食品科學(xué)與工程英語

內(nèi)容概要

本書是為高等院校食品科學(xué)與工程專業(yè)編寫的專業(yè)英語教材。共分18個單元，內(nèi)容包括食品營養(yǎng)、三大能量物質(zhì)（蛋白質(zhì)、脂肪、碳水化合物）的化學(xué)、食品工業(yè)涉及的主要操作、食品微生物、常見食品及加工，內(nèi)容豐富，使用者可根據(jù)實際情況選取?！　榱吮阌趯W(xué)習(xí)，每個單元分為精讀與泛讀兩部分。精讀部分給出了中文翻譯、練習(xí)題，并附有參考答案。泛讀部分與精讀內(nèi)容相對應(yīng)，作為加深對精讀的理解和補充，該部分僅給出了關(guān)鍵句子的解釋?！　”緯晒┐髮Ｔ盒Ｊ称房茖W(xué)與工程專業(yè)做英語教材，也可作為食品衛(wèi)生等科技工作者學(xué)習(xí)專業(yè)英語的參考書。

書籍目錄

Unit 1　Part A Food Nutrition　Part B Nature of Nutritional ProblemsUnit 2　Part A Carbohydrates　Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of CornmealUnit 3　Part A Lipids　Part B Dietary Fat and Disease:What Do We Know and Where Do We StandUnit 4　Part A Proteins　Part B Enzyme-Modified Proteins from Corn Gluten MealUnit 5　Part A The Food Processing　Part B Basic Milk ProcessingUnit 6　Part A Pasteurization and Blanching　Part B Freezing and Frozen-Food StorageUnit 7　Part A Liquid Concentration　Part B DehydrationUnit 8　Part A Microorganisms and Food Spoilage　Part B Food Preservation AlternativesUnit 9　Part A Microbiology and Fermented Foods　Part B Microorganisms and BiotechnoligyUnit 10　Part A Other Microbial Products　Part B Food Yeasts and DerivativesUnit 11　Part A Raw Milk　Part B Dairy ProductsUnit 12　Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm　Part B Meat and Meat ProductsUnit 13　Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA　Part B SeafoodsUnit 14　Part A Raw Materials' Selection of Baked Products　Part B Dough Making and Handing of Baked ProductsUnit 15　Part A Beverages　Part B Soft DrinksUnit 16　Part A Principles of Food Packaging　Part B Packaging EquipmentUnit 17　Part A Food Safety　Part B Food Safety, Risks and HazardsUnit 18　Part A Quality Factors in Food　Part B Food Processing and the Environment參考譯文　Keys to Exercises

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