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排序方式: 共有118条查询结果,搜索用时 109 毫秒
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H.A. Tello AlonsoAmelia C. Rubiolo Susana E. Zorrilla 《Journal of food engineering》2012,109(3):490-495
Immersion chilling and freezing (ICF) consist of soaking foods in a low freezing point liquid medium maintained at a low temperature that are considered secondary refrigerants. Data related to transport properties for the refrigerating media used in ICF processes are scarce, particularly for ternary and higher order systems. The objective of this work was to develop a model for the prediction of diffusion coefficients for systems of interest for ICF processes. The generalized Maxwell-Stefan equations were used in the model development. Data obtained from literature corresponding to Fick diffusion coefficients of the binary systems NaCl-H2O and KCl-H2O, and the ternary system NaCl-KCl-H2O, were compared with predicted values. Results were satisfactory, errors of the main diffusion coefficients less than 13.5% being obtained. These results may be extended to the typical range of conditions of ICF, where no data are available in literature to date. 相似文献
3.
Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non‐debittered Erkence variety during ripening period 下载免费PDF全文
Gozde Seval Sozbilen Ayse Handan Baysal 《International Journal of Food Science & Technology》2016,51(9):2099-2105
Naturally debittered Hurma olive is grown in a specific area in Karaburun peninsula in Turkey. It is characterised by its sweet taste and it differs from other varieties by losing its bitterness caused by phenolic compounds during its maturation period on the tree. Therefore, Hurma olive does not require any further debittering process to be served as table olive. This study was particularly interested in the comparison of the microbial profile of Hurma olive during its 8 weeks of maturation period in two subsequent harvest years and Erkence (not naturally debittered) olive. In addition, main bacterial profile of both Hurma and Erkence olives were isolated and identified. Aerobic mesophilic microorganism (AMM), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonadaceae, Staphylococci, Micrococcaceae, yeasts and moulds (Y&Ms) were detected (counted and isolated) in the olive drupes during the maturation period. Isolated bacteria were identified as different spp. of Bacillaceae, Enterobacteriaceae, Micrococcoceae and Pseudomonadaceae. 相似文献
4.
《Food Reviews International》2013,29(1):131-151
Abstract Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products. 相似文献
5.
Bruno N. Nunes Adriano G. Cruz Jose A.F. Faria Anderson S. Sant Ana Ramon Silva Mirian R.L. Moura 《Food Control》2010,21(1):50-54
The objective of the study was to evaluate the hygienic conditions and practices of commercial foods of plant origin in establishments and street marketed by street vendors in cities in the State of Rio de Janeiro, Brazil. Forty different sales points were evaluated (establishments that prepared and sold fruit juices and street vendors that commercialized fresh coconut water, sugarcane juice and orange juice) using a questionnaire with 12 items, divided into three blocks (salesmen/handlers, operations, installations). The results indicated that the activities related to the commerce of fruit beverages in the cities of São Gonçalo and Rio de Janeiro required the elaboration of a set of actions by the Sanitary Vigilance Agency in order to improve the hygienic and sanitary level and minimize health risk to consumers. Important requirements in the legislation relevant to this type of food are still not followed; adequate packaging and storage of the raw material, obtaining the raw material from registered suppliers, hygiene of the handlers and adequate management of wastes produced during the activities in question are amongst the main items deserving attention. 相似文献
6.
Microwave-assisted freeze drying (MFD) can be accomplished in two distinct ways: freeze drying assisted concurrently with microwave application (MFD-1) and freeze drying and assisted microwave/vacuum microwave drying in two consecutive separate drying stages (MFD-2). MFD is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, solid soup, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods. Currently, this technology has been successfully used to dry many food materials and has potential in the food industry. Increasing concerns over product quality, energy savings, and production costs have motivated researchers and the industry to adopt MFD technologies. The advantages of MFD include shorter drying time, energy savings, improved product quality, and flexibility in producing a wide variety of dried products. However, current applications are limited to small categories of foods due to high startup costs and relatively complex technology compared to conventional freeze drying. This article presents a concise review of recent progress in MFD R&D and makes recommendations for future research to bridge the gap between laboratory research and industrial applications. 相似文献
7.
Benzoic anhydride and ethyl and propyl esters of 4-hydroxybenzoic acid (ETP and PRP, respectively, also termed parabens) incorporated into low density polyethylene (LDPE) film were studied with regard to migration into food and food simulants at 6°C and 25°C, and changes in selected properties of the film were investigated. Antimicrobials were incorporated into polymer film in concentrations of 5g/kg and 10g/kg. The addition of parabens into the polymer was more difficult than benzoic anhydride due to their volatility. For benzoic anhydride, 30-40% and 10-20% of the added amount was found to leach from the film into aqueous and olive oil food simulants, respectively. The migration into both water and olive oil followed a very similar course in the case of parabens. Migration levels over 90% and in the range of 70% to 80%, relative to the amount of agent in the film, were determined for ETP and PRP respectively. The incorporation of antimicrobials into the film significantly changed the functional characteristics of the packaging material, i.e. permeability of oxygen, carbon dioxide and water vapour, tensile strength, coefficient of friction, sealing strength and transparency. Shelf life tests with packaged cheese and toasted bread demonstrated the efficiency of the film containing 10g/kg of BA against mould growth on the food surface during storage at 6°C. 相似文献
8.
