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 Знайдено у інших БД:Періодичних видань (22)Книг та авторефератів дисертацій (5)
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повнийінформаційнийкороткий
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Пошуковий запит: <.>S=ВИНО -- WINE<.>
Загальна кількість знайдених документів : 6
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1.


   
    Красное вино и здоровье: польза ресвератрола - миф? [] // Артериальная гипертензия. - 2014. - N3. - С. 37-38
Рубрики: ВИНО--WINE
   ЗДОРОВЬЯ СОСТОЯНИЕ--HEALTH STATUS


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2.


   
    Оценка эффективности энотерапии в восстановительном лечении больных ишемической болезнью сердца на курортах Крыма [] / В. И. Мизин [и др.] // Мед. реабилитация, курортология, физиотерапия : научно-практический журнал. - 2013. - N 2. - С. 6-10
Рубрики: ЛЕЧЕНИЯ РЕЗУЛЬТАТОВ ОЦЕНКА--OUTCOME ASSESSMENT (HEALTH CARE)
   КУРОРТЫ--HEALTH RESORTS

   ИШЕМИЧЕСКАЯ БОЛЕЗНЬ СЕРДЦА--MYOCARDIAL ISCHEMIA

   ВИНО--WINE



Дод.точки доступу:
Мизин, В.И.; Круглова, А.Ю.; Ежов, А.В.; Северин, Н. А.
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3.


    Bayraktar, V. N.
    Magnetic field effect on yeast saccharomyces cerevisiae activity at grape must fermentation [Text] / V. N. Bayraktar // Biotechnologia Acta : наук. журн. - 2013. - Том 6, N 1. - P125-137 . - ISSN 1995-5537
Рубрики: ДРОЖЖИ--YEASTS
   МАГНЕТИЗМ И МАГНИТНЫЕ ПОЛЯ--MAGNETICS

   ВИНО--WINE

Анотація: Treatment of yeast cultures using magnetic fields enables us to gain a better understanding of the magnetic fields’ action on enzyme activity and the fluctuation of macro- and micro-element concentrations within yeast cultures. For this purpose, the two following groups of yeast were studied: laboratory yeast cultures isolated from regional grape must and commercial yeast cultures that are commonly used in the wine industry. Both yeast groups were biochemically tested with and without magnetic field treatment exposure. We used the following parameters of magnetic field frequency: 160 Hz with an intensity of 5 mT and an exposure time of 30 minutes. Based on our laboratory tests, the yeast cultures that were not exposed to magnetic field treatment had a high correlation between the activities of alcohol dehydrogenase and cocarboxylase. The groups of yeast that underwent magnetic field treatment had a high correlation between the activities of alcohol dehydrogenase, alanine aminotransferase, amylase and phosphatase.Study of the morphology of Saccharomyces cerevisiae yeast followed by magnetic field treatment illustrated that between 30 and 70% of the magnetic field treated yeast died. The surviving yeast cultures in the grape must (confirmed by Gram staining) revealed increased enzymatic activity and a high correlation between levels of potassium and calcium, as well as between levels of potassium and magnesium.

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4.


    Bayraktar, V. N.
    Organic acids concentration in wine stocks after Saccharomyces cerevisiae fermentation [Text] / V. N. Bayraktar // Biotechnologia Acta : наук. журн. - 2013. - Том 6, N 2. - P97-106 . - ISSN 1995-5537
Рубрики: ФЕРМЕНТАЦИЯ--FERMENTATION
   ВИНО--WINE

   ДРОЖЖИ--YEASTS

Анотація: The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic compounds, tartaric, malic, citric, lactic, acetic acids, titratable acidity and volatile acids. The wine stocks that were received from white and red grape varieties Tairov`s selection were tested. There was a correlation between titratable acidity and volatile acids in the wine stocks from white and red grape varieties. High correlation was also found between lactic and acetic acids, between volatile acids, acetic acid and sugar. It was determined that wine stocks with a high concentration of ethanol originated from those yeast strains of Saccharomyces cerevisiae, in a fermented grape must of high speed of enzyme activity. The taste of wine stocks correlated with the ratio of tartaric to malic acid. Analysis showed significant differences between the varieties of white and red wine stocks in concentrations of organic acids, phenolic compounds, residual sugar, and volume fraction of ethanol. Positive correlation was indicated for both studied groups for volatile acids and acetic acid, tartaric, malic, lactic acids and total sugar. Prospective yeast cultures with high productivity of alcohol (ethanol) were selected for winemaking biotechnology.

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5.


   
    У женщин потребление красного вина может иметь благоприятные последствия [] // Артериальная гипертензия. - 2012. - N1. - С. 61
Рубрики: ВИНО--WINE

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6.


   
    Науковці можуть наблизитися до розробки препарату з червоного вина [] // Ендокринологія. - 2012. - Том17, N1. - С. 118
Рубрики: ВИНО--WINE
   ЛЕКАРСТВА СОЗДАНИЕ--DRUG DESIGN

   ЖИВОТНОЕ--ANIMAL


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