食品专业英语答案

合集下载

江西农业大学食品专业英语试题及答案

江西农业大学食品专业英语试题及答案

江西农业大学食品专业英语试题及答案1、--Don’t _______ too late, or you will feel tired in class.--I won’t, Mum. [单选题] *A. call upB. wake upC. stay up(正确答案)D. get up2、My daughter is neither slim nor fat and she’d like a _______ skirt. [单选题] *A. largeB. medium(正确答案)C. smallD. mini3、Whatever difficulties you have, you should not _______ your hope. [单选题] *A. give inB. give outC. give up(正确答案)D. give back4、Which do you enjoy to spend your weekend, fishing or shopping? [单选题] *China'shigh-speed railways _________ from 9,000 to 25,000 kilometers in the past fewyears.A. are growing(正确答案)B. have grownC. will growD. had grown5、It’s raining heavily outside. Don’t leave _______ it stops. [单选题] *A. whileB. sinceC. until(正确答案)D. when6、81.Some birds are flying ________ the lake. What a beautiful picture! [单选题] *A.forB.underC.inD.above(正确答案)7、I’m sorry there are ______ apples in the fridge. You must go and buy some right now.()[单选题] *B. littleC. a fewD. few(正确答案)8、Hearing that he had passed _____ health examination, he immediately made _____ call to his parents. [单选题] *A. a; /B. the; /C. the; a(正确答案)D. a; the9、29.There is a book in your left hand. What’s in your ___________ hand? [单选题] *A.the othersB.other (正确答案)C.anotherD.others10、——Can you come on Monday or Tuesday? ——Im afraid()of them is possible. [单选题] *A.neither(正确答案)B. eitherD.both11、The teachers don't make us wear a school uniform and we can wear _____ we like. [单选题] *A. anyB. thatC. asD. what(正确答案)12、We have made a _______ tour plan to Sydney. [单选题] *A. two dayB. two daysC. two-day(正确答案)D. two-days13、She _______ be here. [单选题] *A. is gladB. is so glad to(正确答案)C. am gladD. is to14、—______? —Half a kilo.()[单选题] *A. How much are theyB. How much is itC. How much would you like(正确答案)D. How many would you like15、—______ you speak French?—Yes, I can.()[单选题] *A. NeedB. Can(正确答案)C. MightD. Must16、It’s raining outside. Take an _______ with you. [单选题] *A. cashB. life ringC. cameraD. umbrella(正确答案)17、You could hardly imagine _______ amazing the Great Wall was. [单选题] *A. how(正确答案)B. whatC. whyD. where18、Simon does not()his fellow workers because they often argue over trivial matters. [单选题] *A. get on with(正确答案)B. come up withC. do away withD. go on with19、Some people were born with a good sense of direction. [单选题] *A. 听觉B. 方向感(正确答案)C. 辨别力D. 抽象思维20、—______ —()[单选题] *A. How long did you stay there?B. How much did you pay for the dress?C. How many flowers did you buy?(正确答案)D. How often did you visit your grandparents?21、Sometimes only()10 out of 500 or more candidates succeed in passing all the tests. [单选题] *A. as many asB. as few as(正确答案)C. as much asD. as little as22、Having stayed in the United States for more than ten years, he got an American()[单选题] *A. speechB. accent(正确答案)C. voiceD. sound23、_______ your parents at home last week? [单选题] *A. IsB. WasC. AreD. Were(正确答案)24、The students in that university are not fewer than()in our university. [单选题] *A. the oneB. thatC. themD. those(正确答案)25、77.You can watch TV when you finish________ your homework. [单选题] * A.to doB.doC.to doingD.doing(正确答案)26、49.________ is the price of the product? [单选题] *A.HowB.How muchC.What(正确答案)D.How many27、His picture is on show in London this month. [单选题] *A. 给...看B. 展出(正确答案)C. 出示D. 上演28、The relationship between employers and employees has been studied(). [单选题] *A. originallyB. extremelyC. violentlyD. intensively(正确答案)29、Stephanie _______ going shopping to staying at home. [单选题] *A. prefers(正确答案)B. likesC. preferD. instead30、A healthy life is generally thought to be()with fresh air, clean water, and homegrown food. [单选题] *A. joinedB. boundC. lackingD. associated(正确答案)。

食品专业英语

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

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。

食品专业英语 lesson 7-Yogurt fermentation

食品专业英语 lesson 7-Yogurt fermentation

Lesion 7 yogurt fermentation一、第一段1.Yogurt is another well-known fermented dairy product that forms an importantpart of the human diet in many parts of the world. 酸奶是一种众所周知的发酵乳制品,在世界很多地方成为人类食物的重要部分。

2.In the United States alone, 1979 sales figures indicated that more than 565 millionpounds of this fermented dairy product were sold. 仅在美国,1979年度消费数据表明这种发酵乳制品的销量已经超过565百万磅。

3.Depending on the system of manufacture and the nature of the coagulum,yogurts may be classified as being of two main types, set or stirred. 根据生产工艺和产品凝固的特性,酸奶分为凝固型和搅拌型。

coagulum凝固物;凝块stirred [stɝd]4.Tow lactose-fermenting bacteria, Lactobacillus bulgaricus and Streptococcusthermophilus, are used as the starter culture to make yogurt. 乳糖发酵细菌,保加利亚乳杆菌和嗜热链球菌被用来作制作酸奶的发酵剂。

Lactobacillus bulgaricus保加利亚乳杆菌Streptococcus thermophilus嗜热链球菌starter culture培养物5.Equal numbers of L. bulgaricus and S. thermophilus are desirable for flavor andtexture production. 并且,两种菌等量使用可以得到最佳的风味产品。

