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61.
M. Antonia Martínez-Anaya Teresa Jiménez 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(2):134-142
The textural properties of wheat doughs made with different commercial amylases, xylanases/pentosanases, lipases and glucose-oxidase,
singly and in mixed combinations, were investigated. Parameters from the texture profile analysis (TPA) and measurement of
stickiness (Chen and Hoseney test) were determined after mixing the dough and after it had rested for 3.5 h. Resting of doughs
led to softer and less cohesive doughs, with higher adhesive properties. Enzymes acted quickly and induced significant changes
in the textural properties of doughs immediately after mixing. The influence of enzymes continued during resting. Xylanases/pentosanases
substantially reduced dough consistency and increased stickiness, while addition of glucose-oxidase and specific lipases overcame
these effects. Strong correlations could be established between different TPA parameters and stickiness and bread quality
characteristics (i.e. volume, density and texture). Bread quality could be described by a single or multiple linear combination
of textural variables.
Received: 21 May 1997 / Revised version: 10 July 1997 相似文献
62.
Paloma Andreu Concepción Collar M. A. Martínez-Anaya 《European Food Research and Technology》1999,209(3-4):286-293
Thermal properties (gelatinization, amylose-lipid complex dissociation and amylopectin retrogradation) of bread samples formulated
with two different quality wheat flours, two enzymes (α-amylase/pentosanase, lipase and their mixture), and three microbial
sourdough starters were studied with a differential scanning calorimeter. The carbohydrases modified gelatinization temperature
and enthalpy, whilst the lipase modified the amylose-lipid complex dissociation. The enthalpy of amylopectin retrogradation
was significantly influenced only by the storage of breads. Second-order interactive effects of enzymes with flour or starter
were found for gelatinization and/or amylose-lipid complex dissociation parameters. Some interesting relationships were observed
between thermal and textural properties of fresh and stored breads.
Received: 22 September 1998 / Revised version: 28 October 1998 相似文献
63.
64.
本文综述了酶在造纸工业中的应用,分别从酶法制浆、酶法脱墨、酶法漂白和废水处理四个方面说明了酶在其中起到的关键作用。在酶法制浆中,说明了漆酶、纤维素酶和半纤维素酶的作用;在酶法脱墨中,说明了纤维素酶和脂肪酶的作用;在酶法漂白中,说明了漆酶和半纤维素酶的作用;在废水处理中,说明了漆酶的作用。 相似文献
65.
Mahmoud Balbaa Sahar Abbas Seham El-Deen Amina Hassab Olfat Awad 《The International journal of environmental studies》2013,70(6):563-573
Among many tested enzymes, lipase was found to be the one most affected by schistosomiasis in human serum, where it is increased eightfold. Arylsulfatases A and B and aspartyl protease displayed a significant decrease in the serum, while other enzymes showed a significant increase. α‐Amylase and Leucine aminopeptidase were significantly increased and arylsulfatase B showed a significant decrease. Arylsulfatase B from a patient's leucocytes did not show either changed kinetic behaviour or temperature‐dependent conformational changes. These results indicate that the diminished activity of this enzyme may be attributed to an opposing mechanism of regulation. 相似文献
66.
Maud Sabine Cansell Aurélie Battin Pascal Degrace Joseph Gresti Pierre Clouet Nicole Combe 《Lipids》2009,44(3):237-247
The study was undertaken to determine whether eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3),
esterified in phospholipids (PL) as liposomes or in triglycerides (TG) as oil, exhibited comparable fates in liver lipids
and whether these fates were associated with gene expressions related to fatty acid (FA) metabolism. PL and TG mixtures with
close contents in EPA and DHA were administered to rats over 2 weeks. Most relevant events occurred after 3 days for both
treatments. At that time, liposomes, compared with oil, increased the liver content in PL with a FA composition enriched in
n-6 FA, comparable in DHA and much lower in EPA. Moreover, liposomes increased the activity and mRNA levels of carnitine palmitoyltransferase
(CPT) I. In contrast, fish oil exerted opposite effects on CPT I and increased the genic expression of lipogenic enzymes.
