Lesson 1 Enzymes-Biological Catalysts 1
Lesson 2 Classification and Nomenclature of Proteins 6
Lesson 3 Grain Insects 12
Lesson 4 Physical Properties of Grain Bulks 17
Lesson 5 Properties of Fats and oils 22
Lesson 6 Fats and Oil Oxidation 30
Lesson 7 Vinegar 36
Lesson 8 Fermented Foods 41
Lesson 9 Deteriorative Factors and Their Control of Foods(1) 46
Lesson 10 Deteriorative Factors and Their Control of Foods(2) 52
Lesson 11 Moisture Content Measurement in Cereal Grains 58
Lesson 12 Storage Fungi and Factors Affecting Their Development 63
Lesson 13 Oilseed Extraction 68
Lesson 14 Adsorptive Treatment of Edible oils 77
Lesson 15 Yeast Single Cell Protein 82
Lesson 16 Organic Acids 87
Lesson 17 Nucleic Acids 92
Lesson 18 Some Principles of Food Preservation(1) 97
Lesson 19 Some Principles of Food Preservation(2) 102
Lesson 20 Factors Influencing the Use and Effectiveness of Pesticide on Stored Grain and Its Products(Ⅰ) 107
Lesson 21 Factors Influencing the Use and Effectiveness of Pesticide on Stored Grain and Its Products(Ⅱ) 111
Lesson 22 Refining of Fats and Oils 116
Lesson 23 Hydrogenation of Fats and Oils 121
Lesson 24 Beer Brewing(1) 126
Lesson 25 Beer Brewing(2) 130
Lesson 26 Milk and Milk Processing(1) 135
Lesson 27 Milk and Milk Processing(2) 140
Lesson 28 Protein Changes during Grain Storage 144
Lesson 29 Development of Resistance of Stored Product Pest to Pesticides 149
Lesson 30 Production of Amino Acids 153
Lesson 31 Deodorization of Fats and Oils 158
Lesson 32 By-Product Utilization of Fats and Oils 165
Lesson 33 Development of Xylanase-Producing Anaerobic Bacteria(1) 171
Lesson 34 Development of Xylanase-Producing Anaerobic Bacteria(2) 176
参考译文 181