食品科學與工程英語內容提要
本書是為高等院校食品科學與工程專業編寫的專業英語教材。共分18個單元，內容包括食品營養、三大能量物質（蛋白質、脂肪、碳水化合物）的化學、食品工業涉及的主要操作、食品微生物、常見食品及加工，內容豐富，使用者可根據實際情況選取。為了便於學習，每個單元分為精讀與泛讀兩部分。精讀部分給出了中文翻譯、練習題，並附有參考答案。泛讀部分與精讀內容相對應，作為加深對精讀的理解和補充，該部分僅給出了關鍵句子的解釋。
目錄
Unit1
PartAFoodNutrition
PartBNatureofNutritionalProblems
Unit2
PartACarbohydrates
PartBMolecularTransformationsofStarchandProteinDuringTwin-ScrewExtrusionProcessingofCornmeal
Unit3
PartALipids
PartBDietaryFatandDisease:WhatDoWeKnowandWhereDoWeStand
Unit4
PartAProteins
PartBEnzyme-ModifiedProteinsfromCornGlutenMeal
Unit5
PartATheFoodProcessing
PartBBasicMilkProcessing
Unit6
PartAPasteurizationandBlanching
PartBFreezingandFrozen-FoodStorage
Unit7
PartALiquidConcentration
PartBDehydration
Unit8
PartAMicroorganismsandFoodSpoilage
PartBFoodPreservationAlternatives
Unit9
PartAMicrobiologyandFermentedFoods
PartBMicroorganismsandBiotechnoligy
Unit10
PartAOtherMicrobialProducts
PartBFoodYeastsandDerivatives
Unit11
PartARawMilk
PartBDairyProducts
Unit12
PartABeefSlaughtering,Cutting,Preserving,andCookingontheFarm
PartBMeatandMeatProducts
Unit13
PartAEggsasaFunctionalFoodAlternativetoFishandSupplementsfortheConsumptionofDHA
PartBSeafoods
Unit14
PartARawMaterials'SelectionofBakedProducts
PartBDoughMakingandHandingofBakedProducts
Unit15
PartABeverages
PartBSoftDrinks
Unit16
PartAPrinciplesofFoodPackaging
PartBPackagingEquipment
Unit17
PartAFoodSafety
PartBFoodSafety,RisksandHazards
Unit18
PartAQualityFactorsinFood
PartBFoodProcessingandtheEnvironment
參考譯文
KeystoExercises
