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排序方式: 共有1035条查询结果,搜索用时 390 毫秒
1.
Hasrul Abdi Hasibuan Azis Boing Sitanggang Nuri Andarwulan Purwiyatno Hariyadi 《International Journal of Food Science & Technology》2021,56(9):4549-4558
This research aimed to produce triacylglycerols fraction rich in palmitic acid (PA) at the sn-2 position from hard palm stearin (HPS) through acetone fractionation. Fractionations were done at HPS-to-acetone ratios of 1:3, 1:5 and 1:7 (w/v) and at temperatures of 25, 30 and 35 °C for 3 h. Triacylglycerols with PA at the sn-2 position, such as tripalmitoylglycerol (PPP) and dipalmitoyl-stearoyl-glycerol (PPS), were concentrated in the solid fraction, obtained after separation by filtration. The optimal fractionation conditions were at a HPS-to-acetone ratio of 1:5 (w/v) and 30 °C. The total PPP and PPS content was more than 91%, with a corresponding yield of more than 59%. Triacylglycerols obtained were composed of more than 91% PA in which 88% were at the sn-2 position. Conclusively, the solvent fractionation is a suited alternative method for the preparation of triacylglycerols used for the enzymatic synthesis of 1,3-dioleoyl-2-palmitoylglycerol which is the main triacylglycerol for human milk fat substitute. 相似文献
2.
Chun Yang Yin Sharifah Aishah Syed Abdul KadirYing Pei Lim Sharifah Nawirah Syed-AriffinZurinawati Zamzuri 《Fuel Processing Technology》2008
Ash derived from combustion of Malaysian oil palm biomass (empty fruit bunches consisting of fibers) was physically and chemically characterized in order to provide a comprehensive understanding of its specific properties in terms of toxicity, compositions and reusability. Principal analyses conducted include particle size distribution, scanning electron microscopy, elemental dispersive X-ray, elemental analysis, toxicity characteristic leaching procedure (TCLP) as well as thermogravimetric, X-ray diffractometry and Fourier-transform infrared analyses. TCLP result indicated that the oil palm ash (OPA) should not be classified as toxic wastes in terms of heavy metal leachability since leachable copper, cadmium, lead and nickel concentrations were detected below the stipulated leachability limits. It was determined that the OPA contained high amount of potassium as well as presence of silica which implied its suitability to be reused as crude fertilizer or cement replacement material. 相似文献
3.
The presence of chlorophylls in vegetable oils is considered undesirable due to their adverse effects on oxidative deterioration, bleachability and hydrogenation. The usual methods for determination of chlorophylls in vegetable oils are absorption spectrophotometry, fluorometry and liquid chromatography using fluorescence detectors. This paper outlines a fluorometric method using a laser as the excitation source. The chlorophylls in crude palm oil, rapeseed oil, soya bean oil and olive oil were determined directly by laser-based fluorometry using (a) a helium-neon laser (632-8 nm, 5 mW) as the excitation source and an optical-multichannel analyser (OMA) with an intensified diode array as the detector, and (b) a helium-neon laser and a photomultiplier tube as the detector. The method is especially suitable for the detection of chlorophylls in crude palm oil since no pre-extraction step is required. The levels of chlorophylls measured in vegetable oils using the laser technique was also compared against values obtained by conventional spectrophotometric methods. The simplicity and rapid quantification of laser based fluorometry suggest that this technique can be readily applied to the detection or a wide variety of fluorescing species in vegetable oils. 相似文献
4.
Sylvia V A Uzochukwu Esther Balogh Owen G Tucknot Mervyn J Lewis Patrick O Ngoddy 《Journal of the science of food and agriculture》1994,64(4):405-411
Palm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight-chain aliphatic C6-C10 acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low-boiling esters and alcohols in palm sap and their apparent absence from palm wine. 相似文献
5.
