食用油脂相关英文书籍
国外关于饮食和身体的书
国外关于饮食和身体的书国外关于饮食和身体的书有很多，它们涵盖了各个方面，从饮食习惯到健康状况都有详细的讨论和建议。
下面将介绍几本国外关于饮食和身体的畅销书，帮助读者更好地了解和掌握这方面的知识。
1. 《食物的力量》（The Power of Food）这本书由一位营养学家撰写，探讨了食物对身体的影响。
书中提到了各种食物的功效，包括蔬菜、水果、谷物、蛋白质等，以及它们对身体健康的益处。
此外，书中还介绍了一些食物的烹饪方法，以最大程度地保留食物中的营养成分。
2. 《饮食与健康》（Diet and Health）这本书由一位营养学家和一位医生合著，详细讲解了饮食与健康之间的关系。
书中涵盖了各种营养素的作用，如维生素、矿物质、脂肪和蛋白质等。
此外，书中还提供了一些实用的饮食建议，帮助读者制定健康的饮食计划。
3. 《身体的奥秘》（The Body's Secret）这本书主要探讨了身体内部的机制和过程，从而帮助读者更好地理解身体的运作方式。
书中详细介绍了消化系统、循环系统、呼吸系统等各个方面的知识，以及它们与饮食的关系。
此外，书中还提供了一些改善身体机能的方法和技巧。
4. 《饮食和运动的平衡》（Balance of Diet and Exercise）这本书讨论了饮食和运动之间的平衡关系，强调了健康的生活方式对身体的重要性。
书中介绍了一些适合不同年龄和体质的饮食和运动方案，帮助读者找到适合自己的健康生活方式。
5. 《养生饮食指南》（Guide to Healthy Eating）这本书提供了一些关于饮食的基本知识和指导，旨在帮助读者养成健康的饮食习惯。
书中详细介绍了各种食物的营养价值和推荐摄入量，同时也提供了一些健康食谱和烹饪技巧。
总的来说，这些国外关于饮食和身体的书提供了丰富的知识和实用的建议，帮助读者更好地了解和管理自己的饮食和身体健康。
通过阅读这些书籍，读者可以获得有关饮食和身体的科学知识，改善自己的生活方式，并提高自己的健康水平。
描写中国美食文化的英文书籍
描写中国美食文化的英文书籍
以下是几本描写中国美食文化的英文书籍：
●《Chinese Cooking: A Cultural Journey》：这本书通过中国烹饪的
历史、技巧、食材和食谱，揭示了中国丰富多样的美食文化。
它详细介绍了中国八大菜系的特点和代表菜肴，以及中国传统的节令食俗。
●《The Chinese Art of Cooking》：这本书是中国菜肴的权威指南，
涵盖了中国各个地区的经典菜肴和特色美食。
它详述了中国烹饪的技巧和食材，以及各种菜系的独特风味和特点。
●《Food in Chinese Culture：Anthropological and Historical
Perspectives》：这本书从人类学和历史的角度出发，探讨了中国美食文化的特点和演变。
它分析了中国食物的原料、烹饪技巧、食器、餐桌礼仪等各个方面，揭示了中国美食文化的深厚底蕴。
●《The Chinese Table：A Culinary Adventure》：这本书以生动的叙
述和丰富的插图，带领读者领略中国丰富的美食文化。
它介绍了中国各地的特色菜肴和风味小吃，以及与中国美食相关的历史、传说和文化内涵。
这些书籍从不同角度介绍了中国美食文化的博大精深，对于想要了解中国美食文化的人来说是很好的选择。
Crafter’s Choice Cashmere Clouds 香料油商品说明书
Product: Crafter’s Choice™ Cashmere Clouds Fragrance Oil7820 E Pleasant Valley RdIndependence, OH 44131(800) 359-0944 Page 1 of 3 2023-04-04 IndiMade Brands, LLC certifies that the above-mentioned fragrance product is in compliance with the standards of the International Fragrance Association [IFRA 50th Amendment (June '21)], provided the fragrance is used in the following application(s) at the following maximum concentration level(s):Product: Crafter’s Choice™ Cashmere Clouds Fragrance Oil7820 E Pleasant Valley RdIndependence, OH 44131(800) 359-0944 Page 2 of 3 2023-04-04Product: Crafter’s Choice™ Cashmere Clouds Fragrance Oil7820 E Pleasant Valley RdIndependence, OH 44131(800) 359-0944 Page 3 of 3 2023-04-04For all other applications, or use at higher concentration levels, a new evaluation will be required.The IFRA standards regarding use restrictions are based on safety assessments by the Research Institute for Fragrance Materials (RIFM) Expert Panel (REXPAN) and are enforced by the IFRA Scientific Committee. Evaluation of individual fragrance materials is made according to the safety standards contained in the relevant section of the IFRA Code of Practice.It is the ultimate responsibility of the customer to ensure the safety of the final product containing this fragrance, by further testing, if necessary.The above-mentioned fragrance product contains ingredients which are NOT considered GRAS, Generally Regarded as Safe as a Flavor Ingredient.。
食品研发相关书籍
食品研发相关书籍When it comes to food research and development, there is a wealth of valuable information available in books. These books cover a wide range of topics, from the basics of food science to innovative culinary techniques. For those interested in the field, reading these books can provide a deep dive into the world of food innovation.说到食品研发，书籍中包含着丰富的有价值的信息。
这些书籍涵盖了广泛的主题，从食品科学的基础知识到创新的烹饪技巧。
对于那些对这个领域感兴趣的人来说，阅读这些书籍可以让他们深入了解食品创新的世界。
One key aspect of food research and development books is the focus on food safety. With an ever-changing food landscape, it is crucial for food professionals to stay updated on the latest food safety regulations and best practices. Books on this topic provide in-depth insights into food safety protocols and guidelines, helping professionals ensure the safety of the food products they develop.食品研发书籍的一个关键方面是注重食品安全。
CXS_210e 国际食品法典委员会食用植物油标准(英文版)
CODEX STAN 210-1999Page 1 of 16CODEX STANDARD FOR NAMED VEGETABLE OILSCODEX STAN 210-1999The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments.1.SCOPEThis Standard applies to the vegetable oils described in Section 2.1 presented in a state for human consumption.2.DESCRIPTION2.1Product definitions(Note: synonyms are in brackets immediately following the name of the oil)2.1.1Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of Arachis hypogaea L.). 2.1.2Babassu oil is derived from the kernel of the fruit of several varieties of the palm Orbignya spp.2.1.3Coconut oil is derived from the kernel of the coconut (Cocos nucifera L.).2.1.4Cottonseed oil is derived from the seeds of various cultivated species of Gossypium spp.2.1.5Grapeseed oil is derived from the seeds of the grape (Vitis vinifera L.).2.1.6Maize oil (corn oil) is derived from maize germ (the embryos of Zea mays L.).2.1.7Mustardseed oil is derived from the seeds of white mustard (Sinapis alba L. or Brassica hirta Moench), brown and yellow mustard (Brassica juncea (L.) Czernajew and Cossen) and of black mustard (Brassica nigra (L.) Koch).2.1.8Palm kernel oil is derived from the kernel of the fruit of the oil palm (Elaeis guineensis).2.1.9Palm kernel olein is the liquid fraction derived from fractionation of palm kernel oil (described above).2.1.10Palm kernel stearin is the solid fraction derived from fractionation of palm kernel oil (described above).2.1.11Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).2.1.12Palm olein is the liquid fraction derived from the fractionation of palm oil (described above).2.1.13Palm stearin is the high-melting fraction derived from the fractionation of palm oil (described above).2.1.14Palm superolein is a liquid fraction derived from palm oil (described above) produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher.2.1.15Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson oil: toria oil) is produced from seeds of Brassica napus L., Brassica rapa L., Brassica juncea L. and Brassica tournefortii Gouan species.2.1.16Rapeseed oil - low erucic acid (low erucic acid turnip rape oil; low erucic acid colza oil; canola oil) is produced from low erucic acid oil-bearing seeds of varieties derived from the Brassica napus L., Brassica rapa L. and Brassica juncea L., species.2.1.17Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L).2.1.18Safflowerseed oil (safflower oil; carthamus oil; kurdee oil) is derived from safflower seeds (seeds of Carthamus tinctorious L.).Adopted 1999. Revisions 2001, 2003, 2009. Amendment 2005, 2011, 2013.2.1.19Safflowerseed oil - high oleic acid (high oleic acid safflower oil; high oleic acid carthamus oil; high oleic acid kurdee oil) is produced from high oleic acid oil-bearing seeds of varieties derived from Carthamus tinctorious L.2.1.20Sesameseed oil (sesame oil; gingelly oil; benne oil; ben oil; till oil; tillie oil) is derived from sesame seeds (seeds of Sesamum indicum L.).2.1.21Soya bean oil (soybean oil) is derived from soya beans (seeds of Glycine max (L.) Merr.).2.1.22Sunflowerseed oil (sunflower oil) is derived from sunflower seeds (seeds of Helianthus annuus L.).2.1.23Sunflowerseed oil - high oleic acid (high oleic acid sunflower oil) is produced from high oleic acid oil-bearing seeds of varieties derived from sunflower seeds (seeds of Helianthus annuus L.).2.1.24Sunflowerseed oil - mid oleic acid (mid-oleic acid sunflower oil) is produced from mid-oleic acid oil-bearing sunflower seeds (seeds of Helianthus annuus L.).2.2Other definitions2.2.1Edible vegetable oils are foodstuffs which are composed primarily of glycerides of fatty acids being obtained only from vegetable sources. They may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil.2.2.2Virgin oils are obtained, without altering the nature of the oil, by mechanical procedures, e.g. expelling or pressing, and the application of heat only. They may have been purified by washing with water, settling, filtering and centrifuging only.2.2.3Cold pressed oils are obtained, without altering the oil, by mechanical procedures only, e.g. expelling or pressing, without the application of heat. They may have been purified by washing with water, settling, filtering and centrifuging only.3.ESSENTIAL COMPOSITION AND QUALITY FACTORS3.1GLC ranges of fatty acid composition (expressed as percentages)Samples falling within the appropriate ranges specified in Table 1 are in compliance with this Standard. Supplementary criteria, for example national geographical and/or climatic variations, may be considered, as necessary, to confirm that a sample is in compliance with the Standard.3.1.1Low-erucic acid rapeseed oil must not contain more than 2% erucic acid (as % of total fatty acids). 3.1.2High oleic acid safflower oil must contain not less than 70% oleic acid (as a % of total fatty acids). 3.1.3High oleic acid sunflower oil must contain not less than 75% oleic acid (as % of total fatty acids). 3.3 Slip pointPalm kernel olein Palm kernel stearin Palm oleinPalm stearin Palm superolein between 21 to 26 °C between 31 to 34 °C not more than 24°C not less than 44°C not more than 19.5°C4.FOOD ADDITIVES4.1No food additives are permitted in virgin or cold pressed oils.4.2FlavoursNatural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard.4.3Antioxidants4.4Antioxidant synergists4.5Anti-foaming agents (oils for deepfrying)5.CONTAMINANTS5.1The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).5.2The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.6.HYGIENE6.1It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.6.2The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CAC/GL 21-1997).BELLING7.1Name of the foodThe product shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). The name of the oil shall conform to the descriptions given in Section 2 of this Standard.Where more than one name is given for a product in Section 2.1, the labelling of that product must include one of those names acceptable in the country of use.CODEX STAN 210-1999Page 4 of 16 7.2Labelling of non-retail containersInformation on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.fatty acids) (see Section 3.1 of the Standard)Fatty acid Arachisoil BabassuoilCoconutoilCotton-seed oilGrape-seed oilMaize oil Mustard-seed oilPalm oil Palmkernel oilPalmolein2Palmkernelolein2Palmkernelstearin2C6:0 ND ND ND-0.7 ND ND ND ND ND ND-0.8 ND ND-0.7 ND-0.2 C8:0 ND 2.6-7.3 4.6-10.0 ND ND ND ND ND 2.4-6.2 ND 2.9-6.3 1.3-3.0 C10:0 ND 1.2-7.6 5.0-8.0 ND ND ND ND ND 2.6-5.0 ND 2.7-4.5 2.4-3.3 C12:0 ND-0.1 40.0-55.0 45.1-53.2 ND-0.2 ND ND-0.3 ND ND-0.5 45.0-55.0 0.1-0.5 39.7-47.0 52.0-59.7 C14:0 ND-0.1 11.0-27.0 16.8-21.0 0.6-1.0 ND-0.3 ND-0.3 ND-1.0 0.5-2.0 14.0-18.0 0.5-1.5 11.5-15.5 20.0-25.0 C16:0 8.0-14.0 5.2-11.0 7.5-10.2 21.4-26.4 5.5-11.0 8.6-16.5 0.5-4.5 39.3-47.5 6.5-10.0 38.0-43.5 6.2-10.6 6.7-10.0 C16:1 ND-0.2 ND ND ND-1.2 ND-1.2 ND-0.5 ND-0.5 ND-0.6 ND-0.2 ND-0.6 ND-0.1 NDC17:0 ND-0.1 ND ND ND-0.1 ND-0.2 ND-0.1 ND ND-0.2 ND ND-0.2 ND NDC17:1 ND-0.1 ND ND ND-0.1 ND-0.1 ND-0.1 ND ND ND ND-0.1 ND NDC18:0 1.0-4.5 1.8-7.4 2.0-4.0 2.1-3.3 3.0-6.5 ND-3.3 0.5-2.0 3.5- 6.0 1.0-3.0 3.5-.5.0 1.7-3.0 1.0-3.0 C18:1 35.0-69 9.0-20.0 5.0-10.0 14.7-21.7 12.0-28.0 20.0-42.2 8.0-23.0 36.0-44.0 12.0-19.0 39.8-46.0 14.4-24.6 4.1-8.0 C18:2 12.0-43.0 1.4-6.6 1.0-2.5 46.7-58.2 58.0-78.0 34.0-65.6 10.0-24.0 9.0-12.0 1.0-3.5 10.0-13.5 2.4-4.3 0.5-1.5 C18:3 ND-0.3 ND ND-0.2 ND-0.4 ND-1.0 ND-2.0 