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 20 of 48 for “"cookies"”.
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The effect of the browning reation on stability of stored sugar cookies
LD2668 .T4 1954 G74
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Desarrollo de la estrategia de crecimiento y organización de la galletería OH!COOKIES
… el desarrollo y organización de la empresa OH! COOKIES, una marca especializada en la producción de galletas personalizadas, innovadoras en diseño y sabor, dirigidas inicialmente a un público joven en Bucaramanga y su área metropolitana. La ventaja competitiva radica en la combinación de …
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Peanut butter and sunflower seed butter cookies: characterization and comparison of key odorants
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01
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Estudo da importância das características das embalagens de biscoitos : estudo de caso : Biscoitos "Cookies"
Este trabalho buscou analisar as principais características das embalagens de alimentos, mais especificamente de biscoitos, identificadas pelos consumidores, bem como uma caracterização do consumidor de biscoitos. Visualizando a embalagem como importante ferramenta nas estratégias de marketing no …
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Where are the cookies? Three-year-olds use number-marked verbs to anticipate upcoming nouns
This study examines the development of incremental parsing processes in language comprehension by testing 3-year-olds' use of a particular morphosyntactic dependency: number agreement between a subject and verb in English. Using a looking-while-listening paradigm, we show not only that children …
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Farinhas de sorgo e de batata doce biofortificada: desenvolvimento de cookies, aceitabilidade e biodisponibilidade de ferro
… como, carotenoides e fibra alimentar em cookies, além de favorecer a biodisponibilidade de ferro. Assim, avaliou- se as características sensoriais e a biodisponibilidade de ferro de farinhas de sorgo integral e extrusada, batata doce biofortificada e de cookies. Foram desenvolvidas quatro …
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Cookies enriquecidos de oleina de palma bruta (Elaeis guineensis) e farinha de feijão caupi (Vigna unguiculata (L) walp) para alimentação escolar: aspectos nutricionais, tecnológicos e sensoriais.
… foi desenvolver diferentes formulações de cookies adicionados de oleina de palma bruta (OLPB) e feijão caupi (FC) com vista à suplementação de vitamina A e minerais em escolares. Metodologia: cinco diferentes formulações de cookies com combinações de OLPB e FC foram fabricadas seguindo um …
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Investigating the chemical basis of functionality differences between beet and cane sugar sources in model egg white foams and other products
… reported sensory differences between meringue cookies made with beet and cane sugar. Beet sugar meringue cookies were more marshmallow-like than cane meringue cookies. However, these sensory differences have not been instrumentally quantified and the underlying cause has not been determined. …
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Cookie Clicker
… the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate. In this paper, we analyze strategies for playing Cookie …
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Fairness expectations in the first year of life
… (N = 120) expected an experimenter to divide two cookies equally between two animated puppets (1:1), and they detected a violation when she divided them unfairly instead (2:0). The same positive result was obtained whether the experimenter gave the cookies one by one to the puppets (Experiments …
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A Nursing intervention using dietary fiber to prevent constipation of orthopedic patients
… wheat bran fiber daily, baked into muffins and cookies. The eight control subjects ate muffins and cookies containing no wheat bran. Neither group received routine laxatives or stool softeners, although laxatives were given when the patients complained of constipation. All participants remained …
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Aproveitamento tecnológico de quirera de arroz vermelho (Oriza sativa l.) na elaboração de biscoito
… and thickness before and after forneamento cookies. The cookies were subjected to sensory analysis to evaluate the acceptance of purchase, with a team of 40 evaluators untrained consumers frequent cookie and age ranging between 18 and 37 years. The cookie had light coloring, texture …
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Following recipes with a cooking robot
… 16 of which successfully resulted in edible cookies. The system was then implemented as a dynamic state machine, in which the robot estimated the world state and planned sequences of motion primitives to follow the baking instructions inferred from the natural language recipe, which was …
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The effects of distraction on amount of food consumed, food preference, and satiety
… were offered a snack of grapes and miniature cookies and given 5 minutes to eat as much as they liked. The food was removed, and participants completed an exit survey assessing satiety and enjoyment of the meal. After a 1-week washout period, participants completed the opposite condition. A …
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Restrained eaters' food-related thoughts in a suppression paradigm
… and unrestrained eaters were led to eat cookies under the guise of a study of taste preference. Subsequently, they were asked to suppress thoughts about the tasting while thinking aloud. Restrained relative to unrestrained eaters experienced more intrusions of cookie-related thoughts. …
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DESIGN AND OPTIMIZATION OF ADVANCED EMULSIONS AS BIOACTIVE COMPOUND CARRIERS FOR LOW-SATURATED FAT FOOD PRODUCTS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS
… project focused on reformulating ice cream and cookies to obtain low-saturated fat products. Based on the previous results, CPI cold-gel emulsion was used as a substitute for milk cream in artisanal ice cream, while CPI heat-filled gel emulsion as butter replacer in cookies. The cold-filled gel …
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Assessing the Potential Use of Teff as an Alternative Grain Crop in Virginia
… the suitability of teff for baked goods. Cakes, cookies, biscuits and bread were tested with varying treatments of teff: control (100% wheat flour) and 10, 20, 30, 40 and 100% teff flour. Each treatment was replicated three times for each product. Generally, bread and cake volumes decreased as …
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