by EJR-M and EJR-1, and investigate the proportionality degree of our proposed rules. [ABSTRACT FROM AUTHOR]

Summary: We propose a new class of priors for Bayesian hypothesis testing, which we name 'cake priors'. These priors circumvent the Jeffreys–Lindley paradox (also called Bartlett's paradox) a problem associated with the use of diffuse priors leading to nonsensical statistical inferences. Cake priors allow the use of diffuse priors (having one's cake) while achieving theoretically justified inferences (eating it too). We demonstrate this methodology for Bayesian hypotheses tests for various common scenarios. The resulting Bayesian test statistic takes the form of a penalised likelihood ratio test statistic. Under typical regularity conditions, we show that Bayesian hypothesis tests based on cake priors are Chernoff consistent, that is, achieve zero type I and II error probabilities asymptotically. We also discuss Lindley's paradox and argue that the paradox occurs with small and vanishing probability as sample size increases. [ABSTRACT FROM AUTHOR]

Summary: The study examined the impact of untreated β‐glucan (UtβG) and ozonated β‐glucan (OzβG) on the characteristics of batter and gluten‐free eggless cake prepared using finger millet and flaxseed flour by encompassing a comprehensive analysis of physical, rheological, textural, morphological, sensory and nutritional properties. As the β‐glucan level increased, batter density and viscosity demonstrated an upward trend. The frequency sweep test revealed that β‐glucan altered the rheological parameters of batter, with the storage modulus (G′) surpassing the loss modulus (G″), indicating more elastic properties. The inclusion of OzβG resulted in improved physical characteristics and decreased the cake hardness, attributed to the formation of carboxyl and hydroxyl groups. Cakes incorporated with 1.5% OzβG had the highest overall acceptability score. Hence, this study sheds light on the utilisation of untreated and modified oat β‐glucan in the development of gluten‐free eggless cake, potentially aiding the bakery industry in meeting the rising demands for such products. [ABSTRACT FROM AUTHOR]

The solid volume fraction of a slurry requiring solid–liquid separation often fluctuates in industrial cake filtration processes. For low solid volume fractions, particle segregation arises, resulting in an inhomogeneous filter cake structure. Particle segregation has significant impacts on cake formation such as a longer cake formation time compared to homogeneous cakes. This work addresses the impact of this effect on vibration compaction, which is an alternative deliquoring method applying oscillatory shears to the filter cake. The dewatering results of homogeneous and segregated cakes made of the same material with a broad particle size distribution are compared. Although cake deliquoring is achievable despite particle segregation, vibration compaction is more effective for homogeneous cakes. The reason is that no particle size homogenization within segregated cakes occurs due to oscillatory shear, as particle size analyses indicate. The particle size measurements of cakes before and after vibration compaction reveal that the material's particle size distribution is preserved despite vibration application. Vibration compaction achieves higher deliquoring than the common compaction method by squeezing, as elastic recovery effects after squeezing lead to the reabsorbing of liquid, already expressed and stored in the filter cloth. This demonstrates that vibration compaction is a real alternative for cake deliquoring. [ABSTRACT FROM AUTHOR]

Indonesia is one of the countries famous for its traditional culinary. Traditional cakes in Indonesia are traditional snacks typical of the archipelago's culture which have a variety of textures, shapes, colors that vary and some are similar so that there are still many people who do not know the name of the cake from the many types of traditional Indonesian cakes. The problem can be solved by creating a traditional cake image recognition system that can be programmed and trained to classify various types of traditional Indonesian cakes. The Convolutional Neural Network method with the AlexNet architecture model is used in this research to predict various kinds of traditional Indonesian cakes. The dataset used in this research is 1846 datasets with 8 classes of cake images. This study trained the AlexNet model with several optimizers, namely, Adam optimizer, SGD, and RMSprop. The best parameters from the model testing results are at batchsize 16, epoch 50, learning rate 0.01 for SGD optimizer and learning rate 0.001 for Adam and RMSprop optimizers. Each optimizer tested produces different accuracy, precision, recall, and f1_score values. The highest test results that have been carried out on the image dataset of typical Indonesian traditional cakes are obtained by the Adam optimizer with an accuracy value of 79%. [ABSTRACT FROM AUTHOR]

In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and sucralose as a partial replacement for sugar at levels of 0 and 0.5 g in cakes. Based on the results obtained in this study, replacing sugar with sucralose and substituting fat with inulin in gluten-free cake led to a significant reduction (p < 0.05) in viscosity and enthalpy of the batter, carbohydrate content, fat content, peroxide value, specific volume, and a significant increase (p < 0.05) in ash content and fiber percentage of the cakes compared to the control sample. Microbiological evaluation results also indicated that replacing fat and sugar with inulin and sucralose reduced the population of mold and yeast in the cake compared to the control sample. Finally, sensory evaluation results showed that cakes in which a portion of the sugar was replaced with sucralose had significantly lower scores (p < 0.05) in terms of taste, and overall acceptance compared to other samples. However, substituting fat with inulin did not create a significant difference in sensory evaluation parameters of the cakes produced compared to the control cake. [ABSTRACT FROM AUTHOR]

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Copyright of Museologia e Patrimônio is the property of Museologia e Patrimonio and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs. [ABSTRACT FROM AUTHOR]

Combined immune checkpoint blockade (ICB) for cancer exhibits good efficacy in a subset of patients but also associates with immune-related adverse events. Xue et al. use an elegant drug screening strategy to identify the antimicrobial drug clofazimine as an agent that both potentiates ICB efficacy and decreases immune-related adverse events. [ABSTRACT FROM AUTHOR]

Sunflower protein has many characteristics that make it a desirable alternate source of protein from a marketing and formulation standpoint. The absence of major allergens, low cost, low anti-trypsin inhibitors, and status as both vegan and "clean" label friendly also increase the value of sunflower protein. This study aims to optimize the four parameters i.e., pH, time, temperature, and salt concentration (sodium sulphite) for extraction of proteins from de-oiled sunflower cake by using response surface methodology. The deoiled meal was further defatted and dephenolised in Soxhlet extraction. After drying, the meal was subjected to alkali extraction and isoelectric precipitation to obtain protein isolates. For optimizing the protein extraction conditions, a central composite rotatable design (CCRD) based on four parameters and five levels was used. RSM analysis revealed that the experimental results were best fitted into a quadratic polynomial model with R2 around 0.9. The maximum protein extraction (75.32%), protein recovery (90.95%), protein yield (23.24%), purity (93.99%) was obtained at pH, 9.43; temperature, 54.62 °C; time, 63 mins; and salt concentration, 0.188%. After the removal of polyphenols brown colored protein isolates were obtained and showed good solubility. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, we introduce a new class of generalized convexity for an $ E $-differentiable multiobjective variational problem, and to solve this problem, an associated multiobjective $ E $-variational problem is formulated with the help of an $ E $-operator. The necessary and sufficient optimality conditions are derived under the assumption of $ E $-convexity. The so-called Wolfe and Mond-Weir $ E $-dual problems are defined for the considered $ E $-differentiable multiobjective variational programming problem, and several Wolfe and Mond-Weir $ E $-duality theorems are derived under the $ E $-convexity assumption. Furthermore, to emphasize the significance of the results of this study, we considered a cake-eating problem, and the solution obtained by constructing its associated $ E $-differentiable problem and the sufficiency theorem. Throughout the paper, non-trivial illustrations are presented to support the findings. [ABSTRACT FROM AUTHOR]