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山东大学计算机科学与技术学院网站设计与建设课件第11章 HTML Head与Metadata、Cookies
山东大学计算机科学与技术学院 网站设计与建设 课件 第11章 HTML Head与Metadata、Cookies
2017/4/24
山东大学计算机科学与技术学院网站设计与建设课件第11章 HTML Head与Metadata、Cookies。
Protecting Encrypted Cookies from Compression Side-Channel Attacks
CRIME attack BREACH attack Side-channel attacks
2016/1/7
Compression is desirable for network applications as it saves bandwidth; however, when
data is compressed before being encrypted, the amount of compression leaks information about
the amount of redu...
Cookies for the kids, bourbon for the grown-ups and sweet tea for everybody
Rural education Aesthetics Inspiration Experience nostalgia
2014/11/18
My body of work deals with nostalgia for a bucolic upbringing by melding a fusion of past aesthetics and present experiences and techniques. Life is an adventurous journey that I am constantly amazed ...
Science and Cookies: Researchers Tap Into Citizen Science To Shed Light on Ant Diversity（图）
The ants. Animal Species Invasive species. The biosphere
2014/7/18
Scientists from North Carolina State University and the University of Florida have combined cookies, citizen science and robust research methods to track the diversity of ant species across the United...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Functional and Nutritional Properties of Spent Grain Enhanced Cookies
Enhanced Cookies Nutritional Properties
2016/6/1
The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as ani...
A Novel and Simple Method of Insolubilization of Ovomucoid in Cookies Prepared from Batter Containing Egg White
insolubilization ovomucoid egg white
2009/6/18
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
Fungal contamination of cookies and the raw materials for their production in croatia
cookies molds mycotoxins
2014/3/19
The study examined fungal loads in different varieties of cookies, as well as in the raw materials used for their production in Croatia. The mean presence of various fungi in the final products and mo...
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies
wheat fiber food matrix food processing
2017/1/3
The study investigated the effects of β-glucan from oat bran in bread and cookies (study 1) and in orange juice (study 2) on serum lipoproteins in mildly hypercholesterolemic subjects.