食品专业英语B

食品专业英语B

Fcolony[= falt colony]扁平菌落Fvalue F值〔总的杀菌有效值〕FA[= fatty acid]脂肪酸fabaceous豆(状);丽豆状的;豆科植物的fabella豆状体fabiform豆形fabism豆中毒fabricated food组合食品;配制食品〔天然食品经提纯(如大豆蛋白)或变性(如变性淀粉)后,重新组合配制成的人造食品(如人造肉)〕fabrication配制;制造;揑塑FACC[= Food Additives and Contaminants Committee](英国)食品添加剂及污染物委员会face①面②鱼的内侧剖面face-flange平面法兰facepiece面罩facilitating maturation催熟facing①饰面;外表修饰②剥皮③面料factitious人造的;人为的;非自然的factor因数;因素;因子factor I维生素B6的老名称factor U[= cabagin]维生素U曾用名factor W生物素曾用名factor X维生素B12曾用名factor Y维生素B6曾用名factory assembled system制冷机组factory end罐底;〔马口铁罐〕有膨胀圈的底factory fieldman工厂野外检验员;工厂原料质量检验员factory ship加工船factory vessel渔业加工母船facultative①兼性的②临时的;任意的facultative aerobe兼性需气微生物facultative anaerobe兼性压氧微生物facultative bacteria兼性(细)菌facultative thermophile兼性嗜热菌FAD[= flavin-adenine dinucleotide]黄素腺嘌呤二核苷酸fad food当天食品〔当天生产当天食用不过夜的食品〕faded褪色的;脱色的fading褪色;消失faecal streptococc粪(便)链球菌faeces粪便;排泄物faftan calotrope大牛角瓜[Calotropis Procera]fag香烟;低级香烟faggot①一种加调味品的猪肝酱〔或肝片〕②丸状灌肠③碎肉卷faggot sausages成串香肠fagopyrin蒿麦碱fagopyrism蒿麦中毒Fagopyrum esculentum蒿麦faham一种野茶〔茶叶的代用品〕Fahrenheit scale华氏温标faints劣质酒精;〔蒸馏威士忌等最后滴出的〕淡酒精fairs低级烟fairy ring champignon食用小皮伞(菌)[Marasmius oreades]fairywand矮百合[Chamaelirium]fajli mango檬果falciform镰刀形Falernian意大利产的一种白葡萄酒fall①落下;脱落②灌注③减退④秋(季)的;秋天播种的;秋熟的fall cure轻醃鳕;淡盐鳕fall head压头高度falling ball viscosimeter落球粘度计falling film降膜(式)的;〔薄膜真空蒸发装置中的〕降膜falling sphere viscosimeter落球粘度计falling-film evaporator降模式蒸发器falling-film still降模式蒸馏设备falling-rate drying降速率干燥falling weight test落锤试验;冲盘试验fallout沉降灰false假的;不纯的false bottom假底;活动底false brill斑鲆[Pseudorhombus arsius]false grain细糖晶粒false halibut牙鲆[Paralichthys olivaceus]false negative假阴性false positive假阳性false seam罐身钩与罐盖钩未扣住false yeast拟酵母[Pseudosaccharomycetaceae]false-killer whale小逆戟鲸[Orca orca]falsification伪造;掺假falsify伪造;掺假falt colony扁平菌落famesflower圆柱叶土人参[Talinum teretifolium]fames饥饿family①〔生物的〕族②科famine①饥荒;饥饿②严重缺乏famish(使)饥饿;(使)饿死fan①鼓风机;通风器;风扇②叶片③扇形的fan drift通风道fan shell海扇fanchonette〈德〉表面用奶油和发泡蛋白装饰的小蛋糕;裱花蛋糕fancy特级的;最高级的;精选的;花式的fancy bread奶油面包;甜面包;糕点fancy cankes花式糕点fancy food嗜好食品fancy fresh fruits特级鲜果fancy macaroni花样通心面fancy meats食用屠宰副产品〔肝、心、耳、腰子、脑等〕fancy pastry花式蛋糕fancy short cuts花式通心面fancy short patent(出粉率为65 %的)特级面粉fang①牙齿;牙根;(蛇的)毒牙②牙状的尘端③刀等的铁柄fanner风扇;通风机Fannia厕蝇属fanning machine风选机;簸扬机Fanny Adams罐头内fantoon(蛋糕上装饰的)裱花;浮花FAO联合国粮食与农业组织[= Food and Agriculture Organization of the United Nations]FAR[= Food Additives Regulation](美国)食品添加剂规范far-infrared heater远红外(线)加热器far-red light远红光farce①馅②增进口味fardel-bouna(牛、羊等)食阻;反刍不能farding bag瘤胃〔反芻动物的第一胃〕fare①伙食;饮食;粮食②吃;进食③〔渔船〕捕获量Farex一种婴儿谷类食品的商品名〔含蛋白质12.9 %〕farfals〔片状、粒状、贝状等〕等式通心面farina①谷粉;粉状物;淀粉②花粉farina avena燕麦粉farina dolce意大利粉〔由干栗制成〕farina tritici小麦粉farinaceous粉状的;谷粉制的;麦粉的;含淀粉的farinograph面团物理性质的测定仪farinometer谷粉(面筋成分)测量仪farinose①粉状的;粉质的②被粉的③生淀粉的farlands换洗槽〔鱼类加工前去粘液用〕farl (e)①燕麦蛋糕;燕麦薄饼②薄饼Farlene一种高蛋白粉状婴儿食品的商品名,含蛋白质25 %farm农场;饲养场farm crops农作物farm products农产品farnoquinone金合欢醌;维生素K2farrago混杂物;杂炝farthing bun水果(甜)面包fascia筋膜fascial筋膜的fascicled成束的;簇生的fascicles成束;成簇fascicular; fasciculcus成束的;簇生的fasciclation束化(现象);束状;簇生fasculation缩聚fast①坚固的②禁食;绝食;节食;节制饮食fast food快餐fast green坚牢绿〔有用作食用色素者〕fast reaction快速反应fast red坚牢红〔有用作食用色素者〕fast scan快速扫描fast-working yeast发酵能力强的酵母fastidious①在合成培养基上不易生长的〔微生物〕②需要复杂营养的〔微生物〕fastidious organisms①在合成培养基上不是生长的〔微生物〕②需要特殊营养的〔微生物〕fastidium厌食症;拒食fasting禁食(的);断食(的);绝(的)fasting cure禁食疗法fastness抗拒性;拒染性fat①脂肪;肥肉②肥胖的;肥的;多脂的fat abstraction脱脂作用fat back蓝鯥[Pomatomus saltator]fat bloom脂肪花白fat body脂肪体fat end(牛或羊的)直肠末端fat generation脂肪积聚期fat globule脂肪球fat lining肥膘;皮下脂肪层fat minnow东北华鳈鱼[Sarcohilichthys lacustris]fat modified milk powder幼儿食用奶粉〔控制奶粉中脂肪含量〕fat off养肥;长胖fat oil饱和的油fat priest多脂银鳕;拟裸盖鱼[Erilepis zonifer]fat rendering脂肪熔炼fat up养肥;长胖fat-extenders油脂代用品fat-extracted脱脂的fat-free脱脂的fat-free filer paper脱脂滤纸fat-soluble脂溶的fat-soluble vitamin脱溶性维生素fatal致死的;致死性fatal dose[FD]致死(剂)量fatal rate致死率fatling养肥备宰的幼畜〔指小牛等〕;肥畜fatten①加入油脂②养肥fat up养肥;长胖fat-extenders油脂代用品fat-extracted脱脂的fat-free脱脂的fat-free filer paper脱脂滤纸fat-soluble脂溶的fat-soluble vitamin脱溶性维生素fatal致死的;致死性fatal dose[FD]致死(剂)量fatal rate致死率fatling养肥备宰的幼畜〔指小牛等〕;肥畜fatten①加入油脂②养肥fattener养肥后供宰杀的禽畜fatting去脂fattish略肥的;较肥的fatty①脂肪的②多脂的;油的fatty acid脂肪酸fatty acid activating enzyme硫激酶;脂肪酸活化酶fatty acid dehydrogenase脂肪酸脱氢酶fatty acid oxidation脂肪酸氧化fatty acid peroxidase脂肪酸过氧化物酶fatty acid synthetase脂肪酸合成酶fatty compound脂肪属化合物fatty degeneration脂肪变质fatty fishes多脂(肪)鱼类fatty glyceride脂肪酸甘油酯fatty tissue脂肪组织fauces咽门faulty beer块啤酒;劣质啤酒faulty closures封罐不良;卷封不好faulty indication故障指示fauna动物区域志faustrimedin指橘[Microcitrus australasica]faveolate蜂窝状的faviform蜂窝状favism豆中毒favor foods嗜好食品fawn①小山羊;幼鹿;小动物②浅黄褐色fazeeq轻醃鱼;淡盐鱼fazzled喝醉了的FD[= fatal dose]致死剂量FD[= median fatal dose]凌晨致死量FDA[= Food and Drug Administration](美国)食品及药物管理局FDB[= Fat of dry basis]干物质中的乳脂肪feast盛宴;宴席feast of fat things山珍海味席feather羽毛feather edge①嫩豆荚中的卷须②户胛骨喙状突起featherator拔(羽)毛机featherback细鳞弓背鱼[Notopterus chitala]feathering结皮;结衣;结膜feathering cream热茶或热咖啡上浮起的油沫feathering of milk奶皮〔牛奶表面凝结的一层薄膜〕feathermation拔(羽)毛feature extraction特征性抽提february spicebush早发山胡椒[Lindera praecox]fecal粪的fecala由葛根、木薯等植物淀粉制的食品feces粪便;排泄物fecula ①细淀粉〔供增稠剂用的马铃薯粉或米粉〕②淀粉(沉)渣③酒糟;沉渣feculence; feculency混浊;沉渣feculent①混浊的②有渣滓的;沉淀的③排泄物的fecuudity繁殖力;生育力fed-upness(吃得)过饱;太饱Federal Food Standards(美国)联邦食品标准Federal Meat Inspection(美国)联邦肉类检验法Federal Specification(美国)联邦标准feed①饲料;加工原料;供给的物料②饲喂;喂料;进料③一餐;进食feed back反馈feed channel送料槽feed control自动进料feed high吃得好feed one’s face吃饭feed point供给点feed stock原料feed up供给食物feed water①(锅炉)给水②饮用水feed well吃得好feed-box加料箱;给料箱feed-tank①(给)水箱②料箱feeder①进料器;饲糟②育肥的③适于养肥的牲畜④奶瓶⑤饲养者;给食者feeding喂饲;哺养;饲养;喂送;加料feeding-bottle奶瓶feeding-stuffs饲料feedthrough line供应管线Fehleisen’s sterptococcus丹毒链球菌Fehling’s solution费林氏溶液〔定糖用〕feijao蒲桃[Syzgium jambos]feijoa费约果[Feijoa sellowiana]feint后馏酒;酒尾fel胆汁fel bovis[= oxgall]牛胆汁felled dough失去弹性的面团〔机械揉和过度〕fellmongering去毛feltwork致密纤维felty lilac毛丁香[Syringa tomentella]female隐性的;女性的female die隐模female hormone雌性激素female lamb未产过羔的母羊;处女羊femoral大腿骨的femur股骨fenberry①桑悬钩子[Rubus chamaemarus]②石悬钩子[Rubus saxatilis]fenchol小茴香醇;葑醇fenchone小茴香酮;葑酮fenchyl alcohol小茴香醇;葑醇fenks鱼油渣fennel茴香(属)[Foeniculum vulgare]fennel oil茴香油〔得自茴香的干果;增香剂〕fennel water茴香酒fenugreek葫芦巴(属)〔一种一年生豆科植物〕[Trigonella foenumgraecum]fenugreek seeds葫芦巴子(香料)feofitin脱镁叶绿素Fergon一种葡萄糖亚铁的商品名Ferguzade一种葡萄糖饮料的商品名〔英国Ferguzade Ltd. 出口]ferment①酵素;酶②发酵ferment rennet皱胃酶;凝乳酶fermentability发酵能力fermentable可发酵力fermental酶的fermentating tube发酵管fermention发酵(作用)fermentation adjunct发酵助剂fermentation process发酵方法;发酵工艺fermentation substrate发酵基质;曲fermentation tank发酵罐;发酵槽fermentation vat①发酵池②瘤胃③浸泡池fermentative有发酵力的;发酵(性)的fermentative assimilation发酵同化作用fermented已发酵的fermented beer熟啤酒fermented cider发酵苹果汁〔或酒〕fermented fish sauce鱼露fermented food发酵食品fermented goods发酵制品;发酵食品fermented grain beverage粮食发酵的饮料fermented liquor(发酵)醪液fermented milk发酵牛奶fermented milk drink酸牛奶fermenter发酵罐;发酵器fermenting liquor发酵液fermenting wort发酵麦芽汁fermentive发酵的;有发酵能力的fermentogen酶原fermentograph发酵仪〔一种测定发酵面团产气能力的仪器〕fermentoid类酶;失活酶Fermentor发酵罐;发酵器Fermentum酵母ferox大湖鲟、猛鲑ferrated含铁的;加铁的ferredoxin铁氧化还原蛋白铁ferri铁ferri-albumin铁蛋白Ferribacterium铁杆菌ferric(正)铁的;三价铁的ferric ammonium citrate柠檬酸铁铵〔营养增补剂;增色剂〕ferric casse铁浑浊ferric citrate柠檬酸铁〔营养增补剂;增色剂〕ferric phosphate磷酸铁〔营养增补剂〕ferric protoporphyrin高铁血红素;高铁原卟啉ferric pyrophosphate焦磷酸铁〔营养增补剂〕ferriheme高铁血红素;高铁原卟啉feerihemoglobin高铁血红蛋白ferrin胆铁质ferriprotoporphyrin高铁血红素ferritin铁蛋白ferritin-labeled antibodies铁蛋白标记抗体Ferrobacillus亚铁杆菌ferrocholinte胆素铁质〔补血剂〕ferrocyanide亚铁氰化物ferroheme(亚铁)血红素ferrohemoglobin(亚铁)血红蛋白ferromagnetism铁磁性ferrometer血液铁量计ferroprotoporphyrin(亚铁)血红素;亚铁原卟啉ferrous亚铁的;二价铁的ferrous fumarate富马酸亚铁〔食用增补剂〕ferrous gluconate葡萄糖酸亚铁〔营养增补剂;增色剂〕ferrous sulfate硫酸亚铁〔营养增补剂〕ferrous sulfide stain(罐头)硫化(铁)斑ferruginous①铁锈色的②含铁的fertile hypha结实菌丝fertility①结实性②致育性;能孕性;③肥力fertility vitamin生育维生素;维生素Efertilizer肥料fessikh轻醃鱼;淡盐鱼fetid臭的;有恶臭的fetor臭气;臭fetor exore口臭fetuin胎球蛋白Feverfew酸模(属)[Rumex]F.F.A.[= free fatty acid]游离脂肪酸fiber; fibre①纤维;织丝②筋脉③(噬菌体)尾丝fiber-board硬纸板;纤维板fiberless无纤维的fibre optics纤维光学fibriform纤维状fibril①微纤维;细纤维②〔什物的〕毛根fibrillar纤维状的;纤维质的fibrillar crystals丝状结晶fibrin纤维蛋白fibrin-globulin纤维球蛋白fibrinase血纤维形成酶;血纤维交链酶fibrinferment(血)纤维蛋白酶fibrinfiakes纤维蛋白薄片fibrinogen(血)纤维蛋白原fibrinogenase纤维蛋白原酶fibrinoid纤维类蛋白fibrinolysin纤维蛋白溶解酶fibrinolysis血纤维蛋白溶解(作用)fibrinopeptide血纤维蛋白肽fibrinoplastin副球蛋白fibrinous含纤维(素)的;由纤维素形成的fibroblast成纤维细胞fibrocartilage纤维软骨fibroglia纤维胶质fibroid纤维状的fibroin丝蛋白fibrose纤维化fibrous纤维质的;纤维状的fibrous alumina纤维状氧化铝fibrous casing人造肠衣fibrous cellulose powder纤维状纤维素粉fibrous glass玻璃纤维;玻璃丝fibrous protein纤维(状)蛋白fici马脂ficin无花果蛋白(分解)酶ficosapentenoic acid二十碳五烯酸fictitious peak假峰ficus无花果[Ficus carica]fiddle fish扁鲨[Squatina squatina]fiddler团扁鳐[Platyrhina sinensis]fiddler crab沙蟹field①视野②场;田野③范围field bean①芸豆②去荚刀豆field frial现场试验;实地实验field garlic①鸦蒜[Allium vineale]②菜圆葱[Allium oleraceum]field mint薄荷[Mentha arvensis]field mushroom草菇;野菇field pea紫花豌豆[Pisum sativum var.arvense]field scabious田野山葡萄[Scabiosa arvensis]field sowthistle苦芥菜[Sonchus arvensis]field trash夹杂物fieldcress蔊菜;辣米菜[Roripa montana]fiery fermentation激烈发酵fifth quarter第五肢〔指屠宰动物的脂肪、皮及低价值部分〕fig①无花果[Ficus carica]②烟草的小片fig meat无花果酱fig of Japan杮子fig smut黑曲霉[Aspergillus niger]FIGLU test一种叶酸测定法fig-roll带馅面包Figwort玄参(属)[Scrophularia]filament菌丝;织比;鞭毛;丝状体;细丝filament detector热丝检测器filament crystal丝状结晶filamentary①丝状的②细的filamentous丝状的;细的filamentous algae丝状藻类filamentous colony丝状菌落filamentous fungi丝状(真)菌filamentous yeast丝状酵母filar丝状的Filar micrometer费氏测微计filaria丝状虫filariomycosis丝霉病filbert榛子;角榛;欧榛[Corylus maxima]filefish①绿鳍马面鲀[Navodon modestus]②丝鳍粗单角鲀[Stephanolepis cirrhifer]③日本粗羊角鲀[Stephanolepis japonicus]filemot枯叶色的filet〈法〉净肉;肉片;鱼片filet de mignon 〈法〉包有猪肉或醃肉的牛肉卷filiform线状的;线状的filiform corrosion①条纹状腐独②涂膜下的腐蚀filix mas绵马〔一种厥类食用植物〕[Dryopterix filix-mass];绵马的根茎fill装满;注满;充填;有馅的;喂饲filled bun有馅的甜面包filled can实罐;装有内容物的罐头filled chewing gum夹心口香糖filled column填料柱filled milk添加配料的脱脂(牛)乳filled tower填料塔filler①填充物;填料②填装器、灌装机;注入器;装瓶机;装罐机③香肠灌注器④做雪茄烟烟芯的烟草filler linker香肠灌扎机fillest〔牛、马等〕腰部fillet①鱼片;肉片②把(鱼、肉)切成片fillet a la Duchesse罐焖裹脊〔西菜名〕fillet in red wine红酒汁裹脊〔西菜名〕fillet mignon熏肉卷〔将切片的烟熏肉包在裹脊肉外面卷成卷,再用牙签插入不使散卷〕filler of veal小牛肉卷filler podjarka火锅裹脊片〔西菜名〕filler shashlik裹脊扒〔西菜名〕filler steak裹脊扒〔西菜名〕filler steak with egg裹脊扒蛋〔西菜名〕fillet steak with mushroom sauce口蘑裹脊片〔西菜名〕filleter切(肉)片机filleting切(肉)片filling①装罐②填充;灌注③喂饲④馅子;填充物filling device装填机;装填装置filling material填充料;装填物料filling up充填filling’s〔自己卷来抽的〕烟丝fillmass糖膏film①薄膜;薄层②软片;底片film coefficient膜系数film diffusion薄膜扩散film drier薄膜干燥器film evaporator薄膜蒸发器film preparation涂片film process膜的形成过程film thinness膜厚度film toughness膜韧度film yeast产膜酵母film-boiling薄膜沸腾,膜状沸腾film-forming yeast产膜酵母filmy薄膜的;膜状的filobactivirus丝状噬菌体filose丝状的filter①过滤器②滤光片③滤嘴filter aid助滤剂filter bag滤袋filter bed滤床;滤垫filter cake滤饼filter cigaret (te)滤嘴香烟filter cloth滤布filter efficiency过滤效率filter element滤片;滤芯filter flask吸滤瓶filter frame滤框filter liquor滤(出)液filter medium过滤介质filter membrane滤膜filtet pad滤板filter paper(定量)滤纸filter photometer滤色光度计filter plant过滤设备filter plate滤板filter plug①渣滓结块②滤嘴filter pocket滤袋filter press压滤机filter residue滤渣filter screen滤纲filter stand漏头架;滤架filter tip(香烟的)过滤嘴filter wash洗滤filter-tipped滤嘴烟filterability①过滤能力;滤过率②过滤性filterable可滤(过)的filterable virus滤过性病毒filtered滤过的filtered juice滤出汁;滤液filtering过滤(的)filtering area过滤面积filtering bag滤袋filtering fiask吸滤瓶filtering