食品专业英语复习资料

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食品专业英语

WORDS1.vitamin 维生素2.Maltose 麦芽3.Barley 大麦4.Carotene 胡萝卜素5.Fermentation 发酵6.GMO 转基因生物7.Lettuce 莴苣8.Herbicide 除草剂9.Allergen 过敏原10.Alcholic beverages 酒精饮料11.Polysaccharid多糖12.Polyatomic 多酚13.Glycolysis 糖酵解14.Sucrose 蔗糖15.Fructose 果糖16.Glucose 葡萄糖ctose 乳糖18.Enzyme 酶19.Amylose 淀粉酶20.Amino acid 氨基酸21.Metabolic 新陈代谢22.Substrate 底物23.Casein 酪蛋白24.Yogurt 酸奶25.Skim milk 脱脂牛奶26.Carbonhydrate 碳水化合物27.Proteases 蛋白酶28.Papain 木瓜蛋白酶29.Fatty acid 脂肪酸Basic steps in vegetables' canning：1.preparation of vegetables 原料预处理2.Blanching 热烫3.Filling 填充4.Ensuring vacuum in containers 抽真空，排气5.Sealing 密封6.Heat processing 加热杀菌7.Cooling 冷却beling and casing 贴标装箱Fermentation conditions啤酒酵母利用糖进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。

首先在胞外周质空间水解蔗糖；糖类再由诱导型或组成型的透性酶被主动或被动的进行跨膜转运至胞内。

麦芽糖和麦芽三糖在胞内被α-葡萄糖苷酶水解。

奶酒酵母（卡尔酵母）因为也可以利用蜜二糖酶，所以其在分类学上区别于啤酒酵母。

脆壁克鲁维酵母和乳酸克鲁维酵母这两种克鲁维酵母不同于啤酒酵母，它们含有乳糖透性酶系统，可将乳糖转运至细胞内，从而能够将乳糖水解为葡萄糖和半乳糖而进入糖酵解途径。

食品专业英语

Lesson 1 Nutrition1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。

2.We need them for energy, for building and maintaining body tissue; and for regulating body processes the three essential functions of foods in the body.我们需要这些营养素来提供能量，构成和修补机体组织，调节机体生理过程。

这是食物在人体内的三种基本功能。

3.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need.营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。

4.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be" eating the right foods in the right amounts.”由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。

食品科学与工程专业英语总结

一、1.必需脂肪酸 essential fatty acid2。

水溶性维生素 water-soluble vitamin3.脂溶性维生素 fat-soluble vitamin4.食品添加剂 food additive5.甜味剂 sweetener6.真空包装 vacuum packaging (VP)7.货架期 shelf-life 8。

成膜的— film-forming9。

持水的— water-holding 10.降脂 reduced-fat11。

下脚料12。

GMP（良好操作规范） Good Manufacturing Practice13.HACCP(危害分析管理制度）Hazard Analysis and Critical Control Points14。

转基因作物 genetically modified organisms/crops15。

SSOP（卫生标准操作规程）Sanitation Standard Operating Procedure16.多不饱和脂肪酸 polyunsaturated fatty acid (PUFA)17。

碳水化合物 carbohydrate 18。

单糖 monosaccharide 19。

多糖 polysaccharide 20.果糖 fructose21.葡萄糖 glucose 22.微量矿物质 minor mineral 23。

发酵香肠 fermented sausage 24.淀粉酶 amylase25.着色剂 coloring agent 26.新陈代谢 metabolism27.强化奶 fortified milk 28.亚硝酸盐 nitrite二、句子翻译1。

在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40％左右减少到不足30％。

Current dietary guidelines recommend that the fat intake in Western countries should be decreased from around 40％ at present to not more than 30% of the energy intake。

食品专业英语复习资料整理版(按PPT)

食品专业英语复习资料(祝你好运）1．姓名：名在前、姓在后；作者地址：由小到大的顺序书写，科室，所在单位，所在地（城市、省、国名），邮编等。

E.g. Department of Food Quality and Safety, School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China, 5240882．述语、组织、团体名称：LC =lethal concentration 致死浓度 EAA =Essential amino acids 必需氨基酸DH = degree of hydrolysis 水解度 DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部 IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理3．数字+度量衡单位词15ft (foot\feet) 50rpm (revolutions per minute) cal (calorie) 卡C（centigrade）摄氏温度 etc=et cetera=and others（等物）et al.=et alii=and others(等人) i.e.=id est=that is e.g.=exampli gratia=for example4.公式：＋plus 加号；正号－minus 减号；负号±plus or minus 正负号×is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％per cent 百分之…℃degree Celsius /centigrade摄氏度273 ℃273 Celsius or 273 degree Celsius5．The inhibition ratio(%)was calculated using the following formula：Inhibition ratio(%)= (A-A1)/A×100%Where A was the absorbance of the control, and A1 was the absorbance of the test sample.由下面的公式计算其抑制率（%）：抑制率（%）=(A-A1)/A×100% 式中：A是对照的吸收度，A1是试样的吸收度。

