食品专业英语文选（第二版）

Lesson 1
Text Food Industry
Notes
参考译文食品工业
Reading Material Foocl
Glossary
Lesson 2
Text Water
Notes
参考译文水
Reacling Material Water as Nutrients
Glossary
Lesson 3
Text Carbohyclrates
Notes
参考译文碳水化合物
Reacling Material Modified Starches antl Starch to Sugar Conversion
Glossary
Lesson 4
Text Proteins
Notes
参考译文蛋白质
Reacling Material Amino Acicls
Glossary
Lesson 5
Text Lipids
Notes
参考译文脂质
Reacling Material EssentialIratty Ackls
Glossary
Lesson 6
Text Vitamins and Minerals
Notes
参考译文维生素和矿物质
Reading Material History of Vitamins
Glossary
Lesson 7
Text Food Additives
Notes
参考译文食品添加剂
Reading Material Non-nutritive Sweeteners
Glossary
Lesson 8
Text Food Microbiology
Notes
参考译文食品微生物学
Reading Material Numbers of Microorganisms in Food
Glossary
Lesson 9
Text Fermentationoo
Notes
参考译文发酵
Reading Material Fermentation in Food Processing and Its History
Glossary
Lesson 10
Text Physical Properties of Foods
Notes
参考译文食品的物理性质
Reading Material Electrical Properties
Glossary
Lesson 11
Text Food Dispersions
Notes
参考译文食品分散体
Reading Material An Abstract about Food Dispersion
Glossary
Lesson 12
Text Food Preservation
Notes
参考译文食品保藏
Reading Material Modified Atmosphere
Glossary
Lesson 13
Text Food Processing
Notes
参考译文食品加工
Reading Material History of Food Processing
Glossary
Lesson 14
Text Unit Operations in Food Processing
Notes
参考译文食品加工单元操作
Reading Material New Processing Methods
Glossary
Lesson 15
Text Food Packaging
Notes
参考译文食品包装
Reading Material Nutrition Labels
Glossary
Lesson 16
Text Thermal Treatment and Thermal Processing
Notes
参考译文热处理与热加工
Reading Material Uhra High-Temperature f UHT)/Aseptic Processes
Glossary
Lesson 17
Text Food Concentration
Notes
参考译文食品浓缩
Reading Material Changes During Concentration
Glossary
Lesson 18
Text Food Dehydration and Drying
Notes
参考译文食品脱水与干燥
Reading Material Two Types of Dryer
Glossary
Lesson 19
Text Food Freezing
Notes
参考译文食品冷冻
Reading Material Change and Stability in Frozen Foods
Glossary
Lesson 20
Text Extrusion Cooking
Notes
参考译文挤压蒸煮
Reading Material Selecting an Extruder
Glossary
Lesson 21
Text Membrane Separation
Notes
参考译文膜分离
Reading Material Fouling Phenomena
Glossary
Lesson 22
Text Meat and Meat Products
Notes
参考译文肉与肉制品
Reading Material Storage of Fresh Meat
Glossary
Lesson 23
Text Milk and Milk Products
Notes
参考译文乳与乳制品
Reading Material Milk Separation
Glossary
Lesson 24
Text Poultry and Eggs
Notes
参考译文家禽和蛋
Reading Material Poultry Meat／Egg Products
Glossary
Lesson 25
Text Principles of Baking
Notes
参考译文焙烤原理
Reading Material Bread and Its’History
Glossary
Lesson 26
Text Confectionery and Chocolate Products
Notes
参考译文糖果与巧克力制品
Reading Material Confectionery Manufacturing
Glossary
Lesson 27
Text Fruit Juices
Notes
参考译文果汁
Reading Material Juice Labeling
Glossary
Lesson 28
Text Beverages
Notes
参考译文饮料
Reading Material Coca-Cola
Glossary
Lesson 29
Text Food Safety
Notes
参考译文食品安全
Reading Material Food Safety Policy
Glossary
Lesson 30
Text Hazard Analysis and Critical Control Points
Notes
参考译文危害分析与关键控制点
Reading Material Prerequisite Programmes of HACCP
Glossary
Lesson 31
Text Good Manufacturing Practice(GMP)
Notes
参考译文良好操作规范
Reading Material Sanitation in the Food Industry
Glossary
Lesson 32
Text Sanitation in Food P1ant
Notes
参考译文 食品工厂卫生
Reading Material Cleaning and Disinfection
Glossary
Lesson 33
Text Food Quality
Notes
参考译文食品质量
Reading Material The Distinction between Food Quality and Food Safety
Glossary
Lesson 34
Text Shelf-life o=f Food Products
Notes
参考译文食品货架期
ReadingMaterial Predicting Shelf-life
Glossary
总词汇表
附录
Ⅰ 食品专业相关的主要国际机构及网址
Ⅱ 食品专业相关的国外主要高校院系及网址
Ⅲ食品专业相关的国外主要英文期刊及网址
参考文献