6.0-18.0 ND-0.5 ND-0.2 ND-0.6 ND-0.3 ND-0.1 C20:0 1.0-2.0 ND ND-0.2 0.2-0.5 ND-1.0 0.3-1.0 ND-1.5 ND-1.0 ND-0.2 ND-0.6 ND-0.5 ND-0.5 C20:1 0.7-1.7 ND ND-0.2 ND-0.1 ND-0.3 0.2-0.6 5.0-13.0 ND-0.4 ND-0.2 ND-0.4 ND-0.2 ND-0.1 C20:2 ND ND ND ND-0.1 ND ND-0.1 ND-1.0 ND ND ND ND NDC22:0 1.5-4.5 ND ND ND-0.6 ND-0.5 ND-0.5 0.2-2.5 ND-0.2 ND-0.2 ND-0.2 ND NDC22:1 ND-0.3 ND ND ND-0.3 ND-0.3 ND-0.3 22.0-50.0 ND ND ND ND NDC22:2 ND ND ND ND-0.1 ND ND ND-1.0 ND ND ND ND NDC24:0 0.5-2.5 ND ND ND-0.1 ND-0.4 ND-0.5 ND-0.5 ND ND ND ND NDC24:1 ND-0.3 ND ND ND ND ND 0.5-2.5 ND ND ND ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.Fatty acid Palmstearin2Palmsuperolein2RapeseedoilRapeseedoil (lowerucic acid)Rice branoilSafflower-seed oilSafflowerseedoil (high oleicacid)Sesame-seedoilSoyabeanoilSunflower-seed oilC6:0 ND ND ND ND ND ND ND ND ND NDC8:0 ND ND ND ND ND ND ND ND ND NDC10:0 ND ND ND ND ND ND ND ND ND NDC12:0 0.1-0.5 0.1-0.5 ND ND ND-0.2 ND ND-0.2 ND ND-0.1 ND-0.1 C14:0 1.0-2.0 0.5-1.5 ND-0.2 ND-0.2 ND-1.0 ND-0.2 ND-0.2 ND-0.1 ND-0.2 ND-0.2 C16:0 48.0-74.0 30.0-39.0 1.5-6.0 2.5-7.0 14-23 5.3-8.0 3.6-6.0 7.9-12.0 8.0-13.5 5.0-7.6 C16:1 ND-0.2 ND-0.5 ND-3.0 ND-0.6 ND-0.5 ND-0.2 ND-0.2 ND- 0.2 ND-0.2 ND-0.3 C17:0 ND-0.2 ND-0.1 ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.2 ND-0.1 ND-0.2 C17:1 ND-0.1 ND ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.1 ND-0.1 ND-0.1 C18:0 3.9-6.0 2.8-4.5 0.5-3.1 0.8-3.0 0.9-4.0 1.9-2.9 1.5-2.4 4.5-6.7 2.0-5.4 2.7-6.5 C18:1 15.5-36.0 43.0-49.5 8.0-60.0 51.0-70.0 38-48 8.4-21.3 70.0-83.7 34.4-45.5 17-30 14.0-39.4 C18:2 3.0-10.0 10.5-15.0 11.0-23.0 15.0-30.0 21-42 67.8-83.2 9.0-19.9 36.9-47.9 48.0 -59.0 48.3-74.0 C18:3 ND-0.5 0.2-1.0 5.0-13.0 5.0-14.0 0.1-2.9 ND-0.1 ND-1.2 0.2-1.0 4.5-11.0 ND-0.3 C20:0 ND-1.0 ND-0.4 ND-3.0 0.2-1.2 ND-0.9 0.2- 0.4 0.3-0.6 0.3-0.7 0.1-0.6 0.1-0.5 C20:1 ND-0.4 ND-0.2 3.0-15.0 0.1-4.3 ND-0.8 0.1- 0.3 0.1-0.5 ND-0.3 ND-0.5 ND-0.3 C20:2 ND ND ND-1.0 ND-0.1 ND ND ND ND ND-0.1 NDC22:0 ND-0.2 ND-0.2 ND-2.0 ND-0.6 ND-1.0 ND-1.0 ND-0.4 NN-1.1 ND-0.7 0.3-1.5 C22:1 ND ND > 2.0-60.0 ND-2.0 ND ND-1.8 ND-0.3 ND ND-0.3 ND-0.3 C22:2 ND ND ND-2.0 ND-0.1 ND ND ND ND ND ND-0.3 C24: 0 ND ND ND-2.0 ND-0.3 ND-0.9 ND-0.2 ND-0.3 ND-0.3 ND-0.5 ND-0.5 C24:1 ND ND ND-3.0 ND-0.4 ND ND-0.2 ND-0.3 ND ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.Fatty acid Sunflowerseedoil (high oleicacid)Sunflowerseed oil (mid- oleic acid)C6:0 ND NDC8:0 ND NDC10:0 ND NDC12:0 ND NDC14:0 ND-0.1 ND-1C16:0 2.6-5.0 4.0-5.5 C16:1 ND-0.1 ND-0.05 C17:0 ND-0.1 ND-0.05 C17:1 ND-0.1 ND-0.06 C18:0 2.9-6.2 2.1-5.0 C18:1 75-90.7 43.1-71.8 C18:2 2.1-17 18.7-45.3 C18:3 ND-0.3 ND-0.5 C20:0 0.2-0.5 0.2-0.4 C20:1 0.1-0.5 0.2-0.3 C20:2 ND NDC22:0 0.5-1.6 0.6-1.1 C22:1 ND-0.3 NDC22:2 ND ND-0.09 C24: 0 ND-0.5 0.3-0.4 C24:1 ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.APPENDIX OTHER QUALITY AND COMPOSITION FACTORSThis text is intended for voluntary application by commercial partners and not for application by governments.1.QUALITY CHARACTERISTICS1.1The colour, odour and taste of each product shall be characteristic of the designated product. It shall be free from foreign and rancid odour and taste.Maximum level1.2Matter volatile at 105°C 0.2 % m/m1.3Insoluble impurities 0.05 % m/m1.4Soap content 0.005 % m/m1.5Iron (Fe):Refined oils 1.5 mg/kgVirgin oilsCrude palm kernel oleinCrude palm kernel stearin 1.6Copper (Cu)5.0 mg/kg 5.0 mg/kg 7.0 mg/kgRefined oils 0.1 mg/kgVirgin oils 0.4 mg/kg1.7Acid valueRefined oils 0.6 mg KOH/g OilCold pressed and virgin oils 4.0 mg KOH/g OilVirgin palm oils 10.0 mg KOH/g Oil1.8Peroxide value:Refined oils up to 10 milliequivalents of active oxygen/kg oilCold pressed and virgin oils up to 15 milliequivalents of active oxygen/kg oilPOSITION CHARACTERISTICS2.1The arachidic and higher fatty acid content of arachis oil should not exceed 48g/kg.2.2The Reichert values for coconut, palm kernel and babassu oils should be in the ranges 6-8.5, 4-7 and 4.5-6.5, respectively.2.3The Polenske values for coconut, palm kernel and babassu oils should be in the ranges 13-18, 8-12 and 8-10, respectively.2.4The Halphen test for cottonseed oil should be positive.2.5The erythrodiol content of grapeseed oil should be more than 2% of the total sterols.2.6The total carotenoids (as beta-carotene) for unbleached palm oil, unbleached palm olein and unbleached palm stearin should be in the range 500-2000, 550-2500 and 300-1500 mg/kg, respectively.2.7The Crismer value for low erucic acid rapeseed oil should be in the range 67-70.2.8The concentration of brassicasterol in low erucic acid rapeseed oil should be greater than 5% of total sterols.2.9The Baudouin test should be positive for sesameseed oil.2.10The gamma oryzanols in crude rice bran oil should be in the range of 0.9-2.1 %.3.CHEMICAL AND PHYSICAL CHARACTERISTICSChemical and Physical Characteristics are given in Table 2.4.IDENTITY CHARACTERISTICS4.1Levels of desmethylsterols in vegetable oils as a percentage of total sterols are given in Table 3.4.2Levels of tocopherols and tocotrienols in vegetable oils are given in Table 4.5.METHODS OF ANALYSIS AND SAMPLING5.1Determination of moisture and volatile matter at 105°CAccording to ISO 662: 1998.5.2Determination of insoluble impuritiesAccording to ISO 663: 2000.5.3Determination of soap contentAccording to BS 684 Section 2.5; or AOCS Cc 17-95 (97).5.4Determination of copper and ironAccording to ISO 8294: 1994; or AOAC 990.05; or AOCS Ca 18b-91 (03)5.5Determination of relative densityAccording to IUPAC 2.101, with the appropriate conversion factor.5.6Determination of apparent densityAccording to ISO 6883: 2000, with the appropriate conversion