食品专业英语100个单词或词组复习.doc

题型1和2所含单词Lesson 05 12 （单词数）4 （选中考题数）to a level of toxicity 达到毒性水平pellagra ［p^lsegra,糙皮病］introduced its share of problems ［带来了它本身的问题］reconstitute dehydrated foods［复水干制食品］accentuated problems ［突出的问题］normally characteristic of its food group ［JF常情况下该类食品所持有的］preparatory proccdurcs［加丁.处理，预处理］.apart from direct analysis of the product in question ［除直接分析所论产品以外］appropriate to deal with ［适当地涉及，恰如其分地处理］in a quantitative fasion ［丿IJ定最方式］Folacin ［l fool9Sin］叶酸Magnesium ［mseg'ni : ziom］钱Lesson 07 13 5on the nature of smell［气味的木质］Proceeding of Flavor Chemistry Symposium ［风味化学专题论文汇编］tactile触觉的labile ［'Icibail,（化合物）不稳定的］capsaicin ［ksep'seisin, 辣椒素］flavoring industry［调味品工业］palatability ［^btobal111,嗜食性,适口性,风味］oxidative rancidity 氧化酸败potentiators ［ps'tenj*i e i ts,增效剂］pathological ［peeGo'la : dSikl,病理的］resultant sensory properties 导致的感观特性metabolic ［,met9'bol i k］ pathways 代谢途径fruity and floral character ［果香味和花香味特征］Lesson 10 12 4colloidal ［koloidol］ suspensionescaping molecules exert a pressure ［逸岀的分了产生~1定的fR力］solute ［溶质］solvent 溶剂aqueous solutions 水溶液watery solutioninorganic substances 无机物质electrolyte ［flsktralait,电解液，电解质］freezing point 冰点ice-water slurry ［冰水悬浮液］flabby ffl^bi软弱的，没气力的，优柔寡断的，肌肉松垂的，肥胖的，(肌肉等)不结实］protoplasm ［'protoplsezom, 原％质］consumer units ［小包装单元］Lesson 16 9 3halophilic ［hciloo'fi I ik,喜盐的］plasmolysis ［plsez'mnlisis,质壁分离］aerobes ［需氧菌］an aerobes Peenoroob, 厌氧的］putrefactive ［,pju:tri'fektiv,易腐败的］putrefaction ［,pjutri'fikjon,腐败］nitrous acid 亚硝酸myoglobin ［,maio(u)'gbobin］肌红蛋白accessory materials ［辅料］Lesson 17 8 3broilers ［烤焙用具,酷热的日子,烤肉］mutant gene ［突变基因］protoplasm ^rotoplsezom, 细月®质］embryo胚芽endosperm 胚乳cellulose and hemicellulose 纤维索和半纤维索aleurone ［o'ljoron］,糊粉层essential amino acid 必需氮基酸straight flour 头磨面粉Lesson 1patent flours 专利粉macaroni ［.mjEkaYaon i ］通心粉heterogeneous ［,hct(o)ro(())'d3i : mos,不均匀的；由不同成分形成的］wettability 可湿性instantize 「instontaiz, 速润］agglomeration ［sglnmsYei J(s)n,凝聚,结块，附聚］agglomerate ［［^glnmoreit］］gritty ［*griti,坚韧不拔的;有砂砾的］spinach ［*spinid3,菠菜］cauliflower ［'koliflauo,花椰菜］fructose ［'fmktauz,果糖］lignin ［Hignin,木质素］oxalic acid ［ak'sselik,草酸的］succulent ［*SAkjul(o)nt,多汁的，多水分的，多汁性的］amylase ［'semileiz,淀粉酶］dextrins ［糊精］Lesson 24 10 6brine ［brain,盐水,用浓盐水处理(或浸泡)］chlorinate ［'klo ： rineit,用氯消毒］bottled water ［M装饮用水］saltpeter ［硝石］iodized salt 碘盐salimeter ［soli mi to,盐(液比)重计,盐度计］slinity ［ss'linati,盐分，盐度］overhauling ［n.大修；翻修；卸修v.翻修；精细检查］hypodermic ［haipa(u)'d3 : mik,皮下注射；皮下注射器］needle tenderize ［使嫩］,嫩化Lesson 26 10 4scrap ［废料，残余物］gristle ［软骨,坚韧的组织］chuck ［颈部到肩部的肉］saute ［*soutei,炒；嫩煎］patty ［'pset 1肉饼；小馅饼］casing ［肠衣，包装］plastic cooking wrap ［那!料蒸点包装材料］permeate ［弥散,渗透］sheep or hog casings ［羊肠衣或猪肠衣］gourmet ［'guomei,美食家，菜肴精美的］Lesson 32 10 5bulge ［膨胀］garden produce ［园艺产品］pathogenic and spoilage organisms 致病菌和腐败菌botulinum ［.batjolainom,肉毒菌］chipped enamelware ［碎裂的搪瓷器］flat sour ［平酸］pressure gauge ［压力表］mayonnaise ［mcio'nciz, 蛋黄酱］heat- sensitive organism 热敏微生物sterile ［消过毒的］。

食品专业英语重点

酸acid 碱base 醇alcohol 醛aldehyde 酮ketone酯ester 醚ether 苯benzene 酚phenol碳氢化合物hydrocarbon 碳水化合物/糖类carbohydrate 糖saccharide一、酸acid无机酸inorganic acid：硝酸nitric acid 盐酸hydrochloric acid 硫酸sulfuric acid 磷酸phosphoric acid甲酸Methanoic acid = formic acid 乙酸Ethanoic acid = acetic acid 丙酸Propanoic 丁酸Butanoic acid 戊烷pentane 己烷Hexane 庚烷Heptane 辛烷Octane 壬烷Nonane 癸烷Decane甲胺Methanamine甲醇Methanol甲醛Methanal = formaldehyde乙醛Ethanal = acetaldehyde二、碱base（-OH:-hydroxide）无机碱inorganic base: NaOH sodium hydroxide， KOH potassium hydrox ide ，Ca(OH)2 calcium hydroxide有机碱organic base:甲胺methanamine 乙胺ethamine 丙胺Propanamine丁胺Butanamine 。

三、盐类salt （-ate）无机盐inorganic salt: 氯化钠sodium chloride 氯化钾potassium chloride 硫酸钠sodium sulfate 磷酸钠sodium phosphate海藻酸钠：guluronate有机盐organic salt: 醋酸钠sodium acetate 柠檬酸钾potassium citrate （柠檬酸citric acid）四、碳氢化合物hydrocarbon（-ane）Methane 甲烷，Ethane 乙烷， Propane 丙烷，Butane丁烷，pentane 戊烷。

LESSON_1_Nutrition 食品专业英语

Lesson 1 NutritionGLOSSARYnourishment 滋养；营养get along 过活；生存functioning 功能发挥；机能活动；机体运转。

文中指人体正常活动和体内代谢活动vital 生命的；生机的，维持生命所必需的intravenous feeding 静脉进食stages of life 生长阶段，如青春发育期、孕期、哺乳期等involved 涉及的；所论的；有关的。

文中the individuals involved,其中involved作后置定语用，修饰the individuals,意为有关人员currently available 目前可资利用的；普遍可以得到的。

文中作后置定语，修饰the dataguidelines 准则；标准Recommended Dietary Allowances “推荐膳食标准”, 简写“RDA”。

National Academy of Sciences, National Research Council, Food and Nutrition Board 美国科学院全国科学研究委员会食品营养研究所recommendations 推荐；建议。

