全文获取类型
收费全文 | 667篇 |
免费 | 108篇 |
国内免费 | 1篇 |
专业分类
综合类 | 13篇 |
化学工业 | 206篇 |
金属工艺 | 1篇 |
机械仪表 | 1篇 |
建筑科学 | 3篇 |
能源动力 | 9篇 |
轻工业 | 535篇 |
石油天然气 | 3篇 |
无线电 | 2篇 |
一般工业技术 | 2篇 |
自动化技术 | 1篇 |
出版年
2024年 | 3篇 |
2023年 | 23篇 |
2022年 | 28篇 |
2021年 | 29篇 |
2020年 | 31篇 |
2019年 | 37篇 |
2018年 | 40篇 |
2017年 | 19篇 |
2016年 | 29篇 |
2015年 | 26篇 |
2014年 | 30篇 |
2013年 | 57篇 |
2012年 | 47篇 |
2011年 | 28篇 |
2010年 | 18篇 |
2009年 | 31篇 |
2008年 | 26篇 |
2007年 | 31篇 |
2006年 | 26篇 |
2005年 | 27篇 |
2004年 | 29篇 |
2003年 | 21篇 |
2002年 | 16篇 |
2001年 | 18篇 |
2000年 | 20篇 |
1999年 | 16篇 |
1998年 | 7篇 |
1997年 | 14篇 |
1996年 | 4篇 |
1995年 | 8篇 |
1994年 | 6篇 |
1993年 | 8篇 |
1992年 | 9篇 |
1991年 | 7篇 |
1989年 | 1篇 |
1988年 | 2篇 |
1987年 | 3篇 |
1986年 | 1篇 |
排序方式: 共有776条查询结果,搜索用时 15 毫秒
1.
2.
3.
Paresh Chandra Dutta 《Journal of the American Oil Chemists' Society》1997,74(6):659-666
Hydrogenated rapeseed oil/palm oil blend, sunflower oil and high-oleic sunflower oil, and French fries fried in these oils
were assessed for contents of sterol oxidation products. Different oxidation products of phytosterols (7α- and 7β-hydroxy-sito-and
campesterol, 7-ketosito- and 7-ketocampesterol, 5α,6α-epoxy-sito- and campesterol, 5β,6β-epoxy-sito-and campesterol, dihydroxysitosterol
and dihydroxycampesterol) were identified and quantiated by gas chromatography (GC) and GC-mass spectroscopy. Rapeseed oil/palm
oil blend contained 41 ppm total sterol oxides before frying operations. After two days of frying, this level was increased
to 60 ppm. Sunflower oil and high-oleic sunflower oil had 40 and 46 ppm sterol oxides, respectively, before frying operations.
After two days of frying operations, these levels increased to 57 and 56 ppm, respectively. In addition to campesterol and
sitosterol oxidation products, small amounts of 7α- and 7β-hydroxystigmasterol were detected in the oil samples. Total sterol
oxides in the lipids of French fries fried at 200°C in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower
oil were 32, 37, and 54 ppm, respectively. The levels of total oxidized sterols, calculated per g sample, ranged from 2.4
to 4.0 ppm. In addition to the content of phytosterol oxides, full scan mass spectra of several oxidation products of stigmasterol
are reported for the first time.
Part of these results were presented at the 86th Annual Meeting of the AOCS, May 7–11, 1995, San Antonio, TX. 相似文献
4.
Soybean oil (900 g) was heated by deep frying at 200°C for 1 h with the addition of 0, 50, 100, 150 and 200 mL water, and
then stored at 55°C for 26 weeks. Soybean oil, corn oil and lard were heated by stir frying and then stored at 55°C for 30
weeks. The volatiles and peroxide values of these samples were monitored. All samples contained aldehydes as major volatiles.
During heating and storage, total volatiles increased 260-1100-fold. However, aldehyde content decreased from 62–87% to 47–67%,
while volatile acid content increased from 1–6% to 12–33%; especially hexanoic acid which increased to 26–350 ppm in the oils
after the storage period was completed. Water addition to the oils heated by deep frying tended to retard the formation of
volatile compounds. The total amount of volatile constituents of lard heated by stir frying increased more during storage
than that of corn oil or soybean oil. Peroxide values did not reflect the changes of volatile content in the samples. 相似文献
5.
