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排序方式: 共有139条查询结果,搜索用时 31 毫秒
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Accelerated tests for oxidative rancidity of blanched peanuts, blanched dry-roasted peanuts, blanched oil-roasted peanuts and shelled Persian walnuts were performed at high and low oxygen content at controlled intermediate and low relative humidities. The results confirmed and quantified the importance of oxygen content, relative humidity and roasting process in the oxidative rancidity of peanuts and walnuts. There is a potential to extend shelf-life of roasted peanuts and walnuts by edible coatings with low oxygen permeability or nitrogen-flushing with oxygen barrier packaging. Static headspace chromatography was useful to monitor oxidative rancidity in walnuts and roasted peanuts. 相似文献
3.
Jodi E Williams Susan E. Duncan Robert C. Williams Kumar Mallikarjunan William N. Eigel III Sean F. O'Keefe 《Journal of food science》2006,71(3):S265-S269
ABSTRACT: Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short-time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21-d storage period. A significant decrease ( P < 0.05) was noted in 2,3-diethylpyrazine, 2-methoxypyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,3,5-trimethylpyrazine concentrations over a 21-d period. No significant difference ( P > 0.05) was noted in the 2-methylpyrazine and 2-ethylpyrazine concentrations. The hexanal concentration significantly increased ( P < 0.05) over the 21-d period. The peroxide values and sensory analysis agreed with these results. A significant increase ( P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease ( P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases ( P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap. 相似文献
4.
A 2-year field experiment was carried out in a sandy soil (Xeropsament-Torripsament) at Nir Yizhaq, Israel, where commercially grown peanut plants were sprayed with different NPKS solutions during the pod-filling period. All foliar sprays were applied in addition to the fertilizer which had been added to the soil before planting. The differences in yield between the treatments were not significant in either year. In the first year, there was a tendency toward increased yields of pods (up to 13%) and of hay (up to 16%) when four foliar fertilizer applications (10 kg N, 1 kg P, 3 kg K and 0.5 kg S/ha/application) were given, at one-week intervals. N was added mainly as urea, P and K as potassium polyphosphate, and S as ammonium sulphate. In the second year, the highest yield was obtained in the control plots and the differences between the treatments were not significant. Utilization of foliar nutrient application seems to be dependent upon availability of these nutrients in the soil.Contribution from the Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel. No. 1976-E. 1087 series. 相似文献
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Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology
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Yu Miao Liu Hong‐zhi Yang Ying Shi Ai‐min Liu Li Hu Hui Wang Qiang Yu Hong‐wei Wang Xiao‐he 《International Journal of Food Science & Technology》2016,51(8):1754-1761
Peanut sprout has associated with enhance the content of a nonflavonoids known as resveratrol, which influences a variety of functions including against cancer, cardiovascular and delaying ageing. Peanut from Liaoning province of China was used as a material to accumulate resveratrol during germination. The individual effects of soaking temperature and time as well as germination temperature, time and humidity on resveratrol accumulation in 5 days germinated peanut were investigated. Then, based on Box–Behnken design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions were as follows: soaking temperature at 35 °C, soaking time at 8 h, germination temperature at 29 °C, germination humidity at 90%, and germination time at 5 day. Under the optimum condition, resveratrol content reached 32.87 μg g?1, which was almost 9.78 times higher than that in the peanut which did not germinate. 相似文献
7.
Susanne Krause Ties Latendorf Hendrik Schmidt Yasemin Darcan‐Nicolaisen Gerald Reese Arnd Petersen Ottmar Janssen Wolf‐Meinhard Becker 《Molecular nutrition & food research》2010,54(3):381-387
Peanut allergy is a major cause of food‐induced severe anaphylactic reactions. To date, no medical care is available to prevent and treat peanut allergy and therefore hypoallergenic peanut varieties are of considerable health political and economic interest. Major allergens that induce IgE‐responses in peanut‐sensitive patients are Ara h 1, Ara h 2 and Ara h 3/4. In order to identify hypoallergenic peanuts, commercially locally available peanut varieties were screened for their allergen content. Ara h 1‐deficient peanuts from Southeast Asia were identified by SDS‐PAGE, immunoblotting, inhibition assays and ELISA. 2‐D PAGE analyses demonstrated the different compositions of the tested extracts and revealed a number of variations of the allergen patterns of peanuts from different varieties. Mediator release experiments of these peanut extracts demonstrated similar allergenicities as compared with standard peanut extract. These results indicate that the allergenicity of peanuts with reduced Ara h 1 content might be compensated by the other allergens, and thus do not necessarily cause a reduction of allergenicity. 相似文献
8.
Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0–400 ng g?1), heating time (30–120 min) and temperature (90–150 °C) was evaluated. The maximum reduction of AFB1 (78.4%) and AFB2 (57.3%) of artificially contaminated samples with initial aflatoxin concentration of 237 and 68 ng g?1, and those of AFG1 (73.9%) and AFG2 (75.2%) with initial aflatoxin concentration of 215 and 75 ng g?1 was obtained at 150 °C. The maximum reduction of AFB1 (80.2%) and AFB2 (69.7%) of naturally contaminated samples with initial aflatoxin concentration of 174 and 25 ng g?1 was obtained at 150 °C and 130 °C, respectively. 相似文献
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Off-flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed
peanuts with high-oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted
peanuts. To determine the full potential for shelf-life improvement of oil-roasted high-O/L peanuts, a study was conducted
to examine the effects of roasting high-O/L peanuts (O/L=30) in high-O/L (O/L=23.2) or conventional (O/L=1.5) peanut oil.
Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken
at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio
of high-O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil-roasted peanuts. After 20 wk of storage, PV of conventional
oil-roasted peanuts was 10.8 compared to 5.3 for the high-O/L-roasted peanuts. OSI values were 88.5 and 52.4 immediately after
roasting for the high-O/L-roasted vs. conventional oil-roasted peanuts. OSI for both decreased, but differences remained similar
throughout the storage period. Shelf life of high-O/L peanuts decreased when roasted in conventional O/L-peanut oil vs. high-O/L
peanut oil. 相似文献