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11.
    
The impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity but the fired taro provided the highest. Frying was able to retain most of the health-promoting compounds with the lowest oxalate content; however, the high consumption of high-fat fried taro may adversely affect human health.  相似文献   
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Amylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose-lipid complex (ALC) and V-type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favour the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.  相似文献   
13.
    
Effects of dual pullulanase-debranching (PD) and temperature-cycling (TC) treatments on the physicochemical properties and in vitro digestibility of sago starch as well as its potential application in Chinese steamed buns (Mantou) is investigated. Sago starch are debranched using PD (30 pullulanase unit per g) for 0, 2, 4, 8, 16, and 24 h before subjecting to TC (4/30 °C, for 24 h each) for 3 cycles. The modified sago starch (MSS) obtained at the optimum conditions is used to replace wheat flour at 20%, 30%, and 40% for production of Mantou. All the MSS samples exhibit B-type crystalline pattern and have lower relative crystallinity than the native starch. The PD results in an increase in the relative crystallinity of the MSS. The 8 h PD followed by TC storage are the optimum conditions for producing MSS with the highest slowly digestible starch (10.76%) and the lowest rapidly digestible starch (81.61%) contents. The physical, textural, and sensorial properties of Mantou decrease with increasing substitution level of the MSS due to a reduction of gluten network and a detrimental effect of retrograded starch. However, the Mantou containing 20% MSS substitution is found to be acceptable based on the sensory evaluation.  相似文献   
14.
    
Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.  相似文献   
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16.
This paper considers a flexible flow shop scheduling problem, where at least one production stage is made up of unrelated parallel machines. Moreover, sequence- and machine-dependent setup times are given. The objective is to find a schedule that minimizes a convex sum of makespan and the number of tardy jobs in a static flexible flow shop environment. For this problem, a 0–1 mixed integer program is formulated. The problem is, however, a combinatorial optimization problem which is too difficult to be solved optimally for large problem sizes, and hence heuristics are used to obtain good solutions in a reasonable time. The proposed constructive heuristics for sequencing the jobs start with the generation of the representatives of the operating time for each operation. Then some dispatching rules and flow shop makespan heuristics are developed. To improve the solutions obtained by the constructive algorithms, fast polynomial heuristic improvement algorithms based on shift moves and pairwise interchanges of jobs are applied. In addition, metaheuristics are suggested, namely simulated annealing (SA), tabu search (TS) and genetic algorithms. The basic parameters of each metaheuristic are briefly discussed in this paper. The performance of the heuristics is compared relative to each other on a set of test problems with up to 50 jobs and 20 stages and with an optimal solution for small-size problems. We have found that among the constructive algorithms the insertion-based approach is superior to the others, whereas the proposed SA algorithms are better than TS and genetic algorithms among the iterative metaheuristic algorithms.  相似文献   
17.
A cost-effective and promising simple deposition method, electrostatic spray deposition (ESD), was used to fabricate dense scandium stabilized zirconia (ScSZ) thin films. The effect of solvent mixtures on their surface morphology was investigated. The films deposited using a mixed ethanol-butyl carbitol solvent with high boiling point showed higher smoothness compared with those deposited using ethanol and a mixture of ethanol and ethylene glycol, respectively. Single-phase ScSZ dense films were formed within 2 h at a low deposition temperature of 450 °C. Analysis of as heat-treated films using scanning electron microscope and atomic force microscope also indicated the formation of the uniform, smooth and dense thin films even at a low densification temperature. Furthermore, the ScSZ film deposited under the optimal condition showed the maximum in electrical conductivity of approximately 0.33 S cm− 1 at a low operating temperature of 800 °C.  相似文献   
18.
This article investigated temperature variations of a polypropylene melt in the barrels of an injection moulding and a twin screw extruder under an isothermal state. The melt temperature profiles in the barrel of an injection moulding machine were observed to be different from those a twin screw extruder, this being associated with differences in the flows occurring in the barrels of each processing equipment. The major parameters influencing the melt temperature profiles were shear heating and heating conduction effects, residence time, flow length and the flow patterns of the flowing PP melt in the barrel. Received: 4 January 2000 / Reviewed and accepted: 15 February 2000  相似文献   
19.
Fish protein hydrolysate (FPH) was produced from fish soluble concentrate (FSC), a by-product from canned fish industry, by using Flavourzyme™ and Kojizyme™. Hydrolysis conditions were optimized by using a response surface methodology (RSM). The model equations were proposed with regard to the effects of temperature (T), time (t), and enzyme concentration (E) on the degree of hydrolysis (DH). The optimum values for Flavourzyme™ concentration, substrate concentration, temperature, and hydrolysis time were found to be 50 LAPU/g protein, 20% (w/w), 45 °C, and 6 h, respectively (LAPU; Leucine Aminopeptidase Unit). While those values for Kojizyme™ were 40 LAPU/g protein, 20% (w/w), 50 °C, and 6 h, respectively. Kojizyme™ enhanced the formation of some bitter-taste amino acids such as tryptophan during hydrolysis process whereas Flavourzyme™ did not. The spray-dried FPH produced with Flavourzyme™ contained high protein content (66%). The bitterness of FPH was less than that of 1 ppm caffeine solution.  相似文献   
20.
To develop a novel modification process of tapioca starch using low-pressure argon plasma treatment in a large-scale production, a semi-continuous downer reactor was designed to provide a production rate of 0.1–0.5 kg per cycle. Physicochemical and rheological properties of plasma-treated starch were investigated in order to predict the phenomena occurred during the plasma treatment. Native tapioca starch (NTS) was plasma-treated for 1, 3, or 6 cycles, which were referred to as PTS-1, PTS-3, or PTS-6 samples, respectively. Plasma treatment of the NTS resulted in a significant decrease (P?<?0.05) in paste clarity and Rapid Visco Analyzer (RVA) breakdown viscosity, and an increase in gel strength of starch. The PTS-1 had the lowest paste clarity of 39.85 %T at 650 nm and breakdown viscosity of 29.71 Rapid Visco Unit (RVU), and the highest gel strength, e.g., G′?=?5.47ω 0.32. With increasing the number of treatment cycles, i.e., the PTS-3 and PTS-6, the paste clarity and breakdown viscosity significantly increased (P?<?0.05), while the gel strength decreased. The Fourier transform infrared (FTIR) spectroscopy via relative areas of C–O–C peaks indicated that the PTS-1 had a significant increase (P?<?0.05) in the C–O–C cross-linked bonds compared to the NTS, but the effect of depolymerization could further suppress the cross-linking reaction when the number of treatment cycle was increased. Taking an advantage of a very short residence time (less than 0.3 s) in the plasma downer reactor, the semi-continuous process of starch modification could be developed for a commercial production of non-chemically modified starch with a relatively low degree of cross-linking.  相似文献   
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