全文获取类型
收费全文 | 133篇 |
免费 | 1篇 |
专业分类
电工技术 | 2篇 |
综合类 | 1篇 |
化学工业 | 4篇 |
机械仪表 | 14篇 |
建筑科学 | 1篇 |
能源动力 | 1篇 |
轻工业 | 106篇 |
一般工业技术 | 1篇 |
自动化技术 | 4篇 |
出版年
2023年 | 2篇 |
2022年 | 3篇 |
2016年 | 1篇 |
2015年 | 1篇 |
2013年 | 12篇 |
2012年 | 13篇 |
2011年 | 10篇 |
2010年 | 13篇 |
2009年 | 6篇 |
2008年 | 8篇 |
2007年 | 2篇 |
2006年 | 6篇 |
2005年 | 4篇 |
2004年 | 1篇 |
2003年 | 6篇 |
2002年 | 2篇 |
2001年 | 1篇 |
2000年 | 2篇 |
1999年 | 1篇 |
1998年 | 2篇 |
1997年 | 5篇 |
1996年 | 3篇 |
1995年 | 5篇 |
1994年 | 5篇 |
1993年 | 1篇 |
1992年 | 1篇 |
1991年 | 2篇 |
1989年 | 2篇 |
1988年 | 5篇 |
1986年 | 1篇 |
1985年 | 1篇 |
1981年 | 1篇 |
1979年 | 1篇 |
1978年 | 1篇 |
1976年 | 1篇 |
1975年 | 1篇 |
1962年 | 1篇 |
1955年 | 1篇 |
排序方式: 共有134条查询结果,搜索用时 15 毫秒
91.
AMINO ACID COMPOSITION OF SOME BRAZILIAN SEAWEED SPECIES 总被引:1,自引:0,他引:1
MÁRCIO VIANA RAMOS ANA CRISTTNA OLIVEIRA MONTEIRO RENATO AZEVEDO MOREIRA ANA DE FÁTIM A FONTENELE URANO CARVALHO 《Journal of Food Biochemistry》2000,24(1):33-39
Fourteen common seaweed species from northeastern Brazil were examined for protein content and amino acid composition. Protein content varied greatly among the species, ranging from 2.30% (dry weight basis) in Corallina offlcinalis to 25.60%, in Amansia multifida. The species Amansia multifida, Caulerpa sertularioides. Enantiocladia dupcrreyi, Solieria filiformis and Vidalia obtusiloba had protein levels comparable to those of many edible legume seeds, above 18%. They showed high levels of acidic amino acids and reasonable levels of essential amino acids, with methionine being the first limiting amino acid for most of the species. The exceptions were Sargassum vulgare that had a very high content of methionine and Caulerpa sertularioides in which lysine is the first limiting amino acid and methionine the second limiting one. All species are rich in phenylalanine/tyrosine and threonine, and six are very good sources of lysine. The potential use of these species as food and/or feed is discussed . 相似文献
92.
Pachardn is a traditional drink of Navarra, Spain. This spirit is an alcoholic drink which ranges from intense pink to red in color and whose base is sloe (Primus spinosa, L.) flavored with, the essential oils of aniseed and sugar. Sensory analysis was performed using samples from twenty-one different brands of commercial pachardn. Statistical techniques employed were formations of a linear correlation matrix, followed by factor analysis and multiple linear regression. Factor analysis permitted reduction of the sensory variables examined (color, aroma quality, flavor quality, sweetness, acidity and overall impression) to two factor variables (“flavor and aroma” and “color”). The position of the brands with respect to these two factors indicate the necessary changes to improve pachardn quality. The factors “flavor and aroma” had the chief direct effect on Overall Impression. 相似文献
93.
RHEOLOGICAL PROPERTIES AND FLUID DYNAMICS OF COFFEE EXTRACT 总被引:1,自引:0,他引:1
JAVIER TELIS-ROMERO RENATO ALEXANDRE FERREIRA CABRAL ANA LÚCIA GABAS VÂNIA REGINA NICOLETTI TELIS 《Journal of food process engineering》2001,24(4):217-230
The rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements. 相似文献
94.
95.