有时可引申为介绍信、建议方案、推荐值。

本课中“be recommendation not average requirement ”可译为“是推荐量，不是平均需要量”make-up 性格；特质；体格；体质margin of safety 安全余量precursors 产物母体；前体on the other side of the coin 原意为硬币的另一面，现作为成语作另一方面解NOTES1) The person who wants to find the answer to the question “what should I eat for good nutrition? ” might easily become lost in the maze of informational corridors, confused by the wealth of technical information provided by scientists or misled by simplistic answers provided by those with products to sell.本句中who wants to find the answer to the question “what should I eat for good nutrition? ”为主语the person的定语从句，其中“what should I eat for good nutrition? ”是the question的同位语从句，说明the question，might easily become lost以及被略去might easily become以后的confused和misled是主句的三个并列谓语，其动词形式都是被动语态。

食品专业英语

1、some bacteria produce harmful toxins or other chemicals that are not present in the food .一些细菌产生一些并不存在于食物中的有害毒素或其他化学物质。

It is not the bacteria itself causes illness ,but rather the toxin the bacteria produce .疾病不是细菌本身产生的，而是细菌所产生的毒素引起。

This can happen even if the pathogen itself has been killed ,as long as it had sufficient time to produce enough toxin before dying.就算病原体本身已经被杀死它还是依然会发生，只要它有足够的时间在死亡之前产生足够的毒素。

2、Some bacteria enter the intestines live,survive the acidic environment of the stomach , and then produce a harmful toxin inside the human digestive system.一些细菌进入肠道后，在胃酸中幸存，进而在人体的消化系统中产生有害的毒素。

Toxico-infection is a combination of the previous two examples in that live cells must be consumed , but the toxin is produced in the intestine and it is the toxin that really causes illness.毒感染是前两者的组合的例子，活细胞必须被消耗，但在肠道内产生的毒素，它真的是导致疾病的毒素。

《食品专业英语》词汇大全

词汇第一课（一）基本The characteristics about the Food English Sci-Technological Thesis英语食品科技论文的特点Academic thesis 学术论文Experiment:Research report, 实验型Observation,survey: Investigation report 观测型Theory:Mathematical thesis, 理论型Dissertation 学位论文Bachel or’s dissertation 学士论文Master’s dissertation 硕士论文Doctor’s dissertation 博士论文Acknowledgements , References and Appendix 感谢、参考文献和附录Introduction 引言、前言或介绍Materials and Methods 材料与方法Results and Discussion 结果与讨论Conclusions 结论goal 目的review 研究背景your work 要解决的问题experimental methods 实验方法type of experimental design 试验设计number of replications 重复次数statistical analysis 统计分析equipment 仪器（二）缩略词1 述语、组织、团体名称：LC =lethal concentration 致死浓度EAA =Essential amino acids 必需氨基酸DH = degree of hydrolysis 水解度DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理2 数字+度量衡单位词15ft (foot\feet)50rpm (revolutions per minute)cal (calorie) 卡C（centigrade）摄氏温度etc=et cetera=and others（等物）et al.=et alii=and others(等人)i.e.=id est=that ise.g.=exampli gratia=for example＋plus 加号；正号－minus 减号；负号±plus or minus 正负号×is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％per cent 百分之…℃degree Celsius /centigrade摄氏度(1) Terminology 科技术语的翻译Compound word 合成词end point 终点standard solution 标准溶液titration error 滴定误差buffer solution 缓冲溶液Polysemy 多义词Concentration 集中，集合，专心→浓缩，浓度Derivative 派生词：加词缀构成新术语alkaline 碱性的alkalinity碱度Spectrophotometer 分光光度计Condenser 冷凝器Subordination 分清主从法Diction 选词用字法Amplification & Omission 增字法与省略法Conversion 转换法Inversion 词序调整法Division 长句拆译法Subordination 分清主从法The food technologist can usually recognize fats[when he sees them] because they are quite different [both in their physical properties and in their chemical composition ]from the other two main food constituents: carbohdrate and protein.当食品科学工作者看到脂肪时，通常可以确认它们，因为不论在物理性质和化学组成上，脂肪都与另外两种主要食品组成成分（碳水化合物和蛋白质）不同。

食品科学与工程——专业英语

多用单词：Emulsifying乳化的 Biotin生物素 Choline胆碱 Phytochemicals 植物素 caramelization焦糖化反应 Preventing spoilage防止变质Monosaccharides单糖 Oligosaccharide 低聚糖Polysaccharides 多糖pyrolysis热解fudge软糖gelatinization凝胶化irreversible swelling不可逆溶胀hemi-cellulose半纤维素Xylan木聚糖，arabinogalactan, 阿拉伯半乳聚糖galactoglucomannan半乳葡甘露聚糖 pectin果胶agar琼脂 algin 藻胶 xanthan gum黄原胶 Glycogen糖原 trypsin 胰蛋白酶 pepsin 胃蛋白酶 ovalbumin卵清蛋白 ferritin铁蛋白hemoglobin血红蛋白 lipoproteins脂蛋白 actin and myosin肌动蛋白和肌球蛋白thrombin凝血酶 insulin胰岛素 collagen胶原keratin角蛋白elastin粘性蛋白Membranes细胞膜Thiamin硫胺素vb1 Riboflavin核黄素vb2 alpha tocopherol生育酚 Niacin烟酸Pantothenic acid泛酸 Folic acid.叶酸 coenzyme辅酶 osmosis 渗透作用 amylose直链淀粉 amylopectin支链 rancidity酸败bran麸皮 pyramid金字塔 glycerol甘油 preservatives防腐剂constipation便秘diverticular憩室的hemorrhoids痔疮Diabetes糖尿病Osteoporosis骨质疏松症Cardiovascular diseases心血管疾病 anthocyanidin花青素 polyphenol多元酚pigments色素 spectrophotometers分光光度计 astringency涩味Nitrogen氮purines嘌呤, pyrimidines嘧啶porphyrin卟啉adenosine triphosphate三磷酸腺苷linoleic acid亚油酸Thyroid function甲状腺功能citric柠檬酸 isocitric异柠檬酸 malic苹果酸 Oxalic草酸, tartaric酒石酸, succinic acids.琥珀酸esters酯类 alcohols醇类 ethers醚类, ketones.酮类 Heat denaturation热变性sterilization灭菌 sanitizing消毒membrane processing膜处理microfiltration微过滤sediment沉淀物ultrafiltration超滤 carotene胡萝卜素 hydrophobic疏水性hydrophilic亲水性 hydrogel水凝胶chiral手性的D-glycerose D-甘油醛 heteroglycan杂聚糖polyunsaturated 多不饱和键的catalyst 催化剂翻译句型：Although metals are crystalline solids, this is not immediately apparent when they are examined under a microscope.虽然金属是晶体，但是当在显微镜下观察时，并不是立刻就那么明显。

