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31.
以核桃粉微胶囊为试材,研究其抗氧化稳定性.通过对微胶囊壁材乳化剂的溶解性和不同溶剂对微胶囊粉中油脂溶解度的试验,确定正己烷对壁材溶解性最佳.通过进行核桃粉微胶囊氧化稳定性的试验,确定其包埋率80.2%,微胶囊的货架期233 d,采用索氏抽提法得到微胶囊油脂含量30.4%.研究表明,经微胶囊化后核桃粉中油脂氧化稳定性明显提高. 相似文献
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Microencapsulation of a putative probiotic Enterobacter species,C6‐6, to protect rainbow trout,Oncorhynchus mykiss (Walbaum), against bacterial coldwater disease 下载免费PDF全文
Flavobacterium psychrophilum is the causative agent of bacterial coldwater disease (BCWD), which has a major impact on salmonid aquaculture globally. An Enterobacter species, C6‐6, isolated from the gut of rainbow trout, Oncorhynchus mykiss (Walbaum), has been identified as a potential probiotic species providing protection against BCWD. This study examined the effects of alginate microencapsulation on the protective efficacy of C6‐6 against BCWD in vivo when administered to rainbow trout fry orally or by intraperitoneal (IP) injection. Viable C6‐6 bacteria were microencapsulated successfully, and this process (microencapsulation) did not significantly deteriorate its protective properties as compared to the administration of non‐microencapsulated C6‐6 bacteria. Both oral and IP delivery of C6‐6 achieved significantly better protection than control treatments that did not contain C6‐6 bacteria. The highest relative percent survival (RPS) resulted from IP delivery (71.4%) and was significantly greater than the highest oral RPS (38.6%). Successful intestinal colonization was not critical to protective effects of C6‐6. The study showed that C6‐6 administration, with or without encapsulation, was a viable choice for protecting fry from BCWD especially when administered intraperitoneally. 相似文献
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Microencapsulated diets were prepared and supplemented with two genetically modified bacteria that produced digestive enzymes. One produced a protease (strain Escherichia coli XL1Bluep635), and the other a lipase and a protease (strain E. coli XL1Bluep7). Fenneropenaeus indicus at the postlarval 1 stage (PL1) were fed these diets for 16 days, and their total length and survival were recorded every 2 days. The results were analyzed by anova and sequential Turkey–Kramer analysis. Shrimp fed on the diet supplemented with strain E. coli XL1Bluep635 (diet 635) exhibited the fastest growth rate of 0.26 mm day−1, followed by shrimp fed on the control commercial unsupplemented diet CD2 – 0.21 mm day−1, and shrimp fed on diet supplemented with strain E. coli XL1Bluep7 (diet 7) – 0.20 mm day−1. The growth rates of shrimp fed on diet supplemented with control strain E. coli XL1BluepUC19 (diet XL1), and those fed on unsupplemented diet prepared in our laboratory (D2), were 0.15 and 0.14 mm day−1, respectively. The survival of shrimp fed on diets CD2 and 635 showed the same level of survival of 83.3%, followed by those fed on diet D2 with 76.6%. Shrimp fed on diet 7, showed 71.6% survival, and those fed on diet XL1, 55%. 相似文献
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分别以羧甲基纤维素和淀粉为壁材,利用冷冻干燥法在不同的工艺条件下制备得到恩诺沙星微胶囊制剂。缓释试验表明:以羧甲基纤维索和淀粉为壁材的恩诺沙星微胶囊均表现出明显的缓释作用,且羧甲基纤维素的缓释性能优于淀粉,冷冻温度的降低能促进微胶囊缓释性能。其中,恩诺沙星原料药在4.5min时的溶出率达到99.4%。-40℃和-50℃条件下制备的以羧甲基纤维素为壁材的恩诺沙星微胶囊在14h的溶出率分别为99.2%和99.7%;-40℃和-50℃条件下制备的以淀粉为壁材的恩诺沙星微胶囊在12h的溶出率为99.4%和99.6%。 相似文献
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微胶囊技术生产固体甜橙精油的研究 总被引:7,自引:0,他引:7
本研究以阿拉伯胶、糊精及玉米糖浆及壁材,优化确定壁材配方及工艺条件,采用喷雾干燥技术进行甜橙精油的微胶囊包埋处理以获得固体香精,并对产品进行了电镜扫描检测。 相似文献
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吸湿性食品物料微胶囊化的研究 总被引:1,自引:0,他引:1
微胶囊化技术能有效地防止易吸湿食品物料的吸湿。其效果取决于囊壁材的亲水能力。吸湿物料混合后,吸湿能力增强,经微胶囊化后,其吸湿能力明显降低。 相似文献
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【目的】针对西藏酥油中功能性脂肪酸含量较高,不饱和脂肪酸和蛋白质共为一体,脂肪易水解变质的现状,对西藏酥油进行微胶囊化制备粉末油脂,为提高其保质期提供支持。【方法】以西藏酥油为芯材,制备微胶囊粉末油脂,研究不同的乳化体系及壁材对西藏酥油微胶囊乳化液稳定性的影响,并对制备的西藏酥油微胶囊粉末油脂保藏期间的表面油质量分数及颗粒表面的变化进行考察。【结果】确定了西藏酥油粉末油脂的乳化体系和壁材,制备产品的表面油质量分数为2.0%,包埋率为95.4%,乳状液稳定。【结论】西藏酥油微胶囊化的较佳乳化体系为聚甘油酯-辛烯基琥珀酸淀粉酯,糊精较麦芽糖浆能够更好地充当填充物,添加阿拉伯胶能够明显提高乳状液的稳定性。西藏酥油微囊化的较佳配方为:西藏酥油质量分数45%、聚甘油脂质量分数1.7%、糊精质量分数47.8%、辛烯基琥珀酸淀粉酯质量分数5%、阿拉伯胶质量分数0.5%。 相似文献
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