Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from husked buckwheat or flour from roasted buckwheat groats. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidative properties, showed protective effect on lysine blockage and ...

The main anthropogenic emissions (CO, CO2, NOx, SOx) produced by the processing (combustion) of wastes (coal filter cakes) were measured directly for the first time. The research considered the most widespread coal filter cakes: those of nonbaking, low-caking, coking, flame, and gas coals. These filter cakes are regarded as promising components for the technologies of coal-water slurry (CWS) an...

Hemp, flax and canola seed cakes are byproducts of the plant oil extraction industry that have not received much attention in terms of their potential use for human food instead of animal feed. Thus, the bioactivity profiling of these oilseed cakes is of interest. For their effect-directed analysis, planar chromatography was combined with several (bio)assays, namely 2,2-diphenyl-1-picrylhydrazy...

Larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil cakes (individuals and combination) was studied against mosquito species. Both the oil cakes showed larvicidal activity against the mosquito species tested. The combination of neem and karanja oil cakes in equal proportion proved to have better effect than the individual treatments. The combination of the two oil c...

Cereal bran is one of the most common ingredients used for increasing the dietary fibre content of foods due to its low cost, availability, familiarity, functionality and acceptable sensory characteristics. Oat and rice bran were treated with different levels (0, 70 and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Endoxylanase treatment significantly (P<0.05)...

Cloutier, Nyman, and Su (Mathematical Social Sciences 59 (2005), 26–37) initiated the study of envy-free cake-cutting problems involving several cakes. The classical result in this area is that when there are q players and one cake, an envy-free cake-division requiring only q − 1 cuts exists under weak and natural assumptions. Among other results, Cloutier, Nyman, and Su showed that when there ...

Suppose that a bakery is interested in studying the effects of three different sugar substitutes on the optimal baking time of birthday cakes. To perform the study, the baker wishes to bake several cakes using each of the three substitutes, as well as real sugar, and determine the time to browning for each cake. Unfortunately, the baker knows the the exact oven temperature can effect the length...