食品专业英语参考资料

旗开得胜1nutrition 营养nourishment 食物,滋养品,营养情况 nutrient 营养素,营养物 odor 气味flavor 味,香味,风味,滋味;食用香料;食用香精;调料carbohydrate 碳水化合物,糖类 metabolism 新陈代谢,代谢(作用) intravenous feeding 静脉进食 vein 静脉,血管vital 生命的;生机的;维持生命所必需的 optimum .最适的macronutrient 主要营养素，常量营养素 micronutrient 微量营养ascorbic acid 抗坏血酸thiamine 硫胺素folacin 叶酸pyridoxine 吡哆醇,吡哆素,维生素B6 niacin 烟酸,尼克酸riboflavin 维生素B2,核黄素 pantothenic acid 泛酸 biotin 生物素维生素Hsodium 钠potassium 钾 phosphorus 磷lactate 分泌乳汁,喂奶,授乳.乳酸 ,乳酸盐[酯, 根]genetic 遗传学的,遗传上的,遗传基因的 infection.传染,侵染 ;传染病 ;影响,感染 chronic 长期的,慢性的 biotin.维生素H, 生物素 oxidation.氧化氧化[作用]conalbumin 伴清蛋白，伴白蛋白 avidin 抗生物素蛋白 thiaminase. 硫胺酶 blanch 漂白, 使变白sterilization 灭菌, 消毒; 绝育消毒 asparagus 芦笋 retention 保持力 dehydrated 脱水的 snap bean 四季豆; 豆荚thaw.解冻fluorescent.荧光的 sulfur dioxide 二氧化硫amylase 淀粉酶; 液化酶; 淀粉糖化酶 carbohydrate 碳水化合物,糖类 cellulose 纤维素 fructose 果糖,左旋糖 galactose 半乳糖 glucose 葡萄糖, 右旋糖 hydrolysis 水解(作用) hemiacetal半缩醛isomers 同分异构体 lactose 乳糖 maltose 麦芽糖polymers 聚合物，多聚物 starch 淀粉 stereochemistry 立体化学 sucrose 蔗糖emulsion .乳浊液，乳胶，乳剂 fatty acid 脂肪酸triacylglycerol 甘油三酸酯三酰〔基〕甘油triglyceride 即甘油三酯 glycerol 甘油，丙三醇 phospholipid 磷脂 glyceride 甘油酯 tallow （炼制牛，羊）油脂linoleic acid 亚油酸，十八（碳）二烯-9，12-酸linolenic acid 亚麻酸，十八（碳）三烯-9.12.15-酸stearic acid 硬脂酸，十八（碳）（烷）酸 safflower 红花cholesterol 胆甾醇，胆固醇 diglyceride 甘油二酸酯 hydrogenate 氢化 pepper 胡椒; 辣椒; 花椒tactile 触觉的, 有触觉的, 能触知的 olfactory 嗅觉的neuron 神经细胞, 神经元 aldehyde 醛, 乙醛 ketone 酮 amine 胺heterocyclic 杂环的, 不同环式的 aromatic 芬芳的，芳香的 pyrazine 吡嗪, 对二氮杂苯, 胡椒嗪 threshold 阈; 阈值 chromatograph 色谱仪 isomerization 异构化(作用) lipolysis 脂解(作用)doughnut 油炸圈饼，.圆环图 hydroperoxide 氢过氧化物,过氧化氢物pentylfuran 戊基呋喃cottage scale bakery 作坊式规模的面包房plain flour 普通面粉 prove 使(面团)发起来cookery 烹任方法；烹调技术；烹调场所 bicarbonate of soda 碳酸氢钠 cream of tartar 酒石酸氢钾 baking powder 焙烤粉；发粉 feed on 以……为食；取……为养料 city water 城市给水；自来水air sifter with pneumatic conveyor 带气力输送系统的风筛机 jot 添加剂rounder 面团揉圆机；面团成圆机 the straight dough system 直接发酵面团制面包法bread improver 面包改良剂ferment in bulk 整块发酵；大容量发酵 knocked —back (发面过头后)揉紧回缩。

