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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.
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
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.
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
Finansal Piyasalar Kurumlar ve Araçlar
• KOBİ Girişimci-Yöneticileri İçin Bilgi İhtiyacı Araştırması • Farklı Kitlelere Özel Geliştirilmiş Okuma Planları ve Bölümleme • Bilgi Aktarımında Yenilikçi Yaklaşım-Sunum Düzeni Kitap, literatür bilginin yanı sıra daha önce banka müfettişi olan yazarın piyasa ve akademik tecrübelerini de yansıtmaktadır. Kitaptaki farklı yaklaşımlar şu şekilde sıralanabilir: • Bölümler, okuma kolaylığı ile örgün ve uzaktan eğitime de uygunluk açılarından ortalama on sayfa olarak kurgulanmış ve ayrıştırılmıştır (23 bölüm). • Okuyucunun yazı içerisinde kaybolmaması, aradığını çabuk bulabilmesi ve konuya bütüncül gözle bakabilme...
