食品生物技術(shù)雙語(yǔ)閱讀教程

內(nèi)容概要

　　孟憲剛選收了16篇具有較高學(xué)術(shù)價(jià)值、又有較高寫作水平的外文綜述，構(gòu)成了《食品生物技術(shù)雙語(yǔ)閱讀教程》的八大單元內(nèi)容：第一單元：食品生物技術(shù)總論；第二單元：遺傳改良與食品；第三單元：生物技術(shù)與功能性食品；第四單元：發(fā)酵與食品工業(yè)；第五單元：食品生物技術(shù)與農(nóng)業(yè)；第六單元：食品生物工程新技術(shù)；第七單元：食品添加劑；第八單元：食品安全與健康。本教程每單元分為兩個(gè)部分（PartI和：PartII），這兩部分內(nèi)容均是針對(duì)單元主題相關(guān)的國(guó)外最新研究綜述。每單元學(xué)習(xí)內(nèi)容包括：閱讀教程、生詞解釋、句意注解、補(bǔ)充知識(shí)、思考題共五大部分。這五大部分旨在擴(kuò)大學(xué)生知識(shí)面、豐富學(xué)生專業(yè)詞匯、提升學(xué)生專業(yè)閱讀能力而設(shè)計(jì)。

書籍目錄

Unit 1Part I: An introduction to food biotechnologyPart II : New Foods and Food ProducersUnit 2Part I: Genetic Modification and FoodPart II: Correlation of genetic markers with beverage and food qualityUnit 3Part I : Applications of Biotechnology in Functional FoodsPart II : Biotechnology and Vitamin Content and Trace Mineral Content in PlantsUnit 4Part I: Fermentation in the Food IndustryPart II Popular fermented foods and beverages in Southeast AsiaUnit 5Part I: DNA Splicing in Crop ImprovementPart II Some questions about biotech-cropUnit 6Part I: Functional Coatings and MicroencapsulatingPart II : Application of chitin- and chitosan-based materials for enzyme immobi lizationsUnit 7Part I: Food Additives and SensitivitiesPart II : The Adverse Effects of Food Additives on HealthUnit 8Part I:Food and healthPart II :Potential unintended effects of GM foods on human health

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