全文获取类型
收费全文 | 98篇 |
免费 | 11篇 |
国内免费 | 1篇 |
专业分类
综合类 | 3篇 |
化学工业 | 13篇 |
轻工业 | 93篇 |
水利工程 | 1篇 |
出版年
2021年 | 1篇 |
2020年 | 3篇 |
2018年 | 2篇 |
2017年 | 3篇 |
2016年 | 4篇 |
2015年 | 2篇 |
2014年 | 3篇 |
2013年 | 8篇 |
2012年 | 4篇 |
2011年 | 6篇 |
2010年 | 5篇 |
2009年 | 4篇 |
2008年 | 2篇 |
2007年 | 8篇 |
2006年 | 6篇 |
2005年 | 11篇 |
2004年 | 6篇 |
2003年 | 10篇 |
2002年 | 6篇 |
2001年 | 1篇 |
2000年 | 5篇 |
1999年 | 3篇 |
1998年 | 1篇 |
1997年 | 3篇 |
1986年 | 1篇 |
1979年 | 1篇 |
1978年 | 1篇 |
排序方式: 共有110条查询结果,搜索用时 250 毫秒
1.
2.
为烹饪中的焦糖色标准化和科学化生产提供科学依据,对焦糖色的最优配方和制作工艺进行了研究。以感官评分为标准,通过单因素试验和响应面试验研究了白砂糖添加量、加热时间、沸水添加量的影响。确定焦糖色最佳制作配方和工艺条件为:白砂糖添加量为153.51 g,加热时间为8.91 min,沸水添加量为99.88 g。经此配方工艺制作的焦糖色感官评分高达98.7,具有焦香味浓郁,色泽呈深黑红棕色且富有光泽等特点。最后,以卤肉为载体,比较焦糖色与常用食品增色剂老抽酱油以及焦糖色和老抽酱油混合物(老抽:焦糖=1:1混合,m/m)对食品色泽参数包括亮度L*值、红度a*值、黄度b*值、彩度c*值的影响。结果表明,三种食品增色剂对卤肉的亮度L*值和黄度b*值和彩度c*值没有显著性差异(p>0.05),对卤肉的红度a*值差异显著(p<0.05),说明焦糖色能够提高卤肉的光泽度和红度,与感官评定结果一致。 相似文献
3.
4.
4(5)‐Methylimidazole (4‐MeI) is a nitrogen‐containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food industry. A suspected carcinogen and neurotoxin and efforts are underway to limit its presence in foods. Several methods have been developed to detect and quantitate 4‐MeI in different food matrices, including roasted coffee, beer, soft drinks, and soy sauce; however, no methods are available to measure 4‐MeI in cooked meat and meat products containing lipids and high levels of interfering nitrogen compounds, such as amino acids and peptides. A rapid method using 0.1 M sodium acetate buffer (pH 5) as an extraction solvent followed by derivatization with isobutylchloroformate and gas chromatograph mass‐spectrometry was developed to quantify 4‐MeI in cooked meat products with added caramel colors containing 4‐MeI. Selected ion monitoring mode was used to monitor 4‐MeI ions fragments. In the 8 commercial meat products tested, 4‐MeI levels ranged from 0.041 to 1.015 mg/kg, with recovery of 94.76% to 103.94%. In addition, a matrix‐matched calibration performed by analyzing a spiked cooked meat sample indicated no significant difference (P > 0.05), which means the meat matrix had no effect on the developed method. This method proved useful in analyzing 4‐MeI in meat products with added caramel color containing 4‐MeI. 相似文献
5.
焦糖色素的耐盐性及检测方法 总被引:1,自引:3,他引:1
阐述了焦糖色素耐盐性的概念,探讨了焦糖色素耐盐性的内在机理,提供了检测的方法。 相似文献
6.
ABSTRACT: During raw and refined sugars processing, chemical changes occur that affect yield and end product color. Model sucrose solutions of 65 and 15 brix were treated with invert sugar levels of 0 to 4%, adjusted to pH 6 to 9, then processed 85 7deg;C for 0 to 6 h. Sucrose loss was correlated with changes in invert sugar concentration under acid conditions. Invert sugars concentrations were correlated with color development under alkaline conditions. At both 65 and 15 brix sucrose, and pH below 7.5, samples showed a 25% increase in invert sugars from acid hydrolysis. Sucrose loss was 1.6% with 3% invert sugar present. At pH 8.5 and higher, color increased in direct correlation with invert sugar concentrations. 相似文献
7.
An investigation was carried out to determine how much, if any, 4-methylimidazole is present in caramels and some other materials used in brewing. Existing analytical methods were modified to improve sensitivity. 4-Methylimidazole was not detectable in roasted barley, chocolate malt, crystal malt, Farbebier, wort and beer, when the limit of detection was 1 mg/kg. However, caramels manufactured by different processes contained amounts ranging from undetectable to 280 mg/kg. 相似文献
8.
Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System
下载免费PDF全文
![点击此处可从《Journal of food science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)‐methylimidazole (4(5)‐MI) was investigated using a soy sauce model system. The concentration of 4(5)‐MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)‐MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)‐MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)‐MI levels and the amount of caramel colorant and pH values (r2 = 0.9712, r2 = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). 相似文献
9.
10.