食品科学与工程专业英语 总结

一、

1.必需脂肪酸 essential fatty acid

2.水溶性维生素 water-soluble vitamin

3.脂溶性维生素 fat-soluble vitamin

4.食品添加剂 food additive

5.甜味剂 sweetener

6.真空包装 vacuum packaging (VP)

7.货架期 shelf-life 8.成膜的- film-forming

9.持水的- water-holding 10.降脂 reduced-fat

11.下脚料

12.GMP（良好操作规范） Good Manufacturing Practice

13.HACCP（危害分析管理制度）

Hazard Analysis and Critical Control Points

14.转基因作物 genetically modified organisms/crops

15.SSOP（卫生标准操作规程）

Sanitation Standard Operating Procedure

16.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 fructose

21.葡萄糖 glucose 22.微量矿物质 minor mineral 23.发酵香肠 fermented sausage 24.淀粉酶 amylase

25.着色剂 coloring agent 26.新陈代谢 metabolism

27.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.

2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。

Lipids are insoluble in water and this profoundly affects the particular phenomena associated with their digestion, transport in the blood, and metabolism at the cellular level.

3.维生素和矿物质通常被称为微量元素，因为身体对他们的需求量很小。但是如果未能摄取这微量的成分，肯定会导致疾病。

Vitamins and minerals are often called micronutrients because your body needs only tiny amounts of them. Yet failing to get even those small quantities virtually guarantees disease.

4.食品添加剂可以定义为：为改善食品品质和色、香、味，满足加工需要，延长保质期等目的，在食品生产、加工、贮藏或者包装过程中所用到的一类物质。

Additives may be defined as a class of substances that are used in food production, processing, storage and packaging to extend shelf-life of purpose and to meet the processing needs for improving quality, color, flavor and taste.

5.用盐和/或糖加调味料、草药以及其他植物性原料腌制斩碎的肉和脂肪，将这些腌制过的混合物灌装到肠衣中形成干制的香肠，这种生产方式可以追溯到公元前好几个世纪。

The chopping or mincing of meat and fat with curing salt and/or sugar together with spices, herbs, and other plant material, followed by the stuffing of such mixture to form a ‘sausage’ that is left to dry is a practice dating back to centuries before the Common Era.

6.但是，对于食品工业，主要目标是获得一种在应用中具有较高活性并且价格经济的酶。

However, for the food industry, the prime goal is to obtain an enzyme which offers a high performance for the applications in question at an economic price.

7.食品加工业种类多样，既涉及到一些只需要最少化加工的产品，如新鲜果蔬，又涉及到那些需要大量二次加工的制成品，如干麦片或焙烤食品。

The industry is relatively diverse, dealing with some products that need minimal processing, such as fresh fruits and vegetables, and others that require substantial secondary processing to create a final product, such as dry cereal or goods.

8.本文主要的目的是研究冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官特性的影响。