食品专业英语-论文写作
食品专业英语范文.doc
食品专业英语范文引导语:下面是的关于食品行业的,在食品行业的同志们可以认真阅读一下,觉得对大家很有帮助。
Nutritonwhat we eat as well as how much we eat determine our nutrition status to an important extent, and influenced by a diversity of external and internal factors.the person who wants to fine the answer to the question" what should i eat for good nutrition? “,might easily bee lost in the maze of informational corridors,confused by the wealth of technical information provided by scientists or mislead by simplistic answers provided by those with products to sell.somewhere in between is some reasonable, monsense information that we can use to guide us our quest for sound nutrition knowledgeto begin, we need to learn some definitions of monly used nutrition terms and find out what sorts of guidelines are available to help us measure the quality of our diets and to develop healthful eating patterns.nutrition and food: definitionsthe word nutrition is often paired with the word food because the two go together. they are interdependent, but not interchangeable.food might be defined as any edible substance that provides nourishment when consumed. it is made up of manynatural ingredients all chemicals that have different functions such as providing odor, flavor, color, and nourishment. 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 forregulating body processes the three essential functions of foods in the body.nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need, this process would include eating and digesting food and absorbing and using,or metabolizing, the nutrients it contains.we can obtain all of the essential nutrients from food. however, it is possible to obtain nourishment without eating and digesting food-if, for example, the nutrients are injected directly to our veins as in intravenous feeding.thus, it is the nutrients that are essential and the food that normally provides them. since food is vital, we need to know the nutritive content of foods, which onesare the best sources of the various nutrients and how to bine them into a healthful diet.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.“the work of nutrition scientists involves finding in the body, the amount of each that we need, what happenings when we receive too much or too little and about food and died-what foods we should eat and in what amount.yet nutrition science in its broadest sense has many more facets: the influence of sensory factors of flavor,color, and texture of food on eating behavior; the psychological, cultural, emotional, and social aspects of food intake; and even the economics of food availability and consumer behavior in the purchase of foodthe nutrientsto date, nutrition scientists have identified some 40 to 45 substances as essential nutrients. but the list is growing as new nutrients continue to be identified; the history of nutrition science contains fascinating stories about the ways food substances have been identified as essential nutrients. in some instances, medicalresearchers seeking the cause of a particular disease found that problem was due to a single substance, and that when this substance was added to the diet, the symptoms of the disease disappeared. a number of vitamins were discovered in this way.。
介绍食品专业的英语作文
介绍食品专业的英语作文Studying food science and technology is not just about learning how to cook delicious meals, it is also about understanding the science behind food and how it impacts our health.学习食品科学与技术不仅仅是学习如何烹饪美味佳肴,更是了解食物背后的科学知识以及它对我们健康的影响。
One of the key components of the food industry is food safety. Food safety is crucial in ensuring that the food we eat is free from harmful bacteria and contaminants.食品行业的一个关键组成部分是食品安全。
食品安全对于确保我们所吃的食物没有有害细菌和污染物至关重要。
Food scientists work to develop new food products that are not only tasty but also nutritious and safe to consume. They conduct research on ingredients, packaging, and preservation methods to enhance the quality and shelf life of food products.食品科学家致力于开发新的食品产品,这些产品不仅美味,而且还营养丰富,安全可食。
他们对成分、包装和保存方法进行研究,以提高食品产品的质量和货架寿命。
In addition to food safety, sustainability is also a major concern inthe food industry. Food production must be sustainable to ensure that future generations have access to safe and nutritious food.除了食品安全外,可持续性也是食品行业的一个重要关切。
食品科学英文作文范文
食品科学英文作文范文英文:As a food scientist, I believe that food is not just something we eat to survive, but also a form of art. Theway we prepare and present food can greatly affect our enjoyment and appreciation of it. In addition, food plays a crucial role in our health and well-being.One of the most important aspects of food science is understanding the chemistry behind food. For example, knowing how different ingredients interact with each other can help us create delicious and nutritious meals. In addition, understanding the chemical reactions that occur during cooking can help us avoid common mistakes and ensure that our food is safe to eat.Another important aspect of food science is food safety. We need to ensure that the food we eat is free from harmful bacteria and other contaminants. This involves properhandling, storage, and preparation of food, as well as regular testing and monitoring.As a food scientist, I am also interested in the cultural and social aspects of food. Food is often acentral part of our celebrations and traditions, and can bring people together in a unique way. For example, in my own culture, we often prepare special dishes for holidays and family gatherings, and these meals are an important way of connecting with our heritage and each other.Overall, I believe that food science is a fascinating and important field that has a significant impact on our daily lives.中文:作为一名食品科学家,我认为食物不仅是我们为了生存而吃的东西,也是一种艺术形式。
介绍食品科学与工程专业的英语作文
介绍食品科学与工程专业的英语作文英文回答:Food science and engineering is a multidisciplinaryfield that combines the principles of food chemistry, microbiology, engineering, and nutrition to develop newfood products, improve food processing methods, and ensure the safety and quality of food. Food scientists and engineers work in a variety of settings, including food manufacturing plants, research and development laboratories, and government agencies.The food science and engineering curriculum typically includes coursework in the following areas:Food chemistry.Food microbiology.Food processing.Food engineering.Food analysis.Food safety and quality.Students in food science and engineering programs also gain hands-on experience through laboratory work and internships.中文回答:食品科学与工程学是一门多学科交叉领域,它结合食品化学、微生物学、工程学和营养学的原理,以开发新食品、改进食品加工方法并确保食品安全和质量。
我的专业食品科学与工程英语作文范文
我的专业食品科学与工程英语作文范文As a student majoring in Food Science and Engineering, I am passionate about the study of food and its impact on human health and nutrition. This field combines the knowledge of biology, chemistry, and engineering to develop and improve food products, processes, and packaging.In my opinion, food science and engineering play a crucial role in ensuring the safety, quality, and sustainability of our food supply. With the global population on the rise, it is important to find innovative ways to produce, process, and distribute food in a more efficient and sustainable manner. This includes reducing food waste, improving food safety, and developing new food products that meet the nutritional needs of a diverse population.Moreover, food science and engineering also contributeto the development of functional foods and nutraceuticals, which have the potential to improve human health and prevent diseases. By understanding the relationship between food and health, we can create food products that providespecific health benefits, such as improved digestion, immune support, and heart health.In addition, food science and engineering are essential in addressing the challenges of food security and food safety. With the increasing concerns about foodborne illnesses and food contamination, it is important to develop new technologies and processes to ensure the safety and quality of our food supply. This includes the use of advanced packaging materials, innovative processing techniques, and rapid testing methods to detect and prevent foodborne pathogens.Overall, my studies in food science and engineering have provided me with a deep understanding of the science behind food and its impact on our lives. I am excited to continue learning and researching in this field, and I am confident that my knowledge and skills will contribute to the advancement of food science and engineering in the future.作为一名食品科学与工程专业的学生,我对食品及其对人类健康和营养的影响充满热情。
食品科学英语论文写作1
Give your comments on the following titles and keywords or revise them if necessary.
Title 1) On Learning Foreign Languages and Cultural Background Teaching 2) A Research on the Artificial Neural Network (ANN) Applied in the Analysis of Structural Mechanics 3) Developing Computer Internet and the Spread of Culture and Information
Unit three Abstract
“5A Strategy”
Q1: what is the general knowledge of your topic in the academic field? Q2: what research topic is the paper to focus on? Q3: what method or material do you use to support your main point of view? Q4: what conclusion will you draw? Q5: what is the main contribution of the paper?
Unit Two Title, Author/Affiliation and Keywords
Title:
General Functions
Generalizing the Text; Attracting the Reader; Facilitating the Retrieval.
