全文获取类型
收费全文 | 220篇 |
免费 | 18篇 |
国内免费 | 1篇 |
专业分类
电工技术 | 2篇 |
综合类 | 4篇 |
化学工业 | 3篇 |
能源动力 | 1篇 |
轻工业 | 225篇 |
石油天然气 | 1篇 |
一般工业技术 | 2篇 |
自动化技术 | 1篇 |
出版年
2024年 | 5篇 |
2023年 | 4篇 |
2022年 | 12篇 |
2021年 | 17篇 |
2020年 | 14篇 |
2019年 | 14篇 |
2018年 | 13篇 |
2017年 | 15篇 |
2016年 | 6篇 |
2015年 | 10篇 |
2014年 | 10篇 |
2013年 | 12篇 |
2012年 | 17篇 |
2011年 | 9篇 |
2010年 | 4篇 |
2009年 | 6篇 |
2008年 | 4篇 |
2007年 | 13篇 |
2006年 | 7篇 |
2005年 | 10篇 |
2004年 | 4篇 |
2003年 | 4篇 |
2002年 | 9篇 |
2000年 | 1篇 |
1999年 | 6篇 |
1998年 | 3篇 |
1997年 | 3篇 |
1995年 | 3篇 |
1991年 | 1篇 |
1989年 | 1篇 |
1987年 | 1篇 |
1985年 | 1篇 |
排序方式: 共有239条查询结果,搜索用时 46 毫秒
1.
Of 100 gas-producing bacterial isolates, 65% were Gram-negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu. 相似文献
2.
3.
4.
Physiochemical Properties of Polysaccharides Extracted from Tofu Processing Wastewater 总被引:2,自引:0,他引:2
ABSTRACT: Yield, gelation, viscosity, emulsifying properties, and sugar composition of polysaccharides extracted from tofu processing wastewater under acidic conditions at different temperature levels and incubation times were determined. Optimum extraction for water-soluble polysaccharides was at pH 1.5 and 100 °C over an incubation period of 6 hours. Extraction ratio (%) and yield of high-molecular-weight polysaccharides were higher at pH ranges of 1.5 to 3.0 with extraction temperatures of 80 to 100 °C. Most water-soluble polysaccharides extracted under strong acidic conditions and above 80 °C remained fluid, while most extracted within the range of 45 to 80 °C gelled. Pure polysaccharides exhibited better emulsifying properties than water-soluble polysaccharides. Apparent viscosities of water-soluble polysaccharides were dependent on sugar concentration. 相似文献
5.
6.
为了获得乳酸乳球菌(Lactococcus lactis)17M1的高密度培养方法,以菌体密度和活菌数为评价指标,以豆腐乳清为基础培养基,采用响应面法对该菌株的培养基组成进行优化,并研究其培养条件。结果表明,菌株17M1的最佳培养基组成为:在豆腐乳清中加入2.00%大豆蛋白胨、胰酪蛋白胨1.70%、柠檬酸铵2.30%。在此优化培养基中初始pH值6.15,于37℃培养15 h,乳酸乳球菌17M1的活菌数达到了1.17×1010CFU/mL,高于M17肉汤培养基活菌数(1.04×109CFU/mL)。该研究结果为乳酸乳球菌17M1的工业化应用提供了技术支持。 相似文献
7.
雷德卿 《食品安全质量检测学报》2018,9(13):3479-3482
目的建立多波长高效液相色谱法监测米豆腐中添加柠檬黄、胭脂红、日落黄、亮蓝等4种人工色素。方法氨碱性条件下用水作溶剂超声提取米豆腐中色素,提取液用柠檬酸溶液调节p H值至弱酸性,高效液相色谱在线分离。经Waters C_(18)色谱柱(250 mm×4.6 mm,5μm)分离;以0.02 mol/L乙酸铵(p H值5.5)—甲醇为流动相进行梯度洗脱,流速为1.0 m L/min,柱温30℃,以各组分的最大吸收波长为检测波长,外标法定量。结果 4种组分在1.00~100μg/m L范围内线性关系良好,相关系数在0.9993~0.9997(n=7),平均加标回收率在87.4%~89.5%(n=3)。结论该斱法同时测定米豆腐中4种人工色素,前处理简单、快速,定量准确,灵敏度高,可用于米豆腐的质量控制。 相似文献
8.
Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu 总被引:1,自引:0,他引:1
ABSTRACT: Soybean varieties and growing location greatly affected the protein content and color of soymilk and the protein content and yield of tofu ( P < 0.05). Protein content of soybeans was the most important affecting factor for the qualities of soymilk and tofu. There were significant correlations between the protein contents of soybeans and soymilks ( P < 0.05). There were also significant correlation between the soybean protein and the total solid content of soymilk (P < 0.05). Tofu moisture content had significant effect on the hardness and yield of tofu (P < 0.05). The correlation between soybean protein and tofu yield was significant at P < 0.05. The protein content and yield of tofu can be predicted by analyzing soybean protein. 相似文献
9.
10.
Zhen‐Feng Liu Yun‐Xiao Wei Jin‐Jie Zhang Dong‐Hong Liu Ya‐Qin Hu Xing‐Qian Ye 《International Journal of Food Science & Technology》2011,46(4):687-694
This study was carried out to investigate the changes in ten biogenic amines and chemical properties in stinky tofu and brine during conventional production. Results show that the free amino acid nitrogen was positively correlated with fermentation time in stinky tofu and brine except during the primary fermentation (0–24 h) in stinky tofu. Of the amines analysed, putrescine, cadaverine, spermidine, spermine and agmatine were detected in stinky tofu, putrescine, cadaverine and spermidine were detected in stinky brine, and only putrescine and cadaverine exhibited a significant positive correlation (P < 0.05) with time in both sample types during extended fermentation (24–144 h). From a toxicological point of view, stinky tofu poses no risk to health; nevertheless, an increase in total biogenic amines in stinky tofu during extended fermentation may be harmful. The results indicate that the fermentation time should be <48 h and a suggested optimum time is 12–18 h. 相似文献