CONTINUOUS PASTEURIZATION OF EGG YOLK: THERMOPHYSICAL PROPERTIES AND PROCESS SIMULATION 总被引:1,自引:0,他引:1
JORGE ANDREY WILHELMS GUT JOSÉ MAURÍCIO PINTO ANA LÚCIA GABAS JAVIER TELIS-ROMERO 《Journal of food process engineering》2005,28(2):181-203
This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power–law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal processing (0–61C). Moreover, a mathematical model for a pasteurizer that takes into account the spatial variation of the overall heat transfer coefficient throughout the plate heat exchanger is presented, as are two of its simplified forms. The obtained correlations of thermophysical properties are applied for the simulation of the egg yolk pasteurization, and the obtained temperature profiles are used for evaluating the extent of thermal inactivation. A detailed simulation example shows that there is a considerable deviation between the designed level of heat treatment and that this is predicted through process simulation. It is shown that a reliable mathematical model, combined with specialized thermophysical property correlations, provide a more accurate design of the pasteurization equipment that ensures effective inactivation, while preserving nutritional and sensorial characteristics. 相似文献
96.
A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples 总被引:1,自引:0,他引:1
CELESTINO SANTOS-BUELGA ANA NOGALES-ALARCON ABEL MARINE-FONT 《Journal of food science》1981,46(6):1794-1795
A method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α-nitrous-β-naphthol Qualitative confirmation is carried out by spectrofluorometry and thin-layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2 相似文献
97.
MALCOLM C. BOURNE ANA MERCEDES R. SANDOVAL MARGY VILLALOBOSC TERESA S. BUCKLE 《Journal of texture studies》1975,6(1):43-52
Two texture profile panels and two panel leaders were trained in the General Foods Sensory Texture Profiling Technique in Colombia using Colombian foods as reference points on the standard rating scales. The texture profiling technique adapted to Colombian conditions very successfully. The trained texture profile panel is now playing an essential part in the development of protein-fortified staple foods of acceptable textural quality for Colombia. 相似文献
98.
DINA RODRIGUES TERESA ROCHA‐SANTOS SÉRGIO SOUSA ANA M GOMES MARIA M PINTADO JOSÉ M SOUSA LOBO JOSÉ P SILVA PAULO COSTA MARIA H AMARAL ANA C FREITAS 《International Journal of Dairy Technology》2011,64(1):137-144
The viability of probiotic bacteria in six food‐grade polymers, at two concentrations, was evaluated in order to predict their feasibility as materials for bacterium immobilisation. Alginate and whey proteins were the most adequate polymers, except for Lactobacillus acidophilus Ki and Lactobacillus casei 01 at 2% (m/v) alginate. Xanthan gum appeared to be a potential vector for three strains. L‐carrageenan was adequate for both Bifidobacterium strains, but not for Lactobacillus at 2% (m/v). Bifidobacterium strains were not negatively affected by cellulose acetate phthalate, while the opposite held for L. acidophilus strains. Chitosan was the poorest polymer for immobilisation of probiotic bacteria. 相似文献
99.
100.
GRELDA ACELA YÁÑEZ-FARÍAS ANA LOURDES ROMERO-BARANZINI JESUS MANUEL BARRÓN-HOYOS 《Journal of Food Processing and Preservation》1995,19(5):331-339
This study was conducted to evaluate the effect of time, pH, particle size, %NaCl and temperature on total nitrogen (TN) extraction of low commercial grade chickpea ( Cicer arietinum ) grain, in order to find the optimum extraction conditions for further processing. Extraction times used were 30, 60, 90 and 120 min and the nitrogen extraction curve was carried out at a pH range of 2.0 to 11.0. Response surface methodology was used to evaluate the effect of particle size (100, 150 and 200 mesh), salt concentration (0, 0.3 and 0.6% NaCl) and temperature (25, 35 and 45C). No significant time effect was found on nitrogen extractability. However, a great pH effect on nitrogen extraction was observed. Results from the RSM analysis showed that the most adequate conditions for total nitrogen extraction were particle size, 200 mesh; 0.0% NaCl; pH 8.0; temperature, 25C; and time, 30 min. By using the above mentioned parameters a yield over 90% of nitrogen was obtained. 相似文献