食品科学与工程英语PDF电子书下载
- 电子书积分:13 积分如何计算积分?
- 作 者:张兰威,李佳新主编
- 出 版 社:哈尔滨:哈尔滨工程大学出版社
- 出版年份:2007
- ISBN:9787810737418
- 页数:367 页
Unit 1 1
Part A Food Nutrition 1
Part B Nature of Nutritional Problems 8
Unit 2 16
Part A Carbohydrates 16
Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal 27
Unit 3 33
Part A Lipids 33
Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand 44
Unit 4 51
Part A Proteins 51
Part B Enzyme-Modified Proteins from Corn Gluten Meal 61
Unit 5 69
Part A The Food Processing 69
Part B Basic Milk Processing 78
Unit 6 86
Part A Pasteurization and Blanching 86
Part B Freezing and Frozen-Food Storage 94
Unit 7 101
Part A Liquid Concentration 101
Part B Dehydration 109
Unit 8 116
Part A Microorganisms and Food Spoilage 116
Part B Food Preservation Alternatives 124
Unit 9 132
Part A Microbiology and Fermented Foods 132
Part B Microorganisms and Biotechnoligy 141
Unit 10 152
Part A Other Microbial Products 152
Part B Food Yeasts and Derivatives 162
Unit 11 169
Part A Raw Milk 169
Part B Dairy Products 177
Unit 12 185
Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm 185
Part B Meat and Meat Products 192
Unit 13 199
Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA 199
Part B Seafoods 207
Unit 14 213
Part A Raw Materials'Selection of Baked Products 213
Part B Dough Making and Handing of Baked Products 222
Unit 15 229
Part A Beverages 229
Part B Soft Drinks 238
Unit 16 246
Part A Principles of Food Packaging 246
Part B Packaging Equipment 254
Unit 17 262
Part A Food Safety 262
Part B Food Safety,Risks and Hazards 270
Unit 18 277
Part A Quality Factors in Food 277
Part B Food Processing and the Environment 284
参考译文 291
Keys to Exercises 357
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