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食品专业英语PDF|Epub|txt|kindle电子书版本网盘下载
- 许学书，谢静莉主编 著
- 出版社： 北京：化学工业出版社
- ISBN：7122024075
- 出版时间：2008
- 标注页数：259页
- 文件大小：13MB
- 文件页数：269页
- 主题词：食品工业－英语－高等学校－教材
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图书目录
UNIT ONE PROFESSIONAL COMMUNICATION3
CHAPTER 1 INTERVIEW3
SECTION Ⅰ What is the Most Important Information You Should Give to the Interviewer?3
SECTION Ⅱ Common Questions during the Interview5
SECTION Ⅲ Additional Pointers10
SECTION Ⅳ Patterns11
CHAPTER 2 RESUME15
SECTION Ⅰ What Should Be Included in a Resume?15
SECTION Ⅱ Getting Starter Resume16
SECTION Ⅲ Choosing a Resume Format19
SECTION Ⅳ Resume Template22
CHAPTER 3 PROFESSIONAL MEETINGS,CONFERENCES25
SECTION Ⅰ Background Information25
SECTION Ⅱ Patterns26
SECTION Ⅲ Examples of Announcement in Food Area33
UNIT TWO READING＆COMPREHENSION41
CHAPTER 4 CUISINE CULTURE41
SECTION Ⅰ British Cuisine41
SECTION Ⅱ French Cuisine45
SECTION Ⅲ Chinese Cuisine47
CHAPTER 5 TABLE SETTING55
SECTION Ⅰ Table Coverings55
SECTION Ⅱ Table Settings55
SECTION Ⅲ The Individual Places57
CHAPTER 6 UTENSILS SMALL EQUIPMENT62
SECTION Ⅰ Measuring Equipment62
SECTION Ⅱ Spatulas,Skimmers,and Spoons64
CHAPTER 7 SENSORY EVALUATION68
SECTION Ⅰ Sensory Evaluation Practices68
SECTION Ⅱ Taste and Smell Interactions74
CHAPTER 8 FOOD ADDITIVE83
SECTION Ⅰ F.D.A.Requirements for Food Additives in the U.S.A83
CHAPTER 9 FOOD SAFETY103
SECTION Ⅰ Chemical Risk Factors in Food103
CHAPTER 10 FUNCTIONAL FOOD113
SECTION Ⅰ Functional Food:at the Frontier between Food and Pharma113
SECTION Ⅱ Mushrooms117
SECTION Ⅲ Lentinan118
SECTION Ⅳ Bioactive Components in Ginseng118
SECTION Ⅴ Modified Protein119
SECTION Ⅵ Definition of Dietary Fiber120
SECTION Ⅶ Oligosaccharides121
CHAPTER 11 NUTRITION130
SECTION Ⅰ Nutritional Quality in Formulated Foods130
SECTION Ⅱ Vitamin A134
SECTION Ⅲ Actions of Unconsidered Factors134
SECTION Ⅳ The Effect of Intakes of Calcium and Potassium and Vitamins A and C135
CHAPTER 12 MICROBIOLOGICAL PRODUCTION OF FOOD144
SECTION Ⅰ Fermented Dairy Products145
SECTION Ⅱ Leavening of Bread146
SECTION Ⅲ Alcoholic Beverages148
SECTION Ⅳ Vinegar152
SECTION Ⅴ Fermented Vegetables153
SECTION Ⅵ Soy Sauce155
SECTION Ⅶ Single-cell Protein156
CHAPTER 13 FOOD LAW164
SECTION Ⅰ A Description of the U.S.Food Safety System164
SECTION Ⅱ History of the FDA175
SECTION Ⅲ These Little Pigs Get Special Care from Norwegians176
CHAPTER 14 PROCESSING187
SECTION Ⅰ Overview of Processing of Agricultural Commodities187
SECTION Ⅱ Laboratory/Pilot Processing of Agricultural Commodities190
SECTION Ⅲ Good Laboratory Practice(GLP)Regulations and Their Impact on the Small-scale Processing Procedures196
CHAPTER 15 FOOD ECONOMY209
SECTION Ⅰ The Impact of Macro-Economic Policy on Food Security:A Framework for Analysis209
SECTION Ⅱ Bringing the Food Economy Home213
UNIT THREE SCIENTIFIC WRITING GUIDE227
CHAPTER 16 ABSTRACT WRITING227
SECTION Ⅰ What Should Be Included?227
SECTION Ⅱ Patterns228
SECTION Ⅲ Some Examples231
CHAPTER 17 DESCRIPTION236
SECTION Ⅰ Samples of Method Description236
SECTION Ⅱ Samples of Data Description239
SECTION Ⅲ Patterns241
CHAPTER 18 REPORT ORGANIZATION249
SECTION Ⅰ Research Report249
SECTION Ⅱ Raw Data Notebook253
SECTION Ⅲ Summary Report of Processing Procedures254
APPENDIX Ⅰ Prefix,suffix and stem of academic vocabulary256
APPENDIX Ⅱ Natural amino acids258
APPENDIX Ⅲ Reading suggestion for English food-related journals259