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Goodbyes are hard: A panda's struggle with his farewell cake
As part of a farewell celebration, the Smithsonian National Zoo gave its three pandas ice cakes studded with fruit. For Xiao Qi Ji, 3, the struggle to eat it was real. The pandas return to China by December as part of an agreement with the Chinese government.
Streaming Video
All rise: New York cakes in high demand
New York's \"cake renaissance\" illustrates a shift in consumer patterns and points to new gaps in the food industry, where niche bakeries are at soaring demand and changing the landscape of cake decorating all the while.
Streaming Video
Martha Stewart's cakes : our first-ever book of bundts, loaves, layers, coffee cakes, and more
A one-stop resource for cakes-- birthday, chocolate, coffee, Bundt, upside-down, loaf, and more-- featuring 150 cakes plus ideas for decorating, gifting, and storing.
Book
Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes
Background
Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options for the commercial production of many enzymes. Applications of α-amylases in food, feed, and industrial sectors have increased over the years. Additionally, the demand for processed and ready-to-eat food has increased because of the rapid growth of food-processing industries in developing economies. These factors significantly contribute to the global enzyme market. It is estimated that by the end of 2024, the global α-amylase market would reach USD 320.1 million (Grand View Research Inc., 2016). We produced α-amylase using
Aspergillus oryzae
and low-cost substrates obtained from edible oil cake, such as groundnut oil cake (GOC), coconut oil cake (COC), sesame oil cake (SOC) by solid-state fermentation. We cultivated the fungus using these nutrient-rich substrates to produce the enzyme. The enzyme was extracted, partially purified, and tested for pH and temperature stability. The effect of pH, incubation period and temperature on α-amylase production using
A. oryzae
was optimized. Box–Behnken design (BBD) of response surface methodology (RSM) was used to optimize and determine the effects of all process parameters on α-amylase production. The overall cost economics of α-amylase production using a pilot-scale fermenter was also studied.
Results
The substrate optimization for α-amylase production by the Box
–
Behnken design of RSM showed GOC as the most suitable substrate for
A. oryzae
, as evident from its maximum α-amylase production of 9868.12 U/gds. Further optimization of process parameters showed that the initial moisture content of 64%, pH of 4.5, incubation period of 108 h, and temperature of 32.5 °C are optimum conditions for α-amylase production. The production increased by 11.4% (10,994.74 U/gds) by up-scaling and using optimized conditions in a pilot-scale fermenter. The partially purified α-amylase exhibited maximum stability at a pH of 6.0 and a temperature of 55 °C. The overall cost economic studies showed that the partially purified α-amylase could be produced at the rate of Rs. 622/L.
Conclusions
The process parameters for enhanced α-amylase secretion were analyzed using 3D contour plots by RSM, which showed that contour lines were more oriented toward incubation temperature and pH, having a significant effect (
p <
0.05) on the α-amylase activity. The optimized parameters were subsequently employed in a 600 L-pilot-scale fermenter for the α-amylase production. The substrates were rich in nutrients, and supplementation of nutrients was not required. Thus, we have suggested an economically viable process of α-amylase production using a pilot-scale fermenter.
Journal Article
Simple cake : all you need to keep your friends and family in cake : 10 cakes, 15 toppings, 30 cake-worthy moments
\"A nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week\"-- Provided by publisher.
Book
Oilcake Bioconversion into Enriched Micronutrient and Secondary Nutrient: Optimization and Evaluation
This study investigates the use of four different oil cakes, a biodegradable waste stream, for creating secondary and micronutrient-enriched fertilizers via biosorption, focusing on zinc. iron, copper, magnesium and calcium to verify the appropriateness of oil cake as support material for nutrient release patterns to crops on slow release basis. Optimal biosorption conditions were established, highlighting a pH of 3.5, a feed rate of 4.5 ml/min, and a biomass ratio of 4.5 g. Compared to commercial fertiliser, it showed decreased Ca
+ 2
, Mg
+ 2
, Zn
+ 2
, Fe
+ 2/+3
, and Cu
+ 2
release, indicating its low release behaviour. The leaching capability of the mineral nutrients was highest for Cu
+ 2
, followed by Ca
+ 2
> Mg
+ 2
> Fe
+ 2/+3
> Zn
+ 2
. Furthermore, for the delayed release of Ca
+ 2
, Mg
+ 2
, Fe
+ 2/+3
, and Cu
+ 2
nutrients, the karanj cake had the best nutrient retention/sorption capability among the four different types of oilcakes, followed by the neem cake, castor cake, and mustard cake. The Zn
+ 2
nutrient retention/sorption capacity of neem cake was remarkable, however, and it was followed by mustard, castor, and karanj cakes. Consequently, the designed slow release fertilizer’s secondary and micronutrient nutrient release pattern was likewise altered by oilcake kinds. Therefore, oilcake-based slow release fertiliser has a higher potential to improve water retention, reduce nutrient leaching, and increase plant nutrient and water use efficiency. This development in the production of fertilisers enhanced with micronutrients and secondary nutrients provides important insights into sustainable agriculture and effective waste management, highlighting oil cakes as a workable option for nutrient recycling.
Journal Article