食品专业英语考试

专业词汇1.cereal 谷类2.amino acid 氨基酸3.folic acid 叶酸4.food residues食物残留5.myosin 肌球蛋白6.protein structure蛋白质结构7.enzyme酶8.germination发芽9.dehusking去壳10.fermetation发酵ctic acid乳酸12.pound研磨13.antiseptic防腐的14dying pickling腌制15.heat sterilisation热杀菌16.thiamine硫胺素17.riboflanvin 核黄素18.nicotinic aicd烟酸19.protein synthesis蛋白质合成20.denaturation蛋白质变性21.calcium 钙22.phosphate 磷酸盐23.coenzymes 辅酶24.intermediary 媒介25.catalyse 催化26.oxidation-reduction reaction 氧化还原反应27.hormone 激素28.monomer 单体29.hydrolysis 水解30.inert protein惰性蛋白31.monosaccharides 单糖32.oligosaccharides 低聚糖33.glycerine 甘油34.fatty acid 脂肪酸35.hydrochloric acid 盐酸36.digestive juices 消化液37.Salmonellla 沙门氏菌38.thaw 解冻mercial sterility 商业杀菌40.pasteurisation 巴氏杀菌41.lethal effect 致死42.spoilage 败坏,变质43.multiply 繁殖44.nucleic acid 核酸45.lethal effect curve 致死曲线46.spore former 芽孢47.Maillard browing 美拉德反应48.caramelisation 焦糖化49.hydrogen bond 氢键50.vapourisation 蒸发51.fusion 冷凝52.equilibrium 平衡53.osmophilic 渗透的54.extensive denaturation 深度变性55.rancidity酸败56.oxidation 氧化57.polyphenol oxidase 多酚氧化酶58.sulphur dioxide 二氧化硫59.ascorbic acid Vc 60.blanching 热烫anic acid有机酸62.nitrosamines亚硝胺63.sorbic acid山梨酸64.benzoic acid苯甲酸65.ketone酮66.aldechyde醛67.harvest fungicide采后处理68.pesticide residues农药残留69.Hazard Analysis Critical Control Point system危害分析关键控制点70.allergen过敏原72.sterile灭菌73.contamination spread交叉污染74.margarine人造黄油75.centrifugal 离心76.stabilising agent稳定性77.emulsify乳化剂78.shearing 剪切力79.phase inversion相变80.hardening 氢化81.cholesterol胆固醇82.isomerism异构体83.gluten面筋84.starch gelatinisation淀粉糊化85.staleness老化86.filtration过滤87.sensory evaluation感官评价88.starch retrogradation回生89.covalent bond 共价键90.free radical 自由基91.air tight气密性92.gelation糊化93.rheological流变的94.anthocyanins花青素95.carotenoid类胡萝卜素96.myoglobin肌红蛋白97.Hydrolytic rancidity水解酸败98.reducing sugar还原糖99.furan呋喃100.chlorophyll叶绿素101.in vivo体内in vitro体外102room temperature常温103pungent刺激性的104.oleic acid油酸105.linoleic acid亚油酸106.glucose葡萄糖107.fructose果糖108.pigment色素109refrigeration temperature冷藏110cross-contamination交叉感染名词解释1.peptide：short chain molecules made up of several amino acid units2.essential fatty acids：fatty acids that we cannot synthesis and be provided by food we eat3.food poisoning：the term that encompasses any poisoning arising from food consumption4.pasteurisation：the process which is aimed at killing pathogenic organisms and at the sametime reducing the number of other organisms which might be associated with spoilage5.food spoilage：food spoilage is defined as any undesirable change to a food which can bedetected by the senses of sight ，smell，taste and feelmercial sterility：the aim of heat processing which is no growth of spoilage organisms orpathogens under normal conditions of storage and sale7.water activity：water activity is measured by comparing the vapour pressure of water in airwhich is in equilibrium with pure liquid water with that of water containing a dissolvedsubstance8.blanching：rapid short-time heating or fast heating with steam of boiling water9.hazard analysis：the procedure of setting up a diagrammatic representation of a process andidentifying those steps where hazards may enter10.critical control point：the points or steps in a process which will prevent a hazard occuring11.allergen：substances which elicit an immune reponse in sensitive individuals12.anthocyanins：a large group of compounds which are largely responsible for the variety ofdifferent colours in the plant kingdom13.food texture：the properties of a food we can feel either with the fingers，the tongue，thepalate or the teeth14.sensory evaluation：consumer sensory testing或者the measurement of responses ofconsumers when receiving sensory stimuli using a variety of formalised，structured methodologies15.viscosity：viscosity is a property of liquid foods and it measures the resistance to flow of aliquid when subjected to a shearing force16.denaturation of protein：it can be defined as any loss of molecular shape which is alsoassociated with loss of funtion17.starch retrogradation：the phenomenon that slow cooling of the solution leads to formationof an ordered semicrystalline structure again with exclusion of water18.rancidity：the reactions which lead to the development of the pungent，tallowy flavorling：the process that physical structures are sheared away from one another by the roller20.hydrolysis：breaking of bond by addition of water。

食品安全复习资料(英语)

