全文获取类型
收费全文 | 338篇 |
免费 | 49篇 |
专业分类
电工技术 | 2篇 |
化学工业 | 101篇 |
金属工艺 | 3篇 |
机械仪表 | 2篇 |
建筑科学 | 14篇 |
矿业工程 | 2篇 |
能源动力 | 6篇 |
轻工业 | 115篇 |
水利工程 | 5篇 |
石油天然气 | 2篇 |
无线电 | 9篇 |
一般工业技术 | 50篇 |
冶金工业 | 47篇 |
自动化技术 | 29篇 |
出版年
2023年 | 5篇 |
2022年 | 19篇 |
2021年 | 9篇 |
2020年 | 12篇 |
2019年 | 18篇 |
2018年 | 18篇 |
2017年 | 16篇 |
2016年 | 25篇 |
2015年 | 12篇 |
2014年 | 22篇 |
2013年 | 32篇 |
2012年 | 22篇 |
2011年 | 25篇 |
2010年 | 13篇 |
2009年 | 16篇 |
2008年 | 11篇 |
2007年 | 14篇 |
2006年 | 7篇 |
2005年 | 3篇 |
2004年 | 11篇 |
2003年 | 12篇 |
2002年 | 9篇 |
2000年 | 2篇 |
1999年 | 5篇 |
1998年 | 9篇 |
1997年 | 9篇 |
1996年 | 9篇 |
1995年 | 1篇 |
1994年 | 4篇 |
1993年 | 2篇 |
1992年 | 3篇 |
1991年 | 1篇 |
1990年 | 1篇 |
1988年 | 1篇 |
1987年 | 1篇 |
1986年 | 1篇 |
1984年 | 2篇 |
1983年 | 1篇 |
1980年 | 1篇 |
1976年 | 2篇 |
1943年 | 1篇 |
排序方式: 共有387条查询结果,搜索用时 15 毫秒
381.
Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality 总被引:3,自引:0,他引:3
Raquel Pinho F. Guiné Francisca Henrriques Maria Jo?o Barroca 《Food and Bioprocess Technology》2012,5(1):176-183
The aim of this work was to determine the mass transfer properties of pumpkin (Cucurbita moschata) exposed to air drying. The drying temperatures tested ranged between 30°C and 70°C, and the kinetic behavior was studied
in this temperature band. The samples were analyzed in terms of moisture content, acidity, proteins, lipids, and crude fiber,
both in the fresh state and after drying. From the chemical analyses made, it was possible to conclude that drying induces
some reductions in acidity, lipids, fibers, and proteins. As to the influence of the drying temperature on the process, it
was observed that a temperature rise from 30°C to 70°C led to a 70% saving in drying time. The results obtained by fitting
the experimental data to the kinetic models tested allowed concluding that the best model for the present case is Henderson–Pabis,
and the worst is Vega–Lemus. Furthermore, in this work, it was possible to determine the values of the diffusion coefficient
at an infinite temperature, D
e0, and activation energy for moisture diffusion, E
d, which were, respectively, 0.0039 m2/s and 32.26 kJ/mol. Similarly, the values of the Arrhenius constant and the activation energy for convective mass transfer,
respectively, h
m0 and E
c, were also calculated, the first being 3.798 × 108 m/s and the latter 86.25 kJ/mol. These results indicate that the activation energy for convective mass transfer is higher
than that for mass diffusion. 相似文献
382.
BACKGROUND: In spite of the strides made globally in reducing hunger, the problems of micronutrient deficiencies and coexisting obesity and related cardiovascular and degenerative diseases constitute a formidable challenge for the future. Attempts to reverse this trend with single-nutrient intervention strategies have met with limited success, resulting in renewed calls for food-based approaches. The deployment of agricultural biodiversity is an approach that entails greater use of local biodiversity to ensure dietary diversity. OBJECTIVE: To outline a new strategy proposed by the International Plant Genetic Resources Institute (IPGRI) that employs agricultural biodiversity as the primary resource for food security and health. METHODS: The authors carried out a meta-analysis to review and assemble existing information on the nutritional and healthful properties of traditional foods based on a diverse set of case studies and food composition and nutritional analysis studies. The methods highlight particular examples of foods where analysis of nutrient and non-nutrient composition reveals important traits to address the growing problems of malnutrition associated with the rise of chronic diseases. Finally, the authors analyze social, economic, and cultural changes that undermine the healthful components of traditional diets. RESULTS: Based on this multidisciplinary and comparative approach, the authors suggest a holistic food-based approach that combines research to assess and document nutritional and healthful properties of traditional foods, investigating options in which nutritionally valuable traditional foods can contribute to better livelihoods, and ways that awareness and promotional campaigns can identify healthful components of traditional diets that fit the needs of urban and market-oriented consumers. CONCLUSIONS: There is an urgent need for agricultural research centers, national agricultural research systems, universities, and community-based organizations to work together under a shared policy framework with the aim of developing a strong evidence base linking biodiversity, nutrition, and health. Although these initiatives are still ongoing, the gains realized in small-scale and local pilot efforts have encouraged IPGRI to work with local partners toward the implementation of scale-up efforts in various regions. 相似文献
383.
