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Kadın öykülerinde İstanbul
Short stories about Istanbul.
La Judía de Toledo
None
Families in Business
This book offers a ‘contemporary’ understanding of families in business and serves as a springboard for ongoing evolution of families, their composition, transformations, and activities. The first chapter in this volume highlights the different approaches to family and concludes that identifying and understanding the entity ‘family in business’ is the cornerstone to understanding behaviours of family businesses. The concept of ‘family in business’ as a socially constructed entity allows for not only a broader scope of the concept to include individuals who share a faith (chapter 2), but also multi- generational families and chosen families. Narratives, or stories, are means for f...
Retention of Bioactives in Food Processing
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Evaporation Technology in Food Processing
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sectio...
