全文获取类型
收费全文 | 199篇 |
免费 | 20篇 |
专业分类
化学工业 | 79篇 |
建筑科学 | 2篇 |
轻工业 | 130篇 |
石油天然气 | 6篇 |
无线电 | 1篇 |
一般工业技术 | 1篇 |
出版年
2022年 | 1篇 |
2021年 | 1篇 |
2020年 | 7篇 |
2019年 | 3篇 |
2018年 | 3篇 |
2017年 | 7篇 |
2016年 | 11篇 |
2015年 | 11篇 |
2014年 | 12篇 |
2013年 | 23篇 |
2012年 | 11篇 |
2011年 | 18篇 |
2010年 | 9篇 |
2009年 | 8篇 |
2008年 | 12篇 |
2007年 | 9篇 |
2006年 | 10篇 |
2005年 | 5篇 |
2003年 | 7篇 |
2002年 | 4篇 |
2001年 | 6篇 |
2000年 | 3篇 |
1999年 | 5篇 |
1998年 | 4篇 |
1997年 | 5篇 |
1996年 | 4篇 |
1995年 | 1篇 |
1994年 | 3篇 |
1992年 | 1篇 |
1991年 | 7篇 |
1990年 | 4篇 |
1989年 | 2篇 |
1986年 | 2篇 |
排序方式: 共有219条查询结果,搜索用时 15 毫秒
51.
Sabine Oberparleiter G. Ziegleder 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1997,204(2):156-160
Amyl alcohols were isolated from raw cocoa beans by steam distillation and quantified by means of gas chromatography. Concentration
ratios between primary and secondary amyl alcohols and between alcohols, aldehydes and acetates were calculated. These ratios
indicate the fermentation degree and possible staling of cocoa beans. Hence, flavour quality of raw cocoa beans may be measured
and the method used for industrial quality control.
Received: 27 October 1995/Revised version: 25 March 1996 相似文献
52.
Kees van Malssen René Peschar Henk Schenk 《Journal of the American Oil Chemists' Society》1996,73(10):1217-1223
The melting behavior of twelve different cocoa butter samples, in the β-phase, has been investigated with real-time X-ray
powder diffraction. The melting trajectory of each sample is characterized by three temperature values: a starting point,
a point of maximum melting, and a point of complete melting. These points are determined by an analysis of the subsequent
X-ray diffraction patterns. A least-squares analysis has been developed which allows the observed melting points to be related
to the composition of the cocoa butter. This analysis shows that the melting behavior of cocoa butter can be described as
a function of certain binary combinations of its major components. 相似文献
53.
Loes Witteveen Rico Lie Margriet Goris Verina Ingram 《Telematics and Informatics》2017,34(8):1673-1684
This article reports on the design and development of the Digital Farmer Field School (DFFS). The DFFS offers a tablet-based digital learning environment for farmers and extension agents for knowledge sharing and knowledge co-creation. It provides an alternative to conventional agricultural extension training and monitoring. The prototype DFFS applies Farmer Field School (FFS) learning principles and is designed and developed following user experience (UX) design principles and user interface (UI) design principles from a responsible innovation perspective, using existing FFS material and tailored films which support and enrich the content. The prototype DFFS has been tested in Sierra Leone to assess its success in providing a substitute for face-to-face voluntary sustainability standard certification training for cocoa farmers. Results show that the DFFS as an off-line, telephonically connected and regular on-line updated learning platform offers an appropriate environment in which collective and individual learning is stimulated and facilitated. The DFFS prototype was socio-culturally and technologically appropriate and fitted the operational and strategic communication skills of cocoa farmers and other value chain stakeholders. Films capturing the testing are available as additional learning media. 相似文献
54.
Cocoa butter extenders, suitable for use in chocolate and confectionery, were prepared from Kokum fat and a Phulwara butter
fraction. The latter fraction was prepared from Phulwara butter by two-stage dry fractionation and blended with Kokum fat
in selected proportions to obtain a series of hard butters with different melting profiles. The blends with higher proportions
of Kokum fat were harder and hence may find application in warm climates. The blends with higher proportions of Kokum fat
were harder and hence may find application in warm climates. The blends had solidification properties, fatty acid and triacylglycerol
compositions similar to those of cocoa butter. In addition, they had narrow melting ranges like cocoa butter, and they were
compatible with cocoa butter and have tolerance toward milk fat. 相似文献
55.
