Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
13,686
result(s) for
"cakes"
Sort by:
Digger the dinosaur and the cake mistake
Today is the big dino party, and Digger and Dadasaur take a ride into town to get a cake, but before long, they end up getting lost.
Book
Bears and a birthday
Little bears Floppy, Fuzzy, Yellow, and Calico secretly prepare a birthday cake and gift for Big Brown Bear, whose curiosity's piqued by delicious smells.
Book
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
Whopper cake
Grandad bakes Grandma a whopper of a birthday cake. Includes recipe and directions for chocolate cake.
Book
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
Mrs. Moody in the birthday jinx
Remembering the countless ways her mother's previous birthdays have been ruined, Judy Moody wants to get things right this time around and tries to organize the perfect birthday, complete with a parsnip and avocado cake.
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
Corduroy makes a cake
Corduroy sets out to make Lisa a special surprise for her birthday, but it turns out to be much harder than it looks.
Book
Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed
Mustard and soybean seeds are most commonly known for their edible oilseeds whereas flaxseed, a non-edible oil category is known for its health benefits. The oilseeds cake have high content of fibre and protein, are usually seen as mass waste after the extraction of oils. The study was conducted to evaluate functional properties of oilseed cakes and meals. Water absorption capacity (WAC) and oil absorption capacity (OAC) was more in defatted seed meal compared to cake of mustard and soy seed meal. However, the results were revered in case of flaxseed meal. WAC was higher for defatted soyseed meal (24.67%) compared to defatted mustard and flaxseed meal. Among three cake samples OAC was higher in flaxseed cake (14.33%). Foaming capacity was higher for soybean seed cake (21.19%) followed by flaxseed cake (11.95%) and mustard seed cake (3.10%). Emulsion capacity was ranged from 40.69–51.38% and 47.26–57.18%; whereas, emulsion stability was ranged from 107.52–107.52% and 108.15–119.89% in seed cake and defatted seed meal respectively. Results indicated that the removal of fat from oilseed meal helps to increase their functional properties. This shows that oilseed meals are useful in food application, fortification and packaging instead of being leftover as waste.
Graphic Abstract
Journal Article