factor; or AOCS Cc 10c-95 (02)5.7Determination of refractive indexAccording to ISO 6320: 2000; or AOCS Cc 7-25 (02)5.8Determination of saponification value (SV)According to ISO 3657: 2002; or AOCS Cd 3-25 (03)5.9Determination of iodine value (IV)Wijs - ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97); or NMKL 39(2003)The method to be used for specific named vegetable oils is stipulated in the Standard5.10Determination of unsaponifiable matterAccording to ISO 3596: 2000; or ISO 18609: 2000; or AOCS Ca 6b-53 (01)5.11Determination of peroxide value (PV)According to AOCS Cd 8b-90 (03); or ISO 3960: 20015.12Determination of total carotenoidsAccording to BS 684 Section 2.20.5.13Determination of acidityAccording to ISO 660: 1996, amended 2003; or AOCS Cd 3d-63 (03)5.14Determination of sterol contentAccording to ISO 12228: 1999; or AOCS Ch 6-91 (97)5.15Determination of tocopherol contentAccording to ISO 9936: 1997; or AOCS Ce 8-89 (97)5.16Halphen testAccording to AOCS Cb 1-25 (97).5.17Crismer valueAccording to AOCS Cb 4-35 (97) and AOCS Ca 5a-40 (97).5.18Baudouin test (modified Villavecchia test or sesameseed oil test)According to AOCS Cb 2-40 (97).5.19Reichert value and Polenske valueAccording to AOCS Cd 5-40 (97)5.20Determination of gamma oryzanol contentDefinitionThis method is used to determine gamma oryzanol content (%) in oils from spectrophotometer absorption measurements at the wavelength of maximum absorption near 315nm.ScopeApplicable to crude rice bran oil.Apparatus-Spectrophotometer - for measuring extinction in the ultraviolet between 310 and 320 nm.-Rectangular quartz cuvettes - having an optical light path of 1 cm.-Volumetric flask - 25mL.-Filter paper - Whatman no.2, or equivalent.Reagents•n-Heptane - Spectrophotometrically pure.Procedure(i)Before using, the spectrophotometer should be properly adjusted to a zero reading filling boththe sample cuvette and the reference cuvette with n-Heptane.(ii)Filter the oil sample through filter paper at ambient temperature.(iii)Weigh accurately approximately 0.02g of the sample so prepared into a 25mL volumetric flask, make up to the mark with n-Heptane.(iv)Fill a cuvette with the solution obtained and measure the extinction at the wavelength of maximum absorption near 315nm, using the same solvent as a reference.(v)The extinction values recorded must lie within the range 0.3-0.6. If not, the measurements must be repeated using more concentrated or more diluted solutions as appropriate.CalculationCalculate gamma oryzanol content as follows:Gamma oryzanol content, % = 25 × ( 1 / W ) × A × ( 1 / E)Where W = mass of sample, gA = extinction (absorbance) of the solutionE = specific extinction E1%1cm = 359Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard)Arachis oil Babassu oil Coconut oil Cottonseedoil GrapeseedoilMaize oil Mustard-seed oilPalm oil Palmkernel oilPalmkernelPalmkernelolein2stearin2Relative density0.912-0.920 0.914-0.917 0.908-0.921 0.918-0.926 0.920-0.926 0.917-0.925 0.910-0.921 0.891-0.899 0.899-0.914 0.906-0.909 0.902-0.908(xºC/water at 20ºC)x=20ºC x=25ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20ºC x=50ºC x=40ºC x=40ºC x=40ºCApparent density0.889-0.895 0.904-0.907 0.904-0.906(g/ml)(50ºC)Refractive index 1.460-1.465 1.448-1.451 1.448-1.450 1.458-1.466 1.467-1.477 1.465-1.468 1.461-1.469 1.454- 1.448-1.452 1.451-1.453 1.449-1.451 (ND 40ºC) 1.456at 50ºCSaponification value187-196 245-256 248-265 189-198 188-194 187-195 168-184 190-209 230-254 231-244 244-255(mg KOH/g oil)Iodine value86-107 10-18 6.3-10.6 100-123 128-150 103-135 92-125 50.0-55.0 14.1-21.0 20-28 4-8.5Unsaponifiable≤ 10 ≤ 12 ≤ 15 ≤ 15 ≤ 20 ≤ 28 ≤ 15 ≤ 12 ≤ 10 <15 <15matter (g/kg)Stable carbon isotope-13.71 toratio *-16.36* See the following publications:Woodbury SP, Evershed RP and Rossell JB (1998). Purity assessments of major vegetable oils based on gamma 13C values of individual fatty acids. JAOCS,75 (3), 371-379.Woodbury SP, Evershed RP and Rossell JB (1998). Gamma 13C analysis of vegetable oil, fatty acid components, determined by gas chromatography- combustion-isotope ratio mass spectrometry, after saponification or regiospecific hydrolysis. Journal of Chromatography A, 805, 249-257.Woodbury SP, Evershed RP, Rossell JB, Griffith R and Farnell P (1995). Detection of vegetable oil adulteration using gas chromatography combustion / isotope ratio mass spectrometry. Analytical Chemistry 67 (15), 2685-2690.Ministry of Agriculture, Fisheries and Food (1996). Authenticity of single seed vegetable oils. Working Party on Food Authenticity, MAFF, UK.Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)Palm olein2Palmstearin2Palmsuperolein2RapeseedoilRapeseedoil (lowRice branoilSafflower-seed oilSafflower-seed oil (highSesameseedoilSoyabeanoilSunflower-seed oilerucic acid)oleic acid)Relative density0.899-0.920 0.881-0.891 0.900-0.925 0.910-0.920 0.914-0.920 0.910–0.929 0.922-0.927 0.913-0.919 0.915- 0.919-0.925 0.918-0.923 (xº C/water at 20ºC)x=40ºC x=60ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20o C; 0.924 x=20ºC x=20ºC0.910-0.916x=25o Cx=20ºCApparent density0896-0.898 0.881-0.885 0.897-0.920 0.912-0.914 at(g/ml)at 40ºC at 60ºC 20°CRefractive index 1.458-1.460 1.447-1.452 1.463-1.465 1.465-1.469 1.465- 1.460 – 1.467-1.470 1.460-1.464 1.465-1.469 1.466-1.470 1.461- (ND 40ºC)at 60ºC 1.467 1.473 at 40o C; 1.4681.466-1.470at 25o CSaponification value194-202 193-205 180-205 168-181 182-193 180 – 199 186-198 186-194 186-195 189-195 188-194 (mg KOH/g oil)Iodine value≥ 56 ≤ 48 ≥ 60 94-120 105-126 90-115 136-148 80-100 104-120 124-139 118-141Unsaponifiablematter (g/kg)≤ 13 ≤ 9 ≤ 13 ≤ 20 ≤ 20 ≤ 65 ≤ 15 ≤ 