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排序方式: 共有100条查询结果,搜索用时 31 毫秒
1.
M. Safar D. Bertrand P. Robert M. F. Devaux C. Genot 《Journal of the American Oil Chemists' Society》1994,71(4):371-377
The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional
techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments
for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm−1, 2853 cm−1, 2954 cm−1, 3005 cm−1, 966 cm−1, 3450 cm−1 and 1640 cm−1 are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In
lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm−1 and at 1650 cm−1 in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal
component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of
oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were
classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from
gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their
average chainlength. 相似文献
2.
Roxane Detry Vera Van Hoed Jérôme Sterckx Catherine Deledicque Kiyotaka Sato Christophe Blecker Sabine Danthine 《European Journal of Lipid Science and Technology》2021,123(1):2000155
Developing trans-free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil-based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil-based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3-di-palmitoyl-2-oleoylglycerol (POP), 1,2-di-palmitoyl-3-oleoylglycerol (PPO), 1,2-dioleoyl-3-palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil-based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll-in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long-term stability of palm oil-based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil-based puff pastry margarines. 相似文献
3.
J. A. Segura M. L. Herrera M. C. Añón 《Journal of the American Oil Chemists' Society》1995,72(3):375-378
Time-dependent flow properties of both commercial and pilot plant-made margarines were characterized under steady shear. Flow
curves were fitted to the kinetic expression τ = τ
i
+a e
−k1t
+b e
−k2t
. A first-order kinetic model did not describe the observed destruction process of the margarine structure in an adequate
manner. In the proposed model, two structures with different destruction rates are postulated. Each structure contributes
to a part of the shear stress necessary to deform the margarine sample. The parameters τ
i
a andb are temperature-dependent. Decreasing temperatures produce an exponential increase of τ
i
, a linear increase ofb and an increase ofa up to a point beyond which it remains constant. A physical interpretation of the model is proposed. The role of the aqueous
phase was also studied. Greater hardness was detected at higher water content. Parameter τ
i
increased, at any selected temperature, with increasing aqueous phase content of the sample. Parametera increased with decreasing temperatures and higher water content. On the other hand, parameterb was not affected by the amount of aqueous phase. This kinetic model could be employed to perform studies on the influence
of different parameters of margarine formulation on its rheologic behavior. 相似文献
4.
P.?N.?Mayamol T.?Samuel C.?Balachandran A.?Sundaresan C.?ArumughanEmail author 《Journal of the American Oil Chemists' Society》2004,81(4):407-413
Several pilot-scale trials reported in this paper, using palm stearin-rice bran oil (PS-RBO) blends, obviously did not contain
trans FA (TFA), whereas the commercial products were found to contain 18–27% TFA. The effects of processing conditions such as
rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were
studied. The products were evaluated for their physicochemical characteristics using DSC, X-ray diffraction (XRD), HPLC, and
FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those
of hydrogenated commercial “vanaspati” samples. Analysis of the FA composition revealed that the formulated shortenings contained
15–19% C18∶2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850–1000 ppm with oryzanol
content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′
form, and there was less of the undesirable β form. 相似文献
5.
M. S. Miskandar Y. B. Che Man M. S. A. Yusoff R. Abdul Rahman 《Journal of the American Oil Chemists' Society》2002,79(9):931-936
The effects of scraped-surface tube cooler temperatures on the isothermal solid fat content (SFC) of palm oil margarine during
processing and on margarine consistency (yield value, g/cm2), SFC, and polymorphic changes in storage were studied. SFC was measured in the mixing tank after leaving the tube cooler
and the pin worker. The SFC at the tube cooler exit was proportional to the amount of cooling; a higher SFC was produced by
more extreme cooling treatment. The SFC of all margarines were reduced in the pin worker, and the reduction was related to
the initial SFC profile of palm oil. Margarine samples were stored at 28°C for 28 d and tested daily. Margarine processed
at 25°C in the tube cooler had the highest consistency and the least change in SFC, but by the second week crystals had transformed
into the β form. Uniform product consistency and SFC were observed in margarines processed at 20 and 15°C. These margarines
retained the β′ crystal form for 3 and 4 wk, respectively. The best palm oil margarine was obtained with a tube cooler temperature
of 15°C and a residence time of 1.8 min. 相似文献
6.
