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151.
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阐述了联合干燥的定义和技术特点,介绍了各种联合干燥方式在国内外的研究和应用现状,探讨了该技术在果蔬干燥加工中存在的问题和应用前景. 相似文献
153.
Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium
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Yuanshan Yu Gengsheng Xiao Yujuan Xu Jijun Wu Yousheng Zhang Weidong Chen 《Journal of food science》2015,80(2):M405-M410
The aim of this study was to investigate the changes of quality attributes of Prunus mume fruits during deacidification using the fermentation of Lactobacillus fermentium. Results of HPLC analysis showed that the sucrose and glucose were dominant sugars, and citric acid was dominant organic acids in P. mume fruits. The level of citric acid reaches 39.3 g/kg, and yet the sucrose and glucose content in the P. mume fruits was very lower, which were 2.16 and 0.66 g/L, respectively. After 8 d of fermentation, sugar and citric acid in the P. mume fruits was completely consumed, and the total phenolics, antioxidant activity (oxygen radical absorbance capacity value), and sarcocarp firmness retained 64.4%, 70.0%, 62.6%, respectively. Also, the viability counts of L. fermentium in fermentation broth increased slowly, which were near 8.0 lg CFU/mL after 8 d of fermentation at 30 °C. Overall, fermentation with L. fermentium can be applied in deacidification of P. mume fruits, and also the fermented P. mume fruits can meet the standard to be further processed into prune or sauces, and the fermentation broth of P. mume fruits with L. fermentium have a good prospect in the development of probiotic beverage. 相似文献
154.
Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits 总被引:1,自引:0,他引:1
Amitabye Luximon‐Ramma Theeshan Bahorun Alan Crozier 《Journal of the science of food and agriculture》2003,83(5):496-502
Seventeen commonly consumed exotic fruits from Mauritius were analysed for their antioxidant capacity, total phenolics, proanthocyanidins, flavonoids and vitamin C content. Two independent methods were used to evaluate the antioxidant potential of total fruit extracts. The antioxidant activities of the fruits ranged from 1 to 47 µmol Trolox equivalent antioxidant capacity (TEAC) g?1 fresh weight and from 0.3 to 34 micro/mol g fresh weight (FRAP) g?1 fresh weight. Total phenolics in the fruits ranged from 118 to 5638 µg g?1 fresh weight, proanthocyanidins from 7 to 2561 µg g?1 fresh weight, flavonoids from 21 to 712 µg g?1 fresh weight and vitamin C content from 8 to 1426 µg g?1 fresh weight. There were strong correlations between antioxidant activity (assessed by both TEAC and FRAP) and total phenolics and proanthocyanidins. Flavonoids seemed to contribute less to the antioxidant potential of the fruits, while very poor correlations were observed between ascorbate content and antioxidant activity. The highest antioxidant capacities were observed in red and yellow Psidium cattleianum Sabine ‘Chinese guava’, sweet and acid Averrhoa carambola L ‘starfruit’, Syzygium cumini L Skeels ‘jamblon’ and white Psidium guajava L ‘guava’. These fruits were also characterised by high levels of total phenolics. Mauritian exotic fruits are thus a significant source of phenolic antioxidants, which may have potential beneficial effects on health. Copyright © 2003 Society of Chemical Industry 相似文献
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156.
目的 以气相色谱-串联质谱(gas chromatography tandem mass spectrometry, GC-MS/MS)为检测条件, 考察61种农药在30种常见蔬果中的基质效应, 探索利用替代基质配制标准溶液进行定量分析的可行性。方法 利用乙腈分别提取30种供试基质, 经分散固相萃取净化后, 配制基质标准工作曲线和溶剂标准工作曲线, 经GC-MS/MS测试, 分析基质效应。结果 所有供试农药在10~200 μg/L线性范围良好, 线性相关系数(r2)>0.99。在未净化基质中, 绝大多数农药表现为较强的基质增强效应, 仅有14种农药表现为可忽略的弱基质效应。QuEChERS净化可减小农药在供试基质中的基质效应, 但水胺硫磷、p,p’-DDT、氟虫腈、莠灭净、氟啶脲、异菌脲在各供试基质中仍然表现为强基质增强效应。以西葫芦作为代表基质分析其他供试基质的基质效应, 95%以上数量的农药均表现为中、弱基质效应, 且在25种供试基质中, 80%以上数量的农药表现为可忽略的弱基质效应。采用添加回收的方式对本研究结果进行验证, 当添加水平为0.08 mg/kg时, 利用西葫芦基质配制标准溶液进行定量, 水胺硫磷、氟虫腈、莠灭净的回收率为73.8%~115.8%。结论 在利用GC-MS/MS结合QuEChERS法检测蔬菜水果中的农药残留过程中, 以西葫芦作为代表基质配制基质标准曲线可以有效校正待测农药在其他基质中的基质效应。 相似文献
157.
