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1 Food Basic Science 1

1.1 Enzymatic Protein Hydrolysates in Human Nutrition 1

Extensive Reading Enzymic Hydrolysis of Food Proteins 19

1.2 The Health Effects of Dietary Fat 21

Extensive Reading Structured Lipids-Novel Fats 34

1.3 Carbohydrates 37

Extensive Reading The Applications of Carbohydrates 51

1.4 Food Nutrition 54

Extensive Reading Nutrition and Food Situation 70

2 Food Processing Technology 75

2.1 Processing Techniques Used for Grains Food 75

Extensive Reading Thermal and Physical Property Measurement of Bakery 87

2.2 Separation Techniques Common in Food Analysis 91

Extensive Reading Some New Analytical Techniques Used in Food Chemistry 105

2.3 Modern New Packaging Techniques 109

Extensive Reading Biopolymer-based Packaging Films 123

2.4 Microorganisms in Foods 127

Extensive Reading Diagnostic the Partial Food Microorganisms 131

3 Food Safety 134

3.1 Food Safety Assurance Systems in China 134

Extensive Reading Agricultural Biotechnology Related Foods:Safety or Not 145

3.2 Methods for Rapid Detection of Chemical and Veterinary Drug Residues in Animal Foods 148

Extensive Reading Food Quality and Allergenicity 159

3.3 Evaluation on Food Additive Toxicology in the USA 164

Extensive Reading Use of Simple Oligosaccharides in the Food Industry 175

3.4 Food Microbiology 177

Extensive Reading An Introduction to Microbiology in Food Safety 185

4 Food Biotechnology 191

4.1 Control of Microorganisms in Source Water and Drinking Water 191

Extensive Reading Physical Methods about Treatment and Disinfection of Water 202

4.2 Genetically Modified Microorganisms and Their Products 206

Extensive Reading Safety Assessment for Cenetically Modified Organisms' Products 214

4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein? 216

Extensive Reading Elastase Production by Bacillus 225

4.4 Factors Influencing Optimum Performance as Starter Cultures 229

Extensive Reading Applications of SPME in Food Analysis 238

参考译文 242

参考答案 318

参考文献 330