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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...
Flavour Science
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Common Procedures—Common Problems, An Issue of Clinics in Sports Medicine
This issue of Clinics in Sports Medicine, edited by series Consulting Editor, Dr. Mark Miller, will focus on common procedure and common problems in sports medicine. Subjects discussed include, but are not limited to: Rotator Cuff, Shoulder Instability, Elbow, Hand, Hip, ACL, Knee Multiple Ligament, Knee Meniscus, Knee Cartilage, Foot and Ankle, Pediatrics and Rehabilitation.
Bergman's Comprehensive Encyclopedia of Human Anatomic Variation
Building on the strength of the previous two editions, Bergman's Comprehensive Encyclopedia of Human Anatomic Variation is the third installment of the classic human anatomical reference launched by Dr. Ronald Bergman. With both new and updated entries, and now illustrated in full color, the encyclopedia provides an even more comprehensive reference on human variation for anatomists, anthropologists, physicians, surgeons, medical personnel, and all students of anatomy. Developed by a team of editors with extensive records publishing on both human variation and normal human anatomy, Bergman's Comprehensive Encyclopedia of Human Anatomic Variation is the long awaited update to this classic reference.
Flavour Science
Volatile esters in juice and wines from Vitis rotundifolia, cv. Noble wine after one and three years were examined utilizing static headspace solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS). Wine samples included 24h and 48h traditional skin contact, 5h and 10h pectinolytic enzyme treatments after one and three years. Unfermented juice esters consisted primarily (72%) of ethyl acetate. Both young (1Y) and old (3Y) wine esters were characterized by high levels of ethyl octanoate. Ester levels of enzyme-treated wines decreased 42–55% in the three-year wine. A similar decrease was observed in the 48h skin contact samples. Conversely, samples with 24h skin contact displayed a 10% increase in ester volatiles.
Functional Exercise Anatomy and Physiology for Physiotherapists
This book aims to create a bedside resource for physiotherapists and exercise specialists dealing with a defined movement problem and plan and apply functional therapeutic exercises that can be diversified for the patient. For physiotherapists, exercise is undoubtedly the greatest weapon in treating diseases and improving health. Functional exercise approaches aim to improve physical performance and activities of daily life by adapting exercise prescriptions to the movements that the individual makes frequently in daily life or in sports. The daily activities vary from person to person due to our different habits and lifestyles. Therefore, functional exercise training should be designed diff...
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
İŞLETMELERDE GÜNCEL YAKLAŞIMLAR: Pandemi Sonrası Örgütlerin Geleceği
Tarih boyunca, salgın hastalıkların adları ve etki alanları farklı olsa da büyük toplumsal yıkımlara neden olan küresel salgınların ekonomik, siyasi ve sosyal etkileri olmuştur. 2020 yılı başından itibaren dünya genelinde tüm insanların deneyimlediği Covid-19 pandemisi yaşamın her alanını etkilemiş; elbette iş dünyasını da önemli biçimde değiştirmiştir. Bu pandemi işletmelerdeki çalışanlardan küresel piyasalara kadar geniş çaplı etkileri olan bir salgın olarak kabul edilmektedir. Salgın döneminde önlem amacıyla ortaya çıkan mevcut düzenlemeler geçici bir süreç gibi algılansa da salgın sonrası belirsizliklerin dünya geneli için yeni ...
Aziz Nesin'den Kızıma Mektuplar
TÜLAY CENGİZ’İN AZİZ NESİN’Lİ ANILARI Gazeteci Tülay Cengiz kuşkusuz yapıtlarıyla tanıdığı ve hayranlık duyduğu Aziz Nesin’le kişisel olarak 1986’da, 1. Dikili Barış ve Özgürlük Festivali’nde tanışmış. O günden sonra da Tülay Hanım ve Aziz Nesin ailesi arasında, büyük yazarın yaşamdan ayrıldığı tarih olan 1995’e kadar gerçekten yakın ve içten bir dostluk yaşanmış. Bu dostluğa Tülay Cengiz ailesinin 1986 tarihinde yedi yaşlarında olan kızları Eylem Gökçe de dahil. Zaten Tülay Cengiz’in kitabının bence en ilginç yanı da küçük Eylem Gökçe’yle Aziz Dedesi arasında o tarihte başlayan ve yine Aziz Nesin’in yaşam...
