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INFRARED SPECTROSCOPY – LIFE AND BIOMEDICAL SCIENCES

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The probiotic bacteria must be viable to affect the health, but the non-viable bacteria could also affect the immunological status of the host. It is believed that the arrival of probiotic bacteria with food to different parts of intestine can increase probiotic bacteria adherence and the rate of colonization. Food products may contain many forms of probiotic bacteria, including culture concentrate that is added to a food (dried or deep-freeze form), the fermented or non-fermented food products, and dietary supplements in the form of drug products-powder, capsules or tablet. It is estimated that probiotic foods comprise between 60 and 70% of the total functional food market

TÀI LIỆU LIÊN QUAN

Ebook Introduction to spectroscopy (4th edition): Part 1

Functional transformation of Fourier-transform mid-infrared spectrum for improving spectral specificity by simple algorithm based on wavelet-like functions

Determination of forage quality by near-infrared reflectance spectroscopy in soybean

Báo cáo khoa học: Structural study of the catalytic domain of PKCf using infrared spectroscopy and two-dimensional infrared correlation spectroscopy

Oxidized maize starch: Characterization and its effect on the biodegradable films part II. infrared spectroscopy and solubility

Assessment of sesame oil fatty acid and sterol composition with FT-NIR spectroscopy and chemometrics

Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)

Reduced prefrontal hemodynamic response in pediatric autism spectrum disorder measured with near-infrared spectroscopy

Diferential therapeutic efects of atomoxetine and methylphenidate in childhood attention defcit/hyperactivity disorder as measured by near-infrared spectroscopy

Effects of methylphenidate in children with attention deficit hyperactivity disorder: A near-infrared spectroscopy study with CANTAB
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