食品专业英语作文模板
食品专业英语作文模板英文回答:Essay Template for Food Science。
Food science is a multidisciplinary field that encompasses a wide range of scientific disciplines, including chemistry, biology, physics, and engineering. It is concerned with the science of food and its applications in the food industry.Food science is a relatively new field, with its origins in the 19th century. However, it has rapidly grown in recent years due to the increasing demand for safe, nutritious, and affordable food.Food scientists are employed in a variety of settings, including academia, industry, and government. They work on a wide range of projects, such as developing new food products, improving food safety, and reducing food waste.Format of a Food Science Essay。
A food science essay typically follows a standard format, which includes:Introduction: The introduction provides a brief overview of the topic and states the thesis statement.Body: The body of the essay provides evidence to support the thesis statement. This evidence can come from a variety of sources, such as scientific studies, government reports, and industry publications.Conclusion: The conclusion summarizes the main points of the essay and restates the thesis statement.Tips for Writing a Food Science Essay。
食品专业的英文作文
食品专业的英文作文英文:As a food major, I am often asked about my thoughts on the food industry and the role of food in our daily lives. In my opinion, food is not just a means of sustenance, but also a way to connect with others and explore different cultures.Food is a universal language that transcends borders and brings people together. For example, when I traveled to Japan, I tried different types of sushi and learned about the country's culinary traditions. Through food, I was able to connect with locals and gain a deeper understanding of their culture.In addition, food can also be a form of self-expression and creativity. Chefs and home cooks alike use ingredients and techniques to create unique and delicious dishes. Food can be a way to showcase one's personality and style.However, the food industry also has its challenges and controversies. Issues such as food safety, sustainability, and ethical practices are important to consider. As a food major, I am constantly learning about these issues and how we can work towards a more responsible and equitable food system.中文:作为一个食品专业的学生,我经常被问及对于食品行业和食品在我们日常生活中的作用有什么看法。
食品专业英文介绍作文
食品专业英文介绍作文I am a food professional, and I love everything about food. From the way it looks to the way it tastes, food is my passion. I have always been fascinated by the science behind food and how different ingredients come together to create delicious dishes.Food is not just about eating; it is an experience. The way a dish is presented can elevate the entire dining experience. I love experimenting with different plating techniques and garnishes to make the food not only taste great but also look amazing.One of the most exciting aspects of the food industry is the constant innovation. New ingredients, cooking techniques, and flavor combinations are always emerging, keeping the industry fresh and dynamic. I enjoy staying up to date with the latest food trends and incorporating them into my own cooking.Food has the power to bring people together. Whetherit's a family gathering or a formal dinner party, food has a way of creating a sense of community and connection. I love being able to contribute to these special moments by creating delicious and memorable meals for people to enjoy.In the food industry, there is always something new to learn. From mastering a new cooking technique to understanding the nutritional benefits of different ingredients, there is no shortage of knowledge to acquire.I am constantly seeking out opportunities to expand my culinary skills and deepen my understanding of food.Food is a universal language. No matter where you arein the world, everyone can appreciate a good meal. I love exploring different cuisines and learning about thecultural significance of various dishes. It's a way to connect with people from all walks of life and gain a greater appreciation for the diversity of food traditions around the world.In conclusion, being a food professional is not just ajob for me; it is a way of life. I am passionate about all aspects of food, from the creative process of cooking to the cultural significance of different cuisines. I am constantly inspired by the endless possibilities that food has to offer, and I am dedicated to pursuing a career that allows me to share my love of food with others.。
食品专业英语作文模板
食品专业英语作文模板英文回答:As a food professional, I have always been passionate about exploring the world of culinary delights. Food is not just a means of sustenance for me, but a form of art that brings people together and creates unforgettable memories.One of the key aspects of the food industry is food safety. Ensuring that the food we consume is safe and free from contaminants is essential for maintaining public health. For example, in my role as a food safety inspector, I conduct regular inspections of food establishments to ensure they are following proper hygiene and sanitation practices. This includes checking the storage and handling of food, as well as the cleanliness of kitchen equipment.Another important aspect of the food industry is food innovation. Chefs and food scientists are constantly experimenting with new ingredients and cooking techniquesto create unique and exciting dishes. For example, the trend of molecular gastronomy has revolutionized the way we think about food, with dishes like foams, gels, and spherification becoming popular in high-end restaurants.In addition to food safety and innovation,sustainability is also a growing concern in the food industry. As a food professional, I am constantly looking for ways to reduce food waste and promote sustainable practices. For example, I work with local farmers to source fresh, seasonal ingredients and support small-scale producers who prioritize ethical and environmentally friendly practices.Overall, being a food professional is not just a jobfor me, but a way of life. I am constantly inspired by the creativity and passion of my colleagues in the industry, and I am committed to making a positive impact on the world through the power of food.中文回答:作为一名食品专业人士,我一直热衷于探索美食的世界。
介绍食品专业的英语作文
介绍食品专业的英语作文Food industry is a vast and diverse field that encompasses everything from agriculture and food production to food service and distribution. It plays a critical rolein providing nutritious and safe food for people around the world. As a food professional, one can work in various sectors such as food science, food technology, food safety, nutrition, culinary arts, and food business management.In the food industry, food scientists and technologists work to develop new food products and improve existing ones. They conduct research to understand the properties of different ingredients and develop innovative ways toprocess and package food. Food safety professionals ensure that food products meet regulatory standards and are safefor consumption. Nutritionists and dietitians help create healthy and balanced menus for individuals and communities. Chefs and culinary professionals use their culinary skillsto create delicious and visually appealing dishes. Food business managers oversee operations in food companies, restaurants, and other food service establishments.食品行业是一个广阔而多样化的领域,涵盖了从农业和食品生产到餐饮和分销的所有方面。
我的专业食品科学与工程英语作文范文
我的专业食品科学与工程英语作文范文全文共5篇示例,供读者参考篇1My Major is Food Science and EngineeringHi there! My name is Timmy and I'm in 5th grade. Today I want to tell you all about my favorite subject in school - Food Science and Engineering! It's such a cool major that lets me learn about making yummy foods. I can't wait until I grow up so I can have a job working with foods all day long!In Food Science class, we learn about the basic ingredients that go into our favorite snacks, meals, and treats. There are things like grains, vegetables, fruits, proteins, dairy products, sugars, and fats. The teacher shows us the different nutrients each food group provides and why they are important for our bodies to grow big and strong.We do lots of fun experiments too! One time, we made butter by shaking up some heavy cream in a jar. It was hard work shaking that jar for what felt like forever. But then eventually, the cream separated into solid butter and liquid buttermilk. It was like magic! The butter tasted so fresh and creamy.Another cool experiment was learning about yeast. Yeast is this amazing microscopic fungus that makes bread dough rise up all puffy and light. We mixed together warm water, yeast, sugar, and flour into a dough. Then we let it sit for a while and the yeast ate up the sugars and released carbon dioxide gas bubbles. That's what makes the dough rise! We got to bake the dough into soft, warm bread rolls. The smell filled the whole classroom and made my tummy rumble.In Engineering class, we study things like food processing, packaging, safety regulations, and distribution. Basically everything that happens to foods before they make it to our grocery stores and restaurants. Did you know that most foods go through a bunch of machines and factories to get prepared, cooked, cooled, sealed into packages, and shipped all around the world? It's a big operation!We even got to design our own food packaging one time. I made a super cool bag for my favorite chips with a specialre-sealable closure and window so you could see the chips inside. On the bag, I drew some funny cartoons and bright colors to make people want to buy my chips at the store. The packaging has to be durable but also look appealing.My favorite part of Food Science though is getting to do food tastings and judge products. Sometimes companies send us samples of new food products they are working on and want feedback. One time we got to try a bunch of different flavors of chips like dill pickle, cinnamon toast, and bacon cheddar. We had score sheets to rate each one on qualities like taste, crunch, saltiness, and appearance. I gave the bacon cheddar a 10 out of 10 - it was mind-blowingly delicious!There are so many cool careers you can have if you major in Food Science and Engineering. You could be a chef and create new recipes. Or work as a food scientist developing innovative new food products like low-fat ice cream that still tastes rich and creamy. You could be a food critic and get paid to eat at restaurants and rate the meals. Or you could be a food engineer and design high-tech robots and machinery for processing and packaging foods efficiently. The options are endless!I just love everything about Food Science class. Getting to learn where our food comes from, how it is made, and experimenting with different ingredients and cooking techniques is awesome. Not to mention all the delicious treats we get to sample along the way! If you love food as much as I do, then this is definitely the major for you. Who knows, maybe I'llgrow up to invent that awesome tasting chocolate broccoli or pizza flavored ice cream that kids have been dreaming about! A boy can dream, right? Well, that's all for my essay. Now I'm getting hungry just thinking about all this food...time for a snack!