全文获取类型
收费全文 | 301篇 |
免费 | 49篇 |
专业分类
化学工业 | 9篇 |
建筑科学 | 1篇 |
矿业工程 | 2篇 |
能源动力 | 3篇 |
轻工业 | 322篇 |
水利工程 | 1篇 |
石油天然气 | 7篇 |
无线电 | 1篇 |
冶金工业 | 1篇 |
自动化技术 | 3篇 |
出版年
2024年 | 8篇 |
2023年 | 22篇 |
2022年 | 52篇 |
2021年 | 47篇 |
2020年 | 31篇 |
2019年 | 19篇 |
2018年 | 12篇 |
2017年 | 14篇 |
2016年 | 21篇 |
2015年 | 5篇 |
2014年 | 9篇 |
2013年 | 23篇 |
2012年 | 17篇 |
2011年 | 18篇 |
2010年 | 14篇 |
2009年 | 8篇 |
2007年 | 6篇 |
2006年 | 4篇 |
2005年 | 2篇 |
2004年 | 1篇 |
2002年 | 3篇 |
2001年 | 4篇 |
2000年 | 1篇 |
1999年 | 3篇 |
1998年 | 2篇 |
1996年 | 2篇 |
1995年 | 1篇 |
1987年 | 1篇 |
排序方式: 共有350条查询结果,搜索用时 15 毫秒
1.
Qiuping Wang Bojan Šarkanj Jasna Jurasovic Yusuf Chisti Michael Sulyok Jiashun Gong Sarote Sirisansaneeyakul Draženka Komes 《International Journal of Food Science & Technology》2019,54(5):1541-1549
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea. 相似文献
2.
In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Shiqi Huang Yanli Ma Dan Sun Jian Fan Shengbao Cai 《International Journal of Food Science & Technology》2017,52(9):2006-2017
The present work was designed to investigate the phenolic profiles, DNA damage protection and anti‐inflammatory effects of Tartary buckwheat fermented by Rhizopus oryzae 40469, Rhizopus oryzae 40503 and Rhizopus oligosporus 3152. Six phenolic compounds were characterised and quantified. Regardless of fermentation, rutin was the dominant phenolic substance in Tartary buckwheat. Fermentation significantly enhanced total phenolic and flavonoid contents, as well as DNA scission protection. Rhizopus oryzae 40469‐fermented sample had the highest content of phenolics, while R. oligosporus 3152‐fermented sample had the strongest inhibitory effect on DNA scission. Tartary buckwheat, regardless of fermentation, inhibited nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) mRNA levels in LPS‐induced RAW 264.7 cells. Moreover, the sample fermented with R. oryzae 40503 had the strongest inhibitory activity. Those results indicated that fermented Tartary buckwheat has potential applications as a novel nutraceutical or functional food for preventing DNA damage‐induced disease and inflammation. 相似文献
3.
为研究热处理对茶花鸡肌肉中脂肪酸组成的影响,本文以300日龄的云南本地茶花鸡公鸡的胸肌和腿肌为研究对象,采用气相色谱-质谱法(GC-MS)检测胸肌和腿肌中脂肪酸含量,对其脂肪酸含量进行差异分析。结果表明在茶花鸡肌肉中共检测出32种脂肪酸,其主要脂肪酸为油酸、棕榈酸、亚油酸、花生四烯酸、硬脂酸及肉豆蔻酸。在原料肉中,胸肌和腿肌中总脂肪酸含量分别为3242.41与10026.31 μg/g,部位间存在显著性差异(P<0.05);胸肌与腿肌中脂肪酸类型以不饱和脂肪酸为主,含量分别占32种脂肪酸总量的60.92%与63.55%。经热处理后,胸肌中总脂肪酸含量比加热前胸肌中降低了9.37%(P<0.05),腿肌中总脂肪酸含量比加热前腿肌中降低了22.15%(P<0.05);胸肌、腿肌中脂肪酸以不饱和脂肪酸为主,不饱和脂肪酸含量分别占32种脂肪酸总量的59.38%与61.20%;胸肌和腿肌之间脂肪酸含量差异显著(P<0.05),腿肌的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)含量与胸肌有显著差异(P<0.05)。可见,茶花鸡胸肌和腿肌脂肪酸含量存在显著差异,热处理对茶花鸡胸肌和腿肌脂肪酸组成有明显影响。 相似文献
4.
