食品科学与工程英语

出版时间：2007-4  出版社：黑龙江哈尔滨工程大学  作者：张兰威  页数：367  字数：450000  
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内容概要

本书是为高等院校食品科学与工程专业编写的专业英语教材。共分18个单元，内容包括食品营养、三大能量物质（蛋白质、脂肪、碳水化合物）的化学、食品工业涉及的主要操作、食品微生物、常见食品及加工，内容丰富，使用者可根据实际情况选取。　　为了便于学习，每个单元分为精读与泛读两部分。精读部分给出了中文翻译、练习题，并附有参考答案。泛读部分与精读内容相对应，作为加深对精读的理解和补充，该部分仅给出了关键句子的解释。　　本书可供大专院校食品科学与工程专业做英语教材，也可作为食品卫生等科技工作者学习专业英语的参考书。

书籍目录

Unit 1　Part A Food Nutrition　Part B Nature of Nutritional ProblemsUnit 2　Part A Carbohydrates　Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of CornmealUnit 3　Part A Lipids　Part B Dietary Fat and Disease:What Do We Know and Where Do We StandUnit 4　Part A Proteins　Part B Enzyme-Modified Proteins from Corn Gluten MealUnit 5　Part A The Food Processing　Part B Basic Milk ProcessingUnit 6　Part A Pasteurization and Blanching　Part B Freezing and Frozen-Food StorageUnit 7　Part A Liquid Concentration　Part B DehydrationUnit 8　Part A Microorganisms and Food Spoilage　Part B Food Preservation AlternativesUnit 9　Part A Microbiology and Fermented Foods　Part B Microorganisms and BiotechnoligyUnit 10　Part A Other Microbial Products　Part B Food Yeasts and DerivativesUnit 11　Part A Raw Milk　Part B Dairy ProductsUnit 12　Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm　Part B Meat and Meat ProductsUnit 13　Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA　Part B SeafoodsUnit 14　Part A Raw Materials' Selection of Baked Products　Part B Dough Making and Handing of Baked ProductsUnit 15　Part A Beverages　Part B Soft DrinksUnit 16　Part A Principles of Food Packaging　Part B Packaging EquipmentUnit 17　Part A Food Safety　Part B Food Safety, Risks and HazardsUnit 18　Part A Quality Factors in Food　Part B Food Processing and the Environment参考译文　Keys to Exercises

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•   很超值，送货速度快，好学，易懂，