frame滤框filtering rate过滤速度;过滤率filth①污染;夹杂;掺杂②污垢filthy不清洁的filtrable可滤过的;滤过性的Filtragol菲尔特拉戈〔一种工业果胶酶制的商品名〕filtrate①过滤②滤(出)液filtrate factor滤液因素filtrated stock过滤母液filtration过滤(作用)filtration aid助滤剂filtration stand过滤架;漏头架filtros硅滤石〔一种人工硅沙多孔石,供污水处理用〕fimble大麻[Cannabfs sativa]fimbria〔复数:fimbriae](细)菌(缘)毛;伞毛;织毛fimbriate①有菌毛的;有伞毛的②流苏状的fimbriate colony缨边菌落fimbriation菌毛形成;伞毛形成fin鳍;翅;翼fin tube翅片管;散热管fin whale长须鲸[Balaenoptera physalus]final boiling point干点;蒸干温度final crystallization后结晶final examination最后检验;成品检验final hardening冻硬;冻透final molusses废密final proofing最后检验final retention volume最后保留体积final sizing按大小精选;最后筛分final tailing尾馏分final temperature最终湿度;终点温度final trimming胴体最后清洗final vacuum极限真空度finback长须鲸[Balacnoptera physalus]finder探测器;(显微镜)探示器Findon haddock开肚去头冷熏黑线鳕fine adjustment精密校正;微调fine champagne优质香槟酒;陈化白兰地fine comminution精磨;细磨fine cut细切的(烟丝);细绞的fine end牛脊肉fine grinding精碾;细磨fine grits细粉;精白粉fine meat去骨去皮(瘦)肉fine purification精制;净化fine salt精盐fine semoline精白粉fine silk net精筛绢纲fine sugar精(制)糖fine vacuum高真空fine wine名酒;高级酒fine-grained细粒的fine-mesh细(筛)孔(的);细(纲)眼(的)fineleaf vetch细叶野豌豆[Vicia perangusta]fineless porpoise无鳍海豚;江豚[Neomeris phocaenoides]finely cut meat细绞肉finely ground particle微粒;小颗粒fineness①细度②纯度fineness ratio粒度比fines第二级酒〔法国甜酒的级别,酒的浓度较大〕fines herbes一种由切细的荷兰芹菜和山葡萄等混合而成的小吃finestill精馏finestiller精馏塔finfishs有鳍鱼类finger各种长形的面包类食品和点心finger bowl洗手碗finger citron佛手[Citrus medica var. sarcodactylis]finger guide指针fining①提纯;净化;精制;精炼;〔酒的〕澄清②澄清剂;净化剂fining agent澄清剂;净酒剂fining varnish罩光涂料;清finished goods精制品;加工品finished milk待装瓶的消毒牛奶;成品奶finished product成品finless无鳍的;无散热片的finless black porpoise江豚;无鳍海豚[Neomeris phocaenoides]finnan (haddock)无肚无头号冷熏黑线鳕finnan kiln冷熏黑线鳕的熏房finnan-finned有鳍的finned有散热片的;翼状的;有鳍的;翅状的finned coil翅片旋管finned heater翅管加热管finned pipe翅片管;翼状管finned tube翅片管;翼状管finner鳁鲸[Balaenoptera physalus]finny①有鳍的;多鳍的;鳍状的②鱼的finny tribes鱼族fino西班牙高级雪丽酒Finwhales鳁鲸属[Balaenoptera]fir needle oil香脂冷杉油〔得片冷杉Abies balsamea的针叶;增香剂〕FIRA[= Food Inderstries Research Association]食品工业研究协会fire①烤;干燥〔茶叶、烟叶〕②火fire a slug喝一杯(酒)fire drying热熏干燥;直接火干燥fire point燃点;着火点fire water〔威士忌之类〕烈酒fire-cured tobacco烤烟fireberry howthorn黄果山楂[Crataegus chrysocarpa]firebrick support耐火砖载体fired heater火焰加热器fireproof耐火的;防火的firing焙;烘;烤;熏;用直接火加热firing equipment加热设备firkin①四分之一桶的啤酒〔等于9英加仑〕② 56磅的奶油③小桶〔英国容量单位,等于40.91升〕firming硬化;固化;紧密firming agent固化剂;硬化剂firmness meter果实硬度测定计firmness硬度;紧密度;坚实度first cut初馏分;酒头first egg鱼卵first fillmass初糖膏first milk(产前或产后的)初乳first molasses原糖蜜;一号糖蜜first operation〔罐头〕头道卷边first runnings初馏物fischers scabious山葡萄[Scabiosa fischeri]fish鱼;鱼肉fish a la Duchesse罐焖鱼〔西菜名〕fish a la Russ俄式煎鱼〔西菜名〕fish abhesive鱼胶fish and prawns au gratin奶汁考鱼块〔西菜名〕fish and prawns podjarka火锅鱼虾〔西菜名〕fish au cratin烙奶酪鱼〔西菜名〕fish au gratin吉司口蘑烤鱼〔西菜名〕fish ball鱼丸(子);鱼圆;炸鱼圆fish bar鱼条;条状鱼块fish chips shashlik炭烧鱼段〔西菜名〕fish cutlet吉列鱼fish eggs西米布丁;珍珠粉布丁fish farm养鱼场fish finger冻鱼条fish flavor鱼腥味fish flesh鱼片fish fork吃鱼用叉;鱼肉叉fish fry①油炸鱼②鱼苗fish glue鱼胶fish gravy鱼露fish ham日本鱼火腿〔由鲔等深色鱼肉经醃制加入鲸肉等后制成在香肠型式的一种日本产品〕fish jelly鱼肉冻〔西菜名〕fish lips with crab meat蟹肉鱼唇〔中菜名〕fish manure鱼肥fish maw鱼鳔;鱼肚;鱼胶fish maw with balls of shrimps, fish and minced pork三鲜鱼肚〔中菜名〕fish maw with crab meat蟹粉鱼肚〔中菜名〕fish maw with cream sauce奶油鱼肚〔中菜名〕fish maw with shrimps虾仁鱼肚〔中菜名〕fish meal鱼粉fish mousse鱼木斯〔病人饮食的鱼冻〕fish odour鱼腥味fish offal鱼类废异物;鱼类下脚fish otter水獭[Lutra lutra]fish paste鱼糕〔鱼肉的含量不少于70 %〕fish podjarka火锅鱼片〔西菜名〕fish pond养鱼塘fish protein concentrate[FPC]浓缩鱼蛋白〔平均含蛋白质75 %〕fish protein concentrate type A A开明浓缩鱼蛋白(制品);脱脂食用鱼粉fish protein concentrate type B B型浓缩鱼蛋白(制品);未脱脂食用鱼粉fish salad鱼片色拉〔西菜名〕fish sausage鱼香肠〔一种日本制品〕fish scale鱼鳞fish scaler去鳞机fish sealing去鱼鳞fish shashlik炭烧鱼串〔西菜名〕fish slice煎鱼用锅铲;分鱼用刀fish slices with vegetable菜炒鱼片〔中菜名〕fish sound鳔fish soup in bome style家常鱼汤〔西菜名〕fish soup with tomato红鱼汤〔西菜名〕fish stick〔涂面包粉的〕炸鱼排fish wood日本木鱼〔日名:鲣节〕fish-and-chips油煎鱼加炸土豆〔西菜名〕fish-skin(鲨)鱼皮fish-works水产加工厂;养鱼场设备fisheries canning水产(类)罐头fisheries research laboratory水产研究所fishery①渔业;水产业②渔场;养鱼场fishery industry渔业;水产业fishery operation水产加工fishery product水产品fishery resources渔业资源;水产资源fishiness鱼腥味fishing frog鮟鱇[Lophius piscatorius]fishing salt醃鱼用盐fishy①鱼的;多鱼的②腥臭的fishy odour鱼腥味fishy smell鱼腥味fission分裂;裂变;裂殖fission yeast裂殖酵母fissionable可分裂的;可裂殖的fissiparity分裂繁殖fissiparous裂殖的fissure裂口;裂缝;裂纹〔如干酪上的〕fitoncide植物杀菌素five senses五官感觉〔包括视、听、触、嗅、味五种感觉〕fixateur介体;固定体fixation固定(作用);结合;凝固;定影fixative①固定剂②定香(如烟、酒)fixed acid固定酸fixed equipment固定设备fixed form定形fixed oil不挥发性油;脂肪油fixed phase固定相fixing固定;安装fixing agent固定剂;定影剂fixings①调味品②调味③菜的配料fixity不挥发性;稳定性;固定性Fizz一种以金酒为主的配制酒fizz发泡饮料;充气饮料flaccid煮烂;软烂flage空罐翻边flagellar鞭毛(的);织毛(的)flagellar antigen鞭毛抗原,H抗原flagellate有鞭毛的flagellin鞭毛蛋白flagellum[复数:flagella]鞭毛flagfish花尾汤鲤[Kuhlia taeniura]flagon酒壶;大肝酒瓶fiair①嗅觉②鉴别力flake①蟹身肉②晒鱼木架③(切成)薄片④碎肉〔罐头中的〕⑤鳞片;雪片⑥剥落flake gelatin絮状凝胶flake ice片(状)冰flake yard晒鱼场flaked barley(大)麦片flaky片状的flaky pastry酥饼;千层饼flamber把低度酒倒在菜上〔如把白兰地酒倒在圣诞节布丁上〕flame火焰(灭菌)flame couple热电偶flame front火焰前缘flame jet火焰喷射flame peeling火焰去皮flame photometer火焰光度计flame resistance耐火性flame spectrum火焰光谱flame ware耐热(或煮)的玻璃器皿flammability可燃性flammability point燃(烧)点flammable可燃的flammuiin火菇菌素flan果酱饼;水果蛋糕flanger〔罐头〕翻边机flanging翻边;折边;翻口flank①后腹肉②侧腹;侧面flannel燕麦饼flannel mouth美洲鲶鱼flap①软圆面包②〔纸板箱的〕扣片;盖饭③挡水板④鱼鳞片;(鱼鳃)盖⑤(菌头)开着的伞flap-jack薄饼;煎饼;烙饼;烤饼flaps腹壁〔鱼去鳃开腹的〕flare①雪茄烟头②火舌;火苗③漏斗flare point燃烧点;着火点flash①闪蒸;急骤蒸发②烟草的光泽③混合酒的色料flash 18美国Swift 公司所用的一种罐头食品生产法〔整个生产过程在18磅/英寸2的气压下进行,食品在121℃下杀菌,装罐密封后不再另行加热〕flash coil蒸气盘管flash cooling瞬间冷却flash deaeration瞬间脱气flash distillation闪蒸flash evaporation闪蒸flash pasteurization巴氏瞬间灭菌法;瞬间巴氏灭菌法flash pasteurizer(巴氏)瞬间杀菌器flash point闪(燃)点flash pot闪(急)蒸(发)罐flash ridge皱纹边缘flash tower闪蒸塔flash vaporization闪蒸flash vaporization inlet闪蒸入口flasher松鲷[Lobotes Surinamensis]flask①烧瓶②制模flasking铸造;制模flat①淡而无味的②走气的〔啤酒〕③无光泽的④扁平形的⑤薄煎饼flat baseline平坦基线flat bottomed平底的flat can扁罐flat car①货车;卡车;平板车②薄煎饼flat cigaret (te)扁形香烟flat brink淡而无味的饮料flat fish①比目鱼②鲽科[Pleuronectidae]flat goods压制成块状的嚼烟flat grinding粗磨;一种磨碎flat oyster欧洲牡蛎[Osterea edulis]flat peach蟠桃[Prunus persica var. compressa]flat peack平顶峰flat plug嚼烟flat silver食具〔刀、叉、匙等〕flat sour平酸罐头〔只产酸不产气的腐败罐头〕flat sour bacteria平酸菌〔其代表菌株为:Bacillus stearothermophilus]flat sour spoilage平酸菌腐败flat souring平酸罐头flat surface heat exchanger片式热交换器flat taste淡味flat tin扁罐flat type green bean扁刀豆flat ware浅皿;盘;碟flat wine低度酒;风味淡的酒flat-bream平鲷[Rhabdosargus sarba]flatbread小面包干flate罐头平凹flathead(印度)鲬[Platycephalus ingdicus]flathead flounder赤鲽;拟庸鲽[Hippoglossoides dubius]flathead sole太平洋拟庸鲽[Hipppoglossoides elassodon]flatness〔马口铁板〕不平整flatspine pricklyash花椒[Zanthoxylum simulans]flatten①切片;擀(面);辗压(谷物)②走气;走味;变得淡而无味〔啤酒、葡萄酒〕flava黃色的flavacidin黃笰(状菌)素flavanols异黃酮醇类〔天然色素〕flavanones黃酮酮类〔天然色素〕flave黃色的flavedo(水果的)外中果皮flavicidic acid 黃笰酸;黃曲(霉)酸flavicin黃笰(状菌)素flavin黃素flavin adenine dinucleotide[FAD]黃素腺嘌呤二核苷酸flavin enzyme黃素酶flavin mononucleotide[FMN]黃素单核苷酸flavo-enzyme黃素酶flavoanthocyanine黃花青〔一种天然黃色素〕Flavobacterium黃杆菌(属)flavochrome黃色素:α-叶红呋喃素flavodoxin黃素氧化还原蛋白flavokinase(核)黃素激酶flavology(食品)风味学flavone黄酮〔天然色素〕flavonold黄酮类化合物;拟维生素P类〔存在于果蔬、花、树皮等中的一类天然色素〕flavonol黄酮醇〔天然色素〕flavoprotein黄素蛋白flavo (u)r①风味〔包括香味和滋味〕②给……加味③调味剂flavo (u)r enhancer风味增强剂;增香剂flavo (u)r potentiator风味增强剂〔指谷氨酸及少量的糖、盐、醋等〕flavo (u)r treating调味;调香flavo (u)red加香的;调味的flavo (u)ed food增香食品;调味食品flavo (u)ring调味(品);加香料;佐料flavo (u)ring adjunct香味增强剂flavo (u)ring agent增音剂;香味料flavo (u)ring aromatic调味香料flavo (u)ring essence香精flavo (u)ring material调味品flavo (u)ring substance增香剂;调味料flavo (u)rless无味的;高香的flavo (u)rous有风味的;有味道的;浓味的;有香气的flavo (u)rs香料flavoury芳香的flavoxanthin叶黄呋喃素;黄黄质;黄色色素flax亚麻flay剥皮fleece羊毛fleet除去凝皮;揭去(冷凝的)乳皮flem制糕点用面团flench; flense割取(鲸或海豹的)油脂;剥(鲸或海豹的)皮flesh①果网〔果蔬的可食部分〕②兽肉〔不包括鱼、禽的〕;骨肉flesh cocktail全家福〔一种由蛋卷、熏鱼、粉丝等制成的什锦汤菜〕flesh colo (u)r肉色flesh eater食肉者flesh eating食肉性的flesh fly麻蝇;肉蝇flesh oder新鲜味flesh pots美食;丰盛的饮食flesh separator鱼肉分离机flesh side皮裹;(皮的)肉面flesh-free无肉的;不带肉的flesher肉店;屠户fleshiness多肉;肥胖fleshing刮肉;去肉fleshless的;无肉的fleshy肉多的;肉厚的;肥胖的fleshy fruit肉质果fleshy hawthorm多浆山楂[Crataegus succulenta]Fletcherism空腹进食细嚼健康法〔由美国营养食品学家〕Horace Fletcher的名词演化而来fleur粉状填(充)料flex挠曲flex-can软罐头flexer-flanger翻边机flexibility挠性;柔韧性flexible挠性的;柔软的;可弯曲的flexible barrier material软质密封材料flexible can软罐头flexible coating塑性涂层flexible container软包装容器flexible package软包装;复合薄膜包装flexible packaging food软包装食品flexible pouches软包装flexing machine(罐身)成圆机flexivity挠度曲率flies蝇类flight刮板;螺旋片flight conveyor刮板运输器flight kitchen(飞)机上厨房flintiness坚硬度flinty①坚硬的②透明的flinty-type sludge硬性淤渣flip弗利泼酒〔一种加香料(或牛奶、鸡蛋)的热甜啤酒(或苹果酒)〕flip-flop column system回转柱系统fliper氢胀罐;氢胖听flipper①(罐头的)准胖听;最轻度胖听②胸鳍;活鳍;(海兽)鳍状肢flitch①醃熏猪肋条肉②鱼块;鲸鱼油脂块float①飘浮;浮水②上面浮有冰淇淋的饮料float switch浮筒开关;浮控开关float test浮选试验float-type flowmeter浮子式流量计floatability浮游性;浮游本领;可浮选性floating①浮胀〔如肉类水洗或水渍过度所出现的“浮胀”现象〕②浮动floating baseline浮动基线floating factory加工船floating island奶油蛋白蛋糕;裱花蛋糕floating machine焊锡机floating valve浮球阀floation浮(选)floc絮状沉淀;絮凝物floc point絮凝点flocbed絮凝层;絮凝沉淀层flocculability絮凝性flocculant絮凝剂loccular凝絮状的flocculate絮凝(物)flocculating agent絮凝剂flocculating constituent絮凝体flocculation絮凝(作用);凝聚(作用)flocculation accelerator絮凝促进剂flocculation reaction凝絮反应floccule絮凝体;絮状沉淀(物)flocculence絮状;絮凝性flocculent①絮凝剂②絮凝的flocculoreaction絮凝反应flocky meal絮状(鱼)粉flofreeze流动层冷冻法flooding①溢流②浸渍③分馏时的液阻现象④铺满folooding pipe溢流管flooding valve溢流阀floor malt铺层培育的麦芽flora微生物群落(区系);菌业;植物种属;植物区系floral essence花萃;花中提出物floral perfume花制香料florence oil高级橄榄油Florida anisetree美洲茴香[Illicium floridanum]Florida torreya美洲榧[Torreya taxifolia]floridean starch一种得自红藻[Florideae]的葡萄脎floridin血紫色质Florists chrysanthemum菊[Chrysanthemun morifolium]floss絮状物;(玉蜀黍等的)黍须;丝棉;绒线flotation浮选;浮动flotation agent浮选剂flotation washer浮选机flotsam①牡蛎卵②废物③④flounder鲽鱼;川鲽[Platichthys flesus]flour面粉;粉(末;研粉)flour adhesive①面筋②浆糊flour ageing面粉陈化flour barm酵母;老酵flour beetle面象虫;粉甲(虫)flour bolt面粉筛flour confectionery糖食点心flour dresser筛粉机flour enrichment强化面粉flour extraction制粉出粉率flour improvers面粉改良剂flour mill面粉磨flour moth面粉蛾flour streaks生粉心;未和透的干面粉块flour strength面粉的蛋白质性能;面粉的动头flour strings中国挂面;面条flour tester面粉粒度分析器flour weevil面象虫flour-treatment agent面粉处理剂flourmill面粉厂floury①粉状的;粉质的②面粉的③撒有粉的floury potato制淀粉用马铃薯flow①流(动)②(物料)流③流量flow chart流程图flow control流量控制flow controller流量控制器flow from①流动形态②旋转挤压flow indicator流量指示器flow line流纹〔涂料涂膜时的缺陷〕flow mark波纹〔涂料涂膜时的缺陷〕flow meter流量表flow point(油脂)熔点;流点;溶化温度flow rate流速flow ratio流量比flow reactor连续反应器flow recorder流量记录器flow regulating valve节流阀flow sheet流程图;流程表flow switch流量开关;流向转换器flow tank沉淀池flow-through cell流通池flowability流动性flowable流动的flower bud oil花蕾勒浸出油flower cuttle花后乌贼[Metasepia tullbergi]flower fluter porgy细齿紫鱼[Pristipomoides microdon]flower gentle苋菜[Amaranthus tricolor]flower goby丝尾绿塘鲤[Vireosa hanae]flower tea①花茶②茶尖flowering(在大蛋糕上)裱花;用奶油做花flowering centre流质夹心flowering quince木瓜(属)[Chaenomeles]flowering raspberry香莓[Rubus odoratus]flowery花香flowery odour花香(味)flowing流动性flowing property流动性flowmeter流量计;容积表flowy dough〔发酵后变稀的〕塌面团flucticulus波纹;皱痕fluctuation①变异反应②起伏现象;波动;振幅fluddy(罐内)有碎片fludity流度flue cured烘烤;烟熏flue gas烟道气fluey绒毛似的;柔软的fluff①肉松②软毛;绒毛③打擦;搅打起泡④弄松fluffer打擦机;搅打器;松丝机fluffy①搅打起泡的;发泡的②松散的fluffy omelette松软的炒蛋fluffy soda发面碱“fluffy”texture“松软”组织fluid①流体;流质②流动的③(动植物的)分泌液fluid balance(体内的)水分平衡fluid bed dryer沸腾床干燥器fluid extract流动萃取fluid film液流膜;流动膜层fluid flow流体流动(量)fluid food流质;流体食品fluid head流体高差;液流压头fluid level gauge液位指示器fluid mechanics流体力学;水力学fluid medium液体培养基;流质fluid pressure液压fluid resistance流体阻力。

