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排序方式: 共有72条查询结果,搜索用时 15 毫秒
1.
Three electrical effects in an approximately stoichiometric propane-oxygen flame seeded with aluminum powder were studied: a) increase in flame current caused by the addition of aluminum, b) effect of transverse electrical field on the rate of aluminum oxide deposition onto a solid surface, c) effect of the field on the rate of heat transfer to a flat plate immersed in the flame. The maximum field was limited by breakdown to about 450 v/cm. It appears that the oxide deposition rate and the heat transfer rate can be influenced by relatively small electric fields. 相似文献
2.
Effect of Enzyme Pre-treatments on Bioactive Compounds in Extracted Tiger Nut Oil and Sugars in Residual Meals 下载免费PDF全文
Onyinye Ezeh Keshavan Niranjan Michael H. Gordon 《Journal of the American Oil Chemists' Society》2016,93(11):1541-1549
Tiger nut oil is a novel oil that requires more research data on its characteristics. In this study, the oil was extracted using both enzyme‐aided pressing (EAP) and aqueous enzymatic extraction (AEE) methods. Using enzymes as a pre‐treatment prior to mechanical pressing increased the concentration of some phenolic acids and tocopherols present in extracted oils compared to controls. High pressure processing as a pre‐treatment before aqueous enzymatic extraction also enhanced tocopherols and total polyphenolic content in oils. The percentage free fatty acid and peroxide values indicated that under the initial extraction parameters, the oils were stable and they all met the standards for virgin olive oil set by the International Olive Oil Council. Residual meals from both extraction processes contained low protein contents ranging from 2.4 to 4.6 %. Additionally, EAP and AEE meals contained low DP (degree of polymerisation) sugars that appeared as 1‐kestose (DP3) and nystose (DP4). EAP had the highest total DP3 and DP4 sugar content of 82.5 mg/g. These sugars would need further assessment to verify their identity and determine their suitability as a potential food. 相似文献
3.
Lipoxygenase and Tocopherol Profiling of Soybean Genotypes Exposed to Electron Beam Irradiation 下载免费PDF全文
Vineet Kumar Anita Rani Priyamvada Jha Lulua Hussain Vijay Pal Vikas Petwal Pramod Kumar Jishnu Dwivedi 《Journal of the American Oil Chemists' Society》2017,94(3):457-463
Electron beam (EB)-irradiation is increasingly being preferred to radioactive-based gamma irradiation in overcoming the constraints that affect the quality of food material. Soybean seeds of 3 soybean genotypes were exposed to 4 doses viz. 4.8, 9.2, 15.3 and 21.2 kGy of EB-irradiation and assessed for the changes in the contents of lipoxygenase isozymes and tocopherol isomers. Densitometry of protein profile revealed decreasing intensity of lipoxygenase with increasing EB dose. All the 3 lipoxygenase isozymes viz. lipoxygenase-1, -2 and -3 registered significant (P < 0.05) increasing reduction with increasing dose; though genotypic variation was noted for the magnitude of reduction at the same dose. Concomitantly, all the 3 genotypes exhibited significant (P < 0.05) decline in α-, γ- and δ-isomers of tocopherol. δ-Tocopherol was the most sensitive to EB-irradiation. EB dose, which caused minimum and maximum decline in total tocopherol content, was genotype-dependent. Decline in vitamin E activity corresponding to the dose, which induced maximum reduction for total lipoxygenase also varied in 3 genotypes. The study showed the usefulness of EB for significant inactivation of off-flavor generating lipoxygenases in soybean, with a non-significant effect on oil content and varied retention of tocopherol isomers and vitamin E activity depending upon genotype. 相似文献
4.