篇2My Major: Food Science and EngineeringHi friends! Today I want to tell you all about the super cool major I picked - Food Science and Engineering! I know it might sound like a weird one, but just wait until you hear what it's all about. Get ready to have your mind blown!First off, let me explain what food science is. It's basically the study of all things related to food. That includes the cool chemistry stuff that happens when you cook different ingredients. Like how baking soda makes cookies rise and spread out. Or how adding acid to milk can turn it into yogurt or cheese. Isn't that crazy? Food scientists get to experiment with all those fun reactions in the lab.But it's not just mixing things together. Food scientists also study nutrition to make sure the foods we eat are healthy and give our bodies what they need to grow strong. They look at the vitamins, minerals, proteins, and other nutrients in differentfoods. That way they can create new healthy snacks and meals for people with different dietary needs.Another part of being a food scientist is keeping food safe from germs and other nasty stuff that could make people sick. They develop ways to process and package foods so harmful bacteria can't grow in them. Like pasteurizing milk to kill bacteria before we drink it. Or vacuum sealing foods to remove oxygen that bacteria need to survive. Pretty smart, right?Now let's talk about the engineering side of this major. Food engineers get to design and operate the huge machines used to process and package foods on a massive scale. Things like the mixers that blend thousands of gallons of ice cream at once. Or the complex assembly lines that fill, seal, and box up tons of cans and bottles every minute. It's like a crazy food factory!The coolest part might be that food engineers also get to come up with new processing methods for making brand new types of foods that have never existed before. Can you imagine being part of creating the next big snack that everyone goes crazy for? Like chocolate covered crickets or glowing lollipops! With all the technology today, the possibilities are endless.I could keepgoing on and on about all the awesome things food scientists and engineers get to do. But I'm getting kind ofhungry just thinking about it all. I'm going to go grab a snack and do someexperiments of my own - like trying to bake pizza cookies or freeze-drying apple slices into crunchy chips.If you're into science and cooking like me, then Food Science and Engineering could be the perfect major for you too. You get to spend all day playing with your food while learning about the incredible processes that transform raw ingredients into the delicious stuff we eat every day. It's the best of both worlds! Let me know if you have any other questions. I'll be over here snacking in the name of science!篇3My Major Is Food Science and EngineeringHi there! My name is Tommy and I'm going to tell you all about my favorite thing ever - food! But not just eating food, learning how to make it and make it better. You see, I'm majoring in Food Science and Engineering at university. Sounds kind of boring, huh? Trust me, it's awesome!Food Science is all about understanding foods - what they are made of, how they are produced, how to make them taste and look amazing, and how to keep them fresh and yummy. Engineers use science to solve problems and create new things.So Food Science Engineers get to use chemistry, biology, physics and more to come up with new foods and better ways to produce them. How cool is that?The best part is we get to experiment and play around with food all day long in labs! We mix ingredients together to invent new snacks and meals. We look at foods under microscopes to see what they are made of down to the tiniest pieces. We use big machines to test foods and see how changing the way they are made changes how they turn out. Sometimes we even get to taste-test new food creations - my favorite part for sure!But it's not just about concocting wacky new snacks and treats, although that is super fun. Food scientists and engineers do really important work to help solve serious global problems. Things like:World HungerMillions of people around the world don't have enough nutritious food to eat. We research ways to grow more crops with fewer resources like land, water and fertilizers. And we develop shelf-stable, vitamin-packed foods that can easily get shipped everywhere.Food WasteA huge amount of the world's food supply gets thrown away because it spoils too fast. We find natural ways to extendshelf-life so foods stay fresh longer. That way less food goes to waste.Health IssuesLots of people struggle with obesity, diabetes, allergies and other problems related to their diets. We create tasty, affordable foods that are healthier with better nutrition.New Food SourcesAs the planet's population keeps growing, we need to find new sources of foods that are sustainable and environmentally-friendly. We experiment with ingredients like insects, algae, and plant-based meat alternatives.Challenges for Space TravelIf humans want to travel to Mars and beyond one day, we need shelf-stable foods that provide complete nutrition and taste decent after years in storage! Food scientists are working on ideal space foods.Those are just some of the fascinating, important challenges we get to work on. We use cutting-edge technologies like genetic engineering, nano-technology, and specializedprocessing methods. But our main tools are curiosity, creativity and a passion for using science to transform the foods we eat!To be an awesome food scientist, you need to know a ton about chemistry, biology, engineering, nutrition and more. But what I love most is using my knowledge and imagination to experiment and invent. I'll never get bored because there's always some new food mystery to solve or wacky taste to try to create in the lab.Last semester, I got to work on a really cool project making glow-in-the-dark ice cream! We used a protein from jellyfish that glows under UV light and found a way to infuse it into the ice cream base. The final product was this crazy bright blue ice cream that actually glowed in the dark. While you probably won't find it in stores anytime soon, it was awesome to create something so novel and fun.My dream after graduating is to open up my own wacky novelty ice cream startup. We could have all sorts of wild flavors and toppings that are also actually good for you - things like glazed donut flavor with protein sprinkles or chocolate cheese pizza swirl. Using natural colors, nutrients and sweeteners, we could re-invent ice cream as a healthier indulgent treat. Doesn't that sound fantastic?Whether I end up running my own food business or working for a huge company, I'll get to spend every day being creative and helping to improve our planet's food supply. What's not to love about that? Food science is simply the coolest major ever. I'm lucky I get to prepare for a career playing around with foods and using my brain to make the world a tastier, healthier place!篇4My Major of Food Science and EngineeringHi there! My name is Michael and I'm 10 years old. Today I want to tell you all about my favorite subject at school - Food Science and Engineering! It's the best major ever and I can't wait to learn more about it.First of all, what even is Food Science and Engineering? Well, it's the study of everything related to food! We learn about where food comes from, how it's made, and what happens to it inside our bodies when we eat it. We also learn about developing new kinds of foods and making sure food is safe for people to eat.In my Food Science and Engineering class, we get to do lots of fun experiments and activities. Last week, we made ice cream from scratch! We started with just milk, sugar, and vanilla extract.Then we had to shake the ingredients up really hard in a bag until they turned into ice cream. It was hard work but totally worth it because the ice cream tasted amazing.Another cool thing we did was extract DNA from a strawberry. Can you believe there is DNA in fruit? It's totally crazy! We mashed up the strawberry, added some chemicals, and then got to see the long strands of DNA. The DNA looked like thick snot, but it was still really neat.My favorite part of the major is definitely the taste testing. Sometimes companies send us samples of new foods or drinks they are working on. We get to try them out and let the companies know what we think. A few months ago, we tested several new flavors of potato chips. There was one flavor that tasted just like cheeseburgers! It was the weirdest but most delicious thing ever.In Food Science and Engineering, we also learn about nutrition and how to eat healthy. We've learned that fruits and vegetables are really important to eat because they have vitamins and minerals our bodies need. Candy and chips don't have those nutrients, so we shouldn't eat too much of them. My teacher says as a food scientist I need to set a good example by eating my veggies!Another fun topic is food chemistry. This is where we learn about what happens when you mix different ingredients together and why certain reactions occur. Like why does bread rise when you add yeast? Or why do some batters get nice and fluffy when you whip air into them? Knowing the science behind cooking is really handy.We've also started learning about where our food comes from. A few weeks ago, we went on a field trip to a local dairy farm to see how milk gets from the cows to the grocery store. We got to watch the milking process and see the huge tanks where the milk is stored. The farmer taught us about pasteurization too which