食品专业英语之工业基本术语

食品专业英语之工业基本术语

食品工业基本术语GB15091 1.食品分类动物性食品food of animal origin (animal food)植物性食品vegetable food (plant food)传统食品traditional food干制食品dehydrated food糖制食品confectionery腌制品curing food烘焙食品bakery熏制食品smoking food膨化食品puffed food (extruded food)速冻食品quick-frozen food罐藏食品canned food方便食品convenient food(fast food, prepared food, instant food)特殊营养食品food of special nutrients婴幼儿食品infant or baby food强化食品nutrient fortified food天然食品natural food摸拟食品imitation food预包装食品prepackaged food食品制造food manufacturing食品加工food processing食品工业food industry食品资源food resource食品新资源new resource for food原料raw material配料ingredient主料major ingredient (major material)辅料minor ingredient食品添加剂food additive食品营养强化剂food enrichment加工助剂processing aid酶enzyme配料表list of ingredients配方formula食品包装材料packaging material for food食品包装容器food container软包装flexible package硬包装rigid package食品标签food labelling保质期date of minimum durability食品质量管理food quality control食品质量监督food quality supervision食品质量检验food quality inspection食品卫生food hygiene (food safety)食品营养food nutrition食品成分food composition食品分析food analysis食品工业标准化food industry standardization食品标准food standard食品产品标准food product standard食品卫生标准food hygienic standard食品厂卫生规范hygienic code of food factory食品分析方法标准food analysing standard methed良好加工规范good manufacturing practice (GMP)危害分析关键控制点hazard analysis and critical control point (HACCP) 食品生产许可证food production licence食品产品合格证food product qualification食品卫生许可证food hygiene licence食品卫生合格证food hygiene qualification食品工业副产品by-product of food industry粮食grain粮食制品cereal product肉制品meat product食用油脂edible oil and fat乳制品dairy product水产品sea food水果制品fruit product蔬菜制品vegetable product植物蛋白食品vegetable protein food淀粉制品starch-based product蛋制品egg product糕点pastry糖果candy调味品condiment (seasoning)食用盐edible salt (food grade salt)饮料酒alcoholic drink无酒精饮料non-alcoholic drink (soft drink )2.食品工艺原料清理raw material handling (raw material cleaning) 原料预处理pretreatment of raw material酸处理acid treatment硫处理sulphuring treatment碱处理alkali treatment粉碎grinding破碎cracking (crushing)打浆mashing搅拌mixing分离separation离心分离centrifugal separation过滤filtration膜分离membrane separation.筛分screening (sifting)沉降precipitation浓缩concentration蒸馏distillation精馏rectification (distilling)蒸发evaporation闪蒸flash evaporation离子交换ion exchange吸附adsorption吸收absorption解吸deabsorption干燥drying脱水dehydration复水rehydration浸取extraction压榨pressing乳化emusifying均质homogenizing发酵fermentation酿造brewing糊化gelatinization凝沉retrogradation液化liquifying (liquefaction)糖化saccharification (conversion)氢化hydrogenation嫩化tenderization软化softening营养强化fortification (enrichment)膨化extrusion (puffing)精制refining烘焙baking熏制smoking保鲜refreshment (refreshing)冷藏cold storage , frozen storage速冻quick-freezing气调贮藏storage in controlled atmosphere干制保藏drying preservation (preserved by dehydration ; drying process) 腌制保藏curing preservation (preserved by curing process)盐渍salting酱渍saucing糖渍sugaring酸渍pickling糟渍cured or pickled with germented grains辐照保藏irradiation preservation化学保藏chemical preservation成熟ripening后熟maturation灭菌sterilization超高温瞬时灭菌ultra high temperature short time sterilization商业无菌commercial sterilization消毒disinfection巴氏消毒pasteurization接种inoculation培菌cultivation染菌microbiological contamination (contamination )3.食品指标营养素nutrient蛋白质protein粗蛋白质crude protein植物蛋白vegetable protein动物蛋白animal protein蛋白质营养学评价nutritional evaluation蛋白质变性protein denaturation蛋白质互补complementary action of protein氨基酸amino acid必需氨基酸essential amino acid脂肪fat (oil and fat)粗脂肪crude fat脂肪酸fatty acid饱和脂肪酸saturated fatty acid不饱和脂肪酸unsaturated fatty acid碳水化合物carbohydrate有效碳水化合物effective carbohydrate粗纤维crude fiber膳食纤维dietary fiber矿物质mineral matter微量元素trace element维生素vitamin脂溶性维生素liposoluble vitamin (fat soluble vitamin)水溶性维生素water soluble vitamin每日推荐的营养素供给量(RDA) recommended daily nutrient allowance 水分moisture content水分活度water activity热量calorie固形物solid content可溶性固形物soluble solid不溶性固形物insoluble solid食品污染food contamination生物性污染biologic contamination化学性污染chemical contamination放射性污染radioactive contamination重金属heavy metal微生物毒素microbial toxin农药残留residue of pesticide兽药残留residue of veterinary drug食物中毒food poisoning酸败rancidity腐败spoilage霉变mould褐变browning食物安全毒理学评价toxicological evaluation for food safety 人体每日允许摄入量(ADI) acceptable daily intake (ADI) 食品感官检验sensory analysis ( sensory evaluation)感官特性organoleptic attribute食品理化检验food physical and chemical analysis总糖total reducing sugar还原糖reducing sugar酸度acidity总酸total acid碘价iodine value酸价acid value过氧化值peroxide value食品微生物学检验food microbiological analysis菌落总数total plate count大肠菌群coliform致病菌pathogenic bacterium抗生素antibiotic4.粮食、油料及其加工产品的名词术语粮食grain原粮raw grain稻谷"paddy,rough rice " "籼稻谷long-grain nonglutinous rice早籼稻谷early long-grain nonglutinous rice晚籼稻谷late long-grain nonglutinous rice粳稻谷medium to short-grain nonglutinous rice早粳稻谷early round-grain nonglutinous rice晚粳稻谷late medium to short-grain nonglutinous rice 糯稻谷glutinous rice "籼糯稻谷long-grain glutinous rice粳糯稻谷round-grain glutinous rice中熟稻谷middle-season rice陆稻谷(旱稻谷) upland rice小麦wheat "冬小麦winter wheat春小麦spring wheat "白色硬质小麦hard white wheat白色软质小麦soft white wheat红色硬质小麦hard red wheat红色软质小麦soft red wheat混合硬质小麦hard mixed wheat混合软质小麦soft mixed wheat黑麦rye黑小麦triticale高梁"sorghum,kaoliang,milo " "玉米"maize,corn(美) ""黄玉米yellow corn白玉米white corn糯玉米glutinous corn杂玉米mixed corn燕麦common oats "莜麦"hulless oats,naked oats "大麦barley。

食品专业英语Lesson2 Carbohydrate

食品专业英语Lesson2 Carbohydrate
另一类碳水化合物由各种单糖元以各种方式联接而成的 聚合物,它们不能被人类消化降解。
译文
食品专业英语
These carbohydrates are relatively inert chmeically although they bind water and develop significant viscosity and/or form gels.
食品专业英语
While some molecular aspects are in common to both groups, the sugars and polysaccharides have vastly different functional properties.
译文
尽管这两类物质在分子层面上有某些相似之处,但糖 和多糖的功能性质差异却很大。
食品专业英语
The hydrolysis of disaccharides to monosaccharides occurs with heat and acid and enzyme . Why do a reducing sugar have reactivity?
hint:ketone or aldehyde group
Gelatinization is temperature dependent starting as low as 50℃ and not being totally completed until temperatures reach 120℃。
译文 糊化作用与温度有关,始于50℃,直到120℃才完全结束。
食品专业英语
Saccharide 糖类; monosaccharide 单糖; disaccharide二糖;polysaccharide多糖; Reducing sugar还原糖;nonreducing sugar非还原糖 Covalent(ly)共价的(地);co-,co-worker; ooperation

