Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 9 of 9 for “"Confectionary"”.
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Materials science approach to characterization and prediction of sensory texture in confectionary systems
… This problem is particularly pronounced in confectionary systems, such as caramels, in which sugar contributes the majority of sensory (i.e., sweetness, flavor, browning, texture) and physical (i.e., adhesiveness, structure) properties of the system. Sugar replacers can mimic some functional …
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Micro wholesaling businesses involved in the sector of confectionary products - strategies of survival and growth
… Greek wholesaling businesses involved in the confectionary products' sector identify and implement suitable survival and growth strategies in order to cope with increasing competition in a market characterized by a large expansion of supermarkets and chain stores?". The factors that triggered …
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Characterization and comparison of sugar reduction in model confectionary gels using instrumental and sensory methodologies
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2024-08-01
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Modelling of the phase change kinetics of cocoa butter in chocolate and application to confectionary manufacturing
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in chocolate. The fats in chocolate have a number of crystal forms and manufacturers must deliver a product with the right polymorph to the consumer. In this work a simplifed mathematical model was …
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Everyday storytelling : supporting the mediated expression of online personal testimony
… creating everyday rich-media narratives named 'Confectionary' was developed. Confectionary provides the storyteller with a spatial storytelling environment that encourages creativity and experimentation, supports a wide variety of storymaking styles, provides novel wayfinding strategies for …
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Impact of formulation and processing conditions on the material properties and sensory characteristics of confectionary products and model systems across the stages of sugar cooking
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01
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Effect of small grain residue and tillage method on the emergence and growth of sunflower (Helianthus annuus L.)
… and barley residue inhibited the emergence of confectionary sunflower in pots. Rye, wheat, and barley residue inhibited the emergence of oilseed sunflower. Wheat and rye residue depressed the growth of oilseed sunflower and wheat residue depressed the growth of confectionary sunflower seedlings …
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« L'illusion de l'amour n'est pas l'amour trouvé » : Camp and queer desire in Jacques Demy's Les Parapluies de Cherbourg, Les Demoiselles de Rochefort, and Peau d'âne
… the triptych's reconciliation of the visually confectionary and the narratively somber is celebrated, as it points to a victory over tragedy through affective agency.
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The fundamental interactions between deposits and surfaces at nanoscale using atomic force microscopy
… consumer goods (FMCG) deposits, toothpaste and confectionary stimulant deposits have been studied, and their interactions with stainless steel, glass and PTFE surfaces measured. (iii) Further investigation of AFM adhesion measurements, with caramel, whey protein and sweet condensed milk (SCM) …