检索结果-南通市图书馆

2007'仪表，自动化及先进集成技术大会

作者： Wang Zhen Lin Xiaolin (Faculty of Science,Shaanxi University of Science & Technology,Xi'an 710021,China)

This paper analysis the exchange mechanism between the human main ventricles (the intestines and stomach) and the juices about the alcohol concentration (AC),also we set up a corresponding differen- tial equation models (DEM),and confirm the change law of the AC under two situation:long time drinking and short time *** the same time,we make a analysis and discussion about the situation of drink- ing frequently,provide an accurate function of the AC changing in the ***,we prove the model' s rationality with the help of real data and some charts.

关键词： drink alcohol concentration differential equation mathematical model

来源： cnki会议评论

在线全文

cnki会议

学校读者我要写书评

暂无评论

Challenges in maintaining the probiotic potential in alcoholic beverage development

引用

Food Bioscience 2023年第2期52卷 133-142页

作者： Daiane Costa dos Santos Josemar Goncalves de Oliveira Filho Juliana Risso Andretta Fabiano Guimaraes Silva Mariana Buranelo Egea Goias Federal University(UFG) Institute of Tropical Pathology and Public HealthIPTSP-UFGStreet 235s/nEast University Sector74605-450GoianiaGOBrazil Sao Paulo State University(UNESP) Sacholo of Pharmaceutical SciencesRodovia Araraquara-Jau Km 114800-903AraraquaraSao PauloBrazil Goiano Federal Institute of Education Science and TechnologyCampus Rio VerdeRod.Sul GoianaKm 01Cx Postal 6675901-970Rio VerdeGOBrazil

The development of new functional alcoholic beverages to promote health benefits is a major challenge for current *** review presents the main applications of microorganisms with functional potential and resistant to the alcoholic environment as well as the characteristics that enable the use of alcoholic beverages as vehicles for probiotic *** our online search,it was possible to notice that the most prominent microorganisms with functional potential and that present alcohol resistance were Saccharomyces cerevisiae *** and water-kefir(composed of Saccharomyces sp.,Lactobacillus sp.,Leuconostoc sp.,Acetobacter sp.,Bifidobacterium sp.).Processing conditions,temperature,fermentation time,and raw materials used in the production of beverages are important parameters that are evaluated and are dependent on the alcohol concentration and cellular viability of the desired probiotic microorganism(s).Viability studies of probiotic microorganisms in vegetable matrices have been conducted for water-kefir and Saccharomyces *** was successfully incorporated into the developmental process of alcoholic beverages with alcohol contents ranging from 3.83 to 23%(v/v),whereas kefir beverage had an alcohol content ranging from 0.8 to 4.96%(v/v).Furthermore,to ensure the maintenance of probiotic viability in alcoholic matrices,the encapsulation technique can be used as an alternative to promote greater protection and viability of probiotics against adverse conditions.

关键词： Functional beverage Microbiological resistance alcohol concentration

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：