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

食品专业英语选读
  • 江云生主编 著
  • 出版社： 北京：中国轻工业出版社
  • ISBN：7501917248
  • 出版时间：1997
  • 标注页数：282页
  • 文件大小：42MB
  • 文件页数：292页
  • 主题词：

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图书目录

Lesson One1

Text Enzymes and Food Spoilage1

Supplementary Reading Scope of Food Microbiology4

Lesson Two8

Text Enzymes8

Supplementary Reading Composition of Foods12

Lesson Three15

Text Preparation of Sample15

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅰ）19

Lesson Four22

Text Drying22

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅱ）24

Lesson Five28

Text Constituents of Foods and Their Properties （Ⅰ）28

Supplementary Reading Constituents of Foods and Their Properties （Ⅱ）34

Lesson Six39

Text The Proteins and Fats39

Supplementary Reading Some Constituents of Foods44

Lesson Seven49

Text Various Degrees of Preservation49

Supplementary Reading Thermal Death Curves54

Lesson Eight59

Text Heat Exchangers59

Supplementary Reading Heating May Precede or Follow Packaging65

Lesson Nine70

Text Cold Preservation and Processing70

Supplementary Reading Factors Determining Freezing Rate74

Lesson Ten78

Text Methods of Food Freezing （Ⅰ）78

Supplementary Reading Methods of Food Freezing（Ⅱ）82

Lesson Eleven86

Text Food Dehydration86

Supplementary Reading Freezing-drying91

Lesson Twelve96

Text Drying Methods and Equipment96

Supplementary Reading Drying Equipment100

Lesson Thirteen105

Text Apple Processing105

Supplementary Reading Fruit Preserves and Jellies110

Lesson Fourteen115

Text Nonacid Vegetable Juices115

Supplementary Reading Potatoes and Tomatoes119

Lesson Fifteen123

Text Sausage123

Supplementary Reading Key Problems in Making Cured Meats127

Lesson Sixteen131

Text Processing of Canned Meat Products131

Supplementary Reading Classification and the Nature of Meat134

Lesson Seventeen140

Text Cakes140

Supplementary Reading Biscuit and Cracker Technology144

Lesson Eighteen148

Text Processing of Bread148

Supplementary Reading Snack Foods Worldwide151

Lesson Nineteen157

Text The Beverage Industry157

Supplementary Reading Modern Bottle Washer161

Lesson Twenty165

Text Citrus Juice Processing165

Supplementary Reading Powdered Soft Drink Mixes169

Lesson Twenty-One174

Text Market Milk174

Supplementary Reading Pasteurization178

Lesson Twenty-Two182

Text Dry Milk182

Supplementary Reading Instant Milk Powder185

Lesson Twenty-Three188

Text Confections188

Supplementary Reading Corn Sweenteners-Dextrose and Corn Syrup193

Lesson Twenty-Four197

Text Cocoa Manufacture197

Supplementary Reading Chocolate Manufacture201

Lesson Twenty-Five205

Text Comminuted Meat Products205

Supplementary Reading Making and Pan Coating Jelly Beans207

Lesson Twenty-Six211

Text Peanut Butter Cookie211

Supplementary Reading Engrossing Syrup Formula213

Lesson Twenty-Seven217

Text Nutrients and Public Health217

Supplementary Reading Knowledge of Nutrient Composi-tion of Food221

Lesson Twenty-Eight226

Text Introduction of Determination of Nutrients in Foods226

Supplementary Reading Selection of Nutrients for Analysis228

附录 食品工业主要英文期刊231

Vocabulary 词汇表233

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