5.
6.
7.
体外模拟发酵对咖啡理化性质及品质的影响 总被引:1,自引:0,他引:1
以云南阿拉比卡卡蒂姆咖啡为原料进行体外模拟发酵,分析不同阶段咖啡理化性质及品质因子变化,并以美国精品咖啡协会评分标准对烘焙后咖啡杯测,结合Pearson,分析杯测指标与理化特征成分、风味特征成分间关联性。结果表明,咖啡生豆经10~12 h浸泡充分吸胀,渗出物少。复水咖啡豆多糖、脂肪含量显著下降(P<0.05),还原糖、总蛋白、可溶性蛋白和酚类变化均不显著(P>0.05)。在发酵过程中多糖先呈现下降趋势,至8 h含量达到最低(3.22±0.28)%(质量分数),而后又显著上升(P<0.05);还原糖含量呈现逐渐上升趋势,至8 h含量达到最高,而后又显著下降(P<0.05);脂肪在发酵2 h后变化均不显著(P>0.05);总蛋白含量先下降而后上升再下降,在6 h含量最高为(8.54±0.17)%(质量分数);可溶性蛋白、酚类发酵2 h后下降趋势显著(P<0.05);膳食纤维、灰分均未发生显著变化(P>0.05)。咖啡豆游离氨基酸中谷氨酸含量占比最高,其次为天门冬氨酸、赖氨酸和亮氨酸,不同发酵阶段游离氨基酸随发酵时间的增减变化无规律。咖啡风味特征成分绿原酸和柠檬酸随发酵阶段逐渐增加,苹果酸含量减少,咖啡因含量基本不变。绿原酸会极显著影响咖啡风味表现,柠檬酸和苹果酸含量高低决定了咖啡的酸质,可溶性蛋白含量高低影响咖啡余韵,多糖、灰分、葫芦巴碱、奎宁酸过高则会降低咖啡杯品醇厚度。该研究为益生菌发酵咖啡的创新加工,清洁化、批量化生产提供理论依据。 相似文献
8.
《International Dairy Journal》2007,17(5):448-458
A fluorescent labeling method was developed to determine the effects of heat and β-lactoglobulin (BLG) on the concentration distribution of added fluorescently labeled tissue-type (tPA-647) and urokinase-type (uPA-546) plasminogen activators (PAs) in a model milk system. Prior to heating, the majority of the added PAs (87% of tPA-647, 72% of uPA-546) became associated with casein micelles and could be dissociated by acidification or NaCl. Addition of 0.5% BLG to the unheated system had no significant effect on the distribution of PAs. Heat-induced binding of uPA-546 to micelles was shown by an increase of uPA-546 from 72% to 88% or 95% in the micelle fraction of systems without or with BLG, respectively. Although heat alone had little effect on the total amount of tPA-647 associated with caseins (88%), addition of BLG to a heated system shifted 32% of the tPA-647 to a non-sedimentable casein fraction. After heating, casein–PA interactions became more complex. 相似文献
9.
10.
通过发酵酸化技术研制发酵型乳饼,以传统的直接酸化技术为对照,通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、液相色谱-质谱测定乳饼蛋白质降解情况和游离氨基酸含量,通过用液相色谱-串联质谱鉴定乳饼蛋白肽。并通过测定体外抗氧化活性、α-葡萄糖苷酶抑制率和血管紧张素转换酶(angiotensin-converting enzyme,ACE)抑制率表征乳饼蛋白肽的生物活性。SDS-PAGE结果表明,两种酸化技术均能促进乳饼蛋白质的降解,发酵酸化技术对乳清蛋白的降解程度更高,能促进游离氨基酸的释放。从发酵酸化乳饼中鉴定出潜在的ACE抑制肽23?条、抗氧化肽6?条和降糖肽5?条,而传统的直接酸化乳饼中分别为13、4?条和1?条。发酵酸化技术能显著提升乳饼蛋白肽的α-葡萄糖苷酶抑制活性和ACE抑制活性(P<0.05),其中分子质量<3?kDa超滤组分对二者抑制率的IC50分别为1.250?mg/mL和0.416?mg/mL。发酵酸化技术能促进乳饼蛋白质降解,释放生物活性多肽,同时产生游离氨基酸,提升乳饼的生物学价值。 相似文献