10 ≤ 20 ≤ 15 ≤ 15CODEX STAN 210-1999Page 13 of 16 Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)Relative density(xº C/water at 20ºC) Apparent density (g/ml)Refractive index (ND 40ºC)Sunflower-seed oil (higholeic acid)0.909-0.915x=25o C1.467- 1.471at 25o CSunflower-seed oil (mid-oleic acid)0.914-0.916x=20ºC1.461- 1.471at 25ºCSaponification value(mg KOH/g oil)182-194 190-191 Iodine value 78-90 94-122Unsaponifiablematter (g/kg)15 <15CODEX STAN 210-1999Page 14 of 16Palm stearin 2Palmsuperolein 2Rapeseed oil (low erucic Rice bran oilSafflowerseed oilSafflowerseed oil (high oleic Sesameseed oil Soyabean oilSunflowerseed oilacid)acid)Cholesterol 2.5-5.02.0-3.5 ND-1.3 ND - 0.5 ND- 0.7 ND-0.5 0.1-0.5 0.2-1.4 ND-0.7 Brassicasterol NDND 5.0-13.0 ND-0.3 ND-0.4 ND-2.2 0.1-0.2 ND-0.3 ND-0.2 Campesterol 15.0-26.0 22.0-26.0 24.7-38.6 11.0 – 35.0 9.2-13.3 8.9-19.9 10.1-20.0 15.8-24.2 6.5-13.0 Stigmasterol 9.0-15.0 18.2-20.0 0.2-1.0 6.0 – 40.0 4.5-9.6 2.9-8.9 3.4-12.0 14.9-19.1 6.0-13.0 Beta-sitosterol 50.0-60.0 55.0-70.0 45.1-57.9 25.0 – 67.0 40.2-50.6 40.1-66.9 57.7-61.9 47.0-60 50-70 Delta-5-avenasterol ND-3.0 0-1.0 2.5-6.6 ND – 9.9 0.8-4.8 0.2-8.9 6.2-7.8 1.5-3.7 ND-6.9 Delta-7-stigmastenol ND-3.0 0-0.3 ND-1.3 ND – 14.1 13.7-24.6 3.4-16.4 0.5-7.6 1.4-5.2 6.5-24.0 Delta-7-avenasterol ND-3.0 0-0.3 ND-0.8 ND – 4.4 2.2-6.3 ND-8.3 1.2-5.6 1.0-4.6 3.0-7.5 OthersND-5.0 0-2.0 ND-4.2 7.5-12.8 0.5-6.4 4.4-11.9 0.7-9.2 ND-1.8 ND-5.3 Total sterols (mg/kg)250-5001004500-1130010500-310002100-46002000-41004500-190001800-45002400-5000Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples 1 as a percentage of total sterols (see Appendix 1 of the Standard)Arachis oilBabassu oil Coconut oil Cotton- seed oil Grapeseed oil Maize oil Palm oilPalm olein2Palm kernel oil Palm kernel olein 2 Palm kernel stearin 2 Cholesterol ND-3.8 1.2-1.7 ND-3.0 0.7-2.3 ND-0.5 0.2-0.6 2.6-6.7 2.6-7.0 0.6-3.7 1.5-1.9 1.4-1.7 Brassicasterol ND-0.2 ND-0.3 ND-0.3 0.1- 0.3 ND-0.2 ND-0.2 ND ND ND-0.8 ND-0.2 ND-2.2 Campesterol 12.0-19.8 17.7-18.7 6.0-11.2 6.4-14.5 7.5-14.0 16.0-24.1 18.7-27.5 12.5-39.0 8.4-12.7 7.9-9.1 8.2-9.7 Stigmasterol 5.4-13.2 8.7-9.2 11.4-15.6 2.1-6.8 7.5-12.0 4.3-8.0 8.5-13.9 7.0-18.9 12.0-16.6 13.4-14.7 14.1-15.0 Beta-sitosterol 47.4-69.0 48.2-53.9 32.6-50.7 76.0-87.1 64.0-70.0 54.8-66.6 50.2-62.1 45.0-71.0 62.6-73.1 67.1-69.2 67.0-70.0 Delta-5-avenasterol 5.0-18.8 16.9-20.4 20.0-40.7 1.8-7.3 1.0-3.5 1.5-8.2 ND-2.8 ND-3.0 1.4-9.0 3.3-4.6 3.3-4.1 Delta-7-stigmastenol ND-5.1 ND ND-3.0 ND-1.4 0.5-3.5 0.2-4.2 0.2-2.4 ND-3.0 ND-2.1 ND-0.6 ND-0.3 Delta-7-avenasterol ND-5.5 0.4-1.0 ND-3.0 0.8-3.3 0.5-1.5 0.3-2.7 ND-5.1 ND-6.0 ND-1.4 ND-0.5 ND-0.3 OthersND-1.4 ND ND-3.6 ND-1.5 ND-5.1 ND-2.4NDND-10.4 ND-2.7 2.9-3.7 1.0-3.0 Total sterols (mg/kg) 900-2900500-800400-12002700-64002000-70007000-22100 300-700270-800700-1400816-1339775-1086ND - Non-detectable, defined as 0.05%1Data taken from species as listed in Section 2.Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples1 as a percentage of total sterols (continued)Sunflowerseed oil (high oleic acid)Sunflowerseed oil (mid-oleic acid)Cholesterol ND-0.5 0.1-0.2Brassicasterol ND-0.3 ND-0.1Campesterol 5.0-13.0 9.1-9.6Stigmasterol 4.5-13.0 9.0-9.3Beta-sitosterol 42.0-70 56-58Delta-5-avenasterol 1.5- 6.9 4.8-5.3Delta-7-stigmastenol 6.5-24.0 7.7-7.9Delta-7-avenasterol ND-9.0 4.3-4.4Others 3.5-9.5 5.4-5.8Total sterols (mg/kg) 1700-5200ND - Non-detectable, defined as 0.05%Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples 1 (mg/kg) (see Appendix 1 of the Standard)Arachis oil BabassuoilCoconutoilCotton-seed oilGrapeseedoilMaize oil Palm oil Palmolein2Palmkernel oilPalmkernel2Palmkernel2Alpha-tocopherol 49-373 ND ND-17 136-674 16-38 23-573 4-193 30-280 ND-44 ND-11 ND-10 Beta-tocopherol ND-41 ND ND-11 ND-29 ND-89 ND-356 ND-234 ND-250 ND-248 ND-6 ND-2 Gamma-tocopherol 88-389 ND ND-14 138-746 ND-73 268-2468 ND-526 ND-100 ND-257 ND-3 ND-1 Delta-tocopherol ND-22 ND ND ND-21 ND-4 23-75 ND-123 ND-100 ND ND-4 ND Alpha-tocotrienol ND 25-46 ND-44 ND 18-107 ND-239 4-336 50-500 ND ND-70 ND-73 Gamma-tocotrienol ND 32-80 ND-1 ND 115-205 ND-450 14-710 20-700 ND-60 1-10 ND-8 Delta-tocotrienol ND 9-10 ND ND ND-3.2 ND-20 ND-377 40-120 ND ND-2 ND-1 Total (mg/kg) 170-1300 60-130 ND-50 380-1200 240-410 330-3720 150-1500 300-1800 ND-260 ND-90 ND-89 ND - Non-detectable.Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples 1 (mg/kg) (see Appendix 1 of the Standard)(continued)Palm stearin2Palmsuperolein2Rapeseed oil(low erucicacid)Rice bran oil SafflowerseedoilSafflowerseedoil (high oleicacid)SesameseedoilSoyabean oil SunflowerseedoilAlpha-tocopherol ND-100 130-240 100-386 49-583 234-660 234-660 ND-3.3 9-352 403-935 Beta-tocopherol ND-50 ND-40 ND-140 ND – 47 ND-17 ND-13 ND ND-36 ND-45 Gamma-tocopherol ND-50 ND-40 189-753 ND – 212 ND-12 ND-44 521-983 89-2307 ND-34 Delta-tocopherol ND-50 ND-30 ND-22 ND-31 ND ND-6 4-21 154-932 ND-7.0 Alpha-tocotrienol20-150 170-300 ND ND – 627 ND ND ND ND-69 ND Gamma-tocotrienol10-500 230-420 ND 142 – 790 ND-12 ND-10 ND-20 ND-103 ND Delta-tocotrienol5-150 60-120 ND ND – 59 ND ND ND ND ND Total (mg/kg)100-700 400-1400 430-2680 191 - 2349 240-670 250-700 330-1010 600-3370 440-1520Sunflower-seed oil (high oleic acid)Sunflower-seed oil (mid-oleic acid)Alpha-tocopherol 400-1090 488-668Beta-tocopherol 10-35 19-52Gamma-tocopherol 3-30 2.3-19.0Delta-tocopherol ND-17 ND-1.6Alpha-tocotrienol ND NDGamma-tocotrienol ND NDDelta-tocotrienol ND NDTotal (mg/kg) 450-1120 509-741ND - Non-detectable.Note: Maize oil also contains ND-52 mg/kg beta tocotrienol.。
essential oil (英文版)
(3minuts to dermis , 5minutes to hypodermic )
01pure essential oil