食品专业英语期末考试模拟题B卷及答案全文优选

食品专业英语期末考试模拟题B卷及答案全文优选

最新精选全文完整版(可编辑修改)《食品专业英语》试题(B卷)考试时间:90分钟考试形式:闭卷班级:学号:姓名:(备注:答案写在作业纸上)一、英汉互译(每小题1分,共20分)1. cholesterol n.2. dehydration3. riboflavin4. myoglobin5. parasite6. vacuum7. sorghum8. oxidation9. flatulence10. tannin11. 家禽12. 淀粉13.发酵14. 新陈代谢15.微生物16. 益生菌17.免疫18.碱度19. 卤水20. 酪蛋白二、选择题(每小题2分,共20分)1. What portions of food energy do the grain of cereals provides for ourhumans?A. about one-quarterB. about three-quartersC. about a halfD. about 20%2. What can significantly slow the process of rancidity?A. sugarB. cooling waterC. oxygenD. nitrite3. Which will affect consumers’ first impression on the meat?A. rigidityB. tasteC. colorD. smell4. What are two main elements which determine the tastes of fruit?A. acidity and sugarsB. water and sugarC. water and acidityD. sugar and salt5. What percentage does caseins accounting for in the total proteins?A. 50%B. 80%C. 60%D. 70%6. What are made from beef, pork or poultry?A. cerealsB. legumesC. sausagesD. vegetables7. What is enriched in cereal which is very essential for our humans?A. waterB. vitaminsC. saltD. sugar8. What is not the main component of meat?A. sugarB. waterC. proteinD. fat9. What are the main component of fruit and vegetables and consist of more than 90% of their dry matters?A. carbohydratesB. proteinsC. vitaminsD. glycolipids10. Which is a white nutritious liquid secreted by mammals and used as food by human beings?A. proteinB. glucoseC. milkD. collagen三、填空题(每小题2分,共20分)1. Eggs should be thoroughly cooked until both the yolk and the white are _______.2. ____and ____ are very common cereals in China.3. ______capacity of meat is one of the most important properties of processed products.4. Salts from fruit are ______, so consumption of fruit facilitates the neutralization of noxious uric acid and then contributes to the acid-basic equilibrium in the blood.5. Beans are the basic ______ in a variety of creative, healthy and tasty recipes.6. Milk proteins have the ideal ______pattern and have better biological value.7.is another critical material for bread making.8. In fact, through hermetic packaging, a part of can be kept and it cannot be completely lost.9. is made up of the spices, salt and two cups of water.10. The life of most foods can be lengthened from days or weeks to months by freezing the product.四、判断题(每小题2分,共20分)1. Study shows that 97% of egg protein is absorbed as amino acids, and it is used for new protein synthesis and replacement of lost protein.2. In China, the main cereals are wheat, rice and maize.3. Processed meat as a category is a continuum of products ranging from meat products with a minimum of 50% of meat.4. Carbohydrates are the main component of fruit and vegetables and consist of more than 90% of their dry matters.5. Acidity and sugars are two main elements which determine the tastes of fruit.6. Legumes are erect or climbing beans or pea plants of the family Leguminosae. They are high in fat, rich in protein, and low glycemic index in carbohydrates.7. There are several types of proteins found in milk, with caseins accounting for 80% of the total proteins.8. Blanching is a heat treatment in a near-boiling water or steam. Blanchingremoves gases from within the tissue and hardens the product.9. In bread making the gluten is developed by kneading to form a strong network which sets on baking.10. All casings preserved in salt must be soaked in lukewarm water for at least 50 minutes before use.五、句子翻译(每小题4分,共20分)1. Eggs provide nutrition for young animals during their periods of rapid growth, so eggs are believed to be an indispensable food for most of animals.2. Water plays a significant role in processed meat because additional water is added through the use of curing brine. The loss of water will reduce the yields, but it is desired in dry fermented products.3. Fat is a complex mixture of lipids. Fatty acids are mostly saturated, and specific desaturasein mammary gland can produce oleic acid, also formed in bio-hydrogenation of linoleic acid.4. Blanching gives the product another washing treatment and inactivates enzymes which may cause deterioration of the food.5. Every kind of vegetables has its prime time from the standpoints of color, texture and flavor.《食品专业英语》试题(B卷)答案一、英汉互译(每小题1分,共20分)1. 胆固醇2. 脱水; 干燥3. 核黄素; 维生素B24. 肌球素;肌红蛋白5.寄生虫;寄生生物6. 真空;空间7. 高粱8. 氧化9. 肠胃气胀10. 鞣酸,丹宁酸; 鞣料; 鞣质11. poultry 12. starch13. ferment 14. Metabolism15. microorganism 16. Probiotics17. immunity 18. alkalinity19. brine 20. Casein二、选择题(每小题2分,共20分)1-5: B D C A B6-10: C B A A C三、填空题(每小题2分,共20分)1.concretionary2.Wheat, rice3.Water-holding4.Alkaline5.Ingredients6.amino acid7.Yeast8.moisture9.Slurry10.Storage四、判断题(每小题2分,共20分)1.T2.T3. F4.T5. T6.F7. T 8.F9. T 10.F五、句子翻译(每小题4分,共20分)1.蛋在幼兽快速生长的时期为它们提供营养,因此,蛋被认为是大多数动物不可缺少的食物。

食品专业英语答案

食品专业英语答案

答案CHAPTER 43 练习:A. 用括号内的词将汉语译成英语:1)The research about this enzyme can be traced back to 1970s.2)Recently, the use of reproducible resource has reached new heights.3)Vinegar could play on the taste buds.4)Pay attention to the harmony of appearance, smell, taste, texture whenconfecting the beverage.B. 根据课文判断下列陈述是否正确:1)T2)T3)T4) F5) F6)TCHAPTER 54练习:1)用表内提供的词组合成句子,描述图中勺的相对位置:Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steelhand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right.2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork.CHAPTER 63 练习:A.用建议的词进行汉译英1)Make the eye level even with the bottom of meniscus inside the tube.2)The electronic scales should be placed where they set level and where theyreceive a minimum amount of jarring.3)Use this method to analyze the arginine through HPLC, the linearity range isfrom 0.5 μg to 10 μg.4)Portion 100 ounce flour into 5 fractions.5)The column is 2 inch in diameter and 10 inch in highness.B. 用表内的词填空Now describe a similar experiment for finding the density of a beverage in a report style. Use the following words in the description. The procedure is: wash→dry→pour→measure→calculate.Density bottle was washed with brush firstly and then rinsed with alcohol. The empty bottle was dried and weighed by the scale. Then put exactly a volume of the liquid into the bottle. Next the full bottle was weighed by the scale and gained the mass. The mass of the liquid, therefore, can be calculated with subtraction between the mass of the full bottle and the mass of the empty bottle. Finally its density is calculated with the equation ρ = m/v. The operation should be done at the room temperature.E. 描述测量物体的单位Chapter 74 练习:构词1) Study the meanings of stems and affixes, and then give examples of words you know which are derived from these stems and affixes.2) Mach these stems and affixes with their meaningsChapter 83 练习:A. 学习实验方法和讨论结果的表述(用括号内的词或句型将汉文译成英文)1)The details of an analytical method for determination of the content ofglutamic acid is as following.2)Initiate the research with the determination of the pH range-finding.3)The food additive most frequently employed include sugar, salt, vinegar and soon.4)The enzyme reaction is terminated after a period of 2 hours by heating.5)According to the regulations, experimental dose-effect relationship must be noless than five concentration levels, each concentration level with triplicate parallel test, employed with a control.6)The sample should be watched in regard to the color changes in the process ofexperiment.7)Select the enzyme depending on the using temperature and pH.8)If there are indications that the liver is damaged after medicine feeding thenthe subacute experiment must be carried out.9)To establish of standard curves, pre-tests of at least three concentration levelsshould be conducted to establish the range.10)It could be demonstrated that this compound could be capable of showingdifferent colors under different pH in this experiment.11)In the experiment of detecting pesticide residue, GC has proved mostadaptable.12)In the chronic animal experiments, no less than four groups plus a controlgroup of experimental animals are employed, each consisting of at least 25 pairs of mice.13)The experiment should be operated in the temperature and humiditycontrolled room.14)The minimum toxic dosage level is expected to produce no toxicity, at the otherextreme the maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Otherdosages fall in between these two dosages.15)In the experiment need to be sampled at various intervals, the quantity ofsample in each group should increase accordingly.16)Observations and sampling should be made of every two hours.17)The change of the detective current is due to contamination of the electrode.18)Control group should be handled in the identical manner as the sample.19)The theory of that literature could be cited to show that our experimentalresults are right.20)This new chromatogram is about ten times as sensitive to pesticide residues asthe old one.21)Patient is as much as ten times more susceptible to toxic compounds thanhealthy individual.B. 构词1) Study the meanings of suffixes, stems and affixes, and then give examples of words you know which are derived from these suffixes, stems and affixes.2) Study the meanings of following stems and affixes. Mach these stems and affixes with their meaningsChapter 92 练习:A. 学习下列化学词汇的前缀、词干和后缀,根据它们的词义将下列的化学名词译成中文。