R. Baixauli A. Salvador S. M. Fiszman C. Calvo 《Journal of the American Oil Chemists' Society》2002,79(11):1127-1131
Oil degradation caused by the number of fryings performed and the effect of oil degradation on the color of fried battered
squid rings were studied. Spectrophotometric techniques with absorbance in the UV and visible ranges, and iodine, peroxide,
and acid values were used to determine oil degradation. Determination of various CIELAB parameters in order to study the external
color of the fried battered squid rings revealed no differences in color due to the number of fryings. A study of the color
of the battered squid rings at various frying times and temperatures showed significant differences for both variables. Although
there was some degradation in the oil after 20 fryings, appearing as a slight darkening, it did not affect the final color
of the fried, battered squid rings. 相似文献
6.
To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with
2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed
oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either
total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar
compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at
25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported
that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than
did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then
aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions.
Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic
acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples. 相似文献
7.
Stavros?LalasEmail author Vassilis?Dourtoglou 《Journal of the American Oil Chemists' Society》2003,80(6):579-583
The effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes
were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C
for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day,
not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil
samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction
period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract
showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added
rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical
scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of
O2
.- in a hypoxanthine/xanthine oxidase system. 相似文献
8.
Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres 总被引:2,自引:0,他引:2
Mariko?Fujisaki Yasushi?Endo Kenshiro?FujimotoEmail author 《Journal of the American Oil Chemists' Society》2002,79(9):909-914
Volatile aldehydes were generated in the exhaust of high-oleic safflower oil during heating at 180°C by spraying water into
atmospheres with four levels of oxygen concentrations (2, 4, 10, and 20%). These aldehydes were quantitatively analyzed by
HPLC after the conversion to 2,4-dinitrophenyl hydrazones. Ten alkanals (C2 through C10), eight 2-alkenals (C3 through C10) and three 2,4-alkadienals (C7, C9, and C10) were found. These aldehyde levels were found to be positively correlated with both the heating time and the atmospheric
oxygen concentration. The total amounts of aldehydes were the lowest in the oil heated in an atmosphere with 2% O2, and corresponded to 1/10 of those in the atmosphere with 20% O2. Acrolein was not found in oils heated in the atmosphere with 2% oxygen. These results suggest that frying in atmospheres
with low oxygen levels can effectively decrease the generation of volatile aldehydes in the exhaust. 相似文献
9.
Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered
crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three
lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil
extracted from the cultivar Hardin, grown at the same time and location, and they were processed at the same time. The oil
from Hardin contained 6.5% linolenic acid. Low-linolenic acid oils showed improved flavor stability in accelerated storage
tests after 8 d in the dark at 60°C and after 8h at 7500 lux at 30°C, conditions generally considered in stress testing. Room
odor testing indicated that the low-linolenic oils showed significantly lower fishy odor after 1 h at 190°C and lower acrid/pungent
odor after 5 h. Potatoes were fried in the oils at 190°C after 5, 10 and 15 h of use. Overall flavor quality of the potatoes
fried in the low-linolenic oils was good and significantly better after all time periods than that of potatoes fried in the
standard oil. No fishy flavors were perceived with potatoes fried in the low-linolenic oils. Total volatile and polar compound
content of all heated oils increased with frying hours, with no significant differences observed. After 15 h of frying, the
free fatty acid content in all oils remained below 0.3%. Lowering the linolenic acid content of soybean oil by breeding was
particularly beneficial for improved oil quality during cooking and frying. Flavor quality of fried foods was enhanced with
these low-linolenic acid oils. 相似文献
10.
重点研究了脆片在水分活度为0.06-0.95。温度分别为10℃、25℃、40℃条件下的吸湿平衡含水率变化规律。根据目前在农产品吸湿规律研究中常用的六种模型对三个温度条件下胡萝卜脆片的吸湿试验点进行了模拟比较。以模型的确定系数、标准误差以及平均相对预测误差作为评价指标,得出了Peleg、Halsey以及GAB模型,可以较好地预测胡萝卜脆片在不同温度条件下的吸湿规律,并确定了它们的模型系数。 相似文献