is how they make sure the milk doesn't have any bad bacteria in it before we drink it.Later this year, we're going to take a trip to a chocolate factory! I can't wait for that one. We'll get to see how cocoa beans are turned into delicious chocolate bars and other treats. I'm really hoping we'll get some free samples while we're there!Overall, I just love love love my Food Science and Engineering major. It combines my two favorite things - science and food! I'm learning so much about the cool processes behind everything we eat and drink. Who knew there was so muchscience involved in making things as simple as a candy bar or a loaf of bread?When I grow up, I definitely want to have a job in the food industry. Maybe I could develop new wacky chip flavors or come up with a brand new kind of ice cream. Or I could work at making foods healthier by adding more nutrients or less sugar. There are so many possibilities!I could also work at making sure our food supply is safe. That means checking for any bacteria or contamination before foods get shipped out to stores. It's a hugely important job since we don't want anyone getting sick from their meals. I'd get to be like a food safety superhero!No matter what specific job I pursue, I know my Food Science and Engineering knowledge will help me out a ton. I've learned critical thinking skills like how to make observations and analyze data. I've also gotten hands-on experience with all sorts of laboratory equipment and techniques.Plus, my major has taught me all about teamwork and communication. We do a lot of group projects and have to work together towards a common goal, just like in a real job environment. And we have to present our findings clearly to the class. These are skills I'll definitely continue using.Food Science and Engineering is such a fascinating and tasty world to explore. Every day I learn something new mindblowing, from the microbes that help make cheese to the physics behind frying foods. This major sparks my curiosity about the world around me.My love for Food Science and Engineering might seem a little unusual for a 10-year-old. But to me, it just makes perfect sense. Food is something we all need and interact with every single day. Getting to understand it inside and out is incredibly interesting and important.I'm so grateful my school offers this amazing major. Not every elementary student gets the chance to take classes like these ones. It's giving me a huge head start in life on deciding my future career path.Well, that's my passionate rant on why Food Science and Engineering is the best! I could honestly go on and on about it all day. But I'll wrap it up here. Just know that if you ever need to learn anything about food or science, I'm your kid!篇5My Major is Food Science and EngineeringHi there! My name is Tommy and I'm in 5th grade. Today I want to tell you all about my favorite subject - Food Science and Engineering! I know it might sound like a boring grown-up topic, but trust me, it's actually super cool and interesting.Food is one of the most important things in our lives. We need it to survive and stay healthy. But food isn't just fuel - it's also a huge part of our cultures, traditions, and identities. Different countries and regions have their own unique foods, flavors, and ways of preparing meals. Just thinking about all the yummy dishes from around the world makes my mouth water!That's where Food Science and Engineering comes in. It's all about understanding food - what it's made of, how it's produced, how to make it safe and nutritious, and how to create new tastes and products that people will enjoy. Pretty neat, right?So what exactly do food scientists and engineers do? Well, they get to work on some amazing projects! Here are just a few examples:Developing new snacks and treats: Can you imagine a world without your favorite chips, candy bars, or ice cream flavors? Food scientists are the masterminds behind creating those delicious goodies. They experiment with different ingredientsand flavors until they come up with totally new and yummy products.Improving food safety: Keeping our food safe from germs and contamination is super important. Food scientists study things like bacteria, chemicals, and packaging to make sure the food we eat won't make us sick.Making foods healthier: These days, lots of people want foods that are nutritious but still tasty. Food engineers figure out ways to reduce fat, salt, sugar, and add in good stuff like vitamins, minerals, and fiber so foods can be both healthy and delicious.Discovering new food sources: With the world's population growing, we need to find new ways to feed everyone. Scientists are exploring things like plant-based meat alternatives, edible insects, and foods grown from microorganisms. Sounds weird, but it could help solve world hunger!Studying how food is processed: From milking cows to baking bread, every food has to go through certain steps before we can eat it. Engineers learn the best ways to process foods so they stay fresh, maintain nutrients, and taste amazing.I could go on and on, but you get the idea - Food Science & Engineering is just the coolest! Honestly, my favorite part isgetting to test out all the new creations. A classroom full of experimental snacks and foods? Yes please!Of course, being a food scientist isn't ALL fun and games. You also have to take lots of science classes like chemistry, biology, nutrition, and engineering. That sounds kind of hard and boring, I know. But if you really love food, it's totally worth it to learn all that stuff.And let's not forget - working with food is an essential job that helps feed people across the world. By studying Food Science and Engineering, you can play a huge role in making sure everyone has enough to eat and solving problems like hunger and malnutrition. How awesome is that?Grown-ups are always asking me what I want to be when I grow up. For a long time, I went back and forth between pro video gamer, monster truck driver, and astronaut. But now, I'm totally set on becoming a food scientist or engineer! I mean, what could be better than a career spent creating and experimenting with delicious new foods all day?My parents keep saying I'll change my mind fifty more times before I'm an adult. But for now, I'm sticking with this plan. School cafeteria food is just NOT cutting it for me anymore. Theworld needs more revolutionary snacks and brilliant food innovations...and I'm just the kid to make it happen!I better get crackin' on some more food experiments. A future snack genius has to start early, right? If you'll excuse me, I have a little baking soda volcano to work on. Maybe if I add some chocolate chips or gummy worms, it'll be the first step towards my next billion dollar snack idea. A kid can dream!。
食品专业英文作文
食品专业英文作文I have always been fascinated by the world of food. The way different ingredients come together to create delicious dishes never fails to amaze me. Whether it's the sizzle of a hot pan or the aroma of freshly baked bread, there's something truly magical about the culinary arts.Food has the power to bring people together. Whetherit's a family gathering or a fancy dinner party, food has a way of creating a sense of community and togetherness. There's nothing quite like sharing a meal with loved ones and enjoying good conversation over a delicious spread of food.The food industry is constantly evolving, with new trends and innovations emerging all the time. From plant-based meats to sustainable packaging, it's exciting to see how the industry is adapting to meet the changing needs and preferences of consumers. As a food professional, staying up to date with these trends is essential for success inthe field.One of the most rewarding aspects of working in the food industry is the opportunity to be creative. Whetherit's developing a new recipe or designing a unique dining experience, there's always room for innovation and experimentation. The ability to bring new and exciting ideas to life is what makes this industry so dynamic and inspiring.Food is not just about nourishment; it's also about culture and tradition. Every culture has its own unique culinary heritage, and exploring the diverse flavors and cooking techniques from around the world is a truly enriching experience. It's through food that we can learn about different cultures and appreciate the beauty of diversity.The food industry is not without its challenges, from food safety concerns to supply chain disruptions. However, these challenges also present opportunities for growth and improvement. By addressing these issues head-on, the foodindustry can continue to evolve and thrive in the years to come.。
食品专业的英文作文
食品专业的英文作文英文:As a food major, I have learned a lot about the science behind food and the importance of food safety. One of the most interesting things I have learned is the concept of food preservation.Food preservation is the process of extending the shelf life of food by preventing the growth of microorganismsthat cause spoilage. There are many methods of food preservation, including canning, freezing, drying, and pickling.One example of food preservation is canning. Canning involves placing food in airtight containers and heating them to a temperature that kills any bacteria or microorganisms that may be present. This process allows the food to be stored for long periods of time without spoiling.Another example is pickling. Pickling involves soaking food in a solution of vinegar, salt, and water. The acidity of the solution prevents the growth of bacteria and allows the food to be stored for long periods of time.Food preservation is important because it allows us to have access to a wide variety of foods year-round. It also helps to prevent food waste and reduce the risk offoodborne illness.中文:作为一名食品专业的学生,我学习了很多关于食品科学和食品安全的知识。
食品专业英文论文
