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oil types
luetkeana tissue to the damaging effects of direct exposure to several oil types.
      
We observed no differences with respect to the amount of phagocytotic activity for the different silicone-oil types tested.
      
Automated VPA is also a useful tool in modifying operating parameters when handling various oil types.
      
Water solubilization capacity of the nonionic surfactant systems studied was dependent on surfactant and oil types in analogy to ordinary hydrocarbon systems.
      
Discriminant analysis of four vegetable oil types (cotton-seed, peanut, soybean and canola) was performed by near-infrared reflectance spectroscopy.
      
The objective of this study was to provide an alternate method to differentiate vegetable oil types and to classify unknown oil samples.
      
Discriminant analysis can be successfully used to differentiate vegetable oil types and possibly could also be used to differentiate degree of hydrogenation and oxidative states of oils.
      
The steryl ester content and composition of 28 samples from 10 vegetable oil types have been determined by isolation of the steryl esters by high-performance liquid chromatography and analysis by gas chromatography.
      
The composition of the steryl ester fraction varies to a greater extent for different oil types than for different varieties of the same oilseed.
      
Differences between the two oil types in peroxide value and in production of a few volatiles were probably a result of the differences in initial fatty acid composition.
      
A rapid and simple approach to identify different sunflower oil types by means of near-infrared reflectance spectroscopy
      
The potential of near-infrared reflectance spectroscopy (NIRS) to perform an easy and rapid classification of different sunflower oil types was investigated.
      
Therefore, an accurate discrimination of four of the five sunflower oil types was achieved by using the spectral information at two wavelengths exclusively.
      
Differences between the two oil types in peroxide value and in production of a few volatiles were probably a result of the differences in initial fatty acid composition.
      
It was found that all four oil types could be clearly differentiated from each other, and all the validation samples, including a set of blind validation samples provided by the processor, were correctly classified.
      
Comparable predictive accuracy was obtained from a calibration derived by combining samples of all four oil types in the training set as well as a global IV calibration supplied by the instrument manufacturer.
      
The accuracy of the predictions obtained from the generalized FT-NIR calibration for particular oil types was not significantly improved by supplementing the base training set with samples of these specific types.
      
Calibrating only these oil types did, however, produce a substantial improvement in predictive accuracy, aproaching that of the SB-HATR method.
      
Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types.
      
The objective of this study was to provide a simple method for differentiating vegetable oil types and to classify unknown samples using analytical techniques commonly used in the edible oil industry.
      
 

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