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內容簡介

　　《食品專業英語》共分為6章。第1章介紹食品科技論文的特點、食品科技論文的結構及食品科技論文的翻譯寫作方法；第2章介紹食品化學及食品營養；第3章介紹食品微生物及發酵食品；第4章介紹食品酶製劑和添加劑；第5章介紹食品加工過程；第6章介紹食品質量與安全。除第1章外，其餘各章包含課文和閱讀材料，且均選自國外原版資料。各章中每課課文後均有單詞、注釋，閱讀材料部分和相應的練習是為瞭擴大學生的專業知識和詞匯量。《食品專業英語》的最後附有食品專業詞匯，供學習和查閱，且附有食品專業相關信息、主要數據庫和主要大學及網址，為學生及食品行業相關人員提供專業信息。

內頁插圖

目錄

前言
Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 食品科技論文的特點
Lesson 2 食品科技論文的結構
Lesson 3 食品科技論文的翻譯和寫作

Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Materials 1 Biotin
Reading Materials 2 Energy Balance and Weight Control
Reading Materials 3 Diet and Chronic Disease

Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Soy Bean FoodsNatto
Reading Materials 1 Cheese
Reading Materials 2 Vinegar
Reading Materials 3 Biochemistry
Reading Materials 4 Probiotics

Chapter 4 Food Enzymes and Additives
Lesson 1 Food Enzymes
Lesson 2 Microbial Enzymes and Application in Food
Lesson 3 Food Additives
Reading Materials 1 Immobilized Enzymes
Reading Materials 2 Nutritional Additives

Chapter 5 Food Processing
Lesson 1 Food Canning
Lesson 2 Quick-Freezing ofFoods
Lesson 3 Liquid Milk Processing
Lesson 4 Novel Drying Techniques for the Food Industry
Lesson 5 Bread Baking
Reading Materials 1 Baby Food
Reading Materials 2 Meat Curing
Reading Materials 3 Utilization of Buttermilk
Reading Materials 4 Fruit Juices

Chapter 6 Food Quality and Food Safety
Lesson 1 Food Quality and Control
Lesson 2 ShelfLife ofFood
Lesson 3 Food Poisoning
Lesson 4 HACCP and Food Safet）
Reading Materials 1 Food Deterioration
Reading Materials 2 Dietary Guidelines
Reading Materials 3 Safety ofPickled Foods
Reading Materials 4 Genetically Modified Foods

Glossary
食品專業相關信息及獲取主要期刊、網址
主要數據庫
主要學術機構、大學網址+簡要介紹
References

前言/序言

食品專業英語 [Food Professional English] 下載 mobi epub pdf txt 電子書

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