食品专业英语PDF电子书下载

Unit Ⅰ Nutrients and Health营养与健康 1

Lesson 1 1

Text Nutrition 1

Vocabulary 4

Reading Material Food nutrition and health 4

Exercise 5

参考译文 营养 6

Lesson 2 8

Text Protein 8

Vocabulary 11

Reading Material What is Protein 11

Exercise 12

参考译文 蛋白质 13

Lesson 3 15

Text Lipid 15

Vocabulary 17

Reading Material Dietary Fats and Illness 18

Exercise 19

参考译文 脂类 20

Lesson 4 22

Text Carbohydrate 22

Vocabulary 24

Reading Material Carbohydrates 25

Exercise 26

参考译文 碳水化合物 26

Lesson 5 29

Text Vitamin 29

Vocabulary 32

Reading Material Antioxidants 32

Exercise 33

参考译文 维生素 33

Lesson 6 36

Text Water 36

Vocabulary 39

Reading Material My Opinion to Water Pollution 39

Exercise 40

参考译文水 41

Lesson 7 43

Text Mineral 43

Vocabulary 45

Reading Material Getting Enough Calcium 46

Exercise 47

参考译文 矿物质 48

Lesson 8 50

Text Fiber 50

Vocabulary 52

Reading Material Food Pyramid 52

Exercise 54

参考译文 膳食纤维 54

Unit Ⅱ Food Raw Material食品原料 57

Lesson 9 57

Text Eggs 57

Vocabulary 60

Reading Material Eat Smart and Get Moving 60

Exercise 61

参考译文 蛋类 62

Lesson 10 65

Text Cereal 65

Vocabulary 67

Reading Material Grain Quality 68

Exercise 70

参考译文 谷类 70

Lesson 11 73

Text Meat 73

Vocabulary 76

Reading Material What Makes Organic Prairie Meat Organic 76

Exercise 77

参考译文 肉类 78

Lesson 12 81

Text Fruit and Vegetables 81

Vocabulary 84

Reading Material The Structure of Fruit and Vegetables and Stability of Nutrients 85

