食品科学与工程英语

　　本书是为高等院校食品科学与工程专业编写的专业英语教材。共分18个单元，内容包括食品营养、三大能量物质（蛋白质、脂肪、碳水化合物）的化学、食品工业涉及的主要操作、食品微生物、常见食品及加工，内容丰富，使用者可根据实际情况选取。为了便于学习，每个单元分为精读与泛读两部分。精读部分给出了中文翻译、练习题，并附有参考答案。泛读部分与精读内容相对应，作为加深对精读的理解和补充，该部分仅给出了关键句子的解释。本书可供大专院校食品科学与工程专业做英语教材，也可作为食品卫生等科技工作者学习专业英语的参考书。

暂缺《食品科学与工程英语》作者简介

Unit 1
　Part A Food Nutrition
　Part B Nature of Nutritional Problems
Unit 2
　Part A Carbohydrates
　Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal
Unit 3
　Part A Lipids
　Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand
Unit 4
　Part A Proteins
　Part B Enzyme-Modified Proteins from Corn Gluten Meal
Unit 5
　Part A The Food Processing
　Part B Basic Milk Processing
Unit 6
　Part A Pasteurization and Blanching
　Part B Freezing and Frozen-Food Storage
Unit 7
　Part A Liquid Concentration
　Part B Dehydration
Unit 8
　Part A Microorganisms and Food Spoilage
　Part B Food Preservation Alternatives
Unit 9
　Part A Microbiology and Fermented Foods
　Part B Microorganisms and Biotechnoligy
Unit 10
　Part A Other Microbial Products
　Part B Food Yeasts and Derivatives
Unit 11
　Part A Raw Milk
　Part B Dairy Products
Unit 12
　Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm
　Part B Meat and Meat Products
Unit 13
　Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
　Part B Seafoods
Unit 14
　Part A Raw Materials' Selection of Baked Products
　Part B Dough Making and Handing of Baked Products
Unit 15
　Part A Beverages
　Part B Soft Drinks
Unit 16
　Part A Principles of Food Packaging
　Part B Packaging Equipment
Unit 17
　Part A Food Safety
　Part B Food Safety, Risks and Hazards
Unit 18
　Part A Quality Factors in Food
　Part B Food Processing and the Environment
参考译文
　Keys to Exercises