Extraction of anthocyanins from red cabbage using high pressure CO2Zhenzhen Xua, b, c, Jihong Wua, b, c, Yan Zhanga, b, c, Xiaosong Hua, b, c, Xiaojun Liao, a, b, c, and Zhengfu Wanga, b, ca College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, Chinab Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, Chinac Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, Beijing 100083, ChinaReceived 24 November 2009;revised 30 March 2010;accepted 2 April 2010.Available online 24 April 2010.AbstractThe extraction kinetics of anthocyanins from red cabbage using high pressure CO2 (HPCD) against conventional acidified water (CAW) was investigated. The HPCD time, temperature, pressure and volume ratio of solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) exhibited important roles on the extraction kinetics of anthocyanins. The extraction kinetics showed two phases, the yield increased with increasing the time in the first phase, the yield defined as steady-state yield (y*) was constant in the second phase. The y* of anthocyanins using HPCD increased with higher temperature, higher pressure and lower R(S+L)/G. The general mass transfer model with higher regression coefficients (R2 > 0.97) fitted the kinetic data better than the Fick’s second law diffusion model. As compared with CAW, the time (t*) to reach the y* of anthocyanins using HPCD was reduced by half while its corresponding overall volumetric mass transfer coefficients kL×a from the general mass transfer model increased by two folds.Keywords: Red cabbage; Anthocyanins; High pressure CO2; The general mass transfer model; The Fick’s second law diffusion modelNomenclatureCAWconventional acidified waterHPCDhigh pressure CO2FWfresh weightA519absorbance at 519 nmA519 (pH1.0)A519 in pH 1.0 bufferA519 (pH4.5)A519 in pH 4.5 bufferAA519 (pH1.0) − A519 (pH4.5)Mwmolecular weight of anthocyanin (=433.2 g/mol)DFdilution factor (=10)Εextinction coefficient (=31,600 L cm−1mol−1)Lpath length (=1 cm)Vfinal volume of anthocyanins liquid extracts (L)Mweight of red cabbage (g)V(S+L)volume of solid–liquid mixture (mL)VGvolume of pressurized CO2 (mL)VLvolume of acidified water (mL)R(S+L)/Gvolume ratio of solid–liquid mixture vs. pressurized CO2Ttime (min or s)Yyield of anthocyanins in bulk liquid at given time (mg/100 g FW) y*steady-state yield (mg/100 g FW)t*extraction time to reach y* (min)kL×aoverall volumetric mass transfer coefficient (s−1)S/Lratio of solid to liquid (g/mL)Cconcentration of solute (mg/g)Ddiffusion coefficient or diffusivity (m2 s−1)Xdistance of diffusion (m)Csconcentration of anthocyanins in solid phase at given time (mg/g) Cs,0initial concentration of anthocyanins at t = 0 (mg/g)Cs,iconcentration of anthocyanins at given time t (mg/g)steady-state concentration of anthocyanins at t t* (mg/g)Deffeffective diffusivity (m2 s−1)λfunction of radius (m−2)v/vvolume to volumev/v/vvolume to volume to volumeRMmass ratio of pressurized CO2 vs. solid–liquid mixtureR2regression coefficientDCO2CO2 density (g/mL)SCO2CO2 solubility (g/100 g)Dwaterwater density (g/mL)MLmass of water (g)MGmass of pressurized CO2RMmass ratio of pressurized CO2 to solid–liquid mixtureArticle OutlineNomenclature1.Introduction2.Methods2.1. Preparation of red cabbage2.2. Quantification of anthocyanins2.3. Extraction experiments2.3.1. HPCD extraction2.3.2. CAW extraction3.Kinetic models3.1. The general mass transfer kinetic model3.2. The Fick’s second law diffusion model4.Results and discussion4.1. Effect of the extraction time on the yield of anthocyanins4.2. Effect of the extraction temperature on the steady-state yield y* of anthocyanins4.3. Effect of the extraction pressure on the steady-state yield y* of anthocyanins4.4. Effect of the extraction R(S+L)/G on the steady-state yield y* of anthocyanins4.5. Modeling the extraction kinetics of anthocyanins from red cabbage5.ConclusionsAcknowledgementsReferences1. IntroductionRed cabbage (Brassica oleracea L. var. capitata f. rubra) belongs to the family of Brassicaceae, which is a native vegetable of the Mediterranean region and southwestern Europe (Arapitsas et al., 2008). Recently, it has attracted much attention because of its physiological functions and applications. Anthocyanins rich in red cabbage seem to be responsible for those properties (McDougall et al., 2007).Anthocyanins are glycosides of polyhydroxy and polymethoxy derivatives of 2-phenylbenzopyrylium or flavylium salts (Mazza and Miniati, 1993). Besides giving color to plants, anthocyanins also have an array of health-promoting benefits, as they can protect against a variety of oxidants through a various number of mechanisms (Kong et al., 2003). Health benefits associated with anthocyanins include enhancement of sight acuteness, antioxidant capacity, treatment of various blood circulation disorders resulting from capillary fragility, vaso-protective and anti-inflammatory properties, inhibition of platelet aggregation, maintenance of normal vascular permeability, controlling diabetes, anti-neoplastic and chemoprotective agents, radiation-protective agents, and possibly others due to their diverse action on various enzymes and metabolic processes (Giusti and Wrolstad, 2003). Twenty-four anthocyanins have been separated and identified in red cabbage, all having cyanidin as aglycon, represented as mono- and/or di-glycoside, and acylated, or not, with aromatic and aliphatic acids (Arapitsas et al., 2008). Anthocyanins are soluble in polar solvents, and they are normally extracted from plant materials by using methanol that contains small amount of hydrochloric acid or formic acid (Kong et al., 2003). The extraction with methanol is 20% more effective than with ethanol, and 73% more effective than only water in anthocyanins extractions from grape pulp (Metivier et al., 1980). Acetone has also been used to extract anthocyanins from several plant sources, which allows an efficient and more reproducible extraction, avoiding problems with pectins, and permits a much lower temperature for the same concentration compared with classical acidified aqueous or methanolic solvents (Garcia-Viguera et al., 1998). Nowadays, the residues of organic solvents such as methanol and acetone in these methods are associated with food safety, so the organic solvents are limited in food industry. However, the conventional acidified water (CAW) extraction of anthocyanins is time-consuming and inefficient, and higher extraction temperatures cause the degradation of anthocyanins. Moreover, small amount of acids, such as hydrochloric acid or formic acid, may also cause partial or total hydrolysis of the acyl moieties of acylated anthocyanins present in some plants (Kong et al., 2003). Therefore, it is a key focus to develop new extraction methods with faster extraction rates and higher yields in anthocyanins extraction. Luque-Rodríguez et al. (2007) optimized the extraction condition of anthocyanins using dynamic superheated liquid extraction. Arapitsas and Turner (2008) proposed the extraction of anthocyanins from red cabbage using pressurized solvent extraction. Corrales et al. (2009) studied the high hydrostatic pressure extraction of anthocyanins from grape skins. These studies([Arapitsas et al., 2008], [Luque-Rodríguez et al., 2007] and [Corrales et al., 2009]) indicate that raising extraction pressure may be a new method to improve extraction yield and increase extraction rate.CO2 is a nontoxic agent without posing any problems associated with food safety. The explosive effect of high pressure CO2 (HPCD) is firstly demonstrated to disrupt bacterial cells by the rapid release of gas pressure with the aim of collecting cell contents, numerous studies have showed the efficacy of HPCD to inactivate microorganisms and enzymes in batch, semi-continuous, and continuous systems ([Balaban et al., 1991], [Yoshimura et al., 2002] and [Kincal et al., 2006]). With an eye on the similarity in disrupting cell structure between microbial inactivation and solid–liquid extraction, it is deduced that HPCD also strengthened extraction process by its superior abilities in cell membrane modification, intracellular pH decrease, disordering of the intracellular electrolyte balance, removal of vital constituents from cells and cell membranes. However, there is no study on HPCD-assisted extraction of anthocyanins to date. Limited studies in literature regarding the effect of HPCD on quality of anthocyanin-containing fruit juices are available. Del Pozo-Insfran et al. (2006) reported that no significant change was found in the total anthocyanin content (TAcy) for muscadine grape juices pasteurized by HPCD. Tiwari et al. (2009) also pointed out that high hydrostatic pressure and HPCD caused no degradation of anthocyanins. Kinetic data of extraction were the most important information in understanding the extraction process. The general mass transfer kinetic model and the diffusion model can fit the normal solid–liquid extractions well ([Cacace and Mazza, 2003], [Seikova et al., 2004], [Handayani et al., 2008] and [He et al., 2008]). In this study, HPCD as a novel assisted-extraction technique was used the extraction of anthocyanins from red cabbage for the first time, the effects of the important parameters such as the extraction time, temperature, pressure and volume ratio of solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) on the extraction kinetics was discussed. The extraction kineti cs was fitted to the general mass transfer kinetic model and the Fick’s second law diffusion model for better understanding the HPCD extraction process.2. Methods2.1. Preparation of red cabbageFresh red cabbage was purchased from a local wholesaling market in Beijing in June 2007. Every 1 kg red cabbage shred in a polyethylene bag was stored at −18 °C for further extraction experiments after being frozen at −40 °C for 48 h. Prior to extraction, frozen samples for experiments were crushed in a pulper (Joyoung, JYL-610, Jinan, China) for 1 min with 10 s intervals to avoid samples to be heated.2.2. Quantification of anthocyaninsThe spectrophotometric pH differential method (Rodriguez-Saona et al., 2001) was used to quantify anthocyanins in the extracts in this study. Two dilutions of the same sample were prepared using 0.025 M potassium chloride solution and 0.4 M sodium acetate solution adjusted to pH 1.0 and 4.5 with HCl, respectively. The absorbance (A519) of each dilution was measured at 519 nm against a distilled water blank using an UV–visible spectrometer (T6, Beijing Purkinje General Instrument Co. Ltd., Beijing, China). Anthocyanin content was calculated by the following equation,(1)where A = A519 (pH1.0) − A519 (pH4.5), A519 (pH1.0),A519 at pH 1.0 buffer, A519 (pH4.5), A519 at pH 4.5 buffer, Mw is the molecular weight of anthocyanin (=433.2 g/mol), DF, the dilution factor (=10), ε, the extinction coefficient (=31,600 L cm−1mol−1) and L, the path length (=1 cm).The yield y (mg/100 g fresh weight (FW)) of anthocyanins was calculated with the following equation,(2)where V (L) is the final volumeof