This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ...

β-Lactoglobulin (β-LG) constitutes approximately 10% of all the milk proteins becoming the major whey protein. β-LG nanofibrils (β-LG-N) have been prepared as based on various physicochemical or enzymatic processes. ...

Tomato and its products are valuable sources of polyphenols, including naringenin chalcone, rutin, quercetin, chlorogenic acid, caffeic acid, naringenin, kaempferol-3-rutinoside, p-coumaric acid, ferulic acid, and kaempferol, ...

Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a ...

Kitap açıklaması: Proje Yönetimini, amaçlara erişmek için sistematik ve proaktif bir bakış açısı ile plan geliştirmek ve uygulamak şeklinde tarif etmek mümkündür. Proje tasarımı, süreci deneyimleme- den zihinsel olarak ...

Supply chain network design and optimization is one of the most important strategic decisions that an organization has to make. SC network design decisions are strategic-level SC decisions because they have long-lasting ...

There have been major developments in project management over the years; however, the success rates of projects are still far from the desired levels. The number of studies focusing on project success has been increasing ...

21. yüzyılda perakendecilik sektöründe çok köklü değişiklikler gerçekleşmiş ve 20. Yüzyılın çok başarılı olan Borders, Blockbusters ve Circuit City gibi firmaları piyasadan çekilmeye başlamışlardır. Bu değişikliğin ...

Fenari İsa Camii aslen x.yiizyilda kilise olarak inşâ edilmiş olan Konstantinos Lips Manastir Kilisesi’dir. Yapının İçinde bulunduğu bölge, Bizans döneminde Lykos Vadisi olarak adlandırılmaktaydı (Kuban 2004: 11, Müller-Wiener ...