基于果蔬原料的食品3D打印技术及其应用 总被引:1,自引:0,他引:1
作为新兴数字化生产技术,3D打印技术已在许多领域中被广泛应用。其在食品领域中的应用可满足人们对食品定制化、个性化营养和数字化营养的需求,能进一步简化食品供应链体系,拓宽食材来源。水果和蔬菜富含多种营养素,是人类饮食的重要组成部分。相对于面团、巧克力、肉糜等食材,水果和蔬菜具有含水量高、难成形、易褐变的特点,因此很难实现直接3D打印。为了更好地了解水果和蔬菜在食品3D打印领域的应用情况,本文从食品3D打印的原料特性要求、果蔬原料特性以及3D打印果蔬材料的加工技术等方面进行了综述,并对其发展趋势作出展望。 相似文献
158.
159.
可食性活性涂膜在鲜切果蔬保鲜中的应用 总被引:1,自引:0,他引:1
可食性涂膜是一种由天然可食性材料制成的选择透过性薄膜,具有调节果蔬内部气体交换、减少水分损失、降低腐烂率及延长货架期的特性,在果蔬包装及保鲜领域中已引起广泛关注。鲜切果蔬具有新鲜、方便、快捷等特点,已在全球范围内广泛供应餐饮业及零售业。可食性涂膜作为多种食品添加剂的载体常应用于生鲜产品中,且将活性添加剂与可食性涂膜结合可以延长鲜切果蔬的货架期,提高果蔬品质,减少果蔬表面致腐及致病菌增长的风险。可食性活性涂膜将作为一种绿色、安全、营养的保鲜技术,并将应用于鲜切果蔬保鲜领域的研究。本文综述了可食性涂膜的分类及其添加的抗菌剂、抗氧化剂、塑形剂、营养素等活性成分在鲜切果蔬保鲜中的应用,旨在开发用于鲜切果蔬保鲜的功能性可食性涂膜。 相似文献
160.
Yoon‐Suk Cho Kyung‐Jin Yeum Chung‐Yen Chen Giangiacomo Beretta Guangwen Tang Norman I Krinsky Sun Yoon Yang Cha Lee‐Kim Jeffrey B Blumberg Robert M Russell 《Journal of the science of food and agriculture》2007,87(6):1096-1107
The antioxidant activities of fruits (n = 21), vegetables (n = 67) and legumes (n = 7) commonly consumed in Korea were determined by both the lipophilic antioxidant performance assay (LAP) and the hydrophilic oxygen radical absorbance capacity assay (ORAC). The LAP assay used the lipophilic radical initiator MeO‐AMVN [2,2′‐azobis(4‐methoxy‐2,4‐dimethylvaleronitrile)] and the lipophilic probe BODIPY 581/591 [4,4‐difluoro‐5‐(4‐phenyl‐1,3‐butadienyl)‐4‐bora‐3a, 4a‐diaza‐s‐indacene‐3‐undecanoic acid]. The ORAC assay used the hydrophilic radical initiator AAPH [2,2′‐azobis(2‐amidinopropane) dihydrochloride] and the hydrophilic probe fluorescein. In addition, the lipid‐soluble phytonutrients, carotenoids and tocopherols were determined by a reverse‐phase HPLC system using a C30 column with a UV detector. The water‐soluble phytonutrient, ascorbic acid, was analyzed using an HPLC system with an electrochemical detector. Total phenols were determined by UV spectrophotometry. Tocopherols (r = 0.774, p < 0.0001) and carotenoids (r = 0.569, p < 0.0001) were significantly correlated with LAP in total samples (n = 95). ORAC was significantly correlated with total phenols (r = 0.893, p < 0.0001), but not with ascorbic acid (r = 0.009, p = 0.929) in total samples (n = 95). These data indicate that carotenoids and tocopherols and total phenols are the major contributors to the lipophilic and hydrophilic antioxidant capacities, respectively. Therefore, the contribution of both the hydrophilic and lipophilic components of fruits and vegetables should be considered when determining the actual ‘total’ antioxidant activity of fruits and vegetables. Copyright © 2007 Society of Chemical Industry 相似文献