食品专业英语D

食品专业英语D

K ration(美军的)一种配装军粮〔重量32英两、夠一个三餐用,有肉、饼干、糖果〕K value K值〔一种鱼类鲜度指数〕kabeljou全鳞叶菇鱼[Johnius hololepidotus]Kaelder milk凯来台兰酸牛奶〔一种椰威裂酸牛奶〕kaempferol堪非醇;4′,5,7-三羟黄酮醇kafir高粱kafirin高粱醇溶蛋白kafiroic acid高粱酸kafirpotato食用香茶菜[Plectranthus esculentus]kaffeeklatsch咖啡座谈会kaffir beer高粱啤酒kaffir corn一种高粱kahweol咖啡不皂化物的主要成分〔一种白色晶状脂质〕kainic acid红藻氨酸kairomene异种利他信息(激)素〔昆虫分泌的一种信息传递激素〕kaiser roll蔷薇花状小面包〔有折角的小圆面包〕kaki (persimmon)柿子[Diospyros kaki]kakke?(日)?脚气病kakotropy营养不良;营养障碍kale①羽衣甘蓝[Brassica oleracea var.acephala]②〔苏格兰〕蔬菜;菜汤kali①苛性钾;草木灰②钾kali salt氧化钾;苛性钾;钾盐kalian波斯水烟筒kaliopenia缺钾症kalk石灰kallidin胰激肽;微血管增渗素kallikrein胰舒血营养kallikreinogen激肽释放酶原kalog棘头床杜父鱼[Myoxocephalus polyacanthocephalus]kaltmarinaden?(德)?生醋渍鲱鱼kamaboko?(日)?蒲鉾〔一种日本鱼糕制口〕kamchatka salmon裂喉鳟[Salmo mykiss]kanamycin卡那霉素kanastron?(希腊)?罐头kangaroo大袋鼠〔可供食用〕Kansu buleberry甘肃越橘[Vaccinium moupinense]Kansu crabapple 陇东海棠;甘肃海棠[Malus kansuensis]Kansu hawthorn甘肃山楂[Crataegus kansuensis]Kansu peach甘肃桃[Prunus kansuensis]kaoliang[= sorghum]?(中)?高粱[Sorghum vulgare]kaolin高巅土;陶土〔抗粘结剂〕kaolinite高巅石(矿);高巅土kaper燕麦饼干kapi泰国的一种鱼酱kapillary毛细管kapnometer烟密度计kaporic;kaporka①狭叶柳叶菜②柳兰茶karavala盐干鱼〔斯里兰卡〕karaya gum刺梧桐剂[取自Sterculia urens等;稳定剂;增稠剂;乳化剂]Karo syrup一种玉米糖浆的商品名〔美国产〕karoub角豆树[Ceratonia silingua]karyenchyma核液;核浆karyoblast核胚细胞karyochrome核染色细胞karyocyte核细胞karyokinesis有丝分裂karyolemma核膜karyology细胞核学karyolymph核液;核淋巴karyolysis细胞核溶解karyomere染色粒karyomicrosome核微粒karyomitosis有丝分裂karyon细胞核;核karyoplasm核质karyoplast核细胞karyorrhexis核破裂karyosome核微粒karyosphere核球karyota有核细胞karyotheca核膜karyotin核质;染色质karyotype染色体组型kasha荞麦〔苏联名〕kat阿拉柏茶[Cantha edulis]katabolism陈谢(作用);分解代谢(作用)katabolite分解代谢产物katagenesis退化katakinesis放能作用katakinetic放能的katalase触酶;过氧化酶katalysis催化;触媒kataphase胞裂期〔细胞分裂〕katathermometer低温温度计;干湿球温度计katechin抗甲状腺素katemfe一种非洲的甜水果〔其中所含的甜物质的甜度为蔗糖的1600倍〕[Thaumatococcus Daniellii]katharobic清水动物katharometer①热导计②基础代谢电测器kath (a)emolgobin变性高铁血红蛋白kathepsin组织蛋白酶;胞內蛋白酶kathode阴极;负极katolysis阴极电解法kation阳离子katolysis不完全分解;中间分解katsuobushi?(日)?日本木鱼〔日名:鲣筛〕katzenjammer缩醉;〔因饮酒过度所致的〕头痛;恶心kava①卡瓦胡椒②卡瓦酒kava pepper卡瓦胡椒[Piper methysticum]kawain醉椒素kaya日本榧[Torreya nucifera]kazunoko?(日)?干鲱鱼卵kadgeree;kedjeree?(印)?鸡蛋葱豆(等)饭keen scent强烈的刺鼻味keep chickens养鸡keeper看守者;经营者;饲主;耐藏水果keeping property保藏性能keeping quality耐藏性keeping quality test①保藏稳定性试验②质量控制试验keeping time①保存期;保藏期②〔保存时〕产品有期keeve发酵用瓮kefir酸乳酒〔巴兰干的一种酸奶〕kefir grain酸乳酒曲kefir seeds酸乳酒曲kefyr酸乳酒keg①生啤酒桶;小桶②大桶〔英:容量45.46升以下;美:容量113.56升以上〕keiapple南非苹果[Dovyalis caffra]keing salmon春鲑kek mill高速臥式圆盘磨kelgum〔第一次糖汁(碳酸)饱充的滤泥沉淀加速剂〕Kelley凯莱〔白肋烟品种〕Kellogg’s special K一种以玉米为基料的强化早餐食品商品名kelp①巨藻[Macrocystis pyrifera]②大型褐藻③日本海带[Laminaria japonica]④海藻灰〔提碘用〕kelp bass云纹石斑鱼[Epinephelus moara]kelp products海藻产品kelp salmon海鲈kelp salt海草灰盐kelt产卵后的鲑鱼或鳟鱼Kelvin temperature恒氏温度;绝对温度kempner diet一种少盐的米食制品kench堆盐渍;盐鱼堆cench cure层迭醃制(法)kenotoxin疲劳毒素kentucky大叶烟类kentucky (black)bass肯塔在黑鲈kephalin脑磷脂kephir;kephyr[= kefir]酸乳酒keracyanin花青素鼠李葡萄苷kerasin角苷脂keratan角质素keratan sulfate硫酸角质素keratein(e)还原角蛋白keratic角质的keratin角蛋白;角质(素)keratin fiber角蛋白纤维keratinase角蛋白酶keratinization角化(作用)keratinocyte角质细胞keratinous角质的keratohyaline透明角质keratoid似角质的keratolysis角质层分离keratoprotein角蛋白keratosulfate硫酸角质kernel①仁;核②谷类;种子kernel oil①核油②橄榄油kernel smut粒黑穗病kernel weight(谷物的)千粒重量kernelled有核的;有仁的keroid角质状的Kesp一种植物组织蛋白的商品名kestose蔗果三糖keta(西伯利亚)鲑鱼;大麻哈鱼[Oncorhynchus ketal]ketchup调味番茄酱;番茄沙司keto-“酮基”keto acid酮酸keto alcohol酮醇keto amide酮酰受ketoamine酮胺;氨基酮ketobutyric acid丁酮酸ketogenic activities生酮基活性ketogenic diet产酮食物〔缺碳水化合物和富于脂肪的食物,用于治疗癫痫病〕ketoglnconic acid酮葡糖酸;葡糖酮酸ketoglutaric acid酮戊二酸ketogulonic acid酮古洛糖酸ketoheptose庚酮糖ketohexonic acid已酮糖酸ketohexose乙酮糖ketohydroxyestrin[= estrone]雌(甾)酮ketoindole羟吲哚ketoisovaleric acid酮异戊酸ketolase酮酶ketolysis酮分解ketonaldehydmutase酮醛变位酶ketone酮〔类〕;甲酮ketone body酮体ketone musk麝香酮ketonic酮的ketonic acid酮酸Ketonil一种高蛋白、低苯丙氨食品的商品名Ketonization酮基化作用ketopalmitic acid酮软脂酸ketoreductase酮还原酶ketose酮糖ketose reductase酮糖酶ketoside酮糖苷ketostearic acid酮硬脂酸ketosteroid compouds甾酮类化合物ketosubstrate酮基底物ketosuccinic acid草酰乙酸;酮丁二酸ketoxylose木酮糖kettle水壶;锅;釜keturonate糖酮酸;糖酮酸盐keturonic acid糖酮酸kexey taint干酪变质〔强烈的胡椒气味和辣味〕key board链盘key component关键组成key fig柿子key opening can錀匙罐key opening reclosure能重能盖好的錀匙罐;奶粉罐key reaction主要反应Khandsarl可汁萨黑糖khao kriab(泰国)虾片khosam苦参子khushkhash苦橙〔以色列用名〕kibble①粗磨粉②磨碎;碾碎kibble grain粗谷粉kibbler①粉碎机;碾碎机②锤式粉碎机kickeroo骡子kickshaw(外表)精美的菜肴kid①小山羊;山羊羔②〔水手盛食物的〕小木桶kiddy小山羊kidling小山羊kidney肾脏;腰子;肾形的;卵形的kidney bean四季豆;菜豆[Phaseolus vulgaris]kidney end①猪腰肉②小牛腹部肉kidney in cream奶油烩腰花〔西菜名〕kidney in red wine红酒汁烩腰花〔西菜名〕kidney potato卵形马铃薯kidney suet肾区板油kiel cigar带烟嘴的细长雪茄烟kieler sprotten熏鲱鱼kiese gel硅胶kieselguhr硅藻土kilderkin①大桶〔容积80升〕②颗粒状物〔散粒体〕容积单位〔等于81.83升〕kilfoam抗泡剂kilka香料渍鲱鱼kill a fifth喝大量的酒kill a shot喝威士忌酒killed vaccine死疫苗Killeen鹿角菜属killer屠宰设killer particle致死粒子killer whale虎鲸[Orcinus orca]killifish青鲸[Oryzias latipes]killing屠宰killing curve杀菌曲线killing-out烤透;干筋killo①鳁鱼[Clupanodon melanostica]②(苏联)香料渍鲱鱼kiln①烘房;干燥炉②烘干;烤干③熏烟炉kiln dry烘干;烤干;焙干kilned烤干的kilned malt干麦芽;烘干的麦芽kilocalorie千卡;大卡kimchi泡菜kinase激酶kind①种类;种属②天然作物③圣餐中的面包或葡萄酒kindling point燃点;着火点Kindly refrain from smoking请勿吸烟kine(母)牛kinematic viscosity连动粘度kinemometer流速计kinesis动能kinetic动力(学)的kinetic energy动能kinetic equation动力学方程kinetic equilibrium动能平衡kinetic viscosity动力点(滞)度kinetics动力学kinetin激动素;N6-呋喃甲基腺嘌呤king鲑;大鳞大麻哈鱼[Oncorhynchus tschawytscha]king crab鳕场蟹;巨蟹[Paralithodes camtschatica]King Hwa ham(中)?金华火腿king macherel大西洋马鲛[Scomberomorus regalis]king of fish鲑鱼king of ange厚皮橙king prawn宽沟对虾[Penaeus latisulcatus]king salmon大鳞大麻哈鱼[Oncorhynchus tschawytscha]king-nut大糙皮山核桃[Carya laciniosa]kingdom界〔分动物界、植物界、矿物界三类〕kingfish及达叶鲹[Caranx (Atule) djeddaba]king’s paprica上等辣椒;匈牙利辣椒kin g’s peg香槟白兰地king’s yellow雄黃kinin①激肽②(植物)细胞分裂素kininogen激肽原kinnikinnick①熊果[Arctostaphylos uvaursi]②北美印第安人用树叶和树皮制成的烟草代用品kinoplasm动质kip美国重量单位〔等于1000磅或453.59公斤〕kipper①产卵期的雄鲑〔或鳟〕鱼②熏制〔或醃制〕的鲱鱼〔或鲱鱼〕kipper machine鱿鱼堆层机〔熏制前〕;鲱鱼堆垛机kipper-snacks烟熏鲱鱼罐头Kipperbrown基普棕〔烟熏鱼着色料的商品名〕kippered blackcod冷熏鲱鱼罐头kippered herring(英国)背开冷熏鲱kirsch (wasser)?(德)?樱桃白兰地Kirschner test(测定油酸的)基兰斯纳试验kiss①小糖果②〔含椰子的〕蛋白小甜饼kisser氧化铁皮斑点kissing crust〔烘烤时相粘而成的〕面包上的软皮kist箱;蓝;篓;筐kitchen廚房;全套炊具;食品作坊kitchen bouquet烹饪用香料kitchen cal(美军用)廚车kitchen equipment厨房用具kitchen garden菜园kitchen herbs调味用草本香料kitchen mechanic厨师kitchen pepper混合胡椒粉〔一种由桂皮、黑胡椒、肉豆蔻等混合而成的调味品〕kitchen physic滋补身体的食物;补品kitchen police厨师;做饭kitchen stuff①供烹调的菜蔬〔总称〕②厨房下脚;锅上油垢kitchen ware厨房用具〔总称〕kitcheneering厨房工作kitchener厨师;厨用炉kitchenette小厨房kitchenware厨房用具;炊具kitefish银鸢鲳[Psettus argenteus]kitembilla锡兰莓[Dovyalis hebecarpa]kitol鲸醇〔鲸肝中非活性维生素A,加热到200℃可转化为维生素A〕kiwi-fruit猕猴桃Kjeldahl flask凯氏烧瓶Kjeldahl method凯氏定內容法Klim(美国)克宁奶粉〔商品名〕klipfish挪威的醃鳕鱼干;盐干鱼kloeckera apiculata柠檬形克氏酵母klondike〔用冰盐混合物的〕冰冻鱼kloudyke冰盐保鲜klystron速调管KMS野玫瑰提取物〔天然食用色素〕knackery屠宰场knapost cheese克纳普斯物干酪〔挪威的一种酸奶干酪〕knead揉;搓;和;捏和;混合kneader捏和机;揉和机kneading捏和;揉搓;擂渍〔操作〕kneading arm擀面杖kneading compactor揉和机kneading machine捏和机kneading mill捏和机kneading trough揉面缸;揉面槽knee弯管;肘管;曲管knife小刀;餐刀;菜刀knife and fork①(西餐用)刀叉②吃饱;饱餐knife board磨刀架knife edge刃;刀口knife machine磨刀机knife rest〔餐桌上用的〕刀架knitting凝结;凝块;接合knob①方糖②旋钮knob celeriac根用芹菜knobbed wrack念珠藻knoblanch?(德)?蒜味短香肠knock(用击昏锤)击昏(牲畜)knock back①揉紧面团②发面过头后的回缩knock drops麻药;酒knock out①敲打(模具使巧克力糖块从模中脫出)②〔无脊椎产分的〕牛胴前四分之一knockdown flange〔罐身鉤〕脫鉤;漏接knocked out喝醉的knochouts分液器;凝聚器Knoepfelmacher’s butter meal一种由乳、面粉、糖等制成的儿童营养品knotter〔包装用〕打结机known sample已知拭样known substance已知物knuckle①〔小猪或小牛的〕膝关筛②鉤爪knuckle bone羊的蹠骨knuring〔罐身板边缘端折处〕滾压线纹koagulations vitamin维生素K;凝血维生素kochfishwaren?(德)?醋渍熟鱼kochmarinaden?(德)?醋渍熟鲱鱼片Koestler number凯斯特勒值;牛奶的氧化物含量kohirabi球茎甘蓝[Brassica caulorapa]koji日本酒曲koji agar曲汁琼脂培养基koji bed曲床koji tray曲盘kojibiose曲二糖;α-葡糖-α-葡糖苷kojic acid曲酸Kolle flask甲鱼形瓶;克氏扁瓶kolp①褐(海带)藻;日本海带[Laminaria japonica]②海草[取自Macrocystis pyrifera 等;营养增补剂]komarov lilac西蜀丁香[Syringa komarovi]Kombu①昆布属[Laminaria]②翅藻属(食用褐色藻)[Alaria]kona crab蛙形蟹[Ranina ranina]koniology空气中灰尘、细菌等的研究koniscope检尘器konjak mannan蒟蒻甘露聚糖konometer大氯尘埃计koomiss霉乳酒;牛奶酒koppe一种两端尖的面包koprosterol粪甾醇korean cod狭鳕[Tlieragra chalcogramma]korean mackerel朝鲜马鲛[Scomberomorus koreanus]kornbranntwein黑麦酒koro皱唇鲨[Triakis scyllium]kosher①清洁的;可食的②符合犹太教规要求的清洁食物koumiss霉乳酒〔中亚地区牧民自酿的饮料,由马奶或驼奶制成〕;〔欧美人的〕牛奶酒kraft (paper)牛皮纸;包皮纸krama东方教会圣餐时吃的水酒krausen①麦芽汁发酵时所产生的泡沫②将剧烈发酵起泡的麦芽汁加到贮存啤酒中kraut酸渍白酒;泡菜;发酵的酸菜Krebs cycle克雷伯氏(三羧酸)循环Kreis test克雷萨试验〔油脂酸败试验〕kreotoxicon腐肉毒kreotoxin肉毒素kreotoxism食肉中毒krinin激泌素krinish脑氮脂kinosin脑氮脂质Kristallpur制造香肠时用的一种葡萄糖制剂的商品名krupuk?印尼?虾片kryoscope冰点测定法kryptosterol羊毛甾醇kryptoxanthin玉米黃质;隐黃质kta salmon鲑(鱼)kuban库班酸牛奶kuhseng?(中)?苦参kumiss霉乳酒〔中亚地区牧民所酿〕kummel (德)?芹香白酒;莳盐甜酒kumquat金橘;金柑(属)[Fortunella]kumys (s)霉乳酒Kunitz unit孔尼茨单位〔核糖核酸酶浓度及活性单位〕kuo焙茶锅;焙茶干锅kupuk一种印尼的干鱼饼kurrol salts醃肉用盐kuru印度马鱍[Polynemus indicus]kuruma shrimp日本对虾[Penaeus japonicus]kuweh海鲹[Atropus atropus]kuwini mango香杧果[Mangifera odorata]kvass苏联裸麦啤酒;淡啤酒;克瓦斯kwashiorkor蛋白质缺乏病;加西卡病kyloe苏格兰高地产长角牛犊kymograph记波器kynurenic acid犬尿喹啉酸kynureninase犬尿氨酸酶kynurenine犬尿氨酸kynurenine formylase犬尿酸甲酰化酶kynuric acid犬尿酸kynurine犬尿碱kyrine三肽。

食品专业英语 lesson 11

食品专业英语 lesson 11

Lesson 11 Nutritionmacro-大macro-nutrient(常量营养元素) ;macro-element (常量元素)micro——微micronutrient (微量营养元素)microelement (微量元素)mal——坏, 恶malnutrition (营养不良);malodor ( 恶臭)pan(t)- , panta- ,panto——全,全部;原的,总的pantothenic acid (泛酸)Pan-American Airlines ( 泛美航空公司)puridine 吡啶pyridoxine 维生素B6,吡够素bio- 生物的biotin维生素H, 生物素1.Life is nourish ed by food, and the substances in food on which life depend arethe nutrients. 生命是由食品滋养的, 食品中生命需要的物质称为营养元素。

2.These provide the energy and building materials for the countless substances thatare essential to the growth and survival of living things. 这些营养元素是为大量生物生长和生存所必须物质的生成提供能量和组成原料。

3.The manner in which nutrients become integral parts of the body and contributeto its function is dependent on the physiologic and biochemical processes that govern their actions.营养元素成为机体的一部分及其帮助机体发挥正常功能的方式,主要依赖于支配其行为的生理和生化过程。

