食品专业英语2025|PDF|Epub|mobi|kindle电子书版本百度云盘下载

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Unit Ⅰ Nutrients and Health营养与健康1

Lesson 11

Text Nutrition1

Vocabulary4

Reading Material Food nutrition and health4

Exercise5

参考译文 营养6

Lesson 28

Text Protein8

Vocabulary11

Reading Material What is Protein11

Exercise12

参考译文 蛋白质13

Lesson 315

Text Lipid15

Vocabulary17

Reading Material Dietary Fats and Illness18

Exercise19

参考译文 脂类20

Lesson 422

Text Carbohydrate22

Vocabulary24

Reading Material Carbohydrates25

Exercise26

参考译文 碳水化合物26

Lesson 529

Text Vitamin29

Vocabulary32

Reading Material Antioxidants32

Exercise33

参考译文 维生素33

Lesson 636

Text Water36

Vocabulary39

Reading Material My Opinion to Water Pollution39

Exercise40

参考译文水41

Lesson 743

Text Mineral43

Vocabulary45

Reading Material Getting Enough Calcium46

Exercise47

参考译文 矿物质48

Lesson 850

Text Fiber50

Vocabulary52

Reading Material Food Pyramid52

Exercise54

参考译文 膳食纤维54

Unit Ⅱ Food Raw Material食品原料57

Lesson 957

Text Eggs57

Vocabulary60

Reading Material Eat Smart and Get Moving60

Exercise61

参考译文 蛋类62

Lesson 1065

Text Cereal65

Vocabulary67

Reading Material Grain Quality68

Exercise70

参考译文 谷类70

Lesson 1173

Text Meat73

Vocabulary76

Reading Material What Makes Organic Prairie Meat Organic76

Exercise77

参考译文 肉类78

Lesson 1281

Text Fruit and Vegetables81

Vocabulary84

Reading Material The Structure of Fruit and Vegetables and Stability of Nutrients85

Exercise86

参考译文 果蔬类87

Lesson 1389

Text Legume89

Vocabulary91

Reading Material Body Mass Index（BMI） and Keys to a Healthy Diet92

Exercise93

参考译文 豆类94

Lesson 1497

Text Milk97

Vocabulary100

Reading Material Is Milk the Best Calcium Source for Everyone？100

Exercise101

参考译文 乳类102

Lesson 15105

Text Food Additives105

Vocabulary108

Reading Material Food Additives108

Exercise109

参考译文 食品添加剂110

Unit Ⅲ Food Preservation食品保藏113

Lesson 16113

Text Food Preservation113

Vocabulary115

Reading Material Organic Agriculture116

Exercise116

参考译文 食品保藏117

Lesson 17120

Text Food Preservation by Gas120

Vocabulary121

Reading Material The Freezing Point of Foods122

Exercise122

参考译文 食品气调保藏123

Lesson 18125

Text Food Preservation by Canning125

Vocabulary127

Reading Material Food Allergy128

Exercise128

参考译文 食品罐装保藏129

Lesson 19131

Text Food Preservation by Drying131

Vocabulary133

Reading Material Spray Drying134

Exercise134

参考译文 食品干燥保藏135

Lesson 20137

Text Food Preservation by Fermentation137

Vocabulary139

Reading Material Lipid Oxidation in Fermented Sausage140

Exercise140

参考译文 食品发酵保藏141

Lesson 21143

Text Food Preservation by Pickling and Curing143

Vocabulary145

Reading Material Calcium145

Exercise146

参考译文 食品腌渍保藏146

Lesson 22149

Text Food Irradiation149

Vocabulary152

Reading Material Food irradiation152

Exercise152

参考译文 食品辐射保藏153

Unit Ⅳ Food Technology食品加工工艺157

Lesson 23157

Text Bread Making157

Vocabulary160

Reading Material Who Puts the Bread on the Table？161

Exercise162

参考译文 面包的制作162

Lesson 24165

Text Sausage Making165

Vocabulary168

Reading Material Food Safety Guidelines168

Exercise169

参考译文 香肠加工169

Lesson 25172

Text Yogurt Making172

Vocabulary174

Reading Material Milk174

Exercise174

参考译文 酸乳加工175

Lesson 26177

Text Vegetable Processing Technology177

Vocabulary180

Reading Material Artificial Vegetable Acidification Technology180

Exercise181

参考译文 蔬菜加工技术182

Lesson 27185

Text Tomato Juice Making185

Vocabulary187

Reading Material Canning-Raw Materials187

Exercise187

参考译文 番茄汁加工188

Lesson 28190

Text White Wine Making190

Vocabulary191

Reading Material How to Select Wine for Your Event192

Exercise192

参考译文 白葡萄酒生产193

Lesson 29195

Text Cheese Making195

Vocabulary198

Reading Material Traditional Cloth Matured Cheddar198

Exercise199

参考译文 奶酪加工199

Unit Ⅴ Food Safety and Sanitation Control 食品安全与卫生控制203

Lesson 30203

Text Food Safety203

Vocabulary206

Reading Material Does Washing Food Promote Food Safety？207

Exercise208

参考译文 食品安全209

Lesson 31212

Text Microorganisms and Sanitation212

Vocabulary215

Reading Material Nutrition of Microbes216

Exercise217

参考译文 微生物与卫生217

Lesson 32220

Text Hazard Analysis and Critical Control Point（HACCP）220

Vocabulary223

Reading Material HACCP/Food Safety Systems224

Exercise225

参考译文 危害分析与关键控制点226

Lesson 33229

Text Good Manufacturing Practices（GMP）229

Vocabulary233

Reading Material Smoking is Bad to Health233

Exercise235

参考译文 良好操作规范235

Lesson 34239

Text ISO 22000239

Vocabulary241

Reading Material Inspection and Certification Procedures of Fruit and Vegetable Processing242

Exercise244

参考译文 国际标准化组织22000244

Unit Ⅵ New Technology in Food Detection食品检测新技术247

Lesson 35247

Text New Technique for the Treatment in Food Samples247

Vocabulary248

Reading Material Solid Phase Extraction Technique -Trends249

Exercise250

参考译文 样品处理新技术251

Lesson 36252

Text Food Allergen Rapid Detection Technology252

Vocabulary254

Reading Material Immobilized Antibodies for Biosensor Detection of Protein Food Allergensin Grocery Products254

Exercise256

参考译文 食物过敏原快速检测技术257

Lesson 37259

Text Biochip Technology259

Vocabulary260

Reading Material Genetic Engineering and Food Security260

Exercise262

参考译文 生物芯片技术263

Lesson 38264

Text New Technique for the Detection of microorganisms in Food264

Vocabulary266

Reading Material Detection of Salmonella spp Presence in Food266

Exercise268

参考译文 食品微生物检测新技术269

Lesson 39271

Text New technique of Nondestructive Inspection of Agricultural products Quality271

Vocabulary272

Reading Material Non-destructive testing for plant life assessment273

Exercise275

参考译文 农产品品质无损检测新技术276

Appendixes 1 Special Terms专业术语278

Appendixes 2 Special Vocabula专业词汇283

Appendixes 3 Food Science and Technology English Translation Skills食品科技英语翻译技巧294

参考文献303