食品科学与工程英语

内容简介

　　《食品科学与工程英语（第2版）》系统选编了食品营养、碳水化合物、蛋白质、脂类、维生素、矿物质、食品微生物、热加工技术、蒸发和干燥技术等内容，所有内容均选自**刊物和经典作，能较地反映食品营养、食品加工和食品工艺三大方面的内容。全书共21个单元，每个单元分成3部分（除17单元外），每部分的内容具有相关，不同学校可以根据自身学科特点选讲内容。
　　《食品科学与工程英语（第2版）》内容具有较强的实用和指导，可为食品企业管理者和食品专业的学生提供理论指导。

目录

Unit 1 Nutrition
Part A Nutrientr>Part B Nutrition and Food
Part C Nutrition，Infection，and Immune Responr>Unit 2 Carbohydrater>Part A Introduction of Carbohydrater>Part B Assimilation of Carbohydrater>Part C Sucrose in Food Processing
Unit 3 Proteinr>Part A Introduction of Proteinr>Part B Physical Properties of Proteinr>Part C Enzyme-modified Proteins from Corn Gluten Meal
Unit 4 Lipidr>Part A Introduction of Lipidr>Part B Lipids Oxidation Mechanir>Part C Dietary Fat and Disease： What do We Know and Where do We Stand
Unit 5 Vitaminr>Part A Introduction of Vitaminr>Part B Fat-soluble Vitaminr>Part C Water Soluble Vitaminr>Unit 6 Mineralr>Part A Introduction of Mineralr>Part B Major Mineralr>Part C Trace Elementr>Unit 7 Microorganisms Associated with Food
Part A Microorganisms and Food Spoilage
Part B Microorganisms and Biotechnology
Part C Microbiology and Fermented Foodr>Unit 8 Thermal Processing
Part A Introduction of Thermal Processing
Part B Pasteurization
Part C Sterilization
Unit 9 Evaporation and Dehydration
Part A General Principles of Evaporation
Part B Applications for Evaporation
Part C General Principles of Dehydration and Applicationr>Unit 10 Pulsed Electric Field Processing
Part A Introduction of Pulsed Electric Field Processing
Part B Effects of Pulsed Electric Field on Microorganismr>Part C Effects of Pulsed Electric Field on Enzymes and Food Quality
Unit 11 High Pressure Food Processing
Part A Fundamentals of Food Processing Using High Pressure
Part B Effect of High Pressure on Microorganismr>Part C Effect of High Pressure on Enzyme Activity
Unit 12 Packaging
Part A Principles of Food Packaging
Part B Materials and Containers Used for Packaging Foodr>Part C Modified Atmosphere Packaging
Unit 13 Separations in Food Processing
Part A Membrane Processing
Part B Ion Exchange
Part C Electrodialysir>Unit 14 Safety in Food Processing
Part A Food Safety Hazardr>Part B HACCP
Part C Food Risk Analysir>Unit 15 Milk
Part A The Major Constituents of Milk
Part B Fermented Milk Productr>Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Productr>Unit 16 Meat
Part A Beef Slaughtering， Cutting， Preserving， and Co on the Farm
Part B Meat and Meat Productr>Part C Meat Substituter>Unit 17 Eggr>Part A Composition and Structure of Eggr>Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
Unit 18 Fruits and Vegetabler>Part A General Properties and Structural Featurer>Part B Processing of Fruitr>Part C Processing of Vegetabler>Unit 19 Cereal Grains and Oil Seedr>Part A Structure and Composition of Cereal Grains and Legumer>Part B Cereal Grainr>Part C Soybean
Unit 20 Beverager>Part A Carbonated Nonalcoholic Beverager>Part B Alcoholic Beverager>Part C Chinese Herb Tea
Unit 21 Baked Productr>Part A Raw Materials' Selection of Baked Productr>Part B Dough M and Handing of Baked Productr>Part C Bread M Process