the liquid anthocyanins extracts, m (g) is the weight of red cabbage.The TAcy in red cabbage was determined according to the method described by Zhang et al. (2008) with modification. Frozen red cabbage (500 g) were extracted by crushing with 0.5% trifluoroacetic acid (Beijing Chemical Reagent Co., Beijing, China) in 2 L methanol (Beijing Chemical Reagents Company, Beijing, China) after standing for 4 h at 4 °C, until the end extract was colorless after five times extractions, the mixture was filtere d by a nylon bag with 165 μm pore diameter at 4 °C. The liquid was evaporated using a rotary evaporator (SENCQ R-501, Shenshun Biotechnology Co., Shanghai, China) to remove methanol, the temperature was 35 °C. Then, the TAcy in red cabbage was quantified using the spectrophotometric pH differential method. The TAcy in the red cabbage is 69.0 ± 0.8 mg/100 g FW in this study.2.3. Extraction experimentsNinety-six extractions in random order were carried out and the extraction conditions for each group are shown in Table 1. For both HPCD and CAW, the ratio of solid vs. liquid ratio (S/L) was 1:10 (g/mL), pH 2.0 ± 0.2 by 0.04 mol/L citric acid (Beijing Chemical Reagents Company, Beijing, China), the extraction times were 3, 6, 10, 15, 21, 28, 36, 45 min, the extraction temperatures were 40 and 60 °C. The t* was defined as the extraction time when the y*, the steady-state yield, was achieved for each group. All experiments were two replications.Extraction method HPCDStandard order 1 2 3 4 5 6Temperature (°C) 60 60 60 40 40 40R(S+L)/G (mL/mL) 140/710 410/440 690/160 140/710 410/440 690/160m (g) 10 30 50 10 30 50V L (mL) 100 300 500 100 300 500V G (mL) 710 440 160 710 440 160Extraction method CAWStandard order 7 8 9 10 11 12Temperature (°C) 60 60 60 40 40 40Extraction method HPCDm (g) 10 30 50 10 30 50V L (mL) 100 300 500 100 300 5002.3.1. HPCD extractionThe HPCD system in this study was described by Liao et al. (2009), the CO2 purity was 99.9% (Beijing Analytical Apparatus Co., Beijing, China). The pressure level of HPCD was 10 MPa. An actual volume of HPCD vessel was 850 mL in the HPCD system, the volume of the solid–liquid mixture (V(S+L)) (140, 410 and 690 mL) was measured with a measuring cylinder at room temperature and atmosphere pressure, the volume of pressurized CO2 (VG) corresponding was 710, 440 and 160 mL, so the volume ratio of the solid–liquid mixture vs. pressurized CO2 (R(S+L)/G) was 140/710, 410/440, 690/160, respectively. The value change of the V(S+L) at this experimental conditions (10 MPa, 40 °C or 60 °C) was neglected since that the density of water are 0.9971 g/mL at 25 °C and 0.1 MPa, 0.9965 g/mL at 40 °C and 10 MPa, and 0.9875 g/mL at 60 °C and 10 MPa (/chemistry/fluid/). A given weight of red cabbage sample was pac ked in a nylon bag with 165 μm pore diameter and placed into the vessel, the corresponding volume of acidified water (VL) preheated in a thermostatic water bath was filled into the vessel, and the cover of the vessel was tighten. When the desired temperature of the mixture reached a preset temperature, the mixture was pressurized by a plunger pump to 10 MPa, then maintained at 10 MPa for a required treatment time, the decompression was performed by releasing CO2 into the atmosphere using a pressure relief valve. After completion of HPCD extraction, the anthocyanins solution was automatically separated from the solid–liquid mixture through filtration of the nylon bag and collected into a sample bottle.2.3.2. CAW extractionThe CAW extraction under atmospheric pressure as a control was performed using HPCD system without pressurization.3. Kinetic models3.1. The general mass transfer kinetic modelAnthocyanins of red cabbage are dissolved in the cellular sap and are synthesized in intracellular organelles called anthocyanoplast in vivo (Mazza and Miniati, 1993), the anthocyanoplast, which is typically spherical and normally only one is present in each pigmented cell, and lies in the main cell vacuole (Pecket and Small, 1980). Richardson et al. (2002) presented the general mass transfer theory of the solid–liquid extraction that the cell wall was a major resistance to mass transfer because of its rigid structure. The mass transfer resistance of the anthocyanoplast membrane and vacuole membrane here are assumed to be negligible compared to the mass transfer resistance of the cell wall following the above-mentioned theories. The general mass transfer model described by Handayani et al. (2008) is following:(3)where y (mg/100 g FW) calculating by Eq. (1) and (2)(1)and (2), is yield of anthocyanins in bulk liquid at each given time (Table 1), the y* (mg/100 g FW) is the steady-state yield, kL×a is overall volumetric mass transfer coefficient (s−1), t is the time of extraction (min).3.2. The Fick’s second law diffusion modelFick (1855) presented the Fick’s second law as following:(4)where C is concentration of the solute (mg/g), t is the time of diffusion (s), D isthe diffusion coefficient or diffusivity (m2 s−1), x is the distance of diffusion (m). In this study, it is supposed that minced red cabbage, which crushed by a pulper, is a symmetrical cylindrical shape with a constant radius, Deff is set constant which is the diffusivity considering the geometrical shape of minced red cabbage, the initial anthocyanins in red cabbage is uniform, the solution is well-mixed, the concentration of anthocyanins at the solid–liquid interface is in equilibrium, the main movement of anthocyanins from inside the solid is diffusion during the extraction. The modification of the Fick’s second law (Ly et al., 2007) (Eq. (5)) is used to calculate Deff (m2 s−1) in this study,(5)where Cs (mg/g) calculated by Eq. (1) and (2)(1) and (2) andTAcy, is the concentration of anthocyanins in the solid phase at each given time, i.e. Cs,0, the concentration of anthocyanins in the solid phase at t = 0, Cs,i, the concentration of anthocyanins in the solid phase at t = t, , the final concentration of anthocyanins in the solid phase at the end of the experiment (t t*), t, the time (s), Deff, the effective diffusivity (m2 s−1)), λ(m−2), a function of the radius (Crank, 1975).The analyses of data were collected and processed by Office 2003 Excel (Microsoft Co., Redmond, USA). Curves fitting and plotting were performed with OriginPro 7.5 (OriginLab Co., Massachusetts, USA).4. Results and discussion4.1. Effect of the extraction time on the yield of anthocyaninsAs shown in [Fig. 1] and [Fig. 2], the experimental kinetic data (represented as symbols) of anthocyanins from red cabbage extracted by CAW and HPCD at 40 and 60 °C. All the experimental extraction kinetics curves are noticeably characterized with two distinct phases. In the first phase, the yield increases with increasing the extraction time, reflecting a faster solubility of anthocyanins into the unsaturated extraction solutions of anthocyanins in the beginning. In the second phase, the yield was maximized into the steady-state yield y*, indicating that mobility of anthocyanins from red cabbage into solution approaches zero in the remaining time. Moreover, the yield of the HPCD extraction is higher than that of the CAW extraction in the first phase as well as the y* of the HPCD in the second phase. The maximum of the y* is 47 ± 0.81 and 58.29 ± 0.56 mg/100 g FW using HPCD at 40 °C and 60 °C, respectively, as compared to 44.09 ± 0.27 mg and 55.60 ± 0.34 mg/100 FW using CAW (Table 2). Meanwhile, HPCD reduces the t* almost by half as compared with CAW.Full-sizeimage(35K)Full-sizeimage(35K)Fig. 1.Yield of anthocyanins using CAW with the V(S+L) of 140, 440 and 690 mL, and the general mass transfer kinetic model fit. (a) 40 °C and (b) 60 °C.View Within ArticleFig. 2.Yield of anthocyanins using HPCD with the R(S+L)/G of 140/710, 440/410 and 690/160, and the general mass transfer kinetic model fit. (a) 40 °C and (b) 60 °C.View Within ArticleTable 2. Experimental values of the steady-state yield y* and the time t* to reach the y*, and the kinetic parameters calculated by the general mass transfer kinetic and the Fick’s second law diffusion models.Extraction method HPCDStandard order 1 2 3 4 5 6Full-size tableView Within Article4.2. Effect of the extraction temperature on the steady-state yield y* of anthocyaninsAs shown in Table 2, the y* at 60 °C is higher than at 40 °C with a shorter t* for HPCD and CAW. These results are in contradiction with some earlier studies. Cacace and Mazza (2003) pointed out that the critical temperature was around 35 °C, at which the y* was achieved by extracting anthocyanins from black currant with aqueous ethanol, and there was a sharp decrease inanthocyanin content when extraction temperature was above 45 °C. Chen et al. (2007) reported that the temperature was maintained at 40 °C by optimizing ultrasound-assisted extraction parameters of anthocyanins from red raspberry. This different behavior of the extraction temperatures mainly results from plant matrixes since the susceptibility of anthocyanins from various plants to the extraction temperatures is different due to their chemical structure. The major anthocyanins in red cabbage are acylated with aromatic acids, i.e. cyanidin-3,5-diglucoside, cyanidin3-sophoroside-5-glucoside and cyanidin-3-sophoroside-5-glucoside acylated with sinapic acid (Arapitsas et al., 2008). The aromatic acyl groups in anthocyanins improve their stability to higher temperatures (Malien-Aubert et al., 2001). Chigurupati et al. (2002) showed that anthocyanins from red cabbage were stable and their loss was less than 10% after 10 days at 50 °C in buffer solution (pH 3.0). Jing and Giusti (2007) worked on the extraction of anthocyanins from purple corn with high aromatic acyl group and achieved the y* at 50 °C with deionized water and acidified water. Higher temperature (60 °C) favors the extraction of anthocyanins from red cabbage by HPCD and CAW, increasing the y* and reducing the t* in this study.4.3. Effect of the extraction pressure on the steady-state yield y* of anthocyaninsAs shown in Table 2, the y* using HPCD is higher than that using CAW in this study, indicating that high pressure enhances the extraction of anthocyanins from red cabbage. Luque-Rodríguez et al., 2007 J.M. Luque-Rodríguez, M.D. Luque de Castro and P. Pérez-Juan, Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemakingresidues, Bioresource Technol. 