食品专业考研复试英语翻译及答案

食品专业考研复试英语翻译及答案

1.nutrition ;biotin ;banana;vital;chronic2.mineral;orange;nutrition;apple;fat3.lipoprotein; staple;absorption;glass;sucrose4.toxic;soda water ;calcium;collagen;berry5.tomato;erosion;egg;protein;water6.distillation;fruit ;iron ;zinc;copper7.total acid;smoking;beef;honey;foodborne8.oats;barley;eggplant;water activity;quick-freezing9.sausage;mincing;composite;pea;melon10.onion;strawberry;amylase;tartness;lecithin11.mango;catalase;soy;vegetable;tentatively12.sauce;galactose;ice-cream;magnet;amino acid13.refreshment;potato;extraction;solid content;mineral matter14.enzyme;food;browning;cultivation;formula15.calories;meat product;food industry;sea food;watermelon16.nutrition;flavor;carbohydrate;fat;fructose17.protein;food;salting;fiber;oxidation18.meat;barley;chlorophyll;whey;respiration19.potato;flour;syrup;yogurt;homogenizationk;tofu;mineral;metabolism;glucose21.vitamin;fruit;vegetables;iron;foodborne22.eggs;cereal;distill;nourishment;chronic23.bread;tomato;food safety;lipid;biotin24.sausage;cheese;preservation;food additives;protein25.noodles;honey;amino acid;fermentation;antibiotic26.beef;soy;baking;gelatinization;enzyme;calorie27.tea;carrot;dairy product;filtration;reducing sugar28.pear;pea;nutrient;evaporation;heavy metal29.grape;cherry;quality;bechtop; fermenter30.sugar;sour;iron support;oven;pressing答案:1.营养;生物素;香蕉;生命的;长期的2.矿物质;橘子;营养的;苹果;脂肪3脂蛋白; 主要成分;吸收;玻璃;蔗糖4. 有毒的;苏打水;钙;胶原;浆果5. 番茄;腐蚀;蛋;蛋白质;水6. 蒸馏;水果;铁;锌;铜7. 总酸;熏制;牛肉;蜂蜜;食源性的8.燕麦片;大麦;茄子;水分活度;速冻9.香肠;切碎;合成的;豌豆;瓜10洋葱;草莓;淀粉酶;酸;蛋黄素11.芒果;过氧化氢酶;大豆;蔬菜;试验性的12.调味料;半乳糖;雪糕;磁铁;氨基酸13.保鲜;土豆;浸取;固形物;矿物质14.酶;食品;褐变;培菌;配方15.热量;肉制品;食品工业;水产品;西瓜16.营养;风味;碳水化合物;脂肪;果糖17.蛋白质;食品;盐渍;膳食纤维;氧化作用18.肉;大麦;叶绿素;乳清;呼吸作用19.马铃薯;面粉;糖浆;酸乳;均质20.乳;豆腐;矿物质;新陈代谢;葡萄糖21.维生素;水果;蔬菜;铁;食源性的22.鸡蛋;谷物;蒸馏;滋养品;慢性的23.面包;番茄;食品安全;脂类;生物素24.香肠;奶酪;保藏;食品添加剂;蛋白质25.面条;蜂蜜;氨基酸;发酵;抗生素26.牛肉;大豆;烘焙;糊化;酶;热量27.茶;胡萝卜;乳制品;过滤;还原糖28.梨;豌豆;营养素;蒸发;重金属29.葡萄;樱桃;质量;超净工作台;发酵罐30.白糖;酸;铁架台;烘箱;压榨句子翻译:1. Eat soy in moderation. Soybeans , tofu , and other soy-based foods are an excellent alternative to red meat. But don’t go overboard. Two to four servings a week is a good target.2. It is a common belief that the more fat you eat, the more body fat you put on,and the more weight you gain. This belief has been bolstered by much of the nutrition advice given to people over the past decade , which has focused on lowering total fat intake while increasing carbohydrate intake.3. Easily digested carbohydrates from white bread , white rice , pastries ,sugared sodas , and other highly processed foods may , indeed , contribute to weight gain and interfere with weight loss.4.A new system , called the glycemic index, aims to classify carbohydrates based on how quickly and how high they boost blood sugar compared to pure glucose. Foods with a high glycemic index , like white bread, cause rapid rise blood sugar.5. Dividing carbohydrates into simple and complex makes sense on a chemical level. But it doesn ’ t do much to explain what hap pens to different kinds of carbohydrates inside the body.6. This is a tall order for knowledge. Because processing affects both nutritional and esthetic values of food, knowledge of the changes that carbohydrates undergo during milling, cooking, dehydration, freezing, and storage is especially important.7. The “balance” of certain minerals with others is very important to health as well. For example, the balance of calcium to magnesium is important as these two forms the electrical battery that keeps the heart beating.8. Assessing mineral status is equal to determining how much of a mineral in our diet is too little, too much or just the right amount. Picture yourself as a medical doctorwho must render a decision for a person suspected of having a mineral deficiency. 9. Most balance studies are short-term and therefore have important limitations.To detect how the body adapts to different calcium intakes over a long period of time, and to get the big picture of overall bone strength, requires studies of longer duration.10. Many people may think, however fiber probably has little effect on colon cancer risk. But just because fiber plays little role in preventing colon cancer doesn’t mean you should abandon a high-fiber diet.11. The fiber in wheat bran and oat bran seems to be more effective than similar amounts of fiber from fruit and vegetables. Experts recommend increasing fiber intake gradually rather than suddenly.12. This keeps blood sugar and insulin levels from rising, then falling, too quickly. Better control of blood sugar and insulin can keep hunger and may prevent the development of type 2 diabetes.13. Dairy products have traditionally been Americans’ main source of calcium. But there are other healthy ways to get calcium than from milk and cheese , which can contain a lot of saturated fat.14. People with diabete, though, should probably limit themselves to no more than two or three eggs a week, as study found that for such individual, an egg a day might increase the risk for heart disease.15. In areas most of the straw is worked back into the soil. The grain harvested from cereals provides about three-quarters of our food energy. About half of our cereals are used as miscellaneous grains so we consume them indirectly as meat , eggs and milk.16. Malt is used in brewing and distillation, in which maltose is fermented by yeast to produce alcohol. Low protein barley is used to make beer and high protein barley is used to feed pigs and cattle.17. By modern electronics technology , grain condition monitoring system can real time detect grain condition during grain storage , analyze and forecast the data , put forward treatment suggestion and control measures on exceptional grain condition. 18.The ratio of the length and the width is used internationally to describe the shape and class of the variety. The other important aspect of length and width is uniformityall the grains in one ample must look the same.19. Innovating soy and cereal dishes is an important skill for vegetarians, who need to make sure they have a balanced source of protein in their diet because of the lack of meat.20. During the cooking process, the starch granules in the grain expand and amylose leaches from them. As the cooked rice cools, the leached amylose chains line up, lock together and form a gel参考答案:1.适度吃大豆。

食品专业英语

食品专业英语

Glossary
17. cholesterol [kɔ`lestərɔl] .n.胆固醇
18. shortening ['ʃɔ:tniŋ] .n.酥油/雪白奶油
19. Emulsify [ɪ`mʌlsɪfʌɪ] (使)乳化
20.Dressing (尤指油、醋、香料等调味品混合在一起的色拉酱) 调料
Glossary
8.Ionize [`aɪə˛naɪz] 使电离,使离子化 9. Proton [`prəutɔn] (物理)质子 10. Dipolar [dai`pəulə] 两极性的,偶极的 11.Zwitterion [`tsvitəraiən] 两性离子 12. Sulfhydryl [sʌlf`haidril] 〈美〉巯基,氢硫基 13.thiol [`θaiəul] 【化】硫醇(类) 14.Serine [`seri:n] 丝氨酸 15.Threonine [`θri:əni:n] 【生化】苏氨酸
Glossary
16.Tyrosine [taɪərə˛si:n] (生化)酪氨酸 17.Asparagine [ə`sparədʒiːn] (生化)天门冬酰胺 18.Cysteine [`sistin] (生化)半胱氨酸 19.glutamine[`gluːtəmiːn] (生化)谷氨酰胺 20.Proline [`prəuli:n] (生化)脯氨酸 21.Hydroxylate [hai`drɔksileit] 【化】羟基化 22.Lysine [`laisi:n] (生化)赖氨酸 23.Arginine [`ɑ:dʒini(:)n] (生化)精氨酸
Glossary
8. Ketose [`ki:təus] .n. 酮醣 9. Hemiacetal [˛hemi`æsitæl] .n.半缩醛 10. Triose [`traiəus] .n. 丙糖 11. Tetrose [`tetrəus] .n. (化)四糖 12. Hexose [`heksəus] .n.己醣 13. Hexulose [`heksjələus] .n.己酮糖 14. Configuration [kən˛fiɡju`reiʃən] .n. 【化】(分子中原子 的)构型, 排列

食品专业英语试题及答案

食品专业英语试题及答案

食品专业英语试题及答案一、选择题(每题2分,共20分)1. The term "shelf life" in food science refers to the period during which a food product is expected to remain:A. FreshB. EdibleC. UnchangedD. All of the above2. Which of the following is not a common food additive?A. PreservativesB. EmulsifiersC. Flavor enhancersD. Natural sugars3. The process of ________ is used to kill bacteria in food products.A. FermentationB. PasteurizationC. CanningD. Drying4. The unit "ppm" stands for:A. Parts per millionB. Pounds per minuteC. Percentage point marginD. Per pound mass5. In food processing, the term "HACCP" refers to:A. Hazard Analysis and Critical Control PointsB. High Accuracy Control ProgramC. Health and Community Care ProgramD. High-altitude Cooking and Cooling Process6. The main purpose of using enzymes in food production is to:A. Increase the nutritional valueB. Enhance the flavorC. Improve the textureD. Accelerate the reaction rate7. Which of the following is a method of food preservation?A. FreezingB. SmokingC. Both A and BD. None of the above8. The chemical formula for table salt is:A. NaClB. KClC. CaCl2D. MgCl29. The "five senses" in sensory evaluation of food do not include:A. TasteB. SmellC. SightD. Temperature10. The term "rancidity" in food science is associated with the oxidation of:A. ProteinsB. CarbohydratesC. LipidsD. Vitamins二、填空题(每空1分,共10分)11. The ________ is a technique used to determine the fat content in meat products.(Infra-red spectroscopy)12. A ________ is a person who is trained to evaluate food products using their senses.(Sensory panelist)13. The ________ is the process of removing water from food to extend its shelf life.(Dehydration)14. The ________ is a type of food spoilage caused by the growth of mold.(Mycotoxin)15. The ________ is a method used to preserve food by using high temperatures and pressure.(Sterilization)16. The ________ is the study of the chemical, physical, and biological properties of food.(Food science)17. The ________ is a technique used to detect the presence of specific microorganisms in food.(Microbiological analysis)18. The ________ is a food additive that helps to maintain the color of food products.(Antioxidant)19. The ________ is a process used to remove impurities from food products.(Purification)20. The ________ is the study of the changes in food during processing and storage.(Food chemistry)三、简答题(每题10分,共20分)21. What are the main functions of food additives in the food industry?Answer: The main functions of food additives include preserving food to prevent spoilage, enhancing the flavor and texture of food, improving the appearance of food, and providing nutritional benefits.22. Describe the steps involved in the HACCP system.Answer: The HACCP system involves seven steps: 1) Assess the hazards associated with the food; 2) Determine thecritical control points; 3) Establish critical limits for each control point; 4) Monitor the control points to ensure they are within the limits; 5) Corrective actions if thelimits are exceeded; 6) Verify that the HACCP system is working effectively; 7) Record keeping for all the steps and actions taken.四、论述题(每题25分,共50分)23. Discuss the importance of food safety and the role of regulatory bodies in ensuring it.Answer: Food safety is crucial to prevent foodborne illnesses and protect public health. Regulatory bodies play a key role by setting standards, monitoring compliance, conducting inspections, and enforcing regulations to ensure that food products are safe for consumption.24. Explain the concept of "sustainable food production" and its significance in today's world.Answer: Sustainable food production refers to thepractice of producing food using methods that protect the environment, public health, and community well-being while ensuring long-term food security. It is significant in。

食品专业英语考试试卷(A卷)及答案全文优选

食品专业英语考试试卷(A卷)及答案全文优选

最新精选全文完整版(可编辑修改)《食品专业英语》考试试卷(A卷)一、指出下列前后缀或词汇含义(每小题1.5中译英:英译中:半- iso-两- poly-亚- mono-酵母菌的发酵bio-乙醇hydrogen bond化学防腐剂biocatalyst溶解度polar solvents脱水hydrocarbon果胶sugar and starch氧化spoilage二、选择题(每小题2分,共10分)1. Proteins are of great size, complexity, and diversityA. atomsB. moleculesC. protonD. ion2. The word is often paired with the word food because the two go gogether. They are interdependent, but not interchangeable.A. starchB. lipidC. nutritionD. sugar3. Esters of fatty acids with alcohols is .A. simple lipidsB. compound lipidsC. derived lipidsD. hydrocarbons4. are the “ building blocks” of proteins.A. peptidesB. amino acidC. enzymesD. lipid5. The fungi, consist of two major microorganisms, and yeasts.A. moldsB. bacteriaC. microbeD. cocci三、英译汉(每小题7分,共35分)1.Remember that catalysts increase the rate of a reaction, but are not themselves consumed or produced by the reaction. Also, they do not change the equilibrium constant (平衡常数)of a reaction.2. These are enzymes that catalyze the reduction or oxidation of a molecule. Remember that oxidation is the reverse(逆反应)ofreduction.3. The vitamins are divided into two general categories based on their solubility in either water or fat. The fat-soluble vitamins are vitamins A, D, E and K; the water -soluble vitamins include vitamin C and vitamin B.4. Each of these nutrients contains carbon, hydrogen, and oxygen, while protein also contains nitrogen, and it is the ratio of carbon to hydrogen to oxygen that determines the number of calories(热量)they provide.5. 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.四、汉译英(共25分)1、化学添加剂可用于防止由微生物引起的食品腐败。

食品科学专业英语

食品科学专业英语

食品科学专业英语Please translate the following paragraphes into Chinese.It is essential to reiterate that safety is the first requisite ofany food. In a broad sense, this means a food must be free of anyharmful chemical or microbial contaminant at the time of its consumption. In the canning industry, “commercial” sterility as applied to low-acid foods meansthe absence of viable spores of Clostridium botulinum. This in turn can be translated into aspecific set of heating conditions for a specific product in aspecific package. Given these heating requirements, one can then select specific time-temperature conditions that will optimize retention of quality attibutes. Similarly, in a product such as peanut butter, operational safety can be regarded primarily as the absence ofaflatoxins – carcinogenic substances produced by certain species of molds.Many of quality attributes of food and some alterations they can undergo during processing and storage is given in Table 1.Table 1 Classification of alterations that can occur in food during handling, processing or storage Attribute AlterationTexture Loss of solubility, Loss of water-holding capacity, TougheningFlavor Development of Rancidity (hydrolytic of oxidative),Cooked or caramel flavorsOther off-flavors,Desirable flavorsColor Darkening, Bleaching , Development of other off-colors (e.g. browning)Nutritive value Loss, degradation or altered bioavailability of proteins, lipids, vitamins and mineralsSafety Development of toxic substances, Development of substances that are protective tohealth, Inactivation of toxic substances and microbesMany reactions can alter food quality or safety. Some of the more important classes of these reactions are listed in table 2. Each reaction class can involve different substrates depending on the specific food and the particular conditions for handling, processing or storage. Thus, nonenzymic browning involves reaction of carbonyl(羰基) compounds, which can arise fromexisting reducing sugars and from these reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids. Oxidation may involve lipids, proteins, vitamins, or pigments such as carotenoids.Table 2 Some chemical and biochemical reactions that can lead to alteration of food quality or safetyType of reactions ExamplesNonenzymatic browning Baked goodsEnzymic browning Cut fruitsoxidation Lipids, vitamin degradation, pigmentsHydrolysis Lipids, proteins, vitamins, carbohydrates, pigmentsMetal interactions Complexation (anthocyanins 花青素), loss of Mg from chlorophyll,catalysis of oxidationLipid isomerization Cis?trans (顺?反),,non-conjugated?conjugated (共轭)Lipid cyclization Monocyclic fatty acidsLipid polymerization(聚合) Foaming during deep fat fryingProtein denaturation Egg white coagulation(凝固), enzymeinactivationProtein cross-linking Loss of nutritive value during alkali processingThe reactions listed in Table 3 cause the alterations listed inTable 1. Intergration of the information contained in both tables can lead to an understanding of the causes of food deterioration. Deterioration of food usually consists of a series of primary events followed by secondary events, which, in turn, become evident as altered quality attributes (Table 1 ). Examples of sequences of this type are shown in table 3. Note particularly that a given quality attributes can be altered as a result of several different primary events. Operatings from the left column to the right, one can consider a particular primary event, the associated secondary events, and the effect on a qualityattribute. Alternatively, one can determine the probable cause(s) of an observed quality cahnge (column 3, Table 3) by considering all primary events that could be involved and than isolating, by appropriatechemical tests, they key primary event. The utility of constructing such sequences is that they encourage one to approach problems of food alteration in a analytical manner.Table 3 Cause-and effect relationships pertaining to foodalterations during handling, storage and processingPrimary causative Secondary event Attributes influencedeventHydrolysis of lipids Free fatty acids react with protein Texture, flavor, nutritive valueHydrolysis of Sugars react with protein Texture, flavor, color, nutritive valuepolysaccharidesOxidation of lipids Oxidation products react with many Texture, flavor, color, nutritive value;other constituents toxic substances can be generatedBrusing of fruits Cells break, enzymes are released, Texture, flavor, color, nutritive valueoxygen accessibleHeating of green Cell walls and membranes lose Texture, flavor, color, nutritive valuevegetables intergrity, acids are released,enzymes become inactiveHeating of muscle Proteins denature and aggregate, Texture, flavor, color, nutritive valuetissue enzymes become inactiveCis?trans Enhanced rate of polymerization Excessive foaming during deep fatconversion in during deep fat frying frying; diminished bioavailability oflipids lipids。

