食品专业英语 / 普通高等教育卓越工程师之食品科学系列
定价：￥59.80
作者： 包怡红
出版时间：2026-07
出版社：科学出版社
- 科学出版社
- 9787030721778
- 31
- 41262702-8
- 2026-07
- 工学
- 食品科学与工程类
- 农林生命
- 本科
内容简介
本书共分为4个单元，包括食品基础科学、食品工业技术、食品安全和食品生物技术。本书内容全面，除涉及食品科学、食品营养、食品工艺外，还涉及了食品微生物和生物技术在食品中的应用。每一单元由4或5篇课文组成，课后附单词表、长难句解析和练习题，每篇课文配套1或2篇相关内容的拓展阅读，可供读者检查学习效果。附录提供了考研面试辅导和出国学习准备材料辅导。读者可通过二维码获得单词发音、习题答案和考研题集等范例内容。本书以食品科学前沿知识为主线，可帮助读者掌握食品科学专业英语的基本术语和表达方式，切实提高读者专业英语的应试和实际运用能力。
目录
contents
Preface
Unit 1 1
Part 1 Food Nutrition 1
Extensive Reading 1 Nature of Nutritional Problems 8
Extensive Reading 2 Nutrition and Food 12
Part 2 Carbohydrates 15
Extensive Reading 1 Use of Simple Oligosaccharides in the Food Industry 21
Extensive Reading 2 The Applications of Carbohydrates 22
Part 3 The Health Effects of Dietary Fats 24
Extensive Reading 1 General Introduction to Fats 31
Extensive Reading 2 Structured Lipids—Novel Fats 33
Part 4 Enzymatic Protein Hydrolysates in Human Nutrition 35
Extensive Reading 1 Nutritional Properties of Whey Proteins 42
Unit 2 46
Part 1 Processing Techniques Used for Grain Food 46
Extensive Reading 1 Thermal and Physical Property Measurement of Bakery 54
Extensive Reading 2 Recent Developments and Applications of Resistant Starch from Millet 57
Extensive Reading 3 Physical and Chemical Changes Undergone by Endosperm During Grain Nixtamalization 59
Part 2 Postharvest Precooling of Fruits and Vegetables 62
Extensive Reading 1 Ultrasound Processing of Fruits and Vegetables 67
Extensive Reading 2 High Pressure Processing of Meat, Meat Products and Seafood 69
Part 3 Common Separation Techniques in Food Analysis 72
Extensive Reading 1 Some New Analytical Techniques Used in Food Chemistry 80
Extensive Reading 2 Applications of Solid-phase Microextraction in Food Analysis 83
Part 4 Modern New Packaging Techniques 86
Extensive Reading 1 Biopolymer-based Packaging Films 93
Unit 3 97
Part 1 Food Safety Assurance Systems in China 97
Extensive Reading 1 Safety of Agricultural Biotechnology-related Foods 104
Part 2 Methods for Rapid Detection of Chemical and Veterinary Drug Residues in Animal Foods 108
Extensive Reading 1 Food Quality and Allergenicity 115
Part 3 Evaluation of Food Additives’ Toxicology 119
Extensive Reading 1 Microbial Pollution and Food Safety 125
Part 4 Food Microbiology: The Challenges for the Future 128
Extensive Reading 1 Microbiology in Food Safety 135
Extensive Reading 2 Partial Food Microorganism Diagnostics 139
Unit 4 142
Part 1 Genetically Modified Microorganisms and Their Products 142
Extensive Reading 1 Safety Assessment of Products with Genetically Modified Organisms 148
Part 2 Can Organic and Transgenic Soybeans Be Used as a Substitute for Animal Protein? 150
Extensive Reading 1 The Futures of Genetically Modified Foods: Global Threat or Panacea? 156
Part 3 Control of Microorganisms in Water and Drinking Water 158
Extensive Reading 1 Physical Methods about Treatment and Disinfection of Water 165
Part 4 Gut Microbiota in Human Metabolic Health and Disease 168
Extensive Reading 1 Role of Dietary Polyphenols on Gut Microbiota, Their Metabolites and Health Benefits 175
Extensive Reading 2 Impact of Diet on Gut Microbiota 179
Part 5 Application of Probiotics in Dairy Products 183
Extensive Reading 1 Probiotics: Pharmaceutical Dietary Supplements 190
Extensive Reading 2 Prebiotics, Functional Food, Bioactive Ingredients and Nutraceuticals 193