英语部分1、Tell the differences between the Traditional approach and HACCP for ensuring safe food.Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food.HACCP: focuses on identifying and preventing hazards from contaminating food, a control approach of food quality from farm to table.2. The main factors for outbreak of foodbrone illness in US between 1970 to 1980.(1)Improper cooling(2)Lapse of 12 or more hours between preparation and eating(3)Contamination by handlers(4)Raw ingredients added without subsequent heating/cooking3. Tell main content s of HACCP principles（1）Analyze hazards.Potential hazards from farm to table , the hazards could be biological, such as a microbe; chemical, or physical items.（2）Identify critical control points.These are points in a food's process from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.（3）Establish preventive measures with critical limits for each control point.The preventive measures required to ensure the elimination of any harmful microbes. For a cooked food, for example, this might include setting the minimum cooking temperature and time.（4）Establish procedures to monitor the critical control points.Such procedures might include determining how and by whom preventive measures (cooking time and temperature) should be monitored.（5）Establish corrective actionsEstablish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.（6）Establish procedures to verify that the system is working properlyfor example, testing time-and-temperature recording devices to verify that a cooking unit is working properly. （7）Establish effective recordkeeping to document the HACCP system.This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.4. Tell the two of CCP and normal measures in food processCCP1: to ensure control of a hazardHeat process stepsCCP2: to minimize a hazardFreezing and time to freezing before pathogens can multiplyEmployee hygieneThe maintenance of pH of a food product at a level that prevents growth of pathogens5. Tell the some limitations of HACCP（1）Education of nonprofessional food handlers, housewives (in the food service and in homes)（2）the accept of public (processors, inspectors, housewives, service handlers)（3）The different understanding and procedures for setting up CCPs or monitoring such stepsGiving a false assurance to consumers6. The Application of the principles of HACCP（1）Assemble HACCP team（2）Describe products（3）Identify intend use（4）Construct flow diagram: （by the HACCP team）（5）on site verification of flow diagram（6）list all hazards associated with each step and list all preventive measures to control hazards (principle 1) （7）Apply HACCP decision tree to each step (principle 2)（8）Establish target levels and tolerances for each CCP (principle 3)（9）Establish a monitoring System for each CCP (principle 4)（10）Establish Corrective Actions (principle 5)（11）Verification (principle 6)（12）Establish Record Keeping and Documents (principle 7)7. The personnel sanitary practices including(A)Disease control:medical exam., no illness, open lesion, boils, sores, infected wounds, abnormal contamination;(B) Cleanliness:(1)wearing outer garment suitable to the operation;(2)maintaining adequate personal cleanliness;(3)washing hands thoroughly;(4)removing all unsecured jewelry;(5)intact, clean, sanitary gloves with impermeable materials;(6)hairnets, headbands, caps, beard covers, hair restraints;(7)storing clothing, other personnel belonging properly;(8)properly confining the eating foods, chewing gum, drink beverage, or using tobacco;(9)precaution of microorganisms or foreign substances (perspiration, hair, cosmetics, tobacco, chemicals andskin medicines.(C) Education and training for responsible personnelEducation and training for responsible personnel for identifying sanitation failure and food contamination (background of education or experience or a both);(D) Supervision by competent supervisory personnel.8. Requirements of Good Manufacturing Practices for grounds in Food plant(A)Grounds: protecting against the contamination of foods(1)properly storing equipments, removing litter and waste, cutting weed and grass within theimmediate vicinity of the plant building or structures (not constitute attractant, breeding place, or harborage for pests);(2)maintaining the Roads, yards, and park lots cleanly; (3) adequate draining areas; (4)waste treatment and disposal;9. Requirements of Good Manufacturing Practices for Plant construction and design(1)sufficient spaces for placement of equipment and storage materials;(2)proper precaution for food safety control, operating practices, or effective design (location,time, partition, air flow, enclosed system)(3)proper precaution of outdoor bulk fermentation vessels (protective coverings, over and aroundcontrol, checking on a regular basis for pests and pest infestation);(4)construction of floors, walls, ceilings be adequate clean and kept clean and kept in goodrepair ;(5)providing adequate lighting (in hand-washing areas, dressing and locker rooms and toiletrooms and providing safe-type light bulbs, fixtures, skylights or other glass suspended;(6)providing adequate ventilation or control equipment to minimize odors and vapors;(7)provide adequate screening.10. Sanitary operations including(A) General maintenancebuildings, fixtures and other physical facilities: both in sanitary conditions and in repair sufficient,(B) Clean compounds and sanitizing agents and storage of toxic materials(1)Clean compounds and sanitizing agents properly be used and controlled;(2)properly Identifying, holding, storing toxic compounds, sanitizing agents, pesticides,chemicals;(C)Pest control(3)no pest in any area of a food plant and guard or guide dogs care;(4)proper use of insecticides and rodenticides:(D)sanitizing food-contact surface as frequently as necessary(5)sanitized and thoroughly dried holder for low-moisture food;(6)sanitized and clean for wet processing and equipment and utensils(7)cleaning non-food-contact surface as frequently as necessary;(8)single-service articles be properly stored, handled, dispensed, used and disposed;(9)adequate and safe using of sanitizing agents(E)Clean and sanitized portable equipments.Sanitary facilities and controls including11．GMP of water supply and disposal including:(A) Water supply with safe and adequate sanitary quality be sufficient from an adequate source.(B)Plumbing be of adequate size and design and adequately installed and maintained to:(1)Carry sufficient quantities of water;(2)Convey sewage and liquid disposal;(3)Avoiding constitute a sources of contamination;(4)Adequate floor drainage;(5)No backflow and cross-connection between discharge and water supply piping systems(C)Sewage disposal in to an adequate sewage system12 Hand-washing facilities and Sanitary Treatments of Toilet, Rubbish and offal disposal in GMP requirements(1) Toilet disposal be adequate and readily to accessible:(1)Sanitary condition;(2)In good repair;(3)self-closing doors;(4)the doors do not open into the area where food is exposed to airborne contamination(2) Hand-washing facilities be adequate and convenient:(a)Hand-sanitizing facilities at each location in the plant;(b)effective;(c)Sanitary towel service or suitable drying devices;(d)Devices or fixture designed for protecting recontamination of clean sanitized hands;(e)Readily understandable signs; (6) Refuse receptacles in a manner protectingcontamination of foods;(3)Rubbish and offal disposal be conveyed, stored, and disposedRubbish and offal disposal be conveyed, stored, and disposed as to minimize the develop of odor, potential for the waste becoming an attractant or breeding place for pests, and protecting contamination of foods, food contact surfaces, water supply, and ground surfaces. Good manufacture requirement for equipment and utensils13. Requirements of Equipment clean in GMP including:(A)Equipment and utensils to be adequate clean and properly maintained, preclude theadulteration of food with lubricants, fuel, metal fragments, contaminated water, or other contaminants;(B)To facility the cleaning, surface be corrosion-resistant. Seams be smoothly bonded ormaintained for minimizing accumulation of food particles, dirt, and organic matter and the opportunities for growth of microorganisms;(C)Equipments not contact food in the manufacture or food-handling area be of cleanconditions;(D)Holding, conveying, and manufacturing systems be maintained in sanitary conditions;14. Requirements of cooling and Equipment clean in GMP including:(1) Freezer and cold storage compartments be fitted with an indicating thermometer, temperaturemeasuring devices, or temperature recording devices, automatic control and alarm system. (2) Instruments and control (for measuring, regulating or recording temperature, time et.al ) beaccurate and adequately maintained, and adequate in number)(3) Compressed air or other gases be not contaminated for processing.15. Good manufacture requirement for processing and controlsAll operations in receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of foods should be strictly follow the requirements of GMP (Raw materials and other ingredients and process in each step).16、Good manufacture requirement of Raw materials and other ingredients in processingand controls(1)Raw materials be inspected, segregated, and be ascertained in clean and suitable forprocessing. Water used and containers and carriers being not contamination ordeterioration of food.(2)Both raw materials and other ingredients be at low level of microorganisms forhuman (supplier’s guarantee or certification).