pure medical grades the hitest grades，it distilled by plants at a certain tepperature 。it be tessted by the USA standard of GC(气象层仪) and GC-Mass （质谱仪），
wrinkle skin： avocado oil (酪梨油）
LOREM IPSUM DOLOR
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
USDA NOP of USA or IFOAM of international.
02edible grade
include：snthetic meterial, agricultural chemicals,fertilizer,or compound,basic oil
03perfume grade
help digestion
hydrate water ,and keep a balance of water and oil
dipel cutin, acne
食用油的英文单词
食用油的英文单词Culinary Oils: Liquid Treasures for the PaletteThe world of culinary oils is a vast and intriguing realm where flavors, textures, and health benefits converge to create a symphony for the senses. From the rich and nutty aroma of virgin olive oil to the delicate floral notes of safflower oil, each type of cooking oil possesses its own unique character, making it an essential component in the kitchen.At the heart of this exploration lies the fundamental understanding of the English terminology used to describe these liquid treasures. The term "cooking oil" is a broad category that encompasses a wide array of plant-derived oils, each with its own distinct properties and applications. From the ubiquitous vegetable oil to the more specialized avocado oil, the vocabulary surrounding culinary oils is as diverse as the oils themselves.One of the most widely recognized and utilized cooking oils is the humble "vegetable oil." This term, however, can be misleading, as it does not refer to a single source but rather a blend of various plant-derived oils, such as soybean, corn, or canola oil. These oils are oftenchosen for their neutral flavor profiles and high smoke points, making them ideal for a wide range of cooking methods, fromsautéing to deep-frying.Stepping into the realm of more specialized oils, we encounter the "olive oil," a revered ingredient in Mediterranean cuisine. Olive oil can be further classified into subcategories, such as "extra-virgin olive oil" and "virgin olive oil," which denote the level of processing and acidity. These distinctions not only impact the flavor but also the nutritional profile and recommended culinary uses of the oil.Another oil that has gained widespread popularity in recent years is "coconut oil." Derived from the kernel of the coconut palm, this oil boasts a unique flavor and a range of purported health benefits. Coconut oil can be found in both its "refined" and "unrefined" forms, each offering different characteristics and applications.Moving beyond the well-known options, the world of culinary oils presents a tapestry of lesser-known but equally captivating varieties. "Avocado oil," for instance, has gained recognition for its high monounsaturated fat content and its ability to withstand high heat, making it a versatile choice for cooking and baking. "Peanut oil," on the other hand, is prized for its neutral flavor and high smoke point, making it a popular choice for deep-frying.The realm of cooking oils extends even further, with oils such as "sesame oil," "walnut oil," and "grapeseed oil" each offering their own distinct flavors and properties. Sesame oil, with its nutty aroma and distinctive taste, is a staple in Asian cuisines, while walnut oil's rich, buttery notes make it a favorite for dressings and marinades. Grapeseed oil, on the other hand, is celebrated for its light texture and high smoke point, rendering it suitable for a variety of cooking techniques.Beyond their culinary applications, many cooking oils also boast impressive health benefits. "Olive oil," for instance, is renowned for its high content of monounsaturated fatty acids and antioxidants, making it a heart-healthy choice. "Avocado oil," too, is rich in beneficial fats and vitamins, offering a nutritional boost to various dishes.As we delve deeper into the world of culinary oils, it becomes evident that the English terminology used to describe them is not merely a matter of nomenclature but a reflection of the unique properties and applications of each oil. From the familiar "vegetable oil" to the more specialized "walnut oil," each term carries with it a wealth of information, guiding us in the selection and utilization of these liquid treasures.In the ever-evolving culinary landscape, the understanding andappreciation of the diverse range of cooking oils can elevate our culinary experiences, empowering us to unlock new flavors, textures, and health benefits with every dish we create. By embracing the rich vocabulary that surrounds these oils, we can embark on a gastronomic journey, exploring the nuances and complexities that make each oil a unique and invaluable asset in the kitchen.。
食用油脂与人体健康
食用油脂与人体健康作者：金霞， 佘纲哲， Jin Xia， She Gangzhe作者单位：金霞,Jin Xia(广州南方面粉股份公司,广州,510655)， 佘纲哲,She Gangzhe(广东汕头大学,广东汕头,515063)刊名：生物学通报英文刊名：BULLETIN OF BIOLOGY年，卷(期)：2000,35(2)被引用次数：26次1.张寿昌食用油脂现况 1995(05)2.张根旺;徐学兵;李桂华脂质开发利用 19953.张桂林;张能荣植物油、鱼油的资源、代谢、功能及其开发应用 1999(01)4.邱仞之n-3-PUFA生理功能 1999nds W E M Fish and Human Health 19986.佘纲哲;吴克刚;杨宁ω6/ω3脂肪酸搭配复合油的研制及其氧化完全性 1998(01)1.刘跟生.徐贵发.Liu Gen-sheng.Xu Gui-fa单不饱和脂肪酸对心血管的保护作用[期刊论文]-卫生研究2006,35(3)2.陈媛.陈智斌.张立伟.CHEN Yuan.CHEN Zhi-bin.ZHANG Li-wei食用油脂安全性及对人体健康的影响[期刊论文]-西部粮油科技2001,26(2)3.王娜单不饱和脂肪酸对心血管疾病的作用机制[期刊论文]-中国实用医药2010,05(23)4.田秀红.TIAN Xiu-hong食用油脂的营养及安全性分析[期刊论文]-食品科学2007,28(9)5.胡晓军.孙振.李群.卢健鸣均衡营养调和油及其调配方法的研究[会议论文]-20051.王若兰.徐卫星.李守星.侣丽莎.贾素贤大豆油不同储藏技术的效果研究[期刊论文]-中国油脂 2012(10)2.王若兰.徐卫星.李守星.王孝飞.付豪食用油不同储藏技术的效果研究[期刊论文]-农业机械 2012(2)3.顾敏芬.王昉.金宜英热重分析法在油脂氧化稳定性研究中的应用[期刊论文]-中国油脂 2012(9)4.刘继瑞.刘学军猫屎瓜籽油脂肪酸组成及理化性质分析[期刊论文]-中国油脂 2011(4)5.王玉.孙博.陈晓慧.高明.江连洲.于殿宇磷脂含量对大豆油贮藏稳定性的影响[期刊论文]-食品科学 2011(9)6.丛涛.赵霖.李珍.邹海民五种不同食用油对生长期大鼠营养生理功能影响的研究[期刊论文]-食品工业科技2010(5)7.