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1.
ROSSELLA AVALLONE CECILIA RUSTICHELLI ENRICO CAMPIOLI FRANCESCA MARIA PIA NOTARANGELO DANIELA BRAGHIROLI MARIO BARALDI 《Journal of Food Lipids》2009,16(3):287-296
Essential fatty acids can be helpful in the prevention of several pathologies. The bioavailability of acute supplementation of different doses of flaxseed oil was studied by analyzing the level of alpha-linolenic acid (ALA) and linoleic acid (LA) in serum and tissues (adipose, liver) of rats tested at 2, 4, 8 and 16 h after the administration. The amount of flaxseed oil administered at increasing doses corresponded to 1, 2.5 and 5 g ALA/kg of body weight. The corresponding fatty acid methyl esters obtained via direct methylation were quantified using gas chromatography/mass spectrometry. Serum ALA level increased after 1 or 2.5 g/kg. ALA was increased in both adipose and liver tissue 4 h after the administration of 1 g/kg of flaxseed oil. There was no further increase by using a higher oil dosage. LA did not change in serum at the doses used.
The bioavailability of acute supplementation of increasing doses of flaxseed oil was examined by analyzing the level of alpha-linolenic acid (ALA) (ω3) and linoleic acid (ω6) in serum and tissues (adipose, liver).These data suggest that there is a limiting step in the absorption of these fatty acids and that there is no advantage to take more than 1 g/kg of ALA supplementation. The daily use of flaxseed oil could be a good alternative in some cases to fish oil in the prevention of several pathologies. 相似文献
PRACTICAL APPLICATIONS
The bioavailability of acute supplementation of increasing doses of flaxseed oil was examined by analyzing the level of alpha-linolenic acid (ALA) (ω3) and linoleic acid (ω6) in serum and tissues (adipose, liver).These data suggest that there is a limiting step in the absorption of these fatty acids and that there is no advantage to take more than 1 g/kg of ALA supplementation. The daily use of flaxseed oil could be a good alternative in some cases to fish oil in the prevention of several pathologies. 相似文献
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CARMEN RODRIGO AMPARO MATEU RÉS ALVARRUIZ FRANCISCO CHINESTA MIGUEL RODRIGO 《Journal of food science》1998,63(1):126-129
An unsteady-state method was developed for estimating texture degradation during heating-cooling of green asparagus spears. The method used a mathematical model of heat transmission for time-temperature history estimation, and a nonlinear regression of texture measurements of asparagus spears to estimate kinetic parameters. The specific heat, conductivity and convective coefficient of green asparagus were determined experimentally and used in the mathematical model for temperature estimation. Values obtained were Ea = 76.19±0.13 kJ/mol and k1158°C = 0.00528±0.00005 s-1 . Good agreement was found between predicted and observed texture values. The method was compared with the classical steady-state method. The mathematical model and kinetic parameters estimated could be used to design and evaluate thermal processes for green asparagus. 相似文献
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MARIA APARECIDA MAURO FLORENCIA CECILIA MENEGALLI†† 《International Journal of Food Science & Technology》1995,30(2):199-213
The effect of time of exposure, solution concentration and temperature on the osmotic concentration of banana (slices of 11 mm thickness) was studied in aqueous sucrose solutions. the selectivity of the cellular tissues was reduced by steam blanching the banana slices before osmotic treatment. Effective diffusion coefficients for the loss of water and the increase in sucrose content were determined according to Fick's Law applied to a two-dimensional body; calculated on the basis of the concentration of various components in the liquid phase impenetrating the fruit. These coefficients revealed values similar to binary diffusion coefficients for pure sucrose solutions. 相似文献
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CARLISE B FRITZEN‐FREIRE CARMEN M O MÜLLER JOÃO B LAURINDO RENATA D DE M C AMBONI ELANE S PRUDÊNCIO 《International Journal of Dairy Technology》2010,63(4):561-568
Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb‐12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food. 相似文献
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The subsolidus phase relations in the entire system ZrO2 -Y2 O3 were established using DTA, expansion measurements, and room- and high-temperature X-ray diffraction. Three eutectoid reactions were found in the system: ( a ) tetragonal zirconia solid solution→monoclinic zirconia solid solution+cubic zirconia solid solution at 4.5 mol% Y2 O3 and ∼490°C, ( b ) cubic zirconia solid solutiow→δ-phase Y4 Zr3 O12 +hexagonalphase Y6 ZrO11 at 45 mol% Y2 O3 and ∼1325°±25°C, and ( c ) yttria C -type solid solution→wcubic zirconia solid solution+ hexagonal phase Y6 ZrO11 at ∼72 mol% Y2 O3 and 1650°±50°C. Two ordered phases were also found in the system, one at 40 mol% Y2 O3 with ideal formula Y4 Zr3 O12 , and another, a new hexagonal phase, at 75 mol% Y2 O3 with formula Y6 ZrO11 . They decompose at 1375° and >1750°C into cubic zirconia solid solution and yttria C -type solid solution, respectively. The extent of the cubic zirconia and yttria C -type solid solution fields was also redetermined. By incorporating the known tetragonal-cubic zirconia transition temperature and the liquidus temperatures in the system, a new tentative phase diagram is given for the system ZrO2 -Y2 O3 . 相似文献
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Viscoelasticity of heat-induced gels from whey protein concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus of gels prepared at neutral pH was higher than the corresponding to acidic gels, probably due to the fact that sulphydryl-disulfide interchange reactions are favored at neutral pH. Honey decreased the elastic modulus and increased the viscous modulus and the complex viscosity in all conditions assayed. Wheat flour increased the elastic modulus, and all samples exhibited a gel-type behavior except at high honey content.
Honey and wheat flour modifies the properties of whey protein concentrate gels. Both components have opposite effects: honey increases the viscous-like behavior and wheat flour the solid-like behavior of gels in all conditions assayed. The different characteristics of gels prepared at different pHs and with different amounts of honey and wheat flour could be used in different formulated foods, as desserts. 相似文献
PRACTICAL APPLICATIONS
Honey and wheat flour modifies the properties of whey protein concentrate gels. Both components have opposite effects: honey increases the viscous-like behavior and wheat flour the solid-like behavior of gels in all conditions assayed. The different characteristics of gels prepared at different pHs and with different amounts of honey and wheat flour could be used in different formulated foods, as desserts. 相似文献
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IRMA BERNAL-LUGO GUADALUPE PRADO CARMEN PARRA ERNESTO MORENO JORGE RAMÍREZ OSCAR VELAZCO 《Journal of Food Biochemistry》1990,14(4):253-261
Two bean cultivars were stored over a 33-day period (75% RH and 41°C). After this period, cooked hardness, levels of phytate, phytase activity and integrity of protein bodies were monitored. The Michigan cultivar, which was the most susceptible to hardening, showed higher initial content of phytate which decreased by 20.7% after 30 days of storage. In contrast, Ojo de cabra, the cultivar less susceptible to hardening, presented lower initial content of phytate and a marked drop of 66.1% in its level during the same period of time. The phytase activity and the autolytic protein body destruction were higher in the last one than those in the former one. These results suggest that the contents of phytate or its rate of hydrolysis are not the major contributor to the seed susceptibility to storage induced hardening of different bean varieties. 相似文献