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11.
P. N. Mayamol C. Balachandran T. Samuel A. Sundaresan C. Arumughan 《Journal of the American Oil Chemists' Society》2007,84(6):587-596
Crude palm oil (CPO) is the richest natural source of carotenes that are destroyed in the conventional processing. There is
a growing demand for nutritional products containing bioactive constituents externally fortified or preserved through modified
process. A commercially viable process for the production of red palm olein (RPOn) rich in carotenes, tocols and sterols has
been developed at pilot scale. The process developed involved neutralization of CPO followed by crystallization at controlled
rate of cooling and deodorization of the resultant neutralized and winterized palm olein (WPOn) under controlled conditions
of temperature and high vacuum. Analytical data related to micronutrients at each process step was monitored. The RPOn thus
produced had not more than 0.25% of free fatty acids (FFA) and it retained more than 80% of the carotenes, about 85% of tocols
and 65% of sterols originally present in the CPO. The physico-chemical characteristics of RPOn revealed that it is nutritionally
of superior quality compared to that of the commercial refined bleached deodorized (RBD) palm olein currently available in
the market. The carotenes, tocols and sterols profile of RPOn by HPLC showed that they were retained in their natural forms. 相似文献
12.
Paresh Chandra Dutta 《Journal of the American Oil Chemists' Society》1997,74(6):659-666
Hydrogenated rapeseed oil/palm oil blend, sunflower oil and high-oleic sunflower oil, and French fries fried in these oils
were assessed for contents of sterol oxidation products. Different oxidation products of phytosterols (7α- and 7β-hydroxy-sito-and
campesterol, 7-ketosito- and 7-ketocampesterol, 5α,6α-epoxy-sito- and campesterol, 5β,6β-epoxy-sito-and campesterol, dihydroxysitosterol
and dihydroxycampesterol) were identified and quantiated by gas chromatography (GC) and GC-mass spectroscopy. Rapeseed oil/palm
oil blend contained 41 ppm total sterol oxides before frying operations. After two days of frying, this level was increased
to 60 ppm. Sunflower oil and high-oleic sunflower oil had 40 and 46 ppm sterol oxides, respectively, before frying operations.
After two days of frying operations, these levels increased to 57 and 56 ppm, respectively. In addition to campesterol and
sitosterol oxidation products, small amounts of 7α- and 7β-hydroxystigmasterol were detected in the oil samples. Total sterol
oxides in the lipids of French fries fried at 200°C in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower
oil were 32, 37, and 54 ppm, respectively. The levels of total oxidized sterols, calculated per g sample, ranged from 2.4
to 4.0 ppm. In addition to the content of phytosterol oxides, full scan mass spectra of several oxidation products of stigmasterol
are reported for the first time.
Part of these results were presented at the 86th Annual Meeting of the AOCS, May 7–11, 1995, San Antonio, TX. 相似文献
13.
L. deMan V. D’Souza J. M. deMan B. Blackman 《Journal of the American Oil Chemists' Society》1992,69(3):246-250
A number of North American vegetable and animal fat shortenings, which had been analyzed previously for their physical and
textural characteristics, were analyzed also for their chemical composition. The fatty acid and triglyceride composition of
the solids were calculated by analyzing the composition of the original product and the liquid phase, and by determination
of the solid fat content (SFC) of the fat. The solids were also isolated by isopropanol (IP) separation, and the high melting
glycerides (HMG) by acetone crystallization at 15°C. There was not much difference in total saturates andtrans content between vegetable and animal fat shortenings. Changing formulations from soy-palm to soy-cottonseed does not change
the total saturates plustrans content. The solids of the vegetable shortenings in the β form contained about 20% of 16:0, those in the β′ form 30% or more.
The animal fat shortenings were mainly in the β form, their solids contained 30% or more of 16:0. C54 triglyceride content
of the solids of β vegetable shortenings (calculated and IP-separated) was >45%, that of all animal fats was <25%. Solids
of animal fat shortenings contain high levels of C52. The C54 triglycerides are β-tending and should be kept low in vegetable
shortening. In the HMG the C54 should not exceed 30%. This can only be achieved by incorporation of a β′ hard fat, preferably
palm hard fat. Animal fat, especially lard, crystallizes in the β form because the palmitic acid in the glyceride molecule
is located in the 2-position, whereas those of vegetable fats are in the 1- and 3-position. 相似文献
14.
A rapid test to measure performance,emission and wear of a diesel engine fueled with palm oil diesel
H. Masjuki A. M. Zaki S. M. Sapuan 《Journal of the American Oil Chemists' Society》1993,70(10):1021-1025
Results of performance, emission and tribological evaluations of palm oil methyl ester and its blends with conventional diesel
in an automobile diesel engine test bed are presented. Polymerization and carbon deposits on the fuel injector were monitored.
CO, CO2, O2, combustion efficiency and temperature of exhaust gases were also measured. Palm oil methyl ester and its blends have great
potential as alternative diesel fuel. Performance and exhaust gas emission for palm oil methyl ester and its blends with conventional
diesel are comparable with those of conventional diesel fuel. Palm oil methyl ester does not pose a severe environmental problem
and will not deteriorate engine and bearing components. 相似文献
15.
