食品科学与技术专业英语【2025|PDF下载-Epub版本|mobi电子书|kindle百度云盘下载】

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1 Food Basic Science1

1.1 Enzymatic Protein Hydrolysates in Human Nutrition1

Extensive Reading Enzymic Hydrolysis of Food Proteins19

1.2 The Health Effects of Dietary Fat21

Extensive Reading Structured Lipids-Novel Fats34

1.3 Carbohydrates37

Extensive Reading The Applications of Carbohydrates51

1.4 Food Nutrition54

Extensive Reading Nutrition and Food Situation70

2 Food Processing Technology75

2.1 Processing Techniques Used for Grains Food75

Extensive Reading Thermal and Physical Property Measurement of Bakery87

2.2 Separation Techniques Common in Food Analysis91

Extensive Reading Some New Analytical Techniques Used in Food Chemistry105

2.3 Modern New Packaging Techniques109

Extensive Reading Biopolymer-based Packaging Films123

2.4 Microorganisms in Foods127

Extensive Reading Diagnostic the Partial Food Microorganisms131

3 Food Safety134

3.1 Food Safety Assurance Systems in China134

Extensive Reading Agricultural Biotechnology Related Foods:Safety or Not145

3.2 Methods for Rapid Detection of Chemical and Veterinary Drug Residues in Animal Foods148

Extensive Reading Food Quality and Allergenicity159

3.3 Evaluation on Food Additive Toxicology in the USA164

Extensive Reading Use of Simple Oligosaccharides in the Food Industry175

3.4 Food Microbiology177

Extensive Reading An Introduction to Microbiology in Food Safety185

4 Food Biotechnology191

4.1 Control of Microorganisms in Source Water and Drinking Water191

Extensive Reading Physical Methods about Treatment and Disinfection of Water202

4.2 Genetically Modified Microorganisms and Their Products206

Extensive Reading Safety Assessment for Cenetically Modified Organisms' Products214

4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein?216

Extensive Reading Elastase Production by Bacillus225

4.4 Factors Influencing Optimum Performance as Starter Cultures229

Extensive Reading Applications of SPME in Food Analysis238

参考译文242

参考答案318

参考文献330