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食品科学与工程英语 第2版2025|PDF|Epub|mobi|kindle电子书版本百度云盘下载

食品科学与工程英语 第2版
  • 张英春，姜瞻梅主编；张建友等副主编 著
  • 出版社： 哈尔滨：哈尔滨工程大学出版社
  • ISBN：9787566111579
  • 出版时间：2015
  • 标注页数：347页
  • 文件大小：106MB
  • 文件页数：355页
  • 主题词：食品科学－英语；食品工程学－英语

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图书目录

Unit 1 Nutrition1

Part A Nutrients1

Part B Nutrition and Food3

Part C Nutrition,Infection,and Immune Response7

Unit 2 Carbohydrates12

Part A Introduction of Carbohydrates12

Part B Assimilation of Carbohydrates23

Part C Sucrose in Food Processing28

Unit 3 Proteins31

Part A Introduction of Proteins31

Part B Physical Properties of Proteins40

Part C Enzyme-modified Proteins from Corn Gluten Meal44

Unit 4 Lipids51

Part A Introduction of Lipids51

Part B Lipids Oxidation Mechanism61

Part C Dietary Fat and Disease：What do We Know and Where do We Stand65

Unit 5 Vitamins71

Part A Introduction of Vitamins71

Part B Fat-soluble Vitamins76

Part C Water Soluble Vitamins82

Unit 6 Minerals88

Part A Introduction of Minerals88

Part B Major Minerals95

Part C Trace Elements99

Unit 7 Microorganisms Associated with Food102

Part A Microorganisms and Food Spoilage102

Part B Microorganisms and Biotechnology108

Part C Microbiology and Fermented Foods118

Unit 8 Thermal Processing126

Part A Introduction of Thermal Processing126

Part B Pasteurization132

Part C Sterilization139

Unit 9 Evaporation and Dehydration145

Part A General Principles of Evaporation145

Part B Applications for Evaporation148

Part C General Principles of Dehydration and Applications153

Unit 10 Pulsed Electric Field Processing157

Part A Introduction of Pulsed Electric Field Processing157

Part B Effects of Pulsed Electric Field on Microorganisms162

Part C Effects of Pulsed Electric Field on Enzymes and Food Quality166

Unit 11 High Pressure Food Processing169

Part A Fundamentals of Food Processing Using High Pressure169

Part B Effect of High Pressure on Microorganisms174

Part C Effect of High Pressure on Enzyme Activity178

Unit 12 Packaging182

Part A Principles of Food Packaging182

Part B Materials and Containers Used for Packaging Foods188

Part C Modified Atmosphere Packaging193

Unit 13 Separations in Food Processing197

Part A Membrane Processing197

Part B Ion Exchange202

Part C Electrodialysis210

Unit 14 Safety in Food Processing214

Part A Food Safety Hazards214

Part B HACCP218

Part C Food Risk Analysis222

Unit 15 Milk229

Part A The Major Constituents of Milk229

Part B Fermented Milk Products235

Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Products240

Unit 16 Meat249

Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm249

Part B Meat and Meat Products257

Part C Meat Substitutes262

Unit 17 Eggs270

Part A Composition and Structure of Eggs270

Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA274

Unit 18 Fruits and Vegetables281

Part A General Properties and Structural Features281

Part B Processing of Fruits286

Part C Processing of Vegetables293

Unit 19 Cereal Grains and Oil Seeds297

Part A Structure and Composition of Cereal Grains and Legumes297

Part B Cereal Grains308

Part C Soybean314

Unit 20 Beverages319

Part A Carbonated Nonalcoholic Beverages319

Part B Alcoholic Beverages324

Part C Chinese Herb Tea330

Unit 21 Baked Products335

Part A Raw Materials'Selection of Baked Products335

Part B Dough Making and Handing of Baked Products339

Part C Bread Making Process344

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