References 198
附录1 考研面试辅导 200
Part 1 Self-Introduction 200
Part 2 Question-and-Answer 203
附录2 出国学习准备材料辅导 211
Part 1 E-mail 211
Part 2 Curriculum Vitae and Resume 215
Part 3 Research Proposal 219
Preface
Unit 1 1
Part 1 Food Nutrition 1
Extensive Reading 1 Nature of Nutritional Problems 8
Extensive Reading 2 Nutrition and Food 12
Part 2 Carbohydrates 15
Extensive Reading 1 Use of Simple Oligosaccharides in the Food Industry 21
Extensive Reading 2 The Applications of Carbohydrates 22
Part 3 The Health Effects of Dietary Fats 24
Extensive Reading 1 General Introduction to Fats 31
Extensive Reading 2 Structured Lipids—Novel Fats 33
Part 4 Enzymatic Protein Hydrolysates in Human Nutrition 35
Extensive Reading 1 Nutritional Properties of Whey Proteins 42
Unit 2 46
Part 1 Processing Techniques Used for Grain Food 46
Extensive Reading 1 Thermal and Physical Property Measurement of Bakery 54
Extensive Reading 2 Recent Developments and Applications of Resistant Starch from Millet 57
Extensive Reading 3 Physical and Chemical Changes Undergone by Endosperm During Grain Nixtamalization 59
Part 2 Postharvest Precooling of Fruits and Vegetables 62
Extensive Reading 1 Ultrasound Processing of Fruits and Vegetables 67
Extensive Reading 2 High Pressure Processing of Meat, Meat Products and Seafood 69
Part 3 Common Separation Techniques in Food Analysis 72
Extensive Reading 1 Some New Analytical Techniques Used in Food Chemistry 80
Extensive Reading 2 Applications of Solid-phase Microextraction in Food Analysis 83
Part 4 Modern New Packaging Techniques 86
Extensive Reading 1 Biopolymer-based Packaging Films 93
Unit 3 97
Part 1 Food Safety Assurance Systems in China 97
Extensive Reading 1 Safety of Agricultural Biotechnology-related Foods 104
Part 2 Methods for Rapid Detection of Chemical and Veterinary Drug Residues in Animal Foods 108
Extensive Reading 1 Food Quality and Allergenicity 115
Part 3 Evaluation of Food Additives’ Toxicology 119
Extensive Reading 1 Microbial Pollution and Food Safety 125
Part 4 Food Microbiology: The Challenges for the Future 128
Extensive Reading 1 Microbiology in Food Safety 135
Extensive Reading 2 Partial Food Microorganism Diagnostics 139
Unit 4 142
Part 1 Genetically Modified Microorganisms and Their Products 142
Extensive Reading 1 Safety Assessment of Products with Genetically Modified Organisms 148
Part 2 Can Organic and Transgenic Soybeans Be Used as a Substitute for Animal Protein? 150
Extensive Reading 1 The Futures of Genetically Modified Foods: Global Threat or Panacea? 156
Part 3 Control of Microorganisms in Water and Drinking Water 158
Extensive Reading 1 Physical Methods about Treatment and Disinfection of Water 165
Part 4 Gut Microbiota in Human Metabolic Health and Disease 168
Extensive Reading 1 Role of Dietary Polyphenols on Gut Microbiota, Their Metabolites and Health Benefits 175
Extensive Reading 2 Impact of Diet on Gut Microbiota 179
Part 5 Application of Probiotics in Dairy Products 183
Extensive Reading 1 Probiotics: Pharmaceutical Dietary Supplements 190
Extensive Reading 2 Prebiotics, Functional Food, Bioactive Ingredients and Nutraceuticals 193
References 198
附录1 考研面试辅导 200
Part 1 Self-Introduction 200
Part 2 Question-and-Answer 203
附录2 出国学习准备材料辅导 211
Part 1 E-mail 211
Part 2 Curriculum Vitae and Resume 215
Part 3 Research Proposal 219
