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Türkischer Biographischer Index
Also available as "World Biographical Index" Online and on CD-ROM
Metal and Metal packaging
Although metal is one of the first mines processed by humanity, it has never lost value. It seems that it will not lose value in the future. Although new raw materials modified with today's technology are being discovered, metal will have the most trusted, used, and good properties tomorrow as it is today."Metal and Metal Packaging" consists of three parts. In the first chapter, metal, the history of metal, and its journey to the present day are discussed. The chemical structure and physical properties of the metal are also discussed and examined in the first chapter. Ethnographic findings such as how the metal entered humanity's life with its history, for what purposes it was used, and how ...
FERMENTE GIDALAR: Mikrobiyoloji, Teknoloji ve Sağlık
Fermente gıdaların tarihçesi, bilinen en eski kayıtlara göre MÖ 6000'li yıllara kadar uzanmaktadır. Bu tarihten günümüze kadar fermente gıdalar giderek artan bir ilgi ile hem üretilmeye hem de tüketilmeye başlanmıştır. Kuşkusuz, bunun en önemli nedeni, fermente gıdaların insan sağlığı üzerine olan olumlu etkilerinin giderek daha iyi anlaşılmasıdır. Özellikle fermente ürünlerin antimikrobiyel, antioksidan, probiyotik, kolesterol düşürücü ve benzeri etkilere sahip olmalarından dolayı, fonksiyonel ve terapötik etkileri olduğu bilim dünyası tarafından kabul görmüş bir gerçektir. Bu gerçekten yola çıkarak, çalışmayı farklı üniversitelerde...
Fermented Foods
Fermentation is one of the earliest and most popular methods for food preservation. The history of fermented foods dates back to 6000 BCE, according to the oldest known records. Since that time, fermented foods have increasingly been produced and consumed with growing interest. Fermented foods constitute a significant portion of global diets, representing about one third of all food and beverage consumption worldwide. Undoubtedly, the most significant reason for this is the increasing understanding of the positive effects of fermented foods on human health. Particularly, due to the antimicrobial, antioxidant, probiotic, cholesterol-lowering, and similar effects of fermented products, it is a well-accepted fact in the scientific community that they have functional and therapeutic benefits. This book addresses fermented foods that hold an important place in our daily lives and are consumed with great enjoyment. The book is prepared to be accessible not only to academics and students studying in this field but also to individuals who do not engage in academic work. We hope that our book will be beneficial to students, academics, and anyone interested in the topic...