Kin‐Chor Kwok Dov Basker Keshavan Niranjan 《Journal of the science of food and agriculture》2000,80(5):595-600
Soymilk was subjected to various heat treatments at 90, 120 and 140 °C for various lengths of time. The colour and flavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi‐trained assessors on (1) a 9‐unit hedonic scale, with analysis based on the assumption that the units are equidistant, and (2) a 15‐point hedonic ‘Smiley’ pictorial scale, the results being analysed non‐parametrically. The proportion (%) of ratings higher than or equal to/higher than the overall median of the samples was used as a rigorous estimate of product quality. These values were used to determine the colour and flavour changes in heated soymilk and their temperature dependence. The Z‐values derived from the parametric and non‐parametric analyses were in close agreement, ranging from 31 to 33 °C and from 30 to 32 °C for colour and flavour respectively. © 2000 Society of Chemical Industry 相似文献
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This study proposes a novel complete-order nonlinear structure and motion observer for monocular vision systems subjected to significant measurement noise. In contrast with previous studies that assume noise-free measurements, and require prior knowledge of either the relative motion of the camera or scene geometry, the proposed scheme assumes a single component of linear velocity as known. Under a persistency of excitation condition, the observer then relies on filtered estimates of optical flow to yield exponentially convergent estimates of the unknown motion parameters and feature depth that converge to a uniform, ultimate bound in the presence of measurement noise. The unknown linear and angular velocities are assumed to be generated using an imperfectly known model that incorporates a bounded uncertainty, and optical flow estimation is accomplished using a robust differentiator that is based on the sliding-mode technique. Numerical results are used to validate and demonstrate superior observer performance compared to an alternative leading design in the presence of model uncertainty and measurement noise. 相似文献
8.
Summary Plane waves in a linear, homogeneous and transversely isotropic thermoelastic body are discussed on the basis of a unified system of governing equations. It is found that the motion influenced by the thermal field takes place in three coupled modes. Explicit expressions for the phase velocities and attenuation coefficients of these modes in the cases of high and low frequencies are obtained. Results valid in the conventional and generalized thermoelasticity theories are recovered as particular cases. Comparison with the corresponding results obtained in earlier works is made. 相似文献
9.
Vineet Kumar Anita Rani Lulua Hussain Priyamvada Jha Vijay Pal V. C. Petwal Jishnu Dwivedi 《Food and Bioprocess Technology》2017,10(2):407-412
The present investigation was carried out to study the effect of 4.8, 9.2, 15.3 and 21.2 kGy of electron beam (EB)-irradiation on major storage proteins viz. glycinin (11S) and β-conglycinin (7S), in vitro protein digestibility (IVPD), and trypsin inhibitor (TI) content in seeds of three soybean genotypes. Densitometry of SDS-PAGE protein profile revealed significant (P < 0.05) reduction in α’, α and β subunits of 7S fraction at all doses. This reduction was higher (P < 0.05) than the decline observed in acidic and basic subunit of 11S fraction. Basic subunit registered significant (P < 0.05) increase at specific doses in two genotypes. All the doses induced significant (P < 0.05) increase in IVPD, and the increase due to 9.2, 15.3 and 21.2 kGy was higher (P < 0.05) compared to 4.8 kGy dose. The impact on TI content was genotype-dependent. The study showed a higher (P < 0.05) decline in the concentration of 7S fraction compared to 11S fraction and improvement in IVPD of soybean seeds due to exposure to EB-irradiation, which may influence the functional and nutritional value of soy products processed from them. 相似文献
10.
Abstract: Rheology of milk foams generated by steam injection was studied during the transient destabilization process using steady flow and dynamic oscillatory techniques: yield stress (τy) values were obtained from a stress ramp (0.2 to 25 Pa) and from strain amplitude sweep (0.001 to 3 at 1 Hz of frequency); elastic (G′) and viscous (G″) moduli were measured by frequency sweep (0.1 to 10 Hz at 0.05 of strain); and the apparent viscosity (ηa) was obtained from the flow curves generated from the stress ramp. The effect of plate roughness and the sweep time on τy was also assessed. Yield stress was found to increase with plate roughness whereas it decreased with the sweep time. The values of yield stress and moduli—G′ and G″—increased during foam destabilization as a consequence of the changes in foam properties, especially the gas volume fraction, ?, and bubble size, R32 (Sauter mean bubble radius). Thus, a relationship between τy, ?, R32, and σ(surface tension) was established. The changes in the apparent viscosity, η, showed that the foams behaved like a shear thinning fluid beyond the yield point, fitting the modified Cross model with the relaxation time parameter (λ) also depending on the gas volume fraction. Overall, it was concluded that the viscoelastic behavior of the foam below the yield point and liquid‐like behavior thereafter both vary during destabilization due to changes in the foam characteristics. Practical Application: Studying the transient rheology of milk foams during destabilization contributes to our knowledge of the relationships between the changes in foam properties: texture and mouth feel during the consumption of hot foamed beverages. 相似文献