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食品专业英语PDF|Epub|txt|kindle电子书版本网盘下载

食品专业英语
  • 屠康，贺稚非主编 著
  • 出版社： 北京：中国农业出版社
  • ISBN：9787109200593
  • 出版时间：2015
  • 标注页数：209页
  • 文件大小：36MB
  • 文件页数：221页
  • 主题词：食品工业－英语－高等学校－教材

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图书目录

Lesson 1 食品科技论文的特点1

Lesson 2 食品科技论文的翻译和写作11

Lesson 3 相关的应用文体23

Lesson 4 Cereals35

Text A Rice and Rice Products35

Text B Wheat and Wheat Products39

Reading Material Biscuit42

Lesson 5 Food Safety46

Text A Food Safety46

Text B Improvement of Food by Nutrification48

Reading Material Guidelines for Dietary Planning51

Lesson 6 Nutrition54

Text A Nutrition54

Text B Energy，Calories and Weight Control57

Reading Material Carbohydrates60

Lesson 7 Amino Acids64

Text A Amino Acids64

Text B Glutamic Acid Production66

Reading Material Nucleosides69

Lesson 8 Proteins and Lipids73

Text A Lipids73

Text B Protein（1）76

Reading Material Protein （2）80

Lesson 9 Vitamins and Minerals83

Text A Vitamins83

Text B Dietary Mineral87

Reading Material Vitamin C90

Lesson 10 Foodborne Diseases and Food Safety93

Text A Foodborne Disease Surveillance93

Text B Trends in Foodborne Illness，1996-201095

Reading Material Food and Water Safety During Natural Disasters98

Lesson 11 Enzymes102

Text A Microbial Enzymes102

Text B Enzymes105

Reading Material Immobilized Enzymes110

Lesson 12 Food Additives112

Text A Additives112

Text B Flavor116

Reading Material Detection of Microorganisms in Food，Chemical Preservatives120

Lesson 13 Fermentation123

Text A Fermented Meat Products123

Text B Yogurt Fermentation127

Reading Material Wine129

Lesson 14 Food Processing132

Text A Drying of Solid Food132

Text B Minimal Processing Technologies in the Food Industry136

Reading Material Separation Technology in Food Processing139

Lesson 15 Canning Foods142

Text A Basic Steps in Vegetables Canning142

Text B Canning Food Handling147

Reading Material Containers for Canned Foods152

Lesson 16 Beverages154

Text A Alcoholic Beverages154

Text B Fruit Juice158

Reading Material Tea161

Lesson 17 Freezing of Foods164

Text A Quick-freezing of Foods164

Text B The Refrigeration and Freezing of Food168

Reading Material Ice Crystal Formation172

Glossary175

Abbreviations185

主要参考文献209

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