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Unit 1 1

Part A Food Nutrition 1

Part B Nature of Nutritional Problems 8

Unit 2 16

Part A Carbohydrates 16

Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal 27

Unit 3 33

Part A Lipids 33

Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand 44

Unit 4 51

Part A Proteins 51

Part B Enzyme-Modified Proteins from Corn Gluten Meal 61

Unit 5 69

Part A The Food Processing 69

Part B Basic Milk Processing 78

Unit 6 86

Part A Pasteurization and Blanching 86

Part B Freezing and Frozen-Food Storage 94

Unit 7 101

Part A Liquid Concentration 101

Part B Dehydration 109

Unit 8 116

Part A Microorganisms and Food Spoilage 116

Part B Food Preservation Alternatives 124

Unit 9 132

Part A Microbiology and Fermented Foods 132

Part B Microorganisms and Biotechnoligy 141

Unit 10 152

Part A Other Microbial Products 152

Part B Food Yeasts and Derivatives 162

Unit 11 169

Part A Raw Milk 169

Part B Dairy Products 177

Unit 12 185

Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm 185

Part B Meat and Meat Products 192

Unit 13 199

Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA 199

Part B Seafoods 207

Unit 14 213

Part A Raw Materials'Selection of Baked Products 213

Part B Dough Making and Handing of Baked Products 222

Unit 15 229

Part A Beverages 229

Part B Soft Drinks 238

Unit 16 246

Part A Principles of Food Packaging 246

Part B Packaging Equipment 254

Unit 17 262

Part A Food Safety 262

Part B Food Safety,Risks and Hazards 270

Unit 18 277

Part A Quality Factors in Food 277

Part B Food Processing and the Environment 284

参考译文 291

Keys to Exercises 357