食品专业考研复试英语翻译及答案

1.nutrition ；biotin ；banana；vital；chronic

2.mineral；orange；nutrition；apple；fat

3.lipoprotein; staple；absorption；glass；sucrose

4.toxic；soda water ；calcium；collagen；berry

5.tomato；erosion；egg；protein；water

6.distillation；fruit ；iron ；zinc；copper

7.total acid；smoking；beef；honey；foodborne

8.oats；barley；eggplant；water activity；quick-freezing

9.sausage；mincing；composite；pea；melon

10.onion；strawberry；amylase；tartness；lecithin

11.mango；catalase；soy；vegetable；tentatively

12.sauce；galactose；ice-cream；magnet；amino acid

13.refreshment；potato；extraction；solid content；mineral matter

14.enzyme；food；browning；cultivation；formula

15.calories；meat product；food industry；sea food；watermelon

16.nutrition；flavor；carbohydrate；fat；fructose

17.protein；food；salting；fiber；oxidation

18.meat；barley；chlorophyll；whey；respiration

19.potato；flour；syrup；yogurt；homogenization

k；tofu；mineral；metabolism；glucose

21.vitamin；fruit；vegetables；iron；foodborne

22.eggs；cereal；distill；nourishment；chronic

23.bread；tomato；food safety；lipid；biotin

24.sausage；cheese；preservation；food additives；protein

25.noodles；honey；amino acid；fermentation；antibiotic

26.beef；soy；baking；gelatinization；enzyme；calorie

27.tea；carrot；dairy product；filtration；reducing sugar

28.pear；pea；nutrient；evaporation；heavy metal

29.grape；cherry；quality；bechtop; fermenter

30.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 doctor