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近年来,研究表明番茄中富含番茄红素,具有提高机体免疫力、防癌抗癌、抗氧化等生理功能。当前市场上番茄品种较多,其外形和口感各不相同,所含营养成分也有所不同。文章通过实验手段对市场上常见的不同品种番茄中番茄红素的含量进行分析,从中找出番茄红素含量较高的品种,并与成品番茄沙司中番茄红素的含量进行对比,为人们选购提供一定的理论指导。已知番茄红素为脂溶性天然营养素,油脂的存在有助于人体对番茄红素的消化吸收,因此采用不同油脂对番茄进行烹饪处理,考察不同油脂对番茄红素的富集能力,从中选出最适于烹饪番茄的油脂,为人们日常食用番茄提供一定的理论依据。 相似文献
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Raffaele Romano Alessandra Aiello Fabiana Pizzolongo Andrea Rispoli Lucia De Luca Paolo Masi 《International Journal of Food Science & Technology》2020,55(10):3334-3342
Tomato waste is characterised by high amounts of bioactive compounds, such as carotenoids, polyphenols and essential fatty acids. In this work, oleoresins were produced from tomato waste (skins + seeds) and skins using carbon dioxide under liquid and supercritical conditions. The use of ethanol as a co-solvent was also evaluated. Compositions of the oleoresins were analysed and compared to oleoresin obtained by means of an organic solvent, which was used as the control. Oleoresin extraction from the waste by liquid and supercritical CO2 provided the highest yields (12.5%–12.9%). The extracts obtained from the skins with supercritical CO2 without ethanol had the highest content of α- and γ-tocopherols (80 and 575 mg/100 g oleoresin, respectively), while lycopene and β-carotene were found at 205 and 75 mg/100 g oleoresin, respectively. The highest quantity of polyphenols (9305 mg GAE/100 g oleoresin) was found in the oleoresin extracted from skin by supercritical CO2 with ethanol. All oleoresins were characterised by a high antioxidant activity, which improved with the synergy of carotenoids, tocopherols and polyphenols. 相似文献
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目的 提高脂溶性番茄红素的生物利用率和稳定性。方法 采用熔融-高速剪切法制备番茄红素纳米结构脂质载体。以包封率、平均粒径为主要评价指标,进行单因素实验,并在单因素基础上通过遗传算法结合Box-Behnken响应面法对制备工艺进行优化。结果 遗传算法和Box-Behnken响应面法优化得到的理论包封率分别为86.208 2%、86.169 5%。通过验证实验得到实际包封率为(86.267±0.44)%,平均粒径为(121.8±5.20)nm。结论 结果表明遗传算法结合Box-Behnken响应面法优化番茄红素纳米结构脂质载体模型可靠。 相似文献
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Dehui Kong Wenting Zhao Yue Ma Hao Liang Xiaoyan Zhao 《International Journal of Food Science & Technology》2021,56(4):2041-2052
The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life. 相似文献
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Ines J. P. Colle Lien Lemmens Griet Knockaert Ann Van Loey 《Critical reviews in food science and nutrition》2016,56(11):1844-1855
Kinetic models are important tools for process design and optimization to balance desired and undesired reactions taking place in complex food systems during food processing and preservation. This review covers the state of the art on kinetic models available to describe heat-induced conversion of carotenoids, in particular lycopene and β-carotene. First, relevant properties of these carotenoids are discussed. Second, some general aspects of kinetic modeling are introduced, including both empirical single-response modeling and mechanism-based multi-response modeling. The merits of multi-response modeling to simultaneously describe carotene degradation and isomerization are demonstrated. The future challenge in this research field lies in the extension of the current multi-response models to better approach the real reaction pathway and in the integration of kinetic models with mass transfer models in case of reaction in multi-phase food systems. 相似文献