食品專業(yè)英語(yǔ)

內(nèi)容概要

本書是全國(guó)高等農(nóng)業(yè)院校十五規(guī)劃教材。1—3課闡述英語(yǔ)食品科技論文的特點(diǎn)、翻譯技巧和一般寫作方法；其余各課內(nèi)容有食品工業(yè)發(fā)展現(xiàn)狀、市場(chǎng)與展望、食品發(fā)酵工程、食品化學(xué)和營(yíng)養(yǎng)、農(nóng)產(chǎn)品貯藏和加工等，課文和閱讀材料選自國(guó)外原版資料。教材內(nèi)容在盡量反映食品科技領(lǐng)域發(fā)展的新趨勢(shì)、新技術(shù)的同時(shí)，也包括食品行業(yè)日常應(yīng)用英語(yǔ)并兼顧全國(guó)各地域的廣適性。

書籍目錄

Lesson 1　英語(yǔ)食品科技論文的特點(diǎn)Lesson 2　食品科技論文的翻譯和寫作Lesson 3　相關(guān)的應(yīng)用文體Lesson 4  WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods　Reading Material 1  China Food Situation　Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street FoodLesson 5  Alcoholic Beverages　Reading Matei'ial 1 : Beer Fermentation　Reading Material 2. VinegarLesson 6  Amino Acids　Reading Material 1 : Glutamic Acid Production　Reading Material 2. NucleosidesLesson 7  Yogurt Fermentation　Reading Material 1: Fermented Meat Product　Reading Material 2: WineLesson 8  Microbial Enzymes　Reading Material 1: Immobilized Enzymes　Reading Material 2: Detection of Microorganisms in Food,Chemical PreservativesLesson 9  Lipids　Reading Material 1 : Protein (1)　Reading Material 2: Proteins (2)Lesson 10  Enzymes　Reading Material 1: Flavor  　Reading Material 2. AdditivesLesson 11  Nutrition　Reading Material 1: Energy, Calories, and Weight Control　Reading Material 2: CarbohydratesLesson 12  Food Safety　Reading Material 1: Improvement of Food by Nutrification　Reading Material 2: Guidelines for Dietary PlanningLesson 13  Basic Steps in Vegetables' Canning　Reading Material 1: Containers for Canned Foods　Reading Material 2: Baby FoodsLesson 14  Quick-Freezing of Foods　Reading Material 1: Ice Crystal Formation　Reading Material 2: Main Methods for Freezing FoodsLesson 15  Diet and Health Research Needs　Reading Material 1: Growing Nutraceutieal　Reading Material 2: Form Follows Function--Bits, Bites,and BagsLesson 16  Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana　Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer　Reading Material 2: Microwave (MW) and Radiorequency (RF) DryingGlossary

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