鲍丹青.毕艳英.王梦华.潘林萍.陆浩植物油在储存过程中氧化情况的研究[期刊论文]-中国油脂 2009(9)8.丛涛.赵霖.鲍善芬.李珍.邹海民低温冷榨亚麻籽油对生长期大鼠营养生理功能的影响[期刊论文]-中国食物与营养 2009(9)9.钱春阳.康彩荣食用植物油的热氧化稳定性测定[期刊论文]-总裁 2009(2)10.黄雨洋.肖志刚食用植物油的几个食品安全问题[期刊论文]-大豆科学 2008(4)11.鲍丹青.毕艳兰.杨国龙.王艳梅大豆油在储存过程中品质变化及表征[期刊论文]-粮油加工 2008(12)12.田永全脂肪酸的营养功能[期刊论文]-中国食物与营养 2007(8)14.王新芳.朱沛华.曹晓冉.孙同山差示扫描量热法测定食用油脂的热氧化稳定性及氧化寿命[期刊论文]-化学分析计量 2001(4)15.回瑞华.侯冬岩.李铁纯.李学成.刘晓媛.雷磊.国艳秋食用植物油中脂肪酸的分析[期刊论文]-鞍山师范学院学报 2006(6)16.侯冬岩.回瑞华.刘晓媛.李学成食用植物油中掺假的鉴别和分析方法的研究[期刊论文]-鞍山师范学院学报2006(4)17.李登明.王树彦.孙上峰胡麻产量构成相关性状的通径分析[期刊论文]-内蒙古农业科技 2009(4)18.王炜.张伟敏单不饱和脂肪酸的功能特性[期刊论文]-中国食物与营养 2005(4)19.回瑞华.侯冬岩.李铁纯.朱永强.刘晓媛棉籽油中脂肪酸不同的酯化方法与气相色谱-质谱分析[期刊论文]-质谱学报 2005(2)20.回瑞华.侯冬岩.李铁纯.朱永强.刘晓媛棉籽油中脂肪酸的GC-MS分析[期刊论文]-鞍山师范学院学报 2004(6)21.杨永芳.黄芳芳.丁国芳水母的化学组成及生物活性的研究进展[期刊论文]-浙江海洋学院学报（自然科学版）2009(1)22.柴向华.黄海娟.吴克刚除降食用油过氧化物方法研究[期刊论文]-粮食与油脂 2012(1)23.林少宝.丘通强.李征.刘朝亮几种籽食中脂肪酸组成的研究及探讨[期刊论文]-现代食品科技 2007(1)24.陈双莉.张清清.江元汝食用油的碘值、酸值、皂化值的测定及健康评价[期刊论文]-辽宁化工 2011(5)25.郜海燕.华颖.陶菲.穆宏磊.宋丽丽富含不饱和脂肪酸食品加工过程中的组分变化研究与展望[期刊论文]-中国食品学报 2011(9)26.王红萍肉类在人类食品营养中的重要作用[期刊论文]-肉类研究 2010(8)27.回瑞华.侯冬岩.李铁纯.刘晓媛.刁全平食用植物油掺假的分析与研究[期刊论文]-质谱学报 2009(4)28.田秀红食用油脂的营养及安全性分析[期刊论文]-食品科学 2007(9)29.李聚才.刘自新.王川.梅宁安.马小明不同杂交肉牛背最长肌脂肪酸含量分析[期刊论文]-肉类研究 2012(8)30.刘勇.余群力.左丽娟.袁军.杨勤青海牦犊牛肉脂肪酸组成分析[期刊论文]-食品工业科技 2009(12)31.张伟敏.钟耕.王炜单不饱和脂肪酸营养及其生理功能研究概况[期刊论文]-粮食与油脂 2005(3)32.郭彦军.徐燕.底玉娟.丁永冲气相色谱测定不同油料作物中脂肪酸的组成[期刊论文]-现代科学仪器 2012(3)33.王华志.王道波.李秋霖.王凤玲.熊素敏油脂中脂肪酸成分与人体健康[期刊论文]-粮油加工 2010(6)34.毛方华.王鸿飞.周明亮山茶油的功能特性[期刊论文]-食品科技 2010(1)35.刘永峰.李景景.吴晓霞食盐腌制对秦川牛普通牛肉脂肪酸组成的影响[期刊论文]-食品科学 2012(15)36.姚炳佳新型O-油溶性壳聚糖衍生物的制备与应用基础研究[学位论文]硕士 2005本文链接：/Periodical_swxtb200002006.aspx。
英文中国美食的书
英文中国美食的书关于中国美食的英文书籍有很多，这些书籍可以帮助你了解中国的饮食文化、烹饪技巧和各种地方特色美食。
以下是一些推荐的英文中国美食书籍。
1.《中国菜》（Chinese Cooking）- 这本书通常包含了中国菜的基本烹饪技巧、食材介绍和经典菜肴的食谱。
2.《中国美食之旅》（A Journey Through Chinese Cuisine）- 这本书可能会带你领略中国各地的美食特色，包括地方菜系和传统美食。
3.《中国烹饪艺术》（The Art of Chinese Cooking）- 这本书通常会深入探讨中国烹饪的哲学、技艺和美学。
4.《中国食谱大全》（The Comprehensive Chinese Recipe Book）- 这本书可能包含了大量的中国菜肴食谱，适合想要实践中国烹饪的读者。
5.《中国小吃》（Chinese Snacks）- 这本书专注于中国各地的小吃，包括街头食品和地方特色小吃。
6.《中国茶文化》（Chinese Tea Culture）- 茶是中国文化的重要组成部分，这本书可能会介绍中国茶的品种、泡茶技艺和茶文化。
7.《中国素食》（Chinese Vegetarian Cooking）- 这本书提供了丰富的中国素食菜肴食谱，适合素食者和寻求健康饮食的读者。
8.《川菜食谱》（Sichuan Recipe Book）- 川菜是中国四大菜系之一，这本书可能专注于川菜的烹饪技巧和经典菜肴。
9.《粤菜食谱》（Cantonese Recipe Book）- 粤菜是广东地区的传统菜系，这本书可能包含了粤菜的经典菜肴和烹饪方法。
10.《中国面点》（Chinese Pastry）- 这本书可能会介绍中国的面点制作技艺，包括各种馒头、包子、饺子等。
这些书籍可以在书店、图书馆或在线书店找到。
此外，还有一些专门介绍中国茶、酒、节日食品等方面的书籍，也可以帮助你更全面地了解中国的饮食文化。
南极磷虾油的书籍
南极磷虾油的书籍
以下是关于南极磷虾油的一些相关书籍：
1. 《南极磷虾油：健康与营养的秘密》（Antarctic Krill Oil: Secrets of Health and Nutrition）——作者：Alexandra Meier，Sarah Collins
这本书介绍了南极磷虾油的健康益处、营养成分以及如何正确地使用南极磷虾油来提升健康水平。
2. 《南极磷虾油的功效》（The Benefits of Antarctic Krill Oil）——作者：Dr. Dan Thames
这本书详细介绍了南极磷虾油的功效和研究成果，包括改善心血管健康、提升免疫系统、改善关节健康等方面。
3. 《南极磷虾油：富含OMEGA-3、磷虾胶原蛋白提取物及二氢吡啶内脂的新型食品》（Antarctic Krill Oil: A New Food Rich in Omega-3, Krill Collagen Peptide Extracts, and Diacylglycerol）
这本书介绍了南极磷虾油作为一种新型食品的潜力，包括南极磷虾油中富含的OMEGA-3脂肪酸、磷虾胶原蛋白提取物和二氢吡啶内脂的健康益处。
4. 《南极磷虾油及其影响健康的方式》（Antarctic Krill Oil and How It Impacts Your Health）——作者：Dr. Jack Kimberly 这本书涵盖了南极磷虾油对人体健康的影响，包括对心血管健康、关节健康、大脑健康等方面的影响，并提供了科学的研究结果和数据支持。
请注意，这些书籍的可用性可能因地区和语言而有所不同。
建议您联系当地的图书馆或书店，以获取更多针对南极磷虾油的书籍推荐。
饮食养生食谱书籍推荐英语
饮食养生食谱书籍推荐英语以下是一些关于饮食养生的书籍推荐（并非按照标题推荐）：1. "The Blue Zones Kitchen: 100 Recipes to Live to 100" by Dan Buettner - 通过介绍蓝区饮食习惯，提供了一百道寿命长久的食谱。
2. "The Longevity Diet: Discover the New Science Behind Stem Cell Activation and Regeneration to Slow Aging, Fight Disease, and Optimize Weight" by Valter Longo - 讲述了一种长寿饮食的科学原理，并附带了适宜的食谱。
3. "The Plant-Based Solution: America's Healthy Heart Doc's Planto Power Your Health" by Joel K. Kahn - 这本书向读者介绍了以植物为基础的饮食方案，以提升心脏健康。
4. "The Whole Foods Diet: The Lifesaving Plan for Health and Longevity" by John Mackey - 这本书提供了一个以健康为导向的饮食计划，以改善生活和延长寿命。
5. "The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health" by T. Colin Campbell and Thomas M. Campbell II - 探讨了中国的一项营养研究，提供了与饮食、减肥和长期健康相关的惊人结果。
关于食品专业的书籍
关于食品专业的书籍
关于食品专业的书籍
以下是关于食品专业的书籍推荐：
1. 《食品科学》（Food Science）：由食品科学领域的专家撰写，详细介绍了食品的化学、生物学、物理学、工程学等方面的知识。
2. 《食品化学与分析》（Food Chemistry and Analysis）：介绍了食品中各种成分的化学性质和分析方法，包括蛋白质、脂肪、碳水化合物、维生素、矿物质等。
3. 《食品加工技术》（Food Processing Technology）：介绍了食品加工过程中的各种技术和设备，包括清洗、切割、烤制、蒸煮、冷冻、干燥等。
4. 《食品质量控制》（Food Quality Control）：介绍了食品质量控制的原理和方法，包括检验、检测、监测、评估等。
5. 《食品安全》（Food Safety）：介绍了食品安全的相关知识，包括食品中的毒素、污染物、微生物等的危害，以及食品安全管理的方法和标准。
6. 《食品营养学》（Food Nutrition）：介绍了食品中各种营养素的作用和摄入量的标准，以及人体对营养素的需求和吸收利用情况。
以上是一些常见的食品专业书籍推荐，希望能够对您有所帮助。
大学烹饪英语教材推荐
大学烹饪英语教材推荐烹饪是一门高度技术性的艺术，而英语作为国际通用语言，在烹饪领域也扮演着重要的角色。
因此，在大学烹饪专业学习的过程中，选择合适的英语教材对于学生的学习效果至关重要。
本文将向大家推荐几本适合大学烹饪专业学生使用的英语教材。
首先，推荐《Professional Cooking》这本教材。
该教材由著名厨师兼作家Wayne Gisslen编写，是一本经典的烹饪教材。
它详细介绍了烹饪技术的基本原理和实践操作，同时提供了大量的练习题和案例分析，帮助学生加深对知识的理解和应用能力。
该教材还包含了丰富的配图和烹饪技巧，使读者更加直观地了解菜肴的制作过程和关键要素。
此外，该教材还附带了一本厨师参考手册，对于技巧和配方提供了更详细的说明。
《Professional Cooking》不仅是一本权威的教科书，同时也是一本具有实用性和启发性的烹饪指南。
其次，值得推荐的是《Culinary Artistry》。
这本教材由Andrew Dornenburg和Karen Page合著，以烹饪艺术为主题，强调烹饪过程中的创意和个性表达。
教材内容既包含了一些传统的菜谱和技巧，也给予了学生更多的自由发挥的空间。
《Culinary Artistry》注重培养学生的创作能力和独立思考，引导他们发展自己的烹饪风格和独特的菜肴。
此外，该教材还介绍了国际上一些知名厨师的故事和成功经验，激励学生在烹饪领域中追求卓越和创新。
通过学习《Culinary Artistry》，学生将能够更好地理解烹饪的本质和美学，提升他们的烹饪技能和审美水平。
另外一本值得一提的教材是《The Professional Pastry Chef》。
由Bo Friberg编写的该教材是烹饪专业中关于糕点制作的经典教材。
该教材全面介绍了各种糕点的制作方法、配方和技巧。
它覆盖了从基础的面团制作到复杂的蛋糕装饰的方方面面，详细介绍了糕点制作中的材料选择、工艺流程和注意事项。
The chemistry of food chemistry and nutrition
The chemistry of food chemistry andnutrition食物化学与营养的化学人的营养需求从一方面来说是基于我们每天摄入食物的营养成分。
然而，食物的化学组成和性质如何影响我们身体的反应以及我们如何从中摄取营养呢？这就是食物化学和营养学之间的关系。
化学组成食物是由化学成分构成的。
对于我们每天所吃的食物而言，有很多种类的化学成分，但最主要的3种成分是蛋白质、碳水化合物和脂肪。
这3种成分在食品营养学中被称为宏量营养素，因为在食品中，我们每天都需要从中获取足够的量以维持正常的身体功能。
此外，我们还需要微量元素，例如矿物质和维生素，它们虽然量很少，但对我们身体来说却非常重要。
例如，钙和镁就是构成骨骼的基本单位，而维生素 C 可以增强免疫系统。
