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排序方式: 共有1716条查询结果,搜索用时 46 毫秒
1.
Yajing Qi Yuying Yang Alkassoumi Hassane Hamadou Qiuyun Shen Bin Xu 《International Journal of Food Science & Technology》2022,57(4):2104-2112
Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. 相似文献
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Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme 总被引:1,自引:0,他引:1
ABSTRACT: The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food-grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB. 相似文献
5.
Ning Wang Jun Chen Qi Zhou Lianzhou Jiang Liqi Wang Yingjie Dai Dianyu Yu Walid Elfalleh 《European Journal of Lipid Science and Technology》2021,123(6):2000091
Crude wax extracted from rice bran oil (RBO) is used to improve the oleogel properties and oxidative stability of RBO. The effect of crude rice bran wax (CrBW) on the formation characteristics and oxidative stability of oleogels is discussed. The results show that oleogels can be formed with 7.0 wt% CrBW at 20 °C. As the concentration of CrBW increases from 7.0 to 11.0 wt%, the hardness and solid fat content (SFC) of the oleogels increase significantly, and the oleogels are primarily β' crystals. Moreover, oleogel crystals formed with 5 and 7 wt% CrBW are flocculent; when the amount included is 9%, the oleogel crystals are transformed into long dendrites, and the density rises. After 90 days of storage at 20 °C, the peroxide value of oleogels formed with 9.0 wt% CrBW slowly rises from 3.21 to 6.52 mmol kg−1. Practical Applications: Oleogels prepared here by CrBW and RBO are an innovative structural lipid without trans fats. Useful information on the rich fats and nutrients in CrBW is provided, which reduces the production cost and improves the industrial production capacity. 相似文献
6.
Oxidative stability of high-fatty acid rice bran oil at different stages of refining 总被引:2,自引:0,他引:2
The contents of natural antioxidants and the oxidative stability of rice bran oils at different refining steps were determined.
Tocopherols and oryzanols were constant in crude and degummed oils but decreased in alkali-refined, bleached and deodorized
oils. The process of degumming, alkali-refining, bleaching and deodorization removed 34% of the tocopherols and 51% of the
oryzanols. During storage of deodorized oil for 7 wk, 34% of the tocopherols and 19% of the oryzanols were lost. The maximum
weight gain, peroxide value and anisidine value were obtained from alkali-refined oil during storage. The order of oxidation
stability was crude ≥ degummed > bleached = deodorized > alkali-refined oil. 相似文献
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米糠油主要由油酸、亚油酸和棕榈酸组成,属半干性油,具有了作为涂料基料的良好理化特性。研究表明,选用米糠油、桐油、环氧树脂和氧化铁红合成的铁红环氧酯防锈底漆,具有无毒、低温固化、防锈能力强等特点。本介绍了底漆的配方、生产工艺,并讨论了影响底漆性能的因素。 相似文献
8.
Chunduri Venkata Subrahmanyam Malapati Venkateswara Rao Vura Balasubrahmanyam Dipti Narayan Bhowmick 《European Journal of Lipid Science and Technology》2006,108(9):746-752
The procedure for the classical chemical refining of vegetable oils consists of degumming, alkali neutralization, bleaching, and deodorization. Conventional refining of rice bran oil using alkali gives oil of acceptable quality, but the refining losses are very high. A critical work has been carried out to study the application of membrane technology in the pretreatment of crude rice bran oil. Oils intended for physical refining should have a low phosphorus content, and this is not readily achievable by the conventional acid/water degumming process. The application of membrane technology for the pretreatment of rice bran oil has been investigated. The process has already been successfully applied to other vegetable oils. Ceramic membranes, which are important from the commercial point of view, were examined for this purpose. The results showed that the membrane‐filtered oils met the requirements of physical refining, with a substantial reduction in color. It was observed that most of the waxy material was also rejected. Experiments were carried out to establish the relationship between permeate flux and rejection with membrane pore size, trans‐membrane pressure and micellar solute concentration. 相似文献
9.
Johnsy George R. Kumar C. Jayaprahash A. Ramakrishna S. N. Sabapathy A. S. Bawa 《应用聚合物科学杂志》2006,102(5):4514-4522
Rice bran was incorporated into low‐density polyethylene (LDPE) at different concentrations by compounding in a twin‐screw extruder and blown into films of uniform thickness. The rice bran incorporation influenced physical, mechanical, barrier, optical, thermal properties, and biodegradation of LDPE. The mechanical and optical properties decreased as the percentage of rice bran increased. The effect of rice bran on the morphology of LDPE blends was examined using scanning electron microscopy. Oxygen transmission rate and water vapor transmission rate increased with the increased content of rice bran. Addition of rice bran did not alter the melting temperature (Tm) of the blends; however the thermal stability decreased, while glass transition temperature (Tg) increased. Kinetics of thermal degradation was also investigated and the activation energy for thermal degradation indicated that for up to 10% filler addition, the dispersion and interfacial adhesion of rice bran particles in LDPE was good. Aerobic biodegradation tests using municipal sewage sludge and biodegradation studies using specific microorganism (Streptomyces species) revealed that the films are biodegradable. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 4514–4522, 2006 相似文献
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