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21.
小麦及其面粉品质对馒头品质的影响 总被引:1,自引:1,他引:1
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。 相似文献
22.
23.
Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation 总被引:1,自引:0,他引:1
Lately, whole wheat products are highly recommended from their healthy properties. However, the presence of phytic acid (InsP(6)) could partly limit their benefits because it decreases the mineral bioavailability due to its chelating properties. The objective of this work was to select strains with high phytate-degrading activity from human feces, and evaluate their suitability for the bread making process. Twenty-three different bifidobacterial strains (13 from infants and 10 from adults) were isolated, belonging to the species Bifidobacterium longum, Bifidobacterium breve and Bifidobacterium catenulatum. The phosphatase and phytase activities of these strains were evaluated as well as their ability to degrade InsP(6) during growth. Then, the fermentative ability of the strain showing the highest phytate-degrading activity (B. longum. BIF307) was determined in whole wheat breadmaking. The use of the selected bifidobacterial strain as starter during whole wheat fermentation resulted in bread with similar technological quality than the control (in absence of bifidobacteria) and crumb with lower levels of inositol phosphates. Therefore, the used of the selected Bifidobacterium strain in whole wheat breadmaking process could provide potential nutritional benefits by decreasing the antinutrient content of the product. 相似文献
24.
The objective of this study was to compare the chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers. Six breads, with and without dough enhancers (DE) and varying percentages of sweetpotato flour (SPF) were processed. Breads were stored at 22±2 °C, and samples were measured on Days 0, 2, 4, 6, and 8. Moisture, ash, fat, aw, color, loaf volume, specific volume, density, texture, and weight loss were analyzed on Day 0, and β-carotene on the Days 0 and 8. The micro-structural and microbial properties of the sweetpotato breads were also compared. The fresh breads (Day 0) had moisture contents ranging from 36.66 to 41.56. β-Carotene was highest in breads containing 65% SPF. All breads were significantly (P<0.05) lighter in color by the last day of storage, while those containing 50% SPF with DE had the highest loaf volumes. Intact and damaged granules, cavities, and protein network were observed on the micrographs of the fresh breads. Further studies to include varying storage conditions, sensory, and consumer properties of the breads are needed. 相似文献
25.
26.
真菌α—淀粉酶应用于面包生产的研究 总被引:9,自引:1,他引:9
对自制的真菌α-淀粉酶在面包生产中应用进行了研究,结果表明:添加真菌α-淀粉敏,可以缩短面包发酵时间,面包体积明显增大,品质得到改善。将酶与乳化剂、Vc配合制备面包添加剂,效果令人满意。 相似文献
27.
小麦加工品质性状与馒头质量性状的相关性 总被引:20,自引:3,他引:20
以23个小麦品种为材料,对其22个加工品质性状与蒸制的馒头质量性状间的相关性进行了系统分析,研究了高分子量谷蛋白亚基构成与馒头体积的关系。提出了用沉淀值、公差指数、软化度三个加工品质性状指标,作为评价馒头质量的间接指标 相似文献
28.
Herbert Wieser 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(2):128-132
Immunochemical methods are recommended for the quantitation of small amounts of gluten in food produced for those with coeliac
disease. A major problem, however, is the reduced extractability of gliadin, the toxic factor of gluten, with aqueous alcohol,
when foods have been heat-processed. A combined extraction/HPLC procedure was used to study the extractability of all gluten
protein types from wheat flour and bread under both non-reducing and reducing conditions. Gliadin isolated from wheat flour
was used as a reference protein for quantitation. The results indicate that the extractability of gliadin from bread with
60% ethanol under non-reducing conditions is strongly reduced. α- and γ-gliadins are much more affected than ω-gliadins, and
less gliadin was extracted from the crust than from the crumb. For a complete extraction of gliadins from bread, reducing
conditions and increased temperature are required. However, glutenin subunits are coextracted with the gliadins. This extract
can be used for the quantitation of total gluten proteins by RP-HPLC. The recovery of gliadin added to flour before dough-mixing
and bread-making is 98%.
Received: 16 February 1998 相似文献
29.
Bacilli Spoilage in Part-baked and Rebaked Brown Soda Bread 总被引:1,自引:0,他引:1
Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-values in bread dough of 14, 10 and 56 min at 100°C. Germination and growth was examined in broth at pH 6-10 and at 4°, 20°, 30° and 37°C. No growth was observed at 4°C and at pH 10. Rebaking of the part-baked bread heat activated particularly B. licheniformis spores. 相似文献
30.
Ken J Quail Graham J McMaster Michael Wootton 《Journal of the science of food and agriculture》1991,54(1):99-110
Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation. Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked. 相似文献