Liposomes, unlike fish oil, apparently increased the mRNA levels of acyl-CoA oxidase and the activity of the peroxisomal FA-oxidising
system. Concomitantly, mRNA levels of hepatic lipoprotein receptors were increased with both diets, but intracellular proteins
involved in free FA uptake and lipid synthesis were up-regulated only with liposome-treated rats. The quasi absence of EPA
in hepatic PL of liposome-treated rats on the short term could result from increased β-oxidation activities through metabolic
regulations induced by more available free EPA and other PUFA. 相似文献
67.
The industrial implementation of enzymes in flow biocatalysis microreactors is expected to be essential for the emergence of a bio‐based circular economy. Major challenges concern the efficient immobilization of delicate enzymes inside miniaturized reactors without compromising their catalytic activity. We describe the exploitation of the widely used His‐tag system in a microfluidic packed‐bed reactor that contains ketoreductase‐functionalized magnetic beads. In a continuous process, these reactors produced highly stereoselective (R)‐configured alcohols (d.r. 99:1) with an average conversion of > 90 % for more than 4 days. We believe that such miniaturized flow reactors can be of great utility for future sustainable production processes. 相似文献
68.
E. D. Shchukin Victoria N. Izmailova Natalia I. Larionova Michael M. Krasnov Alexandr N. Gurov Anatoly I. Bessonov Galina N. Afanas’eva 《Materials Research Innovations》1998,2(3):147-149
Irreversible stretching (creep) of the eye sclera, considered as a cause of the high myopia, has been studied experimentally.
Both dramatic acceleration and significant deceleration of the sclera creep have been observed in the presence of some enzymes.
Creep of various connective tissues caused by static and cyclic mechanical stresses (gravity, blood pressure, etc.) can manifest
in many age and pathological changes in human body. Authors express the hope that investigations in this area and finding
appropriate inhibitors may replace surgery (eye, cosmetic) by prophylactic therapy.
Received: 21 July 1998 / Accepted: 28 August 1998 相似文献
69.
David J. Fox Therese Walsh Sue Marsh David Annuk 《Journal of the science of food and agriculture》1987,41(1):93-96
Glycosidases isolated from the mill fractions made from soft and hard wheat grists were studied. α-Arabinosidase, α-galactosidase, β-galactosidase, β-glucosidase, β-glucuronidase, β-mannosidase and β-xylosidase activities in wheat flour, germ and bran were determined under standard dough conditions. There were no significant differences between the level of glycosidase activities from hard and soft grists. The level of a particular glycosidase activity was generally highest in the germ and lowest in the flour. 相似文献
70.
P. N. Pimenta-Braz J. M. Ricardo-da-Silva O. Laureano 《European Food Research and Technology》1998,206(1):14-20
The purpose of this research was to determine the activity of several pectolytic enzymes, such as pectin methyl esterase,
endopolymethylgalacturonase, endopolygalacturonase, exopolymethylgalacturonase, endopolygalacturonase, pectin transeliminase
and pectic acid transeliminase, from within preparations that are available on the Portuguese market. The selected preparations
were as follows: 15 pectolytic enzyme preparations, one hemicellulolytic preparation and one glucanase preparation. The measurements
of enzyme activity were carried out using model solutions with 50 mg·l–1 SO2, pH 3.2, 25°C, with and without 12% ethanol (v/v), and a 24-h incubation period. Quantitatively, the results proved to be
heterogeneous, significantly varying from preparation to preparation: all pectolytic enzyme activities in the 17 preparations
analysed in this study were significantly different. The presence of ethanol reduced the enzymatic activity, apart from that
of endopolymethylgalacturonase, and, in general, an increase of enzyme concentration raised the pectolytic enzyme activity.
Received: 17 March 1997 / Revised version: 11 June 1997 相似文献