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51.
F Z Hegazi 《Die Nahrung》1990,34(2):195-199
Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens were examined in skim milk with and without 0.15% calcium lactate, 0.03 M Na, K phosphate, 5% CaCO3 or 2-8% NaCl, at 30 degrees C. Calcium lactate affected neither the growth rate nor the breakdown of casein. The highest acid production and degradation of casein occurred in phosphate-buffered skim milk (pH 7.1). Inorganic phosphate did not have any influence on the generation time and hydrolysis of casein. CaCO3, on the contrary, slightly reduced the growth rate and the acid production; proteolysis was markedly decreased. Although 2% NaCl brought about ca. 17% reduction in the number of viable cells, it increased not only the breakdown of casein but the acid production during the exponential phase as well. Higher salt concentrations inhibited growth, acid production and proteolysis. The effect increased with increasing the salt level. An adaptation period of 24 h followed by little growth was observed in milk containing 8% NaCl. 相似文献
52.
The changes in composition of germinated bean (Vicia faba) soup during preparation are demonstrated. Starch content showed a marked decrease while protein decreased only slightly. The sugar content and the majority of the amino acids showed an increase in composition. 相似文献
53.
Fakhreya Z. Hegazi 《Molecular nutrition & food research》1985,29(4):335-340
There was not any relationship between the total protein content of old pickling whey examined and the salt concentration, but the soluble protein and acidity were inversely related. Calcium and phosphorus increased with increased acidity. Electrophoretic analysis of the old pickling whey samples, clarified by centrifugation, revealed the presence of only 2–4 protein peaks probably of the β-lactoglobulin type. Raw milk cheese ripened with its own salt whey lost 74.1 g milk dry matter (MDM), 44.7 g total protein (TP), 27.6 g soluble protein (SP), 2.2 g amino acid nitrogen, (AAN), 4.0 g Ca and 0.712 g P per kg cheese (fresh weight), at 7 months of age. When ripening occurred without whey, the loss were only 61.9, 32.7, 17.4, 2.4, 2.6 and 0.448, respectively. Cheese made of milk momentarily heated to 72°C and ripened with whey lost 60.7 g MDM, 42.9 g TP, 32.1 g SP, 0.866 g AAN, 2.9 g Ca and 0.477 g P per kg cheese. Ripening without whey resulted in a loss of 60.2, 33.8, 21.3, 1.4, 2.6 and 0.483, respectively. 相似文献
54.
Paper chromatographic analysis is applied to detect the sugars in both the flesh and the seeds of the dry dates (Balady variety). The analysis revealed the presence of fructose, glucose and sucrose. Poly, saccharides in the flesh and seeds were hydrolysed and analysed chromatographically. Xylose, arabinose, glucose and galactose were located and quantitatively determined. Protein hydrolysates showed the presence of 13 amino acid in the flesh and the seeds and the amino acid content of each were determined. 相似文献
55.
F Z Hegazi 《Die Nahrung》1987,31(1):19-26
Streptococci and lactobacilli were assayed for their proteolytic activity in pasteurised (95 degrees C for 30 min) fresh Friesian cows' skim milk incubated at 30 degrees C for 48 h. Lactobacilli were more proteolytic than the streptococci except S. faecalis subsp. liquefaciens. S. faecalis and S. thermophilus followed S. lactis subsp. diacetylactis in the proteolytic activity. Electrophoretic analysis of the precipitated casein revealed K-, pre-beta- and the small slow band of alpha s1-casein to be the most fractions and beta-casein the least fraction susceptible to the biodegradation. S. faecalis subsp. liquefaciens was the only organism able to degrade beta-casein to 3 fractions within 48 h. S. lactis with its subsp. diacetylactis was characterized by its inability to degrade gamma-casein. Addition of 2.0 g glucose, 0.5 g yeast extract, 2.0 mmol Mg2+, 0.5 mmol Mn2+ and 0.1 mmol Fe2+/l of skim milk culture of each L. casei and L. plantarum increased acid formation but decreased proteolysis. 6% NaCl was inhibitory to both. After 60 days at 18 degrees C, a fraction, probably derived from beta-casein, was noticeable. The large intense band of alpha s1-casein appears to be degraded gradually to only small peptides which in turn are transferred immediately into the cells. The hydrolysis of gamma-casein and beta-casein also appears to be inhibited by exogenously supplied NaCl and nutrients, respectively. 相似文献
56.
Sayed M. Hegazi Mohamed S. Foda Sayed A. Salem Samir M. Badr Eldin 《Starch - St?rke》1973,25(3):92-94
Precipitates containing 47.7% and 30.5% protein were isolated from rice starch steep and sorter liquors respectively by pH adjustment of these liquors. The pH for protein precipitation from the steep liquor was 7.0 and from the sorter liquor was 5.0. The acid hydrolysates of both precipitates contained at least seventeen amino acids, Glutamic acid and arginine constitute the largest proportions of these acids. Nine essential amino acids were found to be present in variable amounts. The industrial application of this method for the preparation of protein precipitates is discussed. 相似文献