W. M. N. Ratnayake R. Hollywood E. O'Grady J. L. Beare-Rogers 《Journal of the American Oil Chemists' Society》1990,67(11):804-810
A combined capillary gas liquid chromatography (GLC) and infrared spectrophotometry (IR) method is described for the determination
ofcis andtrans-octadecenoic acids in margarines made from partially hydrogenated vegetable oils. The totaltrans-unsaturation of margarine fatty acid methyl esters determined by IR, with methyl elaidate as the external standard, was correlated
to the capillary GLC weight percentages of the componenttrans fatty acid methyl esters by the mathematical formula: IRtrans=%18∶1t+0.84×%18.2t+1.74×%18∶2tt+ 0.84×%18∶3t where 0.84, 1.74 and 0.84 are the correction factors which relate the GLC weight percentages to the IRtrans-equivalents for mono-trans-octadecadienoic (18∶2t),trans, trans-octadecadienoic (18∶2tt) and mono-trans-octadecatrienoic (18∶3t) acids, respectively. This formula forms the basis for the determination of totaltrans-andcis-octadecenoic acids in partially hydrogenated vegetable oils. From the weight percentages of 18∶2t, 18∶2tt and 18∶3t determined by capillary GLC on a cyanosilicone liquid phase and the totaltrans-unsaturation by IR, the percentage of the totaltrans-octadecenoic acids (18∶1t) is calculated using the formula. The difference between the total octadecenoic acids (18∶1), determined by capillary GLC,
and the 18∶1t gives the totalcis-octadecenoic acids.
Presented in part at the 81st Annual Meeting of the American Oil Chemists' Society, Baltimore, Maryland, April 22–25, 1990. 相似文献
7.
8.
Refined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined. The rearranged fats were investigated for Solid Fat Index, melting behaviour, consistency and spreadability and the values obtained were compared to those of zero-trans margarines or commercially available products prepared from hydrogenated olive oil and other vegetable oils. The 80:20 and 75:25 olive oil–tristearin blends after randomization have properties very close to those of soft tub and packet margarines. 相似文献
9.
James W. Peterson Karry L. Muzzey David Haytowitz Jacob Exler Linda Lemar Sarah L. Booth 《Journal of the American Oil Chemists' Society》2002,79(7):641-646
Assessment of vitamin K (VK) dietary intakes has been limited by the incompleteness of VK food composition data for the U.S.
food supply, particularly for VK-rich oils. The phylloquinone (VK-1) and 2′,3′-dihydrophylloquinone (dK) concentrations of
margarines and spreads (n=43), butter (n=4), shortening (n=4), vegetable oils (n=6), and salad dressings (n=24) were determined by RP-HPLC with fluorescence detection. Each sample represented a composite of units or packages obtained
from 12 or 24 outlets, which were geographically representative of the U.S. food supply. Butter, which is derived from animal
fat sources, had less VK-1 compared to vegetable oil sources. The VK-1 and dK of the margarines and spreads increased with
fat content and the degree of hydrogenation, respectively. In some margarines or spreads and in all shortenings, the dK concentrations
were higher than the corresponding VK-1 concentrations. As the fat content of salad dressings increased, the VK-1 concentrations
also increased. Fat-free foods had <1 μg/100 g of either form of the vitamin. No dK was detected in the salad dressings or
oils tested. Some margarines, spreads, and salad dressings may be significant sources of vitamin K in the U.S. food supply. 相似文献
10.
目的 研究超微细化辛烯基琥珀酸淀粉酯(octenyl succinic anhydride modified starch, OSAS)对人造奶油物化特性的影响。方法 对超微细化OSAS糊透明度、糊凝沉性、OSAS人造奶油流变特性、热特性进行检测。结果 随着取代度(degree of substitution, DS)的增加, OSAS糊透明度增加, 糊凝沉性增加; 随着OSAS添加量的增加, 人造奶油的弹性模量(G'')、黏性模量(G'')降低。搅打频率与G''、G''的关系可采用指数模型描述, 快速搅打有利于形成网络结构紧密的质地。结论 超微细化OSAS的添加可以改善人造奶油的质地口感, 降低脂质融化温度, 提高冰凉感, 有利于提高人造奶油的综合品质。 相似文献