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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...
Proceedings of 19th International Conference on Food Processing & Technology 2017
October 23-25, 2017 Paris, France Key Topics: Food Science & Technology: Tools, Techniques and Instrumentation, Food Processing, Preservation and Packaging, Food and Nutrition, Food Microbes: Probiotics and Functional Foods, The Chemistry of Food Ingredients, Food Security: The Rising Crisis and Its Manangement, Food Public Health & Hygene, Food Industry and Health Hazard, Medical Foods: Enteral Nutrient Solution, Food Safety: Prevention and Control, Diary Food and its Commercial Future, Food Waste Management, Food Adultration: Laws policy and governance, Food Marketing and Economics, Baby Food and its Future Potential, Food Farming and Machinery, Food Psychology,
So the Wind Won't Blow It All Away
In a small Pacific Northwest town we meet a young man who has shot dead his best friend with a gun. The novel deals with the repercussions of this tragedy: the anguish, regret, despair and bittersweet romance. Typical of Brautigan's singular style, So the Wind Won't Blow It All Away is a beautifully written, brooding novel. Its autobiographical prose is a fitting epitaph to this complex, contradictory and often misunderstood writer.
Ozone in Food Processing
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Comparative Approaches to Old and New Institutional Economics
As today’s world develops and evolves, so does its economics. New economic approaches have begun to emerge, but traditional methods are still being implemented. As both systems provide different solutions to society’s economic issues, thoughtful research and analysis is required regarding the tactics and strategies that both theories utilize. Comparative Approaches to Old and New Institutional Economics is an essential reference source that discusses the sequential history of these two economic theories as well as their application to global fiscal disputes. Featuring research on topics such as international relations, business management, and institutionalism, this book is ideally designed for economists, analysts, managers, researchers, practitioners, academicians, and students seeking coverage on the parallel methods of these economic philosophies.
A Fishery Manager's Guidebook
This publication was prepared to promote and to provide support in the implementation of the Code of Conduct for Responsible Fisheries, especially Article 7 : Fisheries Management. As such, it also, supplements the FAO Technical Guidelines for Responsible Fisheries NO. 4: Fisheries management. It is intended primarily for the practising fishery manager and decision-maker, with particular emphasis on developing countries, although it is hoped that the volume will also be of interest to managers in developed countries.
Development and Manufacture of Yogurt and Other Functional Dairy Products
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Plant Biotechnology and Genetics
Designed to inform and inspire the next generation of plant biotechnologists Plant Biotechnology and Genetics explores contemporary techniques and applications of plant biotechnology, illustrating the tremendous potential this technology has to change our world by improving the food supply. As an introductory text, its focus is on basic science and processes. It guides students from plant biology and genetics to breeding to principles and applications of plant biotechnology. Next, the text examines the critical issues of patents and intellectual property and then tackles the many controversies and consumer concerns over transgenic plants. The final chapter of the book provides an expert fore...
Dried Fruits
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease...
Past Disquiet
The International Art Exhibition for Palestine took place in Beirut in 1978 and mobilized international networks of artists in solidarity with anti-imperialist movements of the 1960s and '70s. In that era, individual artists and artist collectives assembled collections; organized touring exhibitions, public interventions and actions; and collaborated with institutions and political movements. Their aim was to lend support and bring artistic engagement to protests against the ongoing war in Vietnam, the Pinochet dictatorship in Chile, and the apartheid regime in South Africa, and they were aligned in international solidarity for anti-colonial struggles. Past Disquiet brings together contributions from scholars, curators and writers who reflect on these marginalized histories and undertakings that took place in Baghdad, Beirut, Belgrade, Damascus, Paris, Rabat, Tokyo, and Warsaw. The book also offers translations of primary texts and recent interviews with some of the artists involved.
