Lesson One 1
Text Enzymes and Food Spoilage 1
Supplementary Reading Scope of Food Microbiology 4
Lesson Two 8
Text Enzymes 8
Supplementary Reading Composition of Foods 12
Lesson Three 15
Text Preparation of Sample 15
Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅰ） 19
Lesson Four 22
Text Drying 22
Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅱ） 24
Lesson Five 28
Text Constituents of Foods and Their Properties （Ⅰ） 28
Supplementary Reading Constituents of Foods and Their Properties （Ⅱ） 34
Lesson Six 39
Text The Proteins and Fats 39
Supplementary Reading Some Constituents of Foods 44
Lesson Seven 49
Text Various Degrees of Preservation 49
Supplementary Reading Thermal Death Curves 54
Lesson Eight 59
Text Heat Exchangers 59
Supplementary Reading Heating May Precede or Follow Packaging 65
Lesson Nine 70
Text Cold Preservation and Processing 70
Supplementary Reading Factors Determining Freezing Rate 74
Lesson Ten 78
Text Methods of Food Freezing （Ⅰ） 78
Supplementary Reading Methods of Food Freezing（Ⅱ） 82
Lesson Eleven 86
Text Food Dehydration 86
Supplementary Reading Freezing-drying 91
Lesson Twelve 96
Text Drying Methods and Equipment 96
Supplementary Reading Drying Equipment 100
Lesson Thirteen 105
Text Apple Processing 105
Supplementary Reading Fruit Preserves and Jellies 110
Lesson Fourteen 115
Text Nonacid Vegetable Juices 115
Supplementary Reading Potatoes and Tomatoes 119
Lesson Fifteen 123
Text Sausage 123
Supplementary Reading Key Problems in Making Cured Meats 127
Lesson Sixteen 131
Text Processing of Canned Meat Products 131
Supplementary Reading Classification and the Nature of Meat 134
Lesson Seventeen 140
Text Cakes 140
Supplementary Reading Biscuit and Cracker Technology 144
Lesson Eighteen 148
Text Processing of Bread 148
Supplementary Reading Snack Foods Worldwide 151
Lesson Nineteen 157
Text The Beverage Industry 157
Supplementary Reading Modern Bottle Washer 161
Lesson Twenty 165
Text Citrus Juice Processing 165
Supplementary Reading Powdered Soft Drink Mixes 169
Lesson Twenty-One 174
Text Market Milk 174
Supplementary Reading Pasteurization 178
Lesson Twenty-Two 182
Text Dry Milk 182
Supplementary Reading Instant Milk Powder 185
Lesson Twenty-Three 188
Text Confections 188
Supplementary Reading Corn Sweenteners-Dextrose and Corn Syrup 193
Lesson Twenty-Four 197
Text Cocoa Manufacture 197
Supplementary Reading Chocolate Manufacture 201
Lesson Twenty-Five 205
Text Comminuted Meat Products 205
Supplementary Reading Making and Pan Coating Jelly Beans 207
Lesson Twenty-Six 211
Text Peanut Butter Cookie 211
Supplementary Reading Engrossing Syrup Formula 213
Lesson Twenty-Seven 217
Text Nutrients and Public Health 217
Supplementary Reading Knowledge of Nutrient Composi-tion of Food 221
Lesson Twenty-Eight 226
Text Introduction of Determination of Nutrients in Foods 226
Supplementary Reading Selection of Nutrients for Analysis 228
附录 食品工业主要英文期刊 231
Vocabulary 词汇表 233