- 作 者：陆则坚主编
- 出 版 社：北京：中国农业出版社
- 出版年份：2003
- ISBN：710908213X
- 标注页数：216 页
- PDF页数：223 页
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Lesson 1 英语食品科技论文的特点 1
Lesson 2 食品科技论文的翻译和写作 14
Lesson 3 相关的应用文体 30
Lesson 4 WHO Strategy on Food Safety—Biotechnology and Its Implications to Foods 45
Reading Material 1:China Food Situation 52
Reading Material 2:FAO Maps out Future Activities in Nutrition,Hygiene of Street Food 57
Lesson 5 Alcoholic Beverages 60
Reading Material 1:Beer Fermentation 65
Reading Material 2:Vinegar 68
Lesson 6 Amino Acids 71
Reading Material 1:Glutamic Acid Production 74
Reading Material 2:Nucleosides 77
Lesson 7 Yogurt Fermentation 81
Reading Material 1:Fermented Meat Product 83
Reading Material 2:Wine 87
Lesson 8 Microbial Enzymes 90
Reading Material 1:Immobilized Enzymes 94
Reading Material 2:Detection of Microorganisms in Food,Chemical Preservatives 96
Lesson 9 Lipids 100
Reading Material 1:Protein(1) 102
Reading Material 2:Proteins(2) 105
Lesson 10 Enzymes 109
Reading Material 1:Flavor 114
Reading Material 2:Additives 118
Lesson 11 Nutrition 129
Reading Material 1:Energy, Calories, and Weight Control 134
Reading Material 2:Carbohydrates 137
Lesson 12 Food Safety 141
Reading Material 1:Improvement of Food by Nutrification 144
Reading Material 2:Guidelines for Dietary Planning 146
Lesson 13 Basic Steps in Vegetables' Canning 151
Reading Material 1:Containers for Canned Foods 158
Reading Material 2:Baby Foods 159
Lesson 14 Quick-Freezing of Foods 163
Reading Material 1:Ice Crystal Formation 168
Reading Material 2:Main Methods for Freezing Foods 171
Lesson 15 Diet and Health Research Needs 176
Reading Material 1:Growing Nutraceutical 185
Reading Material 2:Form Follows Function—Bits, Bites,and Bags 187
Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana 191
Reading Material 1:Solids Transportation Model on an Industrial Rotary Dryer 197
Reading Material 2:Microwave(MW)and Radio-frequency(RF)Drying 200
Glossary 203