98 (2007), pp. 2705–2713. Article | PDF (426 K) | ViewRecord in Scopus | Cited By in Scopus (18)Luque-Rodríguez et al. (2007) showed that the y* of anthocyanins using dynamic superheated liquid extraction (1:1 (v/v) ethanol–water acidified with 0.8% (v/v) HCl, 120 °C, 30 min, 1.2 mL/min and 8 MPa dry nitrogen) was 3-folds by dynamic conventional solid–liquid extraction. Arapitsas and Turner (2008) showed that the y* of the extraction of anthocyanins from red cabbage using pressurized solvent extraction (2.5 g of sample, 25 mL solvent of water/ethanol/formic acid = 94/5/1 (v/v/v), 99 °C, 7 min, and 5 MPa dry nitrogen) was 662 μg/g, while it was 242 and 302 μg/g by the control ext raction (3.0 g of sample, 20 mL solvent of water/ethanol/formic acid = 94/5/1 (v/v/v) for 3 and 60 min at 10 °C). Corrales et al. (2009) showed that the y* of anthocyanins from grape skins using high hydrostatic pressure extraction (100% ethanol, 50 °C, S/L = 1:4.5, 600 MPa, the pressure transmitting medium was water/glycol = 20/80 (v/v)) was about 23% higher than under control condition (100% ethanol, 50 °C, S/L = 1:4.5, 0.1 MPa). These results, as well as the result in this study indicate that raising pressure increases the y* of anthocyanins from various plants. Moreover, the extraction solvent of anthocyanins using HPCD is carbonated water with small quantities of citric acid, which makes this novel pressure extraction method more environment-friendly and safer to the consumers.4.4. Effect of the extraction R(S+L)/G on the steady-state yield y* of anthocyaninsAs shown in Table 2, there is an increasing tendency in the y* using CAW with increasing the V(S+L) considering the identical S/L = 1:10 (g/mL) at 40 and 60 °C. On the contrary, the y* using HPCD decreases with increasing the V(S+L), that is, the y* increases with decreasing the R(S+L)/G. Generally speaking, heat can be transmitted to a liquid more efficiently that to a vapour phase. When the corresponding V(S+L) is 140, 410 and 690 mL, the vapour medium contacting with the vessel is 710, 440 and 160 mL, so more vapour volume is involved, lower heat transfer efficiency is obtained between the solid–liquid mixture with the vessel. The controversialtendency in the HPCD extraction indicates that the R(S+L)/G during extraction contributes a lot to the y*.In HPCD extraction system, there are five forms associated with CO2, including supercritical CO2, H2CO3 and its dissociated products such as H+, , and , which possibly playdifferent roles in the HPCD extraction of anthocyanins. The mechanism of HPCD extraction underlying is hypothesized as followed. Firstly, supercritical CO2 with gas-like diffusivity and liquid-like dissolving power with nonpolar and lipophilic properties dissolves the wax layer outside red cabbage cells and the phospholipid layers of cell membranes, disrupting the structure of intact cells and accelerating the stripping of components inside the cells. Secondly, Cacace and Mazza (2003) reported that the Deff for anthocyanins extraction increased with increasing acidic gas SO2 concentration in solvent, SO2 favored the extraction by increasing solubility of anthocyanins into the liquid and enhancing Deff of anthocyanins through the solids, CO2 might performed the similarity to SO2 in anthocyanins extraction in this study. More importantly, the explosive effect during decompression of HPCD causes the destruction of cell structure (Enomoto et al., 1997), which drives the mass transfer of anthocyanins. Therefore, the explosive effect is possibly predominant in the extraction of anthocyanins by destroying red cabbage cells and accelerating mass transfer of solute in matrix. The explosive effect is closely controlled by the mass ratio of pressurized CO2 vs. solid–liquid mixture (RM), which depends on the R(S+L)/G in this system when the decompression rate is identical. Higher RM produces stronger explosive effect, which causes more anthocyanins to be extracted and rapider mass transfer in the HPCD extraction. In the pure water, the RM calculated by the density and solubility of CO2 is estimated in Table 3 similar to the experimental conditions in this study, which increase with decreasing the R(S+L)/G. Since Calix et al. (2008) found the solubility of CO2 in orange juice and apple juice was significantly reduced due to the presence of solutes, the RM in this study is lower than in the pure water, but the RM still increase with decreasing the R(S+L)/G, i.e. decreasing the R(S+L)/G means more pressurized CO2 and less solid–liquid mixture in HPCD extraction system. Therefore, the R(S+L)/G is a vital parameter in the HPCD extraction, the y* is seemly affected by the R(S+L)/G.Table 3. The estimation of the mass ratio of pressurized CO2 to solid–liquid mixture (RM)Standard order VL(mL)VG(mL)R(S+L)/GDCO2(g/mL)aSCO2(g/100g)bDwater(g/mL)cML+S(g)dMG(g)eRM1 100 750 100/750 0.28 4.5 0.9875 98.75 203.2 1.872 300 550 300/550 0.28 4.5 0.9875 296.25 136.5 0.423 500 350 500/350 0.28 4.5 0.9875 493.75 67.0 0.124 100 750 100/750 0.59 5.4 0.9965 99.65 424.2 3.875 300 550 300/550 0.59 5.4 0.9965 298.95 275.7 0.846 500 350 500/350 0.59 5.4 0.9965 498.25 121.3 0.22Full-size tableMG1 = VG×DCO2 (g) , mass of pressurized CO2 which does not dissolve into the liquid phase in the vessel.MG2 = (g), mass of pressurized CO2 dissolving into the liquid phase in the vessel.a Density of CO2 (Dodds et al., 1956).b Solubility of CO2 (Clifford and Williams, 2000).c Density of water (/chemistry/fluid/).d Mass of solid–liquid mixture.e Mass of pressurized CO2, MG = MG1 + MG2.View Within Article4.5. Modeling the extraction kinetics of anthocyanins from red cabbageThe kinetic data in this study are fitted to the general mass transfer kinetic model in [Fig. 1] and [Fig. 2] (represented as solid lines) an d the Fick’s second law diffusion model (not shown here). As shown in Table 2, all the regression coefficients (R2 > 0.97) using the general mass transfer mod el are higher than using the Fick’s second law diffusion model, indicating that the general mass transfer kinetic model is better to fit the kinetic data of anthocyanins obtained from HPCD and CAW in this study. The parameter kL×a in the HPCD extraction is as two folds as in the CAW extraction, which provides effective evidences to support that the t* of anthocyanins using CAW is as twice as using HPCD. The results confirm that HPCD accelerates the extraction process of anthocyanins and effectively increases the extraction efficiency.5. ConclusionsThe extraction kinetic curves are characterized with two phases as a function of the extraction time. Higher temperature increased the steady-state yield y* of anthocyanins from red cabbage and reduced the corresponding extraction time t* in the HPCD and CAW extractions. High pressure favored the extraction of anthocyanins, and increasing the volume of pressurized CO2 benefited the steady-state yield y* in the HPCD extraction. The general mass transfer kinetic model provided better fitting to the extraction kinetic data than the Fick’s second law diffusion model. HPCD could be used as a novel assisted extraction for bioactive compounds from plant matrixes. However, further studies would be required to optimize extraction conditions and elucidate the extraction mechanism by HPCD.AcknowledgementsThis research work is supported by project No. 30771511 of the National Natural Science Foundation of China and project No. 2006BAD27B03 of the Science and Technology Support in the 11th Five-Year Plan of China. We thank Chenguang Biotech Group Co. Ltd. (Hebei, China) for their financial support.。
介绍食品专业英文作文
介绍食品专业英文作文英文:I am a food science major and I love everything about it. Food is such an important part of our lives and being able to understand the science behind it is fascinating to me. In my classes, I learn about the chemistry, microbiology, and nutrition of food. I also learn aboutfood processing and preservation techniques.One of the most interesting things I have learned in my classes is about food additives. There are so manydifferent types of additives that are used in food, such as preservatives, flavorings, and colors. Some people are concerned about the safety of these additives, but I have learned that they are thoroughly tested and regulated bythe government to ensure that they are safe for consumption.Another thing I enjoy about my major is the hands-on experience I get in the lab. We get to work with differentfood products and learn how to analyze them. One project we did was to analyze the sugar content in different types of fruit juice. It was interesting to see how the sugarcontent varied between different brands and types of juice.Overall, I am really enjoying my food science major. I feel like I am learning so much about something that is so important in our daily lives. I am excited to see wherethis major will take me in the future.中文:我是食品科学专业的学生,我非常喜欢这个专业。
食品专业英语作文模板
食品专业英语作文模板Food Science and Technology: A Comprehensive Overview.The realm of food science and technology encompasses a vast array of disciplines, each contributing to the understanding, production, and preservation of food. This comprehensive field combines elements of chemistry, biology, engineering, and nutrition to ensure the safety, quality, and accessibility of the food we consume.Understanding the Fundamentals.At the core of food science lies the study of food composition and properties. This involves analyzing the chemical makeup of food components, such as proteins, carbohydrates, fats, vitamins, and minerals. Understanding these elements enables food scientists to determine the nutritional value, sensory characteristics, and shelf lifeof different food products.Food Production and Processing.Food processing plays a crucial role in transforming raw agricultural products into the edible foods we find on our plates. This involves a range of techniques, including harvesting, sorting, washing, cutting, heating, drying, and packaging. Food scientists design and optimize these processes to retain nutrients, enhance flavor, and ensure the safety and quality of the final product.Food Safety and Preservation.Ensuring the safety of our food supply is paramount in food science. Scientists work diligently to identify and control potential hazards, such as microorganisms, chemicals, and physical contaminants. They develop and implement food preservation methods, including refrigeration, freezing, canning, and drying, to extend the shelf life of food and prevent spoilage.Food Quality and Analysis.Food