Exercise 86

参考译文 果蔬类 87

Lesson 13 89

Text Legume 89

Vocabulary 91

Reading Material Body Mass Index（BMI） and Keys to a Healthy Diet 92

Exercise 93

参考译文 豆类 94

Lesson 14 97

Text Milk 97

Vocabulary 100

Reading Material Is Milk the Best Calcium Source for Everyone？ 100

Exercise 101

参考译文 乳类 102

Lesson 15 105

Text Food Additives 105

Vocabulary 108

Reading Material Food Additives 108

Exercise 109

参考译文 食品添加剂 110

Unit Ⅲ Food Preservation食品保藏 113

Lesson 16 113

Text Food Preservation 113

Vocabulary 115

Reading Material Organic Agriculture 116

Exercise 116

参考译文 食品保藏 117

Lesson 17 120

Text Food Preservation by Gas 120

Vocabulary 121

Reading Material The Freezing Point of Foods 122

Exercise 122

参考译文 食品气调保藏 123

Lesson 18 125

Text Food Preservation by Canning 125

Vocabulary 127

Reading Material Food Allergy 128

Exercise 128

参考译文 食品罐装保藏 129

Lesson 19 131

Text Food Preservation by Drying 131

Vocabulary 133

Reading Material Spray Drying 134

Exercise 134

参考译文 食品干燥保藏 135

Lesson 20 137

Text Food Preservation by Fermentation 137

Vocabulary 139

Reading Material Lipid Oxidation in Fermented Sausage 140

Exercise 140

参考译文 食品发酵保藏 141

Lesson 21 143

Text Food Preservation by Pickling and Curing 143

Vocabulary 145

Reading Material Calcium 145

Exercise 146

参考译文 食品腌渍保藏 146

Lesson 22 149

Text Food Irradiation 149

Vocabulary 152

Reading Material Food irradiation 152

Exercise 152

参考译文 食品辐射保藏 153

Unit Ⅳ Food Technology食品加工工艺 157

Lesson 23 157

Text Bread Making 157

Vocabulary 160

Reading Material Who Puts the Bread on the Table？ 161

Exercise 162

参考译文 面包的制作 162

Lesson 24 165

Text Sausage Making 165

Vocabulary 168

Reading Material Food Safety Guidelines 168

Exercise 169

参考译文 香肠加工 169

Lesson 25 172

Text Yogurt Making 172

Vocabulary 174

Reading Material Milk 174

Exercise 174

参考译文 酸乳加工 175

Lesson 26 177

Text Vegetable Processing Technology 177

Vocabulary 180

Reading Material Artificial Vegetable Acidification Technology 180

Exercise 181

参考译文 蔬菜加工技术 182

Lesson 27 185

Text Tomato Juice Making 185

Vocabulary 187

Reading Material Canning-Raw Materials 187

Exercise 187

参考译文 番茄汁加工 188

Lesson 28 190

Text White Wine Making 190

Vocabulary 191

Reading Material How to Select Wine for Your Event 192

Exercise 192

参考译文 白葡萄酒生产 193

Lesson 29 195

Text Cheese Making 195

Vocabulary 198

Reading Material Traditional Cloth Matured Cheddar 198

Exercise 199

参考译文 奶酪加工 199

Unit Ⅴ Food Safety and Sanitation Control 食品安全与卫生控制 203

Lesson 30 203

Text Food Safety 203

Vocabulary 206

Reading Material Does Washing Food Promote Food Safety？ 207

Exercise 208

参考译文 食品安全 209

Lesson 31 212

Text Microorganisms and Sanitation 212

Vocabulary 215

Reading Material Nutrition of Microbes 216

Exercise 217

参考译文 微生物与卫生 217

Lesson 32 220

Text Hazard Analysis and Critical Control Point（HACCP） 220

Vocabulary 223

Reading Material HACCP/Food Safety Systems 224

Exercise 225

参考译文 危害分析与关键控制点 226

Lesson 33 229

Text Good Manufacturing Practices（GMP） 229

Vocabulary 233

Reading Material Smoking is Bad to Health 233

Exercise 235

参考译文 良好操作规范 235

Lesson 34 239

Text ISO 22000 239

Vocabulary 241

Reading Material Inspection and Certification Procedures of Fruit and Vegetable Processing 242

Exercise 244

参考译文 国际标准化组织22000 244

Unit Ⅵ New Technology in Food Detection食品检测新技术 247

Lesson 35 247

Text New Technique for the Treatment in Food Samples 247

Vocabulary 248

Reading Material Solid Phase Extraction Technique -Trends 249

Exercise 250

参考译文 样品处理新技术 251

Lesson 36 252

Text Food Allergen Rapid Detection Technology 252

Vocabulary 254

Reading Material Immobilized Antibodies for Biosensor Detection of Protein Food Allergensin Grocery Products 254

Exercise 256

参考译文 食物过敏原快速检测技术 257

Lesson 37 259

Text Biochip Technology 259

Vocabulary 260

Reading Material Genetic Engineering and Food Security 260

Exercise 262

参考译文 生物芯片技术 263

Lesson 38 264

Text New Technique for the Detection of microorganisms in Food 264

Vocabulary 266

Reading Material Detection of Salmonella spp Presence in Food 266

Exercise 268

参考译文 食品微生物检测新技术 269

Lesson 39 271

Text New technique of Nondestructive Inspection of Agricultural products Quality 271

Vocabulary 272

Reading Material Non-destructive testing for plant life assessment 273

Exercise 275

参考译文 农产品品质无损检测新技术 276

Appendixes 1 Special Terms专业术语 278

Appendixes 2 Special Vocabula专业词汇 283

Appendixes 3 Food Science and Technology English Translation Skills食品科技英语翻译技巧 294

参考文献 303