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1.
Yajing Qi Yuying Yang Alkassoumi Hassane Hamadou Qiuyun Shen Bin Xu 《International Journal of Food Science & Technology》2022,57(4):2104-2112
Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. 相似文献
2.
Moustapha Moussa Amudhan Ponrajan Osvaldo H. Campanella Martin R. Okos Mario M. Martinez Bruce R. Hamaker 《International Journal of Food Science & Technology》2022,57(7):4594-4601
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
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Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme 总被引:1,自引:0,他引:1
ABSTRACT: The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food-grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB. 相似文献
7.
Ning Wang Jun Chen Qi Zhou Lianzhou Jiang Liqi Wang Yingjie Dai Dianyu Yu Walid Elfalleh 《European Journal of Lipid Science and Technology》2021,123(6):2000091
Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg−1. Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity. 相似文献
8.
In pot and field experiments conducted in 1990 and 1991 on an acid sandy, phosphorus (P) deficient soil in Niger, West Africa, the effect of seed coating on seedling emergence, early growth and grain yield of pearl millet (Pennisetum glaucum (L.) R. Br.) was studied. Seeds of pearl millet were coated with different rates (0; 0.5; 1.0; 2.0; 5.0; 10.0 mg P seed–1) and types of P fertilizers (single superphosphate, ammonium dihydrogen phosphate; monocalcium phosphate, sodium dihydrogen phosphate and sodium triphosphate). Seedling emergence was generally reduced at coating rates higher than 0.5 mg P seed–1 and prevented with single superphosphate and sodium triphosphate at rates higher than 5 mg P seed–1. No correlation was found between the pH and osmomolity of the coatings and final emergence of millet seedlings. The most favourable effect on plant growth and P content was achieved with ammonium dihydrogen phosphate (AHP) as seed coating. This was attributed to the enhancement effect of ammonium on P uptake. Compared to the untreated control dry matter production at 20 days after planting (DAP) was increased by 280%, P content per plant by 330%, total biomass at maturity by 30% and grain yield by 45%. Although seed coating with AHP may be harmful to seedlings emergence, it represents a suitable method to enhance early growth and increase yield of pearl millet. 相似文献
9.
Oxidative stability of high-fatty acid rice bran oil at different stages of refining 总被引:2,自引:0,他引:2
The contents of natural antioxidants and the oxidative stability of rice bran oils at different refining steps were determined.
Tocopherols and oryzanols were constant in crude and degummed oils but decreased in alkali-refined, bleached and deodorized
oils. The process of degumming, alkali-refining, bleaching and deodorization removed 34% of the tocopherols and 51% of the
oryzanols. During storage of deodorized oil for 7 wk, 34% of the tocopherols and 19% of the oryzanols were lost. The maximum
weight gain, peroxide value and anisidine value were obtained from alkali-refined oil during storage. The order of oxidation
stability was crude ≥ degummed > bleached = deodorized > alkali-refined oil. 相似文献
10.
米糠油主要由油酸、亚油酸和棕榈酸组成,属半干性油,具有了作为涂料基料的良好理化特性。研究表明,选用米糠油、桐油、环氧树脂和氧化铁红合成的铁红环氧酯防锈底漆,具有无毒、低温固化、防锈能力强等特点。本介绍了底漆的配方、生产工艺,并讨论了影响底漆性能的因素。 相似文献