quality encompasses a wide range of attributes, including appearance, texture, taste, and nutritional value. Food scientists employ sensory evaluation techniques to assess these qualities and ensure that food products meet consumer expectations. They also develop analytical methods to detect adulteration, contamination, and nutritional deficiencies.Food Engineering and Packaging.Food engineers design and optimize equipment, processes, and packaging systems used in food production and processing. This involves developing innovativetechnologies to improve efficiency, reduce waste, andensure food safety. Packaging plays a vital role in protecting food from environmental factors and preservingits quality and freshness.Emerging Trends and Innovations.The field of food science and technology is constantly evolving, driven by technological advancements and consumerdemands. Emerging trends include:Personalized nutrition: Tailoring food products to individual dietary needs and preferences.Functional foods: Foods that provide additional health benefits beyond basic nutrition.Plant-based foods: Developing alternative protein sources and creating plant-based substitutes for animal products.Smart packaging: Packaging that monitors food quality, detects spoilage, and communicates with consumers.Novel food processing technologies: Utilizing advanced techniques to enhance food quality, safety, and sustainability.Career Opportunities.The field of food science and technology offers amultitude of career opportunities for individuals with a passion for food and science. Graduates can pursue roles in:Food research and development.Food safety and regulation.Food processing and manufacturing.Food packaging and design.Food quality assurance and control.Sensory evaluation.Food marketing and sales.Conclusion.Food science and technology is an indispensable field that plays a vital role in ensuring the safety, quality,and accessibility of our food supply. By combiningscientific principles with practical applications, food scientists contribute to the health and well-being of society. As the world population continues to grow and food production faces new challenges, the importance of food science and technology will only increase in the years to come.。
食品专业英语论文
Science, uncertainty and policy: food for thought科学,不确定性和政策:有关食品的思考08食科汪强20080808132John R. Krebs *Food Standards Agency, PO Box 30080, Elephant & Castle, London SE1 6YA, UKAbstractThe organisation and work of the Food Standards Agency are described. The Agency is a new non-Ministerial Government department with responsibility for protecting the health of the public and other interests of consumers in relation to food. Its roles encompass assessment of risk (through scientific expert committees) as well as risk communication and management. Among the many changes that the Agency has brought about is a new commitment to openness. All policy discussions and decisions take place in public. Diet and bovine spongiform encephalopathy are used as examples to illustrate the Agency’s approaches to dealing with risk and uncertainty. Crown Copyright © 2001 Published by Elsevier Science Ireland Ltd. All rights reserved.摘要:对食品标准局的组织和工作进行了阐述。
介绍食品科学与工程专业的英语作文
介绍食品科学与工程专业的英语作文【中英文版】Title: An Introduction to Food Science and EngineeringFood Science and Engineering is a multidisciplinary field that combines the study of food chemistry, microbiology, processing technology, and engineering principles to enhance the safety, quality, and sustainability of food production and processing.This specialized field plays a crucial role in ensuring food security, addressing food-related challenges, and meeting the growing demand for safe and nutritious food globally.The study of food chemistry in Food Science and Engineering focuses on understanding the chemical composition of food, the physical properties of food components, and the changes that occur during food processing and storage.This knowledge is essential for developing food preservation techniques, improving food quality, and ensuring food safety.Food microbiology is another critical aspect of this field.It involves studying the microorganisms that naturally occur in food and the role they play in food spoilage, fermentation, and foodborne illnesses.Understanding these microorganisms helps in implementing effective food preservation strategies and ensuring the safety of food products.Food processing technology is the core of Food Science and Engineering.It encompasses the methods and techniques used to transform raw agricultural products into safe, palatable, and marketable food products.This includes processes such as harvesting, handling, cleaning, sorting, grading, packaging, preservation, and processing.Students in this field learn about various food processing equipment and technologies, food plant design, and quality control systems.In addition to these core subjects, Food Science and Engineering also covers topics such as food engineering principles, food safety and quality management systems, food laws and regulations, and the impact of food production and consumption on the environment.This comprehensive approach ensures that professionals in this field have the knowledge and skills to address the complex challenges facing the food industry.The demand for food scientists and engineers is increasing globally.They are employed in various sectors such as food and beverage manufacturing, foodservice, research and development, regulatory agencies, and academia.The role of these professionals goes beyond ensuring food safety and quality; they also contribute to developing sustainable food production systems, reducing food waste, and promoting nutrition and health.In conclusion, Food Science and Engineering is a vital field thatencompasses the study of food chemistry, microbiology, processing technology, and engineering principles.Professionals in this field play a significant role in ensuring food safety, quality, and sustainability.With the growing global population and the increasing demand for safe and nutritious food, the importance of Food Science and Engineering is likely to grow in the coming years.。
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一般采用 B. 格式。
• 作者的署名和地址
通常位于英文标题之下。
大多数刊物要求作者署名按照对本研究所做贡献大小排列。(目前国
际上默认文章的知识产权属于通讯作者(*),国内期刊中通讯作者 标注方式不一。)
学含义。
中。
许多词语来源于希腊语和拉丁语,前后缀出现频率较高,
多用介词短语、分词短语、形容词短语、动词不定式短语
还有大量缩写词,使翻译英文专业科技论文有一定的难度。
等,使句子结构简洁而信息容量大。
语法方面: 科技英语中被动语态比较多,是一般科技文体的特征句型。
时态形式多以过去时为主,注重事实和逻辑,借用图表、 公式来表达和说明内容。
此部分并非必须,很多英文论文中并不出现此部分。
2、参考文献(References)
参考文献列出文章中所参考的资料,便于查看与本文论述 或引用的内容直接相关的资料。一般按照一定顺序排列,
一种是按姓氏顺序,一种是按照出现顺序。
(1)按照姓氏顺序排列
论文正文中不注明引文号码,在参考文献中按作者姓氏顺
序(阿拉伯字母顺序)排列,不编号码。
针对文中不同的试验或不同的研究模型,可以在结果和讨论中加入小标
题分别加以论述。结果和讨论部分因为是客观地介绍实验结果及由此引 发的讨论,所以通常使用一般过去时,被动语态。在讨论中涉及本试验
的特定内容时,应采用一般过去时叙述。在判断或讨论中可以用一般现
在时或一般将来时,可以用人格化的主语及主动语态句,以表明客观性 以及作者的主观认识、结论和见解。
(一)、标题(Title)
标题是文章的主题,要求结构剪接、明确突出主题;应该使 读者一见到标题就知道文章所涉及的内容和范围。 除了论文的题目之外,还包括作者的署名、单位和地址(通 讯方式)等。Example 1:
Title Corresponding author Affiliations
• 论文标题要求简洁,提出中心词,再对其进行修饰和限定, 使标题意思明确。
(二)摘要(abstract/summary)
摘要是对文章内容准确、扼要的表达,不加解释和评论,使读者对整篇 论文了解梗概使其判定是否要通读全文。几乎所有公开发表的科技论文
都要有短小简洁的英文摘要,这是食品科技论文的一般要求。不仅英文
论文如此,国内大多数中文科技论文也要求提供英文摘要。
此外,文章的关键词(keywords/key words)是作为列入文献情报检索
B. 每个词的首字母大写,但三个或四个字母以下的冠词、连词、介词,
如不在句首,全部小写。 For example: From “Go-back-to-history” to Non-history ---- A Criticism of New
Historicism .(Journal of Food Science)
Example 21:
不论哪种排列法,都要规范一致,不能混用。投稿时,必须按照所投刊物 要求的文献规范排序。
3、附录(appendix)
附录一般放在文章的最后(有时放在参考文献之前),可以是论文中
数学模型、数学公式、系统构造等的较为详细的说明或推导。需要指
出的是,食品科技论文只有在必要的情况下才有附录。
Example 13:
Example 14:
Example 15:
此外,有一些期刊要求先对试验的结果进行讨论“results and discussion” , 然后叙述结论“ conclusion” ,最后再交代材料与方法“ materials and m e t h o d s ” 。
For example Example 16: :Carbohydrate Research。
Example 17:
Example 18:
(七)感(致)谢(acknowledgements)、参考文 献(references)和附录(appendix)
1、感(致)谢(acknowledgements): 感谢是一般在正文
之后,向本研究提供帮助、指导、资助的单位和个人表示
致谢。
Example 19:
名词词组:
Low average stress value High-speed tool steel
Gear pump
A non-uniform temperature field
(二)连接手段
使用合适的连接词,可使内容有逻辑性和科学性。一般有次序连接、 因果连接、转折连接、强调连接和归纳连接等多种连接方式。 1、次序连接: first(ly)、second(ly);next、finally;等多种形式。 Example 33:
常使用含有假定、设想条件的句子以及祈使句和it句型,以
表明作者对事物和现象的看法。
(一)文字简洁精练
英语科技论文一般句子较长,虽然借助介词、关系词、连接词把各成 分连接成一个整句,使其通顺明了,但长句通常使读者颇费思考,一 般还是将过长的句子分成几个短句为好。 Example 25:
(50 words long)
Example 11:
Example 12:
(五)结果和讨论(results and discussion)
结果和讨论部分是科技论文的主要部分,篇幅占全文的一半以上;大多
数附有图表来说明或表明结果。绝大部分科技论文这一部分一起写,也
有一些论文分为“Results”和“Discussion”两部分来写(个别论文是由 于期刊的要求)。
(六)结论(conclusion)
英文食品科技论文一般有结论;它是对本文章的论述做出清晰、明确的 结论;结论要全面、明确、合乎逻辑,并且要突出论文的发现,有独特 的创新性。可以让读者在此基础上获得思考或者做出进一步的研究。 结论可以用一般现在时或一般将来时。 结论中涉及的文中具体事实,通常用一般过去时或现在完成时。 Note:也有一些论文在“Results and discussion”之后直接结束论文,没 有“conclusion”部分。
系统的,要求科技论文必需列出的4-6个关键词,一般在摘要之后列出。
Examlpe 3:
摘要一般有字数限制,一般为150~300字,
Example 4:中文论文
(三)引言、前言或介绍(introduction)
引言是科技论文正文的第一部分,一般包括对题目研究
的意义、研究的状况以及相关研究的评述和目的等。它 在文中是独立完整的一部分,一般篇幅可为一至数段。
Example 5:
Example 6:
Example 7果为基点描述研究背景 (background),叙述就这一课题曾进行过哪些相关研究,有何 结论,仍存在哪些问题等,一般采用过去时。
• 此外,有关本文研究目的、意义和基本内容的阐述,也常采用一
般过去时。常见句型见Table 1.
Under the conditions which were used Example 27:
The experimental results in Fig. 2 shows
不定式短语 Example 28:
Example 29:
动名词 Example 30:
Example 31:
过去分词
Example 32:
(四)材料与方法(materials and methods)
包括实验条件、材料、设计或使用的方法等。这一部分的叙述方法可 根据研究内容有所不同。一般都是先讲述实验所用的材料、条件、环 境等;然后描述实验的设计和基本过程及步骤。最后说明实验的统计 方法。如果文中包含不同的试验项目或研究模型,还可以再列小标题 分别论述。 在文字的时态和语态方面,主要使用一般过去时和被动语态。
单位地址位于作者姓名之下,一般按照由小到大的顺序排列(但有时也
有例外,要根据不同期刊具体要求而定)。
No. Street/Road, District, City, Province, Country
大部分只具体到城市,省份,国家
通讯作者署名之后常加注“*”,并把与之相关的信息如:电话(Tel)、 传真(Fax)、邮箱号(E-mail address)等置于标题所在页的底部, 作为题注(footnotes)。
Example 34:
2、补加、类推、举例承接,常用的承接词有:in addition,moreover, furthermore,similarly,for example, for instance et al. Example 35:
Example 36:
Example 37:
3、解释、因果承接,常用therefore、thus、so that、consequently等词。 Example 38:
• 名词化结构有利于行文简洁、表达客观、内容确切,也可 使所含信息量增大,尤其是科技英语强调存在的事实,而 非个别行为。不定式短语、-ing分词短语和-ed分词短语这 三种非限定动词形式具有齐备的语法功能,可代替各种从 句,这样既可缩短句子,行文简练,结构紧凑,又比较醒 目。
Example 26:
Example 2:
Antioxidant properties of polysaccharides from Ganoderma tsugae
松杉灵芝多糖的抗氧化活性
注:短语型题名要确定好中心词,再进行前后修饰。各个词的顺序很 重要,词序不当,会导致表达不准。
• 各刊物对标题的字数、大小写都有限制和明确规定。
Example 20:
(2) 按照出现顺序排列 文章中的引文出处按出现先后编上号码,在参考文献中按此号码排列, 内容一般包括: 引文作者姓名:姓(英、美人的last name)在前, 名在后。 et al.:如果作者人名很多(一般大于5个),可以在第一作者姓名之 后用et al.(拉丁语,et=and,al.=others)。不同的刊物对何种情 况下用et al. 有不同要求。不少国外刊物在作者不超过5人时,要求列 全作者,最后一名作者前加and。具体写法要参照所投稿杂志要求。 书名(文章名)、出版社、年份[如引用同一作者、同一年份几份资 料,要在出版年份之后加a, ,…以示区别。如Abbott, J.A.(1997a);Abbott,J.A.(1997b))、页数(P.:page, PP.:pages」、期刊名称、卷、期、年代等。