Ana Sofia Ferreira Catarina Macedo Ana Margarida Silva Cristina Delerue-Matos Paulo Costa Francisca Rodrigues 《International journal of molecular sciences》2022,23(8)
Cancer, a major world public health problem, is associated with chemotherapy treatments whose administration leads to secondary concerns, such as oral mucositis (OM). The OM disorder is characterized by the presence of ulcers in the oral mucosa that cause pain, bleeding, and difficulty in ingesting fluids and solids, or speaking. Bioactive compounds from natural sources have arisen as an effective approach for OM. This review aims to summarize the new potential application of different natural products in the prevention and treatment of OM in comparison to conventional ones, also providing a deep insight into the most recent clinical studies. Natural products, such as Aloe vera, Glycyrrhiza glabra, Camellia sinensis, Calendula officinalis, or honeybee crops, constitute examples of sources of bioactive compounds with pharmacological interest due to their well-reported activities (e.g., antimicrobial, antiviral, anti-inflammatory, analgesic, or wound healing). These activities are associated with the bioactive compounds present in their matrix (such as flavonoids), which are associated with in vivo biological activities and minimal or absent toxicity. Finally, encapsulation has arisen as a future opportunity to preserve the chemical stability and the drug bioa vailability of bioactive compounds and, most importantly, to improve the buccal retention period and the therapeutic effects. 相似文献
384.
Juan Garcia-Noguera Curtis L. Weller Francisca I.P. Oliveira Sueli Rodrigues Fabiano A.N. Fernandes 《Innovative Food Science and Emerging Technologies》2010,11(1):225-230
The present study introduces and analyzes a new process denominated dual-stage sugar substitution (D3S). This process aims to induce sugar substitution in strawberries. In a first stage, high-calorie sugars (sucrose, fructose and glucose) are partially removed from the fruit samples and in a second stage, low-calorie sugar (stevioside and rebaudioside) is incorporated to the fruit to maintain its sweetness. The process was evaluated by studying the use of ultrasound application in one or both stages of the D3S process. Best performance of the process was obtained by subjecting the fruit samples to ultrasound in the sugar removal stage followed by immersion of the samples in Stevia-based solution without application of ultrasound in the sweetener incorporation stage. These operating conditions result in the highest sugar removal during the first stage, highest water loss during the process and highest sweetener incorporation during the second stage of the D3S process.Industrial relevanceThe work described in this research is relevant to the production of dried fruits. A process to produce low-calorie dried fruit is presented. The process removes high-calorie sugars from the fruit and replaces it with a natural low-calorie sugar restoring the sweetness of the fruit. 相似文献
385.
Èlia Navarro-Masip Francesca Manocchio Marina Colom-Pellicer Xavier Escoté Lisard Iglesias-Carres Enrique Calvo Francisca I Bravo Begoña Muguerza Yves Desjardins Gerard Aragonès 《Molecular nutrition & food research》2023,67(17):2300074
Scope
The beneficial health effects of (poly)phenol-rich foods such as red grapes mainly depend on both the type and concentration of (poly)phenols. Since fruit (poly)phenol content is influenced by growing conditions, the study examines the seasonal effects of red grapes (Vitis vinifera L.), grown under various cultivation conditions, on metabolic markers of adipose tissue in healthy rats.Methods and results
For this purpose, Fischer 344 rats are exposed into three different light-dark cycles and daily supplemented with 100 mg kg−1 of either conventionally or organically grown red grapes for 10 weeks (n = 6). Seasonal consumption of organic grapes (OGs), which are richer in anthocyanins, increases energy expenditure (EE) of animals exposed to long photoperiod and enhances uncoupling protein 1 (UCP1) protein expression in brown adipose tissue of animals under standard photoperiod. Additionally, red grape consumption affects the gene expression profile of white adipose tissue (WAT), upregulating browning markers of subcutaneous WAT in 12 h light (L12) and 18 h light (L18) photoperiods, and downregulating adipogenic and lipolytic markers of visceral WAT in 6 h light (L6) and L12 photoperiods.Conclusions
These results clearly show that bioactive compounds of grapes can modulate the metabolic markers of white and brown adipose tissues in a photoperiod and depot-dependent manner, partly affecting EE when consumed out of season. 相似文献386.
Vanessa Pereira Perez Alonso Maria Paula M. B. B. Gonçalves Francisca Airlane Esteves de Brito Giovana Rueda Barboza Liliana de Oliveira Rocha Nathalia Cristina Cirone Silva 《Comprehensive Reviews in Food Science and Food Safety》2023,22(1):688-713
Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism. 相似文献
387.
Èlia Navarro-Masip Francesca Manocchio Romina M. Rodríguez Francisca Isabel Bravo Cristina Torres-Fuentes Begoña Muguerza Gerard Aragonès 《Molecular nutrition & food research》2023,67(17):2300035