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151.
Commercially produced maize starches were treated with protease (Promod 25P) and their composition and properties were compared with untreated controls. It was found that, although protease treatment reduced the starch protein contents by 41%, 21% and 37% for the waxy, normal and amylomaize starches, respectively, it also caused some pits on the granule surfaces, which were evident by scanning electron microscopy (SEM), but no obvious decrease in granule dimensions (Coulter Counter Multisizer). The protein extraction was associated with decreases in starch lipid content by 42%, 40% and 45% (waxy, normal and amylomaize starches, respectively) and a decrease in total amylose content (30.7–26.0%) for the normal maize starch. The gelatinisation parameters of the starches by differential scanning calorimetry (DSC) in water, 0.001 M HCl or NaOH were less obviously affected by protease treatment in common with the swelling factors at 80 °C. The amount of α-glucan leached by the swollen (80 °C) granules was, however, increased by the protease treatment by factors of 3.8, 1.4, and 1.1, for the waxy, normal and amylomaize starches, respectively. Although proteases provide a useful tool for the purification of native starches, commercial protease preparations need to be controlled in terms of amylase content to prevent modifications to starch structure and properties during industrial processing. 相似文献
152.
153.
酸性蛋白酶抽提大米渣中蛋白质的研究 总被引:6,自引:0,他引:6
本文研究了从大米制饴糖后的米渣中提取蛋白质的条件,采用537酶在pH4及50℃的条件下可有效地抽提大米蛋白,加酶量及加水量对抽提率有显著的影响。 相似文献
154.
《Progress in Polymer Science》2014,39(12):2010-2029
Hydrogels are widely used as provisional matrices for tissue engineering and regenerative medicine, showing also great promise as platforms for 3D cell culture. Different bio-functionalization strategies have been proposed to enhance the biological performance of hydrogels, particularly when they lack intrinsic bioactivity. In this context, the design of artificial materials that mimic structural and functional features of the natural extracellular matrix (ECM) has been pursued. This review presents an overview on bioengineering approaches of integrating protease-sensitive motifs into hydrogels, for the creation of cell-responsive biomimetic scaffolding materials that degrade in response to their proteolytic microenvironment. The successful incorporation of protease-sensitive motifs in several synthetic and natural polymers, which has been achieved using various chemical routes, is described. In each case, the selected peptide sequences and their target proteases are highlighted, along with the main achievements of the study. A critical analysis of current limitations and recent advances is also provided, along with suggestions for further improvements. 相似文献
155.
156.
Casquete R Benito MJ Martín A Ruiz-Moyano S Córdoba JJ Córdoba MG 《Food microbiology》2011,28(8):1432-1440
The effect of the addition of an autochthonous starter culture and the protease EPg222 on the physico-chemical and sensory characteristics of dry-fermented sausage ‘‘salchichon” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as starter culture (P200S34), separately and together, ripened for 90 days, and compared with a control batch. Dry-fermented sausages ripened with EPg222 and starter culture showed higher amounts of AN and volatile compounds derived from amino acid catabolism than the control, especially in samples in which was added the association of enzyme and starter culture (P200S34 + EPg222). There were clear differences shown by the texture analysis, with the P200S34 + EPg222 batch being less hard. Especially important was the result found in biogenic amines, since the association P200S34 + EPg222 reduced their accumulation compared to the EPg222 batch. The use of EPg222 may be of great interest to improve the sensory characteristics of dry-fermented sausages, but its association with the selected starter culture with low decarboxylase activity is necessary to guarantee healthiness and homogeneity. 相似文献
157.
158.
Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product 总被引:1,自引:0,他引:1
To produce and identify bioactive peptides, two commercial enzymes, orientase (OR) and protease XXIII (PR) were used to hydrolyze tuna dark muscle by-product for up to 6 h, and the hydrolysates were evaluated for antioxidative properties. The results showed that, 60-min OR and 120-min PR hydrolysates possessed the highest antioxidative activity. Then, the protein hydrolysates were subjected to a Sephadex G-25 gel filtration chromatography, and the molecular weight of the peptide fractions which showed the highest antioxidative activity ranged from 390 to 1400 Da. The peptide fractions were further isolated using the two-step high-performance liquid chromatography (HPLC-1 and HPLC-2), and the amino acid sequences of the two antioxidative peptides from OR and PR hydrolysates were Leu–Pro–Thr–Ser–Glu–Ala–Ala–Lys–Tyr (978 Da) and Pro–Met–Asp–Tyr–Met–Val–Thr (756 Da), respectively. We thus conclude that antioxidative hydrolysates from tuna dark muscle by-product may be useful ingredients in food and nutraceutical applications. 相似文献
159.
Black olives of Taggiasca (Ta) and Conservolea (Co) varieties were processed according to the Greek style method in order to investigate the effect of this type of table olive processing on cell wall composition. Naturally black processing involves the storage in brine of fully ripe olives for several months, allowing a spontaneous fermentation by a mixed flora followed by fermentation by the lactic acid bacteria and yeasts. The smaller fruits of Ta variety are richer in pectic polysaccharides, accounting for half of total cell wall polysaccharides (12 mg/fruit), whereas in Co they accounted for one third (23 mg/fruit). Fresh Co olives had higher proportion of glucuronoxylans and xyloglucans (33%), whereas these polysaccharides accounted for 22% in Ta. The processing did not cause significant variations in the cell wall polysaccharide composition of Ta fruits, although pectic polysaccharides became more soluble in aqueous solutions. Conversely, processed Co olives had slightly higher amounts of galacturonan-rich pectic polysaccharides than the unprocessed fruits, suggesting that the long stage in brine might have contributed to the stabilisation and/or the biosynthesis of new polysaccharides. The changes caused by processing on cell wall polysaccharides appear to be closely related to the activity and availability of cell wall degrading enzymes. 相似文献