K. Janardhan Reddy J. Rajesh KumarC. Ramachandraiah T. ThriveniA. Varada Reddy 《Food chemistry》2007,101(2):585-591
N-ethyl-3-carbazolecarboxaldehyde-3-thiosemicarbazone (ECCT) is proposed as a new sensitive reagent for the extractive spectrophotometric determination of zinc(II). The ECCT forms yellow colored species of zinc(II) at pH range 3.0–5.5 and the complex was extracted into benzene. The Zn(II)–ECCT complex shows maximum absorbance at 420 nm with molar absorptivity and Sandell’s sensitivity being 1.55 × 104 lit mol−1 cm−1 and 4.212 × 10−3 μg cm−2, respectively. The system obeys Beer’s law in the range of 0.4–6.0 mg/l, with an excellent linearity in terms of correlation coefficient value of 0.999. Most of the common metal ions generally found associated with zinc do not interfere. The repeatability of the method was checked by finding relative standard deviation (RSD). The developed method has been successfully employed for the determination of zinc(II) in foods. Various certified reference materials (NIST 1573, NBS 1572 and NIST SRM 8435) have been tested for the determination of zinc for the purpose of validation of the present method. 相似文献
9.
Jan Fritsche Katharina D. Petersen Gerhard Jahreis 《European Journal of Lipid Science and Technology》2010,112(12):1363-1368
In the present study, 122 food samples from the German food market were analysed for their C18:1 trans fatty acid (TFA) content and profile. A particular focus of the survey were baked and fried foods. TFA analysis was performed by means of silver ion SPE (Ag+‐SPE) in combination with high‐resolution GC (HRGC‐FID). Overall, 51 bakery product samples were analysed of which 25 samples were prepacked bakery products purchased from local retail stores and 26 samples of unpacked bakery products purchased from local bakery shops. In addition, 14 French fries samples obtained from small local fast food restaurants as well as from internationally operating fast food chains, 27 potato and tortillas chips, 15 instant soups as well as 15 dry culinary sauces were analysed. The highest amounts of C18:1 TFA isomers were found in deep‐fried bakery products. Prepacked branded cookies and biscuits on the other hand contained only negligible C18:1 TFA amounts. Regarding their C18:1 trans isomer profile most deep‐fried bakery products exhibited a Gaussian‐distributed isomer profile. The analysed prepacked croissants, cookies and biscuits contained predominantly ruminant TFA (TFA) as suggested by the presence of vaccenic acid (C18:1 trans 11), which was the major C18:1 TFA isomer in these products. All non‐bakery samples (n = 71) contained less than 3 g C18:1 TFA per 100 g fat. In conclusion, TFA still occur in considerable amounts in a few German food products, especially in some deep‐fried bakery products (‘Berliner’ type of doughnuts). Practical applications: Trans fatty acids, in particular the trans octadecenoic fatty acid isomers (C18:1), are generally considered from the nutritional point of view as undesirable food components due to their negative health effects. Tremendous efforts have been made by major food processors in order to decrease or even eliminate the presence of TFA in some foodstuffs (e.g. in margarines in European countries). However, some food processors of other food sectors are still applying oils and fats containing partially hydrogenated vegetable oils, whereas others within the same food category have already switched their processing conditions and/or raw materials towards TFA alternatives. Therefore, actual TFA data of foodstuffs determined by means of state‐of‐the‐art analytical procedures (Ag+‐SPE in combination with GC‐FID) is necessary to detect areas of further improvement in the food supply chain and to provide data for an update of dietary TFA intake. 相似文献
10.
Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake 总被引:10,自引:0,他引:10
The quantities of the biologically active isomer of conjugated linoleic acid (CLA) – C18:2 c9t11 – in 139 German foods were
analysed by capillary gas chromatography (results are given as a % of all identified fatty acid methyl esters). The CLA content
ranged from 0.40% (Gouda) to 1.70% (Jurassic cheese, Old Emmentaler) in dairy products, from 0.11% (rabbit) to 1.20% (lamb)
in meat, and from 0.01% (pike-perch) to 0.09% (carp) in fish. CLA could be detected in neither vegetable fats or oils nor
in margarines (CLA <0.01%). Crisps, chocolates, cakes and pastries, and other foods have only a negligible CLA content. The
average estimated CLA intake in Germany was calculated to be 0.35g CLA/day for women and 0.43g CLA/day for men.
Received: 22 July 1997 相似文献