Isothermal crystallization of plam oil was studied by means of differential scanning calorimetry (DSC) as well as by nuclear
magnetic resonance spectrometry to monitor its solid fat content (SFC). The temperature of crystallization (Tc) varied from
0 to 30°C, depending on the method used. The plot of %SFC vs. time at 25°C was sigmoidal in shape. However, at lower temperatures,
two consecutive curves were clearly visible. Results from DSC experiments showed the following interesting features. At each
Tc, the crystals produced were of different compositions. From 0 to 8°C, the thermogram showed three peaks, with the first
two peaks (I and II) sharp, and the third (III) rather broad. At elevated temperatures up to 20°C, peak II disappeared totally
while peak III tended to shift toward peak I. Above 20°C, both peaks shifted downward to longer times. Peak I continued to
be broadened, and then suddenly disappeared at Tc above 24°C. The melting thermograms of the crystals obtained above and below
this cut-off point were distinctly different. Kinetic studies on isothermal crystallization based on the data of SFC measurements
showed that the data fit well into the Avrami-Erofeev equation with n=3 over the first 70% of the crystallization. 相似文献
6.
Ibrahim M. Alarifi 《乙烯基与添加剂工艺杂志》2021,27(1):77-88
This study aims to examine the morphology and mechanical properties (tensile, flexural, and compressive) of epoxy composites reinforced with epoxy date palm leaves (EDPL), epoxy date palm branch (EDPB), and epoxy/hardener date palm core shell (EDPC) fibers (particle size <1 μm depend on the date palm fibers). A three-step technique was used to obtain the composites. The EDPL composites showed a maximum tensile strength of 3.45 MPa, while the EDPB composites showed maximum compressive and flexural rigidity of 9.46 and 5.55 MPa, respectively, owing to the good compatibility of fiber-matrix bonding. In this work, epoxy composites reinforced with date palm fibers (DPF) leaves, branches, and core shell were recycled using a cost-effective and easily reproducible three-step technique. EDPC fibers fabricated with 64.65% weight carbon fibers content demonstrated improved tensile strengths and stiffness properties. The three samples of palm date composites revealed mechanical properties that could be used to trial these fibers for manufacturing purposes, and to exploit their extraordinary mechanical properties shown in current results. 相似文献
7.
Shi-Cheng Tong Teck-Kim Tang Yee-Ying Lee 《European Journal of Lipid Science and Technology》2021,123(12):2100132
Fractionation is a well-established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in-depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background. 相似文献
8.
Roxane Detry Vera Van Hoed Jérôme Sterckx Catherine Deledicque Kiyotaka Sato Christophe Blecker Sabine Danthine 《European Journal of Lipid Science and Technology》2021,123(1):2000155
Developing trans-free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil-based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil-based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3-di-palmitoyl-2-oleoylglycerol (POP), 1,2-di-palmitoyl-3-oleoylglycerol (PPO), 1,2-dioleoyl-3-palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil-based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll-in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long-term stability of palm oil-based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil-based puff pastry margarines. 相似文献
9.
10.
I. NorAini H. Hanirah N. Sudin Flingoh C. H. Oh T. S. Tang 《Journal of the American Oil Chemists' Society》1995,72(4):443-448
Double-fractionated palm olein (DfPOo) fractions with iodine values (IV) of 60 and 65 were each blended with low-erucic acid
rapeseed (LEAR) oil in various proportions. Clarities of the blends at different temperatures were determined. Maximum levels
of DfPOo-IV60 and DfPOo-IV65 in blends that remained clear at 20°C for at least 120 d were 40 and 80%, respectively. At 15°C,
the maximum levels were 10 and 40%, and at 10°C, 10 and 20%, respectively. At 5°C, only a blend of 10% DfPOo-IV65 in LEAR
remained clear for 120 d. Maximum levels of DfPOo-IV60 and DfPOo-IV65 in blends that passed the cold test were 30% for both
palm oleins. Maximum levels of the palm oleins in blends with LEAR were higher than those of blends with soybean oil. Cloud
points were lower in palm olein/LEAR blends than those of palm olein/soybean oil blends, probably because LEAR contains less
saturated fatty acids than soybean oil. 相似文献