Chapter 1 Scientific Paper of Food Science and Technology 1
Lesson 1 食品科技论文的特点 1
Lesson 2 食品科技论文的结构 3
Lesson 3 食品科技论文的翻译和写作 12
Chapter 2 Food Chemistry and Nutrition 23
Lesson 1 Carbohydrates 23
Lesson 2 Protein and Amino Acid 29
Lesson 3 Lipids 38
Lesson 4 Vitamins and Minerals 48
Lesson 5 Food Nutrition and Malnutrition 53
Reading Materials 1 Biotin 57
Reading Materials 2 Energy Balance and Weight Control 61
Reading Materials 3 Diet and Chronic Disease 64
Chapter 3 Food Microbiology and Fermented Food 67
Lesson 1 Microorganism in Food 67
Lesson 2 Alcoholic Beverages 73
Lesson 3 Fermented Milk 78
Lesson 4 Fermented Meat Products 82
Lesson 5 Fermented Soy Bean Foods-Natto 86
Reading Materials 1 Cheese 91
Reading Materials 2 Vinegar 96
Reading Materials 3 Biochemistry 99
Reading Materials 4 Probiotics 101
Chapter 4 Food Enzymes and Additives 105
Lesson 1 Food Enzymes 105
Lesson 2 Microbial Enzymes and Application in Food 108
Lesson 3 Food Additives 111
Reading Materials 1 Immobilized Enzymes 115
Reading Materials 2 Nutritional Additives 117
Chapter 5 Food Processing 121
Lesson 1 Food Canning 121
Lesson 2 Quick-Freezing of Foods 126
Lesson 3 Liquid Milk Processing 129
Lesson 4 Novel Drying Techniques for the Food Industry 135
Lesson 5 Bread Baking 139
Reading Materials 1 Baby Food 144
Reading Materials 2 Meat Curing 148
Reading Materials 3 Utilization of Buttermilk 151
Reading Materials 4 Fruit Juices 155
Chapter 6 Food Quality and Food Safety 159
Lesson 1 Food Quality and Control 159
Lesson 2 Shelf Life of Food 164
Lesson 3 Food Poisoning 168
Lesson 4 HACCP and Food Safety 174
Reading Materials 1 Food Deterioration 179
Reading Materials 2 Dietary Guidelines 186
Reading Materials 3 Safety of Pickled Foods 192
Reading Materials 4 Genetically Modified Foods 195
Glossary 201
食品专业相关信息及获取主要期刊、网址 215
主要数据库 225
主要学术机构、大学网址＋简要介绍 227
References 231