食品专业考研复试英语翻译及答案

食品专业考研复试英语翻译及答案

食品专业考研复试英语翻译及答案1.nutrition ;biotin ;banana;vital;chronic2.mineral;orange;nutrition;apple;fat3.lipoprotein; staple;absorption;glass;sucrose4.toxic;soda water ;calcium;collagen;berry5.tomato;erosion;egg;protein;water6.distillation;fruit ;iron ;zinc;copper7.total acid;smoking;beef;honey;foodborne8.oats;barley;eggplant;water activity;quick-freezing9.sausage;mincing;composite;pea;melon10.onion;strawberry;amylase;tartness;lecithin11.mango;catalase;soy;vegetable;tentatively12.sauce;galactose;ice-cream;magnet;amino acid13.refreshment;potato;extraction;solid content;mineral matter14.enzyme;food;browning;cultivation;formula15.calories;meat product;food industry;sea food;watermelon16.nutrition;flavor;carbohydrate;fat;fructose17.protein;food;salting;fiber;oxidation18.meat;barley;chlorophyll;whey;respiration19.potato;flour;syrup;yogurt;homogenization/doc/7a14484988.html,k;tofu;mineral;metabolism;glucose21.vitamin;fruit;vegetables;iron;foodborne22.eggs;cereal;distill;nourishment;chronic23.bread;tomato;food safety;lipid;biotin24.sausage;cheese;preservation;food additives;protein25.noodles;honey;amino acid;fermentation;antibiotic26.beef;soy;baking;gelatinization;enzyme;calorie27.tea;carrot;dairy product;filtration;reducing sugar28.pear;pea;nutrient;evaporation;heavy metal29.grape;cherry;quality;bechtop; fermenter30.sugar;sour;iron support;oven;pressing答案:1.营养;生物素;香蕉;生命的;长期的2.矿物质;橘子;营养的;苹果;脂肪3脂蛋白; 主要成分;吸收;玻璃;蔗糖4. 有毒的;苏打水;钙;胶原;浆果5. 番茄;腐蚀;蛋;蛋白质;水6. 蒸馏;水果;铁;锌;铜7. 总酸;熏制;牛肉;蜂蜜;食源性的8.燕麦片;大麦;茄子;水分活度;速冻9.香肠;切碎;合成的;豌豆;瓜10洋葱;草莓;淀粉酶;酸;蛋黄素11.芒果;过氧化氢酶;大豆;蔬菜;试验性的12.调味料;半乳糖;雪糕;磁铁;氨基酸13.保鲜;土豆;浸取;固形物;矿物质14.酶;食品;褐变;培菌;配方15.热量;肉制品;食品工业;水产品;西瓜16.营养;风味;碳水化合物;脂肪;果糖17.蛋白质;食品;盐渍;膳食纤维;氧化作用18.肉;大麦;叶绿素;乳清;呼吸作用19.马铃薯;面粉;糖浆;酸乳;均质20.乳;豆腐;矿物质;新陈代谢;葡萄糖21.维生素;水果;蔬菜;铁;食源性的22.鸡蛋;谷物;蒸馏;滋养品;慢性的23.面包;番茄;食品安全;脂类;生物素24.香肠;奶酪;保藏;食品添加剂;蛋白质25.面条;蜂蜜;氨基酸;发酵;抗生素26.牛肉;大豆;烘焙;糊化;酶;热量27.茶;胡萝卜;乳制品;过滤;还原糖28.梨;豌豆;营养素;蒸发;重金属29.葡萄;樱桃;质量;超净工作台;发酵罐30.白糖;酸;铁架台;烘箱;压榨句子翻译:1. Eat soy in moderation. Soybeans , tofu , and other soy-based foods are an excellent alternative to red meat. But don’t go overboard. Two to four servings a week is a good target.2. It is a common belief that the more fat you eat, the more body fat you put on,and the more weight you gain. This belief has been bolstered by much of the nutrition advice given to people over the past decade , which has focused on lowering total fat intake while increasing carbohydrate intake.3. Easily digested carbohydrates from white bread , white rice , pastries ,sugared sodas , and other highly processed foods may , indeed , contribute to weight gain and interfere with weight loss.4.A new system , called the glycemic index, aims to classify carbohydrates based on how quickly and how high they boost blood sugar compared to pure glucose. Foods with a high glycemic index , like white bread, cause rapid rise blood sugar.5. Dividing carbohydrates into simple and complex makes sense on a chem ical level. But it doesn ’ t do much to explain what hap pens to different kinds of carbohydrates inside the body.6. This is a tall order for knowledge. Because processing affects both nutritional and esthetic values of food, knowledge of the changes that carbohydrates undergo during milling,cooking, dehydration, freezing, and storage is especially important.7. The “balance” of certain minerals with others is very important to health as well. For example, the balance of calcium to magnesium is important as these two forms the electrical battery that keeps the heart beating.8. Assessing mineral status is equal to determining how much of a mineral in our diet is too little, too much or just the right amount. Picture yourself as a medical doctorwho must render a decision for a person suspected of having a mineral deficiency. 9. Most balance studies are short-term and therefore have important limitations.To detect how the body adapts to different calcium intakes over a long period of time, and to get the big picture of overall bone strength, requires studies of longer duration.10. Many people may think, however fiber probably has little effect on colon cancer risk. But just because fiber plays little role in preventing colon cancer doesn’t mean you should abandona high-fiber diet.11. The fiber in wheat bran and oat bran seems to be more effective than similar amounts of fiber from fruit and vegetables. Experts recommend increasing fiber intake gradually rather than suddenly.12. This keeps blood sugar and insulin levels from rising, then falling, too quickly. Better control of blood sugar and insulin can keep hunger and may prevent the development of type 2 diabetes.13. Dairy products have traditionally been Americans’ main source of calcium. But there are other healthy ways to get calcium than from milk and cheese , which can contain a lot of saturatedfat.14. People with diabete, though, should probably limit themselves to no more than two or three eggs a week, as study found that for such individual, an egg a day might increase the risk for heart disease.15. In areas most of the straw is worked back into the soil. The grain harvested from cereals provides about three-quarters of our food energy. About half of our cereals are used as miscellaneous grains so we consume them indirectly as meat , eggs and milk.16. Malt is used in brewing and distillation, in which maltose is fermented by yeast to produce alcohol. Low protein barley is used to make beer and high protein barley is used to feed pigs and cattle.17. By modern electronics technology , grain condition monitoring system can real time detect grain condition during grain storage , analyze and forecast the data , put forward treatment suggestion and control measures on exceptional grain condition. 18.The ratio of the length and the width is used internationally to describe the shape and class of the variety. The other important aspect of length and width is uniformity all the grains in one ample must look the same.19. Innovating soy and cereal dishes is an important skill for vegetarians, who need to make sure they have a balanced source of protein in their diet because of the lack of meat.20. During the cooking process, the starch granules in the grain expand and amylose leaches from them. As the cooked rice cools, the leached amylose chains line up, lock together and form a gel参考答案:1.适度吃大豆。

食品专业英语

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。

食品专业英语文选(第二版)许学勤

食品专业英语文选(第二版)许学勤

Food(p7)Vegetables are a second type of plant matter that is commonly eaten as food.蔬菜作为第二类植物类型,是常吃的食物。

These include root vegetables (such as potatoes and carrots),leaf vegetables (such as spinach and lettuce),stem vegetables(such as bamboo shoots and asparagus),and inflorescence vegetables(such as globe artichokes and broccoli).包括根菜类(例如马铃薯和胡萝卜),叶菜类(例如菠菜和生菜),茎秆蔬菜(例如竹子的嫩枝和芦笋),和花序蔬菜(例如朝鲜蓟和花木耶菜)Many herbs and spices are highly-flavorful vegetables.许多草本植物和香料都是味很浓的蔬菜。

Food sources from Animals---Animals can be used as food either directly or indirectly by the products they produce.来源于动物的食物:动物能被直接或者间接的通过他们生产出产品。

Meat is an example of a direct product taken from an animal,which comes from either muscle systems or from organs.肉类食材是直接从动物提取的一个例子,肉来源于动物的肌肉系统或者器官。

Food products produced by animals include milk produced by mammals,which in many cultures is drunk or processed into dairy products such as cheese or butter由动物生产的食品包括哺乳动物的奶,在许多国家这些奶被直接饮用或者加工成奶制品,例如奶酪、黄油。

  1. 1、下载文档前请自行甄别文档内容的完整性,平台不提供额外的编辑、内容补充、找答案等附加服务。
  2. 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
  3. 3、如文档侵犯您的权益,请联系客服反馈,我们会尽快为您处理(人工客服工作时间:9:00-18:30)。

答案CHAPTER 43 练习:A. 用括号内的词将汉语译成英语:1)The research about this enzyme can be traced back to 1970s.2)Recently, the use of reproducible resource has reached new heights.3)Vinegar could play on the taste buds.4)Pay attention to the harmony of appearance, smell, taste, texture whenconfecting the beverage.B. 根据课文判断下列陈述是否正确:1)T2)T3)T4) F5) F6)TCHAPTER 54练习:1)用表内提供的词组合成句子,描述图中勺的相对位置:Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steelhand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right.2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork.CHAPTER 63 练习:A.用建议的词进行汉译英1)Make the eye level even with the bottom of meniscus inside the tube.2)The electronic scales should be placed where they set level and where theyreceive a minimum amount of jarring.3)Use this method to analyze the arginine through HPLC, the linearity range isfrom 0.5 μg to 10 μg.4)Portion 100 ounce flour into 5 fractions.5)The column is 2 inch in diameter and 10 inch in highness.B. 用表内的词填空Now describe a similar experiment for finding the density of a beverage in a report style. Use the following words in the description. The procedure is: wash→dry→pour→measure→calculate.Density bottle was washed with brush firstly and then rinsed with alcohol. The empty bottle was dried and weighed by the scale. Then put exactly a volume of the liquid into the bottle. Next the full bottle was weighed by the scale and gained the mass. The mass of the liquid, therefore, can be calculated with subtraction between the mass of the full bottle and the mass of the empty bottle. Finally its density is calculated with the equation ρ = m/v. The operation should be done at the room temperature.E. 描述测量物体的单位Chapter 74 练习:构词1) Study the meanings of stems and affixes, and then give examples of words you know which are derived from these stems and affixes.2) Mach these stems and affixes with their meaningsChapter 83 练习:A. 学习实验方法和讨论结果的表述(用括号内的词或句型将汉文译成英文)1)The details of an analytical method for determination of the content ofglutamic acid is as following.2)Initiate the research with the determination of the pH range-finding.3)The food additive most frequently employed include sugar, salt, vinegar and soon.4)The enzyme reaction is terminated after a period of 2 hours by heating.5)According to the regulations, experimental dose-effect relationship must be noless than five concentration levels, each concentration level with triplicate parallel test, employed with a control.6)The sample should be watched in regard to the color changes in the process ofexperiment.7)Select the enzyme depending on the using temperature and pH.8)If there are indications that the liver is damaged after medicine feeding thenthe subacute experiment must be carried out.9)To establish of standard curves, pre-tests of at least three concentration levelsshould be conducted to establish the range.10)It could be demonstrated that this compound could be capable of showingdifferent colors under different pH in this experiment.11)In the experiment of detecting pesticide residue, GC has proved mostadaptable.12)In the chronic animal experiments, no less than four groups plus a controlgroup of experimental animals are employed, each consisting of at least 25 pairs of mice.13)The experiment should be operated in the temperature and humiditycontrolled room.14)The minimum toxic dosage level is expected to produce no toxicity, at the otherextreme the maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Otherdosages fall in between these two dosages.15)In the experiment need to be sampled at various intervals, the quantity ofsample in each group should increase accordingly.16)Observations and sampling should be made of every two hours.17)The change of the detective current is due to contamination of the electrode.18)Control group should be handled in the identical manner as the sample.19)The theory of that literature could be cited to show that our experimentalresults are right.20)This new chromatogram is about ten times as sensitive to pesticide residues asthe old one.21)Patient is as much as ten times more susceptible to toxic compounds thanhealthy individual.B. 构词1) Study the meanings of suffixes, stems and affixes, and then give examples of words you know which are derived from these suffixes, stems and affixes.2) Study the meanings of following stems and affixes. Mach these stems and affixes with their meaningsChapter 92 练习:A. 学习下列化学词汇的前缀、词干和后缀,根据它们的词义将下列的化学名词译成中文。

相关文档
最新文档