中英文综述

英文文献 摘要部分： 1970 to 1999: Studies on the wholesomeness of
irradiated food, international harmonization of legal regulations, slowly growing commercial application of the process. The years indicated should not be considered as sharp dividing lines. Wholesomeness research was carried out already before 1970 and some technological studies are still going on. A decisive event in the history of food irradiation was the establishment of the International Project in the Field of Food Irradiation (IFIP) in 1970, with the specific aim of sponsoring a worldwide research program on the health safety of irradiated food. Under the sponsorship of FAG, IAEA and OECD, 19 countries joined their resources, with this number later growing to 24. WHO became associated with the International Project in an advisory capacity. The research program included long-term animal feeding studies, short-term screening tests, and the study of chemical changes in foodstuffs irradiated with a dose of up to 10 kGy.
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中英文综述对比

作者：符国栋 学号：2014308513 专业：生物工程
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研究方向：电子加速器辐射中药材处理的 研究
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英文文献综述介绍
中文文献综述介绍 中英文文献比较
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总结
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英文文献 主题：Achievements in food irradiation during the 20th century 杂志：Irradiation for Food Safety and Quality
作者：Diehl, JF
Germany
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英文文献 摘要部分：

Developments in food irradiation during the last hundred years can be roughly divided into three periods: First half of the century: Pioneering studies on the use of ionizing radiaton to destroy food spoiling microorganisms and insects. Lack of suitable radiation sources prevents commercial application.

1950 to 1970: Technological studies with the aid of newly available radioisotope sources (Co-60, Cs- 137), electron accelerators (Van de Graaff, linear accelerator and others), and - to a smaller degree - X-rays. Search for optimal conditions of irradiation (radiation dose, packaging, atmosphere and temperature during irradiation) for various purposes (sterilization, pasteurization, insect disinfestation, sprout inhibition of potatoes, onions etc.). Hesitation to use the process commercially, caused by doubts about the health safety of consuming irradiated food. Company Logo
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中英文献对比
Comparison
英文文献
1.内容分布层面广， 涵盖面大 2.条例清晰自然，逻 辑性强 3.英语作者更多地使 用引言
中文ቤተ መጻሕፍቲ ባይዱ献
1.内容覆盖面小，也 不全 2.文章结构混乱，层 次感不强 3.汉语作者却常常忽 略或省略引文
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中英文献对比
英汉论文文献综述部分的不同之处比较清 晰地反映出了英汉作者不同的写作习惯， 文化习俗和写作风格都会影响篇章的形成
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中文文文献 主题：电子束辐照技术及其在食品工业中 的应用研究 杂志：食品与机械 摘要：电子束辐照技术作为一种冷杀菌技术，
不存在放射性核泄露等安全性问题，可以作为γ 辐射源的替代技术。文章结合近年来国内外文 献报道，简述电子束辐照技术的原理、技术优 势，及其在食品保鲜领域的研究应用现状，包 括对肉类、果蔬、水产品的杀菌研究，以及电 子束辐照技术对食品品质的影响研究等。
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中文文文献 主题：电子束辐照技术在食品安全控制中 的应用 杂志：中国食物与营养 摘要：电子束辐照技术作为食品安全控制的方
法之一, 在食品安全控制领域引起了广泛的重视 。本文综述了电子束辐照技术的作用机理, 并介 绍了电子束辐照对食品保鲜、有害物质降解以 及降低食物致敏性的研究现状。