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排序方式: 共有92条查询结果,搜索用时 31 毫秒
41.
U. E. Inyang U. J. Abah 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,50(4):295-300
Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended
with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both
the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of
the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to
slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed
that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple
juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase
in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic
acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result
of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of
flavor, after taste and overall acceptability. 相似文献
42.
试验将草莓汁的直接压榨,热榨和解冻后压榨3种方法进行了对比,着重对果汁色泽进行分析,分别测定了各处理果汁的草莓色素、褐变物质和浑浊物的相对含量。运用正交试验设计对草莓汁的酶法澄清工艺进行了研究,提出了合理的工艺方案。 相似文献
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44.
不同品种菠萝原果汁品质分析及其加工适应性 总被引:1,自引:0,他引:1
以4个菠萝品种果实为材料,研究其原果汁品质及加工适应性、耐贮性的差异。结果表明,粤脆原果汁品质指标最优,其次是粤引澳卡,巴厘和无刺卡因品质相对较差;4个品种原果汁的色泽均为橙黄色至柠檬黄色;粤脆原果汁的总氨基酸含量最高,其次是巴厘和粤引澳卡,无刺卡因的最低。果汁均质处理对粤脆加工菠萝汁维生素C影响最大,其次是巴厘和无刺卡因,对粤引澳卡影响最小;热脱气对无刺卡因维生素C含量影响最大,其次是粤引澳卡和巴厘,对粤脆影响最小。在贮藏过程中4个品种的加工菠萝汁粘度、酸度变化小;但贮藏期间维生素C的变化有差异,第84天时,粤脆及巴厘2个品种的维生素C含量保持率在50%以上,而粤引澳卡及无刺卡因的趋于0;氨基酸态氮含量呈缓慢递减的趋势,保持率最高的是粤脆;L*值(亮度值)降低,a*值(红色源)升高,b*值(黄色源)降低,色泽均变浅,但粤脆变化最小,其次为巴厘和无刺卡因,粤引澳卡变化较大。 相似文献
45.
Sugarcane (Saccharum spp. hybrids) breeding programs in Louisiana have made improving sucrose content a top priority because a short growing season limits cane yield. Using a recurrent selection strategy, the cultivars with the highest sucrose content are crossed, and a new generation of cultivars is selected from the progeny. This study was designed to determine how selection primarily for sucrose content has modified physiological characters, and impacted sucrose content and yield. Five cultivars were randomly selected from each of seven generations of recurrent selection in Louisiana and planted in two experiments. The plant and first stubble crops were harvested late in the harvest season from each experiment. Cane yield and juice quality were determined. Cultivars from the last three generations were superior to cultivars from the first three generations for Brix % cane, sucrose % cane, purity, theoretically recoverable sugar (TRS), cane yield and sugar yield. Fiber % cane was not different among the generations. Selection primarily for sucrose has increased Brix % cane from 14% to 16%, sucrose % cane from 12% to 14%, purity from 82.5% to 87.3%, and TRS from 98 to 122 kg Mg−1. A plateau in juice quality and sucrose yield in the last three generations may indicate that: (1) Louisiana's short growing season may restrict sucrose accumulation; (2) the genetic potential for late season juice quality has been reached with currently available germplasm; or (3) the inclusion of lower juice quality Saccharum spontaneum germplasm into the breeding program in order to increase disease tolerance, cold tolerance, and ratooning ability has diluted the effect of recurrent selection for sucrose. 相似文献
46.
[目的]研制一种新型芦荟叶肉悬浮饮料。[方法]以芦荟汁和芦荟果粒为原料,添加白砂糖、柠檬酸、稳定剂等制成芦荟叶肉悬浮饮料,筛选较好的护色、固化条件及合适的饮料配方。[结果]芦荟去皮后90℃热烫10min,用复合护色剂0.5%柠檬酸和0.2%NaCl进行护色效果较好;用复合固化剂1.5%CaCl2和0.3%Na2SO3固化,固化效果较好,增加了产品爽脆的口感。通过正交试验,得到产品的最佳配方为白砂糖10%,柠檬酸0.15%,芦荟原汁15%,琼脂0.06%,黄原胶0.04%,CMC-Na0.08%。[结论]该研究可为芦荟的产业化生产提供依据和借鉴。 相似文献
47.
以目前市场上销售的及部分地方南瓜品种为试材,应用灰色关联度分析法,对与南瓜加工制汁有关的品种特性——总胡萝卜素含量、可溶性固形物含量、出汁率、产量4个主要性状指标进行综合评价,并结合聚类分析对南瓜品种进行分类。结果表明:北京1号与参考品种的关联度最大,具有较好的加工制汁特性,栗子蔓和吉祥南瓜因具有高可溶性固形物和胡萝卜素含量,可作为辅助品种用于南瓜汁加工,以提高产品品质。 相似文献
48.
目的]对复合果醋研制中的酶解工艺进行研究,为对后续果醋的乙醇和醋酸发酵研究提供参考。[方法]以苹果、番木瓜和柑橘为原料,通过测定产酒率和透光率的方法,对此复合果汁酶解特性进行系统研究。[结果]确定了苹果、柑橘和番木瓜原汁的最佳体积配比为7:2:1;酶解的最佳工艺参数为:果胶酶的用量为0.08%(V/V),酶解时间为2.5 h,酶解温度为45℃,酶解pH为4.0。[结论]果汁的酶解作用对果醋质量的提高起到很关键的作用。 相似文献
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