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1.
Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (Aw), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the Aw, hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.  相似文献   
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Mannitol has both hydrating and antioxidant properties that make it an ideal excipient for use with hyaluronic acid (HA) fillers. This review examines the role of reactive oxygen species in the ageing process and their effects on both endogenous HA and HA products developed for aesthetic use. Evidence is presented to show that the free radical scavenging properties of mannitol provide it with a two‐fold mechanism of action when combined with HA fillers: reducing the inflammation and swelling associated with the injection procedure itself, and preventing the degradation of the injected HA by free radicals. Mannitol also has a long‐ and well‐established safety profile in both the food and pharmaceutical industry. Having established the rationale for using mannitol in combination with an HA filler, the products using this strategy are then reviewed. The addition of mannitol to HA fillers is a viable and safe option for improving both short‐ and long‐term HA aesthetic effects.  相似文献   
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目的:建立药用虫草中甘露醇和多糖的高通量定量检测方法及甘露醇的高效提制工艺。方法:采用全波长酶标仪-紫外/可见分光光度法分析甘露醇和多糖的含量,并通过正交试验优化提制工艺。结果:该方法的线性关系、重现性、稳定性良好,甘露醇和多糖的RSD分别为3.82%、1.01%;甘露醇和多糖的加标回收率分别是99.03%和100.99%;提制甘露醇的最优方案另提取剂用超纯水、40℃浸提1h、连续浸提两次。在最优条件下,古尼虫草、戴氏虫草和江西虫草的发酵菌体中甘露醇检出水平显著提高,其含量依次为4.73%、8.72%和11.81%,相应的多糖含量为11.29%、11.61%和11.52%。结论:本方法能快速、批量、高效地检测和提制虫草发酵菌体中甘露醇和多糖。  相似文献   
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Abstract

The photogalvanic cell containing dioctylsulfosuccinate micellar species, mannitol as an electron donar and safranine as photosensitizer has been used for solar energy conversion and storage. The electrical output of the cell was 870.0 mV as photopotential 150.0 μA as photocurrent and 130.5 μW as power at power point of the cell. The current voltage characteristics of the cell have been studied, and observed conversion efficiency was 0.7603%; determine fill factor was 0.50. The performance of the cell in dark was 40.0 minutes.  相似文献   
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Kimchi is often stored for a long period of time for a diet during the winter season because it is an essential side dish for Korean meals. In this study pH, abundance of bacteria and yeasts, bacterial communities, and metabolites were monitored periodically to investigate the fermentation process of kimchi for 120 d. Bacterial abundance increased quickly with a pH decrease after an initial pH increase during the early fermentation period. After 20 d, pH values became relatively stable and free sugars were maintained at relatively constant levels, indicating that kimchi fermentation by lactic acid bacteria (LAB) was almost completed. After that time, a decrease in bacterial abundance and a growth in Saccharomyces occurred concurrently with increased free sugar consumption and production of glycerol and ethanol. Finally, after 100 d, the growth of Candida was observed. Community analysis using pyrosequencing revealed that diverse LAB including Leuconostoc citreum, Leuconostoc holzapfelii, Lactococcus lactis, and Weissella soli were present during the early fermentation period, but the LAB community was quickly replaced with Lactobacillus sakei, Leuconostoc gasicomitatum, and Weissella koreensis as the fermentation progressed. Metabolite analysis using 1H‐NMR showed that organic acids (lactate, acetate, and succinate) as well as bioactive substances (mannitol and gamma‐aminobutyric acid (GABA)) were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively. Practical Application In this study, we have shown that the growth inhibition of yeasts including Saccharomyces and Candida is necessary to extend the shelf life of kimchi in long‐term storage. Additionally, we have shown that a mixed culture of Leuconostoc strains and Lactobacillus sakei is necessary to produce kimchi that contains both mannitol and gamma‐aminobutyric acid.  相似文献   
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本文根据冻干过程干燥室内的露点值和物料的水分含量有关提出一种新的方法--露点法来监控冻干过程物料的水分迁移情况.以浓度为2%(W/V)的甘露醇(冻干保护剂)为研究对象,分别取80个,160个,20个小瓶,通过不同的过充小瓶数(1个,2个),不同的溶液高度(溶液高度6.5 mm,0.32 mm)来检验露点法在监测整批样品冻干过程的灵敏性.与称重法对照,称重法即在冻干过程不同的时刻取出样品测量整批样品质量.实验结果表明露点法即使当过充小瓶率为0.625%,或者溶液高度为0.32mm时仍有足够的灵敏度,露点法得到的一次升华结束点与称重法结果一致.这说明非接触法露点法是一种可靠,便利的监测一次升华结束点的方法,将其应用于控制成批冻干样品大有可为.  相似文献   
8.
综述国内外甘露醇生产、发展及应用概况,并提出发展我国甘露醇生产建议。  相似文献   
9.
成对电解同时合成甘露醇、山梨醇和葡萄糖酸盐   总被引:1,自引:0,他引:1  
采用成对电解合成技术 ,在阴极电还原葡萄糖为甘露醇和山梨醇 ,葡萄糖的转化率达74 6 % ;在阳极电氧化葡萄糖为葡萄糖酸盐 ,其中葡萄糖酸钠的收率为 90 3 % ,电解槽的总收率为 16 4 9%。  相似文献   
10.
Effect of scanning speed and moisture content of the sample on the result of mercury porosimetry analysis of mannitol and microcrystalline cellulose (Emcocel® 50M) powders and granules produced by wet granulation were studied. In high-pressure porosimetry analysis, the smallest pores (diameter <20 nm) of the powders and granules could not be detected accurately when high scanning speeds were used. If the total pore volume is the only parameter of interest, fast scanning speed can be used, because the scanning speed does not affect this value. In high-pressure porosimetry analysis, the volume of the smallest pores (diameter <40 nm) of mannitol and microcrystalline cellulose granules increased with increasing water content. For powders, no effect of moisture on the volume of the smallest pores was observed. Thus, the increase in the volume of the smallest pores of granules with increasing moisture is related to the structure of the granules. Measurement of the water content of the samples together with proper drying of the samples before the porosity measurement is extremely important.  相似文献   
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