食品專業英語(簡體書)
- 系列名:普通高等教育食品科學與工程類“十三五”規劃教材
- ISBN13:9787503885556
- 替代書名:Food Professional English
- 出版社:中國林業出版社
- 作者:陳忠軍
- 裝訂/頁數:平裝/230頁
- 規格:24cm*17cm*1cm (高/寬/厚)
- 版次:一版
- 出版日:2016/07/25
商品簡介
名人/編輯推薦
目次
Chapter 1 Scientific Paper of Food Science and Technology
Lesson 1 食品科技論文的特點
Lesson 2 食品科技論文的結構
Lesson 3 食品科技論文的翻譯和寫作
Chapter 2 Food Chemistry and Nutrition
Lesson 1 Carbohydrates
Lesson 2 Protein and Amino Acid
Lesson 3 Lipids
Lesson 4 Vitamins and Minerals
Lesson 5 Food Nutrition and Malnutrition
Reading Materials 1 Biotin
Reading Materials 2 Energy Balance and Weight Control
Reading Materials 3 Diet and Chronic Disease
Chapter 3 Food Microbiology and Fermented Food
Lesson 1 Microorganism in Food
Lesson 2 Alcoholic Beverages
Lesson 3 Fermented Milk
Lesson 4 Fermented Meat Products
Lesson 5 Fermented Soy Bean Foods Natto
Reading Materials 1 Cheese
Reading Materials 2 Vinegar
Reading Materials 3 Biochemistry
Reading Materials 4 Probiotics
Chapter 4 Food Enzymes and Additives
Lesson 1 Food Enzymes
Lesson 2 Microbial Enzymes and Application in Food
Lesson 3 Food Additives
Reading Materials 1 Immobilized Enzymes
Reading Materials 2 Nutritional Additives
Chapter 5 Food Processing
Lesson 1 Food Canning
Lesson 2 Quick—Freezing of Foods
Lesson 3 Liquid Milk Processing
Lesson 4 Novel Drying Techniques for the Food Industry
Lesson 5 Bread Baking
Reading Materials 1 Baby Food
Reading Materials 2 Meat Curing
Reading Materials 3 Utilization of Buttermilk
Reading Materials 4 Fruit Juices
Chapter 6 Food Quality and Food Safety
Lesson 1 Food Quality and Control
Lesson 2 Shelf Life of Food
Lesson 3 Food Poisoning
Lesson 4 HACCP and Food Safet)
Reading Materials 1 Food Deterioration
Reading Materials 2 Dietary Guidelines
Reading Materials 3 Safety of Pickled Foods
Reading Materials 4 Genetically Modified Foods
Glossary
食品專業相關信息及獲取主要期刊、網址
主要數據庫
主要學術機構、大學網址+簡要介紹
References
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