食品科学与工程英语
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内容提要：
本书是为高等院校食品科学与工程专业编写的专业英语教材。共分18个单元，内容包括食品营养、三大能量物质（蛋白质、脂肪、碳水化合物）的化学、食品工业涉及的主要操作、食品微生物、常见食品及加工，内容丰富，使用者可根据实际情况选取。
为了便于学习，每个单元分为精读与泛读两部分。精读部分给出了中文翻译、练习题，并附有参考答案。泛读部分与精读内容相对应，作为加深对精读的理解和补充，该部分仅给出了关键句子的解释。 本书可供大专院校食品科学与工程专业做英语教材，也可作为食品卫生等科技工作者学习专业英语的参考书。 目录：
Unit 1
Part A Food Nutrition Part B Nature of Nutritional Problems Unit 2 Part A Carbohydrates Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal Unit 3 Part A Lipids Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand Unit 4 Part A Proteins Part B Enzyme-Modified Proteins from Com Gluten Meal Unit 5 Part A The Food Processing Part B Basic Milk Processing Unit 6 Part A Pasteurization and Blanching Part B Freezing and Frozen-Food Storage Unit 7 Part A Liquid Concentration Part B Dehydration Unit 8 Part A Microorganisms and Food Spoilage Part B Food Preservation Alternatives Unit 9 Part A Microbiology and Fermented Foods Part B Microorganisms and Biotechnoligy Unit 10 Part A Other Microbial Products Part B Food Yeasts and Derivatives Unit 11 Part A Raw Milk Part B Dairy Products Unit 12 Part A Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm Part B Meat and Meat Products Unit 13 Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA Part B Seafoods Unit 14 Part A Raw Materials' Selection of Baked Products Part B Dough Making and Handing of Baked Products Unit 15 Part A Beverages Part B Soft Drinks Unit 16 Part A Principles of Food Packaging Part B Packaging Equipment Unit 17 Part A Food Safety Part B Food Safety, Risks and Hazards Unit 18 参考译文 |