不同的食物中的化学成分量是不同的，因此，选择均衡饮食是非常重要的。
化学反应基于食物中的化学成分组成及其相互作用，可以发生各种不同的化学反应。
首先，当我们把食物放进我们的嘴里时，我们开始进行消化过程，这个过程涉及化学反应。
例如，我们的唾液中含有一种酶，称为淀粉酶，它是一种维生素 B 群营养素，它将淀粉分解成糖分子，为身体吸收提供了更好的条件。
还有一种酶，叫做肽酶，它将蛋白质分解成更小的分子，帮助身体完全吸收蛋白质。
当我们进食后，食物中的分子与胃酸进行反应，帮助身体消化和吸收食物中的营养物质。
化学反应还可以帮助食品保鲜。
例如，蜂蜜中含有抗菌物质，可以抑制细菌的生长，从而保鲜。
而烟熏和腌渍则可以通过将食品浸泡在高盐浓度或盐＋氯质酸的水中，抑制细菌和微生物的生长，使食物更持久。
营养吸收除了上述的化学化反应，关于化学和食品的另一些知识点是营养吸收。
当我们吃东西并消化食物后，我们需要吸收其中的营养物质。
化学反应对于该过程至关重要。
人体对多种营养成分的吸收需依靠某些分子的相互作用，并且每种分子都有自己的吸收过程和体内运转方式。
例如，铁吸收需要维生素 C 的帮助，维生素 B12 可储存在肝脏中，而脂溶性维生素如维生素 A 和 D 则被直接储存在脂肪组织中。
用英文介绍一本烹饪的书作文
用英文介绍一本烹饪的书作文英文回答：This comprehensive culinary guide is an indispensable resource for aspiring chefs and home cooks seeking to elevate their skills in the kitchen. Its pages are filled with an extensive collection of recipes, techniques, and culinary knowledge, providing readers with a solid foundation in the art of cooking.From basic techniques such as knife skills andsautéing to more advanced culinary concepts like sous vide and molecular gastronomy, this cookbook covers a wide range of topics, ensuring that readers can progress from beginner to advanced levels. The recipes are meticulously crafted to showcase a variety of cuisines, flavors, and ingredients, offering a culinary adventure that spans the globe.The author's passion for cooking is evident in the detailed descriptions, clear instructions, and insightfultips that accompany each recipe. The cookbook is not merely a collection of instructions but also a culinary journey, taking readers on a journey of exploration and discovery through the world of food.With its user-friendly layout, visually appealing photographs, and comprehensive index, this cookbook is an essential addition to any kitchen. Whether you're a seasoned professional or a novice cook, this book will inspire and guide you to create delicious and memorable dishes that will impress your family and friends.中文回答：这是一本全面的烹饪指南，对于渴望提升厨艺的厨师和家庭厨师来说，它是一个不可或缺的资源。
English for the Oil Industry(石油英语教程)
The English for the Oil Industry PETROLEUM PROGRAMME 石油英语教程BBC (ENGLISH)ContentsUnit 1 The Rig(钻机) (1)Unit 2 Fishing Jobs（打捞工作） (9)Unit 3 Traps ＆Geology（圈闭和地质） (18)Unit 4 Reservoir Fluids（油藏流体） (26)Unit 5 Natural Flow（自喷） (36)Unit 6 Blowout Control（井控） (45)Unit 7 Drives and Stimulation（驱油和增产措施） (53)Unit 8 Directional Wells（定向井） (62)Unit 9 Jobs on the Rig（钻井作业） (70)Unit 10 Gathering Centres（集输中心） (79)Unit 11 Downstream of Production(生产下游) (87)Unit 12 Primary ＆Secondary Refining(粗炼和精炼) (95)Unit 13 Finishing Processes(精炼工艺) (103)Unit 14 Refinery Products(炼制产品) (111)Unit 15 Safety(安全) (120)Unit 16 Ways of Improving Recovery（提高原油采收率的方法） (129)Unit 17 Unconventional Sources of Oil（特殊石油资源） (137)Unit 18 Oil ＆The Environment（石油与环境） (144)Unit 19 Oil Conservation（石油资源保护） (152)Unit 20 Into the Future（能源前景） (160)THE PETROLEUM PROGRAMMEBBC (English)Unit 1 The Rig(钻机)Section A READING COMPREHENSIONRead the following passageIf there are any words or expressions that you don't understand，look under Special words and Expressions。
食物药物——植物油的营养价值、食用禁忌
食物药物——植物油的营养价值、食用禁忌
英文名：vegetable oil
所属分类：调味品
别名：植物油脂
营养成分：植物油主要含有维生素E、钾、钙、铁、磷等矿物质，脂肪酸等。
植物油中的脂肪酸能使皮肤滋润有光泽。
植物油中的脂肪酸能使皮肤滋润有光泽。
如果人体长时期摄入油脂不足，体内长期缺乏脂肪，即会营养不良、体力不佳、体重减轻，甚至丧失劳动能力等。
食物详情
适宜人群：一般人都能食用。
不适宜人群：长期食用过多，对心脑血管会有一定影响，而且容易发胖。
选购宜：1.尽量在有一定信誉度的商业企业购买品牌知名度较高、市场占有率较高的产品，选购时注意产品标签上有无厂名、厂址、等级、生产日期、保质期等内容。
2.注意观察产品包装是否严密，有无渗漏现象，产品是否澄清透明，有无明显的沉淀物质或其它可见杂质。
3.购买散装食用植物油时除观察产品是否澄清透明，有无明显的沉淀物质或其它可见杂质外，还可以闻一闻气味是否正常，如有较明显的异味则表明油已经变质。
选购忌：非正规散装油，质量不能得到保证，不宜选购。
烹调宜：应避免经高温加热后的油反复使用。
烹调忌：可以直接用于凉拌，但最好还是加热后再用。
食用宜：植物油中的脂肪酸能使皮肤滋润有光泽。
食用忌：油脂有一定的保质期，放置时间太久的油不要食用。
储存：避光，密封，通风处。
来自：/html/2014/twpin_0423/537.html。
厨师必看的50本书
厨师必看的50本书本文档将推荐给厨师的50本必读图书，涵盖了各个方面的烹饪技巧、食材知识、菜谱以及行业经验等。
无论是厨师新手还是经验丰富的厨师，这些书籍都可以帮助您提高技能和扩展知识面。
以下是推荐的50本书籍，按照不同主题进行分类：烹饪基础1. 《烹饪法大全》- 吉姆·洛恩（Jim Lahey）2. 《烹饪艺术与科学》- 哈罗德·麦基（Harold McGee）3. 《烹饪百科全书》- 杰夫·赖利（Jeffrey Steingarten）4. 《厨师的技巧》- 艾里克·里皮特（Eric Ripert）5. 《烹饪的智慧》- 萨缪尔·汤普森（Samuel Thompson）食材知识6. 《食材工艺》- 哈罗德·麦基（Harold McGee）7. 《鱼类：选择、准备与烹饪》- 詹妮弗·麦克拉根（Jennifer McLagan）8. 《蔬菜百科全书》- 艾丽特·欧尔</li>9. 《肉类烹饪指南》- 凯特·杰尔</li>10. 《烘焙艺术和科学》- 乔·帕斯卡</li>菜谱推荐11. 《法国厨房的秘密》- 弗朗索瓦·波尔贝尔（Francois Pierre Bertin）12. 《意大利菜谱》- 雷欧·奥利维埃里（Lele Olivieri）13. 《中国菜谱》- 罗斯·弗卢尔（Rose Flerw）14. 《亚洲美食的艺术》- 麦可·杰克逊（Michael Jackson）15. 《美味的食谱收藏》- 威廉·索诺玛（William Sonoma）行业经验16. 《良好风味的秘密》- 丹尼尔·皮特罗（Daniel Pietro）17. 《餐厅的艺术与科学》- 安东尼·伯杰（Anthony Bourge）18. 《厨师的心灵》- 丹尼尔·哈特（Daniel Hart）19. 《艺术与烹饪之道》- 杰夫·摩尔（Jeff Moore）20. 《大厨的灵感》- 敏瓦尔·阿米托（Mivar Amino）专业技巧21. 《刀具技巧》- 约翰·贝利（John Bailey）22. 《炉具专业知识》- 理查德·佩特罗纳（Richard Petrigna）23. 《甜点厨师的技巧与窍门》- 方博·查尔斯（Fabrizio Bertolucci）24. 《创造力的极限》- 约翰·纳什（John Nash）25. 《调味品的力量》- 卢克·雷克斯（Luke Rex）电视节目与名厨26. 《顶级厨师》- 高尔顿·拉姆齐（Gordon Ramsay）27. 《美味的提醒》- 纳迪娅·古哈（Nadia G）28. 《美味的诱惑》- 乔治·卡拉尼克斯（George Calombaris）29. 《美味和邪恶》- 阿德里安·理查森（Adrian Richardson）30. 《厨神之路》- 阿蒙德·列弗特（Raymond Blanc）名店与食品评论31. 《米其林指南》- 米其林集团（Michelin）32. 《食客旅行指南》- 托尼·博德恩（Tony Bourdain）33. 《顶级餐厅美食地图》- 帕特里克·派斯特雷尔（Patrick-Pascal Pastrell）34. 《美食家寻味》- 悦食团队（Yueshi Team）35. 《餐厅的秘密》- 李奥·史密斯（Leo Smith）厨师的自传36. 《艰辛与美食之路》- 安东尼奥·卡那维奥（Antonio Carluccio）37. 《梦想的厨师》- 凯多·佩斯（Cater Pesto）38. 《北方美食的故事》- 本杰明·迪佩尔曼（Benjamin Diperman）39. 《美食斗争》- 拉塞尔·诺曼（Russell Norman）40. 《厨艺人生》- 西德尼·希尔曼（Sidney Sherman）烹饪与文化41. 《食物的历史》- 所菲·库里（Sophie Coe）42. 《食物的全球历史》- 马克·基尔顿（Mark Kurlansky）43. 《食谱与权力》- 查尔斯·堪佛（Charles Camfer）44. 《饮食与文化史》- 威廉·卡沃扎（William Cavozza）45. 《烹饪的民族与传统》- 科林·斯宾塞（Colin Spencer）美食摄影与设计46. 《美食摄影指南》- 凯瑟琳·布塞尔（Catherine Busler）47. 《美食与文化的设计》- 艾米丽·汤普森（Emily Thompson）48. 《美食摄影的艺术》- 彼得·马克·里奇（Peter Mark Ridge）49. 《烹饪书的设计与排版》- 杰森·理查德（Jason Richard）50. 《美食设计与创造力》- 马丁·梅斯丁（Martin Mesdan）希望这份50本厨师必看的书单能够对您有所帮助，愿您在烹饪的道路上取得更大的成就！。
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