(3)Raw materials and other ingredients with the level of aflatoxin or other natural toxincomply with FDA regulation and action level for poisonous or deleterioussubstances (supplier’s guarantee or certification or analysis).(4)Raw materials and other ingredients and rework with contamination of pests,undesirable microorganisms, or extraneous materials comply with FDA regulation(supplier’s guarantee or certification or analysis);(5)Bulk and containers for holding raw materials and other ingredients at thetemperature and relative humidity be protecting against contamination;(6)Kept the frozen raw materials and other ingredients in frozen status and thawed in amanner that protects against contamination.(7)Liquid and dry raw materials and other ingredients be received and stored in amanner that protects against contamination.Good manufacture requirement for Manufacturing operation17. GMP requirement for food holding and treatments in Manufacturing operation.(1) Equipment and utensils and container be cleaning and sanitizing.(2) Manufacturing, packaging and storing in condition and control for minimizing the potential for growth of microorganisms or for contamination of food. Careful monitoring the physical factors (time, temperature, humidity, Aw, pH, pressure, flow rate) and manufacturing operations (freezing, dehydration, heat processing, acidification, and refrigeration) for ensuring no decomposition or contamination of food.(3)Holding food that could not support growth of undesirable microorganismsa)refrigerated food at 45 O F (7.2 O C) or below;b)frozen food in frozen state;c)hot food at 140 O F (60 O C);d)Heat treating of canned acid or acidified foods to destroy mesophilic microorganisms;(4) Adequate Measures (sterilizing, irradiating, pasteurizing, freezing, refrigerating, controllingpH or Aw) to destroy or prevent the growth of undesirable microorganisms.(5) Work-in-process protecting contamination;(6) Protecting finished food from contamination by raw materials, other ingredients, or refuse(both be not simultaneously handled);(7) Equipment, container, and utensils during in manner for protecting against contamination;(8) Effective measures (sieves, traps, magnets, electric metal detectors et. al) for inclusion ofmetal or other extraneous materials;(9) Careful disposal, reconditioning or reprocessing of adulterated foods, raw materials and otheringredients;(10) Mechanical manufacturing steps (washing, peeling, trimming, cutting, sorting, and inspecting,mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming) be performed for protecting food against contamination by dripping, draining, or draining;(11) Heating the food to the required temperature and holding time on heat blanching forminimizing thermophilic growth and contamination;18. GMP requirement for high moisture food in Manufacturing operation.(12) Batter, breading, sauces, gravies, dressing and other similar preparation(12-1) ingredients free of contamination;(12-2) adequate heat process;(12-3) adequate time and temperature control;(12-4) adequate physical protection of components by dripping, draining, or draining;(12-5) adequate cooling temperature;(12-6) disposing of batters at appropriate intervals;19. GMP requirement for post treatments (filling, assembling, packaging) in food manufacturing operation.(1) Filling, assembling, packaging, and other preparation:(2) Identified and controlled CCP for Quality control operation;(3) Clean and sanitary food-contact surface and food containers;(4) Safe and suitable materials of food containers and food packaging;(5) Physical protection from contamination (particular airborne contamination);(6) Sanitary holding procedures.20. GMP requirement for low moisture food in Manufacturing operation.(1) Control Aw of dried foods (dry mixes, nuts, intermediate moisture food, dehydrated food)(2) monitoring the Aw of food;(3) Controlling The soluble solids-water ratio in finished food;(4) avoiding moisture pickup; (a moisture barrier).21. GMP requirement for acidified food in Manufacturing operation.(1) A pH of 6.4 or below for acid or acidified food for preventing undesirable microorganisms(2) Monitoring pH;(3) Controlling amount of acid and acidified food added to low-acid food.(22) Natural and unavoidable defects:(A)FDA Maximum level of defects for recommended regulatory action;(B)necessary and feasible defect action level be changeable upon mew technology andavailability of new information;(C)no excuses of violation of the requirement for sanitary conditions and requirement for currentgood manufacturing practices.(D)no mixing of a food containing permit defect level with another lot of food. (e) upon request ofCFSAN and FDA.23. What are the primary sources of microorganisms found in foods?1.Soil and Water;2.Plants and plants products; 3．Food Utensils (食品器具、用具); 4.Intestinal Tract ofHuman and Animals (Gastrointenal Tract); 5．Food handles 食品\烹调生产者; 6. Animal feeds (动物饲料); 7. Animal Hides(动物皮); ８.Air and dust.24. Transmission tracts of bacteria in Soil and Watersoil organisms atmosphere (air) water bodieswind rainsoil organisms (rain water) water bodiesflowAquatic organisms atmosphere (air) soilCloud rainfallSome aquatic organisms (Alteromonas spp.交替单胞菌) are marine water (salinity) required and not persist in soils.25．What’s the concerns for Food handles in food processing step(1) Poor personal hygienic practicesunclean of hands, garments, hair (contamination by soils, waters, dust, other environmental sources) contamination by nasal cavities, mouth, skin, Gastrointenal Tract oh human(2) Unhealthy employee(3) Employee’s education: Employee’s understanding of food safety factors26. What’s the pollution sources of milk by Animal Hides(动物皮)Milk cow (奶牛)---raw milk---the types of organisms found in the raw milk can be a reflection of the flora of the udder---improper proceduresOrganisms in the udder and hides---contaminate the general environment, milk containers, and the hands of the handler27. Requirements for holding food that could not support growth of undesirable microorganismsa)refrigerated food at 45 O F (7.2 O C) or below;b)frozen food in frozen state;c)hot food at 140 O F (60 O C);d)Heat treating of canned acid or acidified foods to destroy mesophilic microorganisms;28. Factors for minimizing the potential for growth of microorganisms or for contamination of food in manufacturing, packaging and storing steps(24-1) Careful monitoring the physical factors (time, temperature, humidity, Aw, pH, pressure, flow rate)(24-2) Careful monitoring the manufacturing operations (freezing, dehydration, heat processing, acidification, and refrigeration) for ensuring no decomposition or contamination of food.29. How to Control Aw of dried foods(26-1) monitoring the Aw of food;(26-2) Controlling The soluble solids-water ratio in finished food;(26-3) avoiding moisture pickup; (a moisture barrier).30. Hazards Analysis should be made in food processing from:1. microbiological hazards (salmonella, S. aureus),2. chemical hazards (e.g. aflatoxin, antibiotic or pesticide residues),3. physical hazard (stone, glass, metal)4. potable water (tap water) in formulating, or handling the food5. Physical characteristics and composition (e.g., pH, type of acidulents, fermentable carbohydrate, water activity, preservatives);6: Procedures for Processing(6.a). Controlled Steps for destroy pathogenic both vegetative cells and spores (heating, pasteurization et.al)(6.b). Recontamination of the products (cross contamination, poor person’s hygienic practices et.al)31. Facility Design of GMP should be concerned about:1. Layout of the facility: separate the ready to eat (end ) products from raw materials.2.Positive air pressure for package area.3.Traffic pattern for people and moving equipments to significant resources of contamination? 32. Equipment Design of GMP should be concerned about:１.Time and temperature control, necessary ?２.Proper size?３.Sufficient for controlling tolerance in various performances?４.Reliable（可靠的）or prone to frequent breakdowns (倾向经常出毛病) ?５.Easy for clean and sanitized ?６.Possible for producing contamination with hazard substances (e.g. glass) ?７.Safety devices: metal detector, magnet, filters, screen, thermometer, deboners, dud (破布) detectors33. Package of GMP should be concerned about:1. Method of package: multiply of microbial pathogens/formation of toxins ?2. Labeled: “keep refrigerated” if is necessary ?3. Instruction for safe handling/preparation4. Package materials for resistance of the entrance of microbial contamination?5. Tamper evident package feature （所装料特性标志：防雨、防钩、防潮等）6. Legible and accurate code7. Proper label34. Intended Consumer for food safety1.General public?2.Population with increased susceptibility (敏感性) to illness (e.g. infants, the aged, the infirmed, immunocompromised individuals)35.Environmental Needs of BacteriaTemperature and TimepH (AcidityWaterAir36. Intrinsic parameters of foods that affect microbial growth1.pH2.Moisture contents3.Oxidation---reduction potential (Eh)4.Nutrient content5.Antimicrobial constituents6.Biological structures37. Extrinsic parameters1.Temperature of storage2.Relative humidity of environment3.Presence and concentration of gases in the environment.38.Drying methods:Sun drying: fruit such as grapes, prunes（李子）, apricots（杏仁）, figs（无花果）===needs a large of space for a large of quanties of products.Commercial methods: spray, drum, evaporation, freeze-drying.39.Water Activity (aw) in the environment:Aw =p/p0p: vapor pressure of pure solutionp0 :vapor pressure of pure solvent (usually water)R.H. (relative humidity)=100 x awa w指相同温度下，食品的水蒸汽压P和纯水的蒸汽压P0之比。