José Vila Ayala Gijs Calliauw Imogen Foubert Koen Dewettinck Bill Dyer Wim De Greyt 《Journal of the American Oil Chemists' Society》2007,84(11):1069-1077
Natural and alkalized cocoa butters were bleached and subsequently steam refined in a continuous packed column at temperatures
ranging between 160 and 220 °C. None of the processes evaluated gave rise to any detectable formation of trans fatty acids, interesterification or polymerization. For the pressures and steam injection rates used, packed-column steam
refining required a minimum temperature of 170 °C to achieve acceptable taste. Bleaching was highly effective in preventing
darkening at high steam-refining temperatures, as well as in removing alkaloids, such as theobromine and caffeine, before
steam refining. The impacts on the crystallization properties of cocoa butter were studied using DSC and P-NMR. The more significant
changes in crystallization kinetics and equilibrium values can be reliably predicted on the basis of FFA removal from the
butter. 相似文献
56.
Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Sabina Karp Jarosław Wyrwisz Marcin Andrzej Kurek Agnieszka Wierzbicka 《International Journal of Food Science & Technology》2017,52(4):944-953
Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins. 相似文献
57.
58.
Monise Helen Masuchi Renato Grimaldi Theo Guenter Kieckbusch 《Journal of the American Oil Chemists' Society》2014,91(7):1111-1120
The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this work, the effects of sorbitan monostearate (SMS) and sorbitan monooleate (SMO) in the crystallization and consistency behaviors as well as on the microstructure of CB were evaluated. CB samples at three different concentrations (0.5, 1.0 and 1.5 % w/w) of SMS and SMO were prepared and their main physical–chemical attributes determined. CB added with 1.5 % of SMS showed the largest effects with a sharp increase in the onset of the crystallization temperature (from 19.3 to 23.8 °C) and doubling the yield value (consistency) of pure cocoa butter. The classic two-step isothermal crystallization behavior and morphology of CB were also modified with the addition of SMS. A possible explanation based on the solubility of SMS in an organic medium and its ability of self-assembling was suggested as a mechanism for SMS performance in CB. SMS was considered as a potential crystal modifier for CB by changing its crystal structure and enhancing its thermal resistance—factors that favor the use of this emulsifier in the production of improved thermally stable chocolates. 相似文献
59.
We have evaluated the effect of the long-term intake of a cocoa powder, with high concentration of polyphenols, named CocoanOX (CCX), on the development of hypertension of spontaneously hypertensive rats (SHR). Systolic blood pressure was measured weekly in the rats, from the 6th to 24th week of life, by the tail cuff method. The development of hypertension was attenuated in the groups treated with captopril or CCX. The antihypertensive effect was more accentuated in the group treated with captopril, and it was paradoxically more accentuated in the group treated with the lowest dose of CCX than in the other CCX groups. The arterial blood pressure increased in the treated SHR when the corresponding antihypertensive treatment was removed. Both, CCX and the standard cocoa, improved the aorta endothelial function in the SHR. In conclusion, CCX could be used as a functional food ingredient with antihypertensive activity. 相似文献
60.
An investigation into the amino acid profiles of unfermented and fermented cocoa nibs, as well as process-line cocoa nibs (P-LCN) and processed cocoa cake samples (PCCS) was carried out. In the unfermented cocoa nibs, Glu (128 mg/g crude protein i.e. 128 mg/gcp) was the most abundant amino acid whilst the most concentrated essential amino acid in the same sample was Leu (72.2 mg/g crude protein); in the fermented cocoa nibs, a similar trend was observed, with respective values of Glu (153 mg/gcp) and Leu (62.4 mg/gcp). Lys (181 mg/gcp) was most abundant amino acid in P-LCN and Ile (63.3 mg/gcp) was the second most abundant; also, in PCCS, Lys (52.7 mg/gcp) was the most abundant amino acid but Asp (43.7 mg/gcp) was the second most abundant. The total amino acid content was (mg/gcp), 641 (unfermented nibs), 708 (fermented nibs), 635 (P-LCN) and 368 (PCCS), with corresponding essential amino acids of 300, 287, 478 and 185 (all with His), respectively. Based on whole hen’s egg, the limiting amino acids for the samples were: Ser (unfermented nibs), Met (fermented nibs), Ala (P-LCN) and Val (PCCS), whereas under provisional amino acid scoring pattern, they were: Met + Cys (unfermented nibs), Met + Cys (fermented nibs), Thr (P-LCN) and Val (PCCS). Prolonged and high heat treatments appeared to have reduced the essential amino acids of the PCCS as compared to the P-LCN. Significant differences existed between contents of essential amino acids and non-essential amino acids at p < 0.05 in unfermented cocoa nibs, fermented cocoa nibs and P-LCN. 相似文献