食品专业英语文选 第2版pdf电子书版本下载

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Lesson 1 1

Text Food Industry 1

Notes 4

参考译文 食品工业 5

Reading Material Food 7

Glossary 8

Lesson 2 10

Text Water 10

Notes 14

参考译文 水 14

Reading Material Water as Nutrients 17

Glossary 18

Lesson 3 20

Text Carbohydrates 20

Notes 23

参考译文 碳水化合物 24

Reading Material Modified Starches and Starch to Sugar Conversion 27

Glossary 28

Lesson 4 30

Text Proteins 30

Notes 33

参考译文 蛋白质 34

Reading Material Amino Acids 36

Glossary 37

Lesson 5 39

Text Lipids 39

Notes 43

参考译文 脂质 44

Reading Material Essential Fatty Acids 47

Glossary 48

Lesson 6 50

Text Vitamins and Minerals 50

Notes 54

参考译文 维生素和矿物质 54

Reading Material History of Vitamins 57

Glossary 58

Lesson 7 60

Text Food Additives 60

Notes 63

参考译文 食品添加剂 63

Reading Material Non-nutritive Sweeteners 66

Glossary 66

Lesson 8 68

Text Food Microbiology 68

Notes 72

参考译文 食品微生物学 73

Reading Material Numbers of Microorganisms in Food 76

Glossary 76

Lesson 9 78

Text Fermentation 78

Notes 82

参考译文 发酵 83

Reading Material Fermentation in Food Processing and Its History 87

Glossary 87

Lesson 10 89

Text Physical Properties of Foods 89

Notes 94

参考译文 食品的物理性质 94

Reading Material Electrical Properties 98

Glossary 99

Lesson 11 100

Text Food Dispersions 100

Notes 103

参考译文 食品分散体 104

Reading Material An Abstract about Food Dispersion 106

Glossary 107

Lesson 12 108

Text Food Preservation 108

Notes 112

参考译文 食品保藏 112

Reading Material Modified Atmosphere 115

Glossary 116

Lesson 13 118

Text Food Processing 118

Notes 122

参考译文 食品加工 122

Reading Material History of Food Processing 125

Glossary 125

Lesson 14 127

Text Unit Operations in Food Processing 127

Notes 132

参考译文 食品加工单元操作 133

Reading Material New Processing Methods 136

Glossary 137

Lesson 15 139

Text Food Packaging 139

Notes 142

参考译文 食品包装 143

Reading Material Nutrition Labels 146

Glossary 146

Lesson 16 148

Text Thermal Treatment and Thermal Processing 148

Notes 152

参考译文 热处理与热加工 153

Reading Material Ultra High-Temperature(UHT)/Aseptic Processes 156

Glossary 156

Lesson 17 158

Text Food Concentration 158

Notes 162

参考译文 食品浓缩 163

Reading Material Changes During Concentration 166

Glossary 167

Lesson 18 168

Text Food Dehydration and Drying 168

Notes 172

参考译文 食品脱水与干燥 173

Reading Material Two Types of Dryer 176

Glossary 178

Lesson 19 179

Text Food Freezing 179

Notes 182

参考译文 食品冷冻 182

Reading Material Change and Stability in Frozen Foods 184

Glossary 185

Lesson 20 187

Text Extrusion Cooking 187

Notes 190

参考译文 挤压蒸煮 190

Reading Material Selecting an Extruder 192

Glossary 193

Lesson 21 195

Text Membrane Separation 195

Notes 198

参考译文 膜分离 198

Reading Material Fouling Phenomena 200

Glossary 201

Lesson 22 203

Text Meat and Meat Products 203

Notes 207

参考译文 肉与肉制品 208

Reading Material Storage of Fresh Meat 211

Glossary 212

Lesson 23 214

Text Milk and Milk Products 214

Notes 219

参考译文 乳与乳制品 220

Reading Material Milk Separation 224

Glossary 224

Lesson 24 225

Text Poultry and Eggs 225

Notes 230

参考译文 家禽和蛋 230

Reading Material Poultry Meat/Egg Products 234

Glossary 235

Lesson 25 237

Text Principles of Baking 237

Notes 242

参考译文 焙烤原理 243

Reading Material Bread and Its'History 247

Glossary 248

Lesson 26 249

Text Confectionery and Chocolate Products 249

Notes 253

参考译文 糖果与巧克力制品 253

Reading Material Confectionery Manufacturing 256

Glossary 257

Lesson 27 259

Text Fruit Juices 259

Notes 264

参考译文 果汁 265

Reading Material Juice Labeling 269

Glossary 269

Lesson 28 271

Text Beverages 271

Notes 275

参考译文 饮料 276

Reading Material Coca-Cola 279

Glossary 280

Lesson 29 281

Text Food Safety 281

Notes 284

参考译文 食品安全 285

Reading Material Food Safety Policy 287

Glossary 288

Lesson 30 290

Text Hazard Analysis and Critical Control Points 290

Notes 293

参考译文 危害分析与关键控制点 294

Reading Material Prerequisite Programmes of HACCP 296

Glossary 297

Lesson 31 298

Text Good Manufacturing Practice(GMP) 298

Notes 302

参考译文 良好操作规范 302

Reading Material Sanitation in the Food Industry 305

Glossary 305

Lesson 32 307

Text Sanitation in Food Plant 307

Notes 310

参考译文 食品工厂卫生 311

Reading Material Cleaning and Disinfection 313

Glossary 314

Lesson 33 315

Text Food Quality 315

Notes 320

参考译文 食品质量 321

Reading Material The Distinction between Food Quality and Food Safety 325

Glossary 325

Lesson 34 327

Text Shelf-life of Food Products 327

Notes 330

参考译文 食品货架期 331

Reading Material Predicting Shelf-life 333

Glossary 334

总词汇表 335

附录 358

Ⅰ 食品专业相关的主要国际机构及网址 358

Ⅱ 食品专业相关的国外主要高校院系及网址 359

Ⅲ 食品专业相关的国外主要英文期刊及网址 361

参考文献 363