食品专业英语

第一课营养1、营养的定义：Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need.营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。

2、营养过程的分类：This process would include eating and digesting food and absorbing and using，or metabolizing，the nutrients it contains.这一过程理应包括摄入和消化食物以及吸收和利用（即同化）其中所含的营养素。

3、营养物质：The ingredients that give us nourishment are called nutrients. These nutrients are categorized as fats，proteins carbohydrates （sugars and starches），minerals，vitamins，and water. They are called essential nutrients because we cannot get along without them. We need them for energy，for building and maintaining body tissue；and for regulating body processes the three essential functions of foods in the body.那些具有营养功能的成分称为营养素。

这些营养素可分为脂肪、蛋白质、碳水化合物（糖和淀粉）、矿物质、维生素和水。

食品专业英语

Lesson 1 Nutrition1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。

这是食物在人体内的三种基本功能。

食品专业英语期末考试要点

食品专业英语期末考试要点一、基本概念1. 食品食品是指供人类消费的具有营养价值的物质，包括各种食用动植物和加工制作的食品。

2. 食品安全食品安全是指食品在生产、加工、运输、储存和消费的全过程中，不对人体健康造成危害的状态。

3. 食品质量食品质量是指食品在满足人们消费需求的基础上，符合国家法律法规和标准的要求。

二、食品安全与卫生1. 食源性疾病食源性疾病是由于摄入受污染的食品引起的疾病。

常见的食源性疾病有肠道传染病、食物中毒等。

2. 食品中毒的分类食品中毒可分为细菌性食物中毒、真菌性食物中毒、化学性食物中毒和毒素性食物中毒等。

了解不同类型的食品中毒对于防范和处理食品安全事故具有重要意义。

3. 食品安全标志食品安全标志是国家或地区为了保障食品安全而设立的标志系统，可以通过标志的认证来保证食品的安全性。

三、食品质量控制1. 食品质量控制的目的食品质量控制的目的是为了确保食品的质量符合国家的法律法规和标准要求，并能够满足消费者的需求和期望。

2. 食品质量控制的方法食品质量控制的方法包括原材料控制、工艺控制、环境控制和检验控制等。

通过这些控制措施，可以有效地控制食品的质量。

3. 食品质量控制的指标食品质量控制的指标包括感官指标、理化指标、微生物指标等。

通过对这些指标的检测和评估，可以判断食品的质量是否合格。

四、食品加工与技术1. 食品加工的目的食品加工的目的是通过对食品的加工处理，改善食品的质地、口感和营养价值，以满足人们的需求和喜好。

2. 常见的食品加工方法常见的食品加工方法包括蒸煮、炒炸、腌制、发酵等。

不同的食品加工方法对食品的质量和口感会产生不同的影响。

3. 食品加工技术的研究与创新食品加工技术的研究与创新是为了提高食品的加工效率和质量，并满足人们对食品多样化的需求。

五、食品法规与标准1. 食品法规的作用食品法规是国家对食品生产、流通和消费等方面制定的规范性文件，其目的在于保障食品的安全和合法。

2. 食品标准的分类食品标准可以分为国家标准、行业标准和地方标准等。

食品专业英语-第二章

chapter is an introduction of food raw material with emphasis on food raw material ingredient
and nutrition.
1. Meat
1.1 Meat and meat products
Meat is an increasingly important source of high-value animal protein worldwide. Meat and
1.2 Meat and nutrition Skeletal muscle of meat consists of several tissues, such as muscle fibers and connective and adipose tissues. Muscle fibers, intramuscular connective tissue, and intramuscular fat play key roles in the determination of meat and fish flesh quality. Generally speaking, skeletal muscle consists of approximately 90 % muscle fibers and 10 % of connective and fat tissues. As a result, a meat that is rich in proteins with a high proportion of essential amino acids and polyunsaturated fatty acids is considered to exhibit good nutritional quality.

食品专业英语复习资料

食品专业英语

食品专业英语

食品科学与工程专业英语 总结

食品专业英语复习资料整理版(按PPT)

食品专业英语100个单词或词组 复习.doc

食品专业英语重点

LESSON_1_Nutrition 食品专业英语

食品专业英语

《食品专业英语》 词汇大全

食品科学与工程——专业英语

食品专业英语参考资料

食品专业英语考试

食品安全复习资料(英语)

食品专业英语

食品专业英语

食品专业英语期末考试要点

食品专业英语-第二章

食品科学与工程专业英语总结

食品专业英语100个单词或词组复习.doc

《食品专业英语》词汇大全