Palm-oil-in-water emulsions were prepared with mixtures of Tween 40 and Span 40 in various proportions. Stability and droplet-size
distribution of the emulsions were monitored. Interfacial tensions of the palm oil/water interface were also determined in
the presence of these emulsifier mixtures. Emulsifying efficiency of the emulsifier mixtures was assessed. No synergistic
effect of Tween 40 (sorbitan monopalmitate with 18–22 moles of ethylene oxide) and Span 40 (sorbitan monopalmitate) was found
on interfacial tension. Tween 40 alone (hydrophilic-lipophilic balance value 15.6) at 1.0% w/w gave palm oil emulsions that
were stable for more than 30 d at 60°C. Emulsifier mixtures of Tween 40 and Span 40 with hydrophilic-lipophilic balance values
in the range of 8.0–8.6 produced stable emulsions only at much higher emulsifier-mixture concentrations. The inherent nature
of the oil and the accompanying natural surface-active materials present in the oil can influence the prevailing conditions
at the oil/water interface and alter composition of the interfacial film and hence its stability. 相似文献
16.
Sirirung Wongsakul Poonsuk Prasertsan Uwe T. Bornscheuer Aran H‐Kittikun 《European Journal of Lipid Science and Technology》2003,105(2):68-73
Commercial immobilized lipases were used for the synthesis of 2‐monoglycerides (2‐MG) by alcoholysis of palm and tuna oils with ethanol in organic solvents. Several parameters were studied, i.e., the type of immobilized lipases, water activity, type of solvents and temperatures. The optimum conditions for alcoholysis of tuna oil were at a water activity of 0.43 and a temperature of 60 °C in methyl‐tert‐butyl ether for ~12 h. Although immobilized lipase preparations from Pseudomonas sp. and Candida antarctica fraction B are not 1, 3‐regiospecific enzymes, they were considered to be more suitable for the production of 2‐MG by the alcoholysis of tuna oil than the 1, 3‐regiospecific lipases (Lipozyme RM IM from Rhizomucor miehei and lipase D from Rhizopus delemar). With Pseudomonas sp. lipase a yield of up to 81% 2‐MG containing 80% PUFA (poly‐unsaturated fatty acids) from tuna oil was achieved. The optimum conditions for alcoholysis of palm oil were similar as these of tuna oil alcoholysis. However, lipase D immobilized on Accurel EP100 was used as catalyst at 40 °C with shorter reaction times (<12 h). This lead to a yield of ~60% 2‐MG containing 55.0‐55.7% oleic acid and 18.7‐21.0% linoleic acid. 相似文献
17.
Hiromi Yoshida Mikiko Tatsumi Goro Kajimoto 《Journal of the American Oil Chemists' Society》1991,68(8):566-570
Effects of microwave heating on the oxidative stability ofd-tocopherols were studied in relation to the production of fatty acids in oils. During microwave heating, the stability of
tocopherols decreased in the orderδ>β>γ>α. This order did not depend on the types of ethyl esters of fatty acids or oils present. But, the shorter the chainlength
and the lower the degree of unsaturation of the fatty acid ethyl esters, the greater was the reduction in amount of individual
tocopherols. A similar tendency was observed when tocopherol-stripped vegetable oils, with equimolar mixtures of tocopherols
added, were treated under the same conditions. The reduction in tocopherols became greater with increasing levels of free
fatty acids. 相似文献
18.
P.?N.?Mayamol T.?Samuel C.?Balachandran A.?Sundaresan C.?ArumughanEmail author 《Journal of the American Oil Chemists' Society》2004,81(4):407-413
Several pilot-scale trials reported in this paper, using palm stearin-rice bran oil (PS-RBO) blends, obviously did not contain
trans FA (TFA), whereas the commercial products were found to contain 18–27% TFA. The effects of processing conditions such as
rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were
studied. The products were evaluated for their physicochemical characteristics using DSC, X-ray diffraction (XRD), HPLC, and
FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those
of hydrogenated commercial “vanaspati” samples. Analysis of the FA composition revealed that the formulated shortenings contained
15–19% C18∶2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850–1000 ppm with oryzanol
content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′
form, and there was less of the undesirable β form. 相似文献
19.
20.
Crystallization of palm oil with and without solvent was carried out over a temperature range of 10–25°C. The yields of olein,
the diglyceride contents, and compositions of the stearin and olein phases were determined by thin-layer and gas-liquid chromatography.
The three major diglycerides, analyzed as C32, C34, and C36, are mainly dipalmitoyl glycerol, palmitoyloleoyl glycerol, and dioleoyl glycerol. In crystallization without solvent, C32 (PP) had a strong affinity for the stearin fraction and C36 diglycerides concentrated in the olein phase. The partition coefficient of diglycerides between the olein and stearin phases
was temperature-dependent and was influenced by the type of solvent used. Although solvent enhances the diglyceride partition
into the olein phase, partitioning is more effective at low temperatures and with acetone as the solvent for fractionation. 相似文献