食品专业英语选读

书籍目录

Lesson One

Text Enzymes and Food Spoilage

Supplementary Reading Scope of Food Microbiology

Lesson Two

Text Enzymes

Supplementary Reading Composition of Foods

Lesson Three

Text Preparation of Sample

Supplementary Reading Developments in the Measurement

of Trace Metal Constituent in

Foods ( 1 )

Lesson Four

Text Drying

Supplementary Reading Developments in the Measurement

of Trace Metal Constituent in

Foods ( 1 )

Lesson Flve

Text Constituents of Foods and Their Properties ( 1 )

Supplementary Reading Constituents of Foods and Their

Properties ( 1 )

Lesson Six

Text The Proteins and Fats

Supplementary Reading Some Constituents of Foods

Lesson Seven

Text Various Degrees of Preservation

Supplementary Reading Thermal Death Curves

Lesson Eight

Text Heat Exchangers

Supplementary Reading Heating May Precede or Follow

Packaging

Lesson Nine

Text Cold Preservation and Processing

Supplementary Reading Factors Determining Freezing

Rate

Lesson Ten

Text Methods of Food Freezing ( 1 )

Supplementary Reading Methods of Food Freezing

(1)

Lesson Eleven

Text Food Dehydration

Supplementary Reading Freezing-drying

Lesson Twelve

Text Drying Methods and Equipment

Supplernentary Reading Drying Equipment

Lesson Thirteen

Text Apple Processing

Supplementary Reading Fruit Preserves and Jellies

Lesson Fourteen

Text Nonacid Vegetable Juices

Supplementary Reading Potatoes and Tomatoes

Lesson Fifteen

Text Sausage

Supplementary Reading Key Problems in Making Cured

Meats

Lesson Sixteen

Text Processing of Canned Meat Products

Supplementary Reading Classification and the Nature

of Meat

Lesson Seventeen

Text Cakes

Supplementary Reading Biscuit and Cracker

Technology

Lesson Eighteen

Text Processing of Bread

Supplementary Reading Snack Foods Worldwide

Lesson Nineteen

Text The Beverage Industry

Supplementary Reading Modern Bottle Washer

Lesson Twenty

Text Citrus Juice Processing

Supplementary Reading Powdered Soft Drink Mixes

Lesson Twenty-One

Text Market Milk

Supplementary Reading Pasteurization

Lesson Twenty-Two

Text Dry Milk

Supplementary Reading Instant Milk Powder

Lesson Twenty-Three

Text Confections

Supplementary Reading Corn Sweenteners-Dextrose and

Corn Syrup

Lesson Twenty-Four

Text Cocoa Manufacture

Supplementary Reading Chocolate Manufacture

Lesson Twenty-Five

Text Comminuted Meat Products

Supplementary Reading Making and Pan Coating

Jelly Beans

Lesson Twenty-Six

Text Peanut Butter Cookie

Supplementary Reading Engrossing Syrup Formula

Lesson Twenty-Seven

Text Nutrients and Public Health

Supplementary Reading Knowledge of Nutrient Composi-

tion of Food

Lesson Twenty-Eight

Text Introduction of Determination of Nutrients in

Foods

Supplementary Reading Selection of Nutrients for

Analysis

附录 食品工业主要英文期刊

Vocabulary 词汇表

作者简介

本书取材于国外食品工业书刊英文原著。内容包括食品微生物、食品化

学、食品分析、食品加工（加热、冷冻、干燥）、果蔬产品、焙烤制品、乳制品、饮

料、糖果、肉类产品、食品配方及食品营养与卫生等14个课题，共28篇课文。

每篇课文后附一篇阅读材料供学生课外阅读。书中词汇量丰富，对课文中疑

难句、长句作了注释。书末附食品工业主要英文期刊名称和本书词汇表。

本书不仅可作中专食品工艺专业教材，而且可作粮食加工、农产品加工、

食品化学和食品机械等专业教学用书，还可供食品工程技术人员学习使用。

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