滿額折
食品科學與技術專業英語（簡體書）
商品資訊
ISBN13：9787560322933
出版社：哈爾濱工業大學出版社
作者：包怡紅
出版日：2007/08/01
裝訂：平裝
規格：19cm*13cm (高/寬)
商品簡介
目次
商品簡介
本書共分為4個單元，包括：食品基礎科學、食品工業技術、食品安全和食品生物技術，不僅涉及食品科學、三大能量物質（蛋白質、脂肪、碳水化合物）、食品營養、食品工藝、食品工程，還涉及食品微生物和生物技術在食品中的應用等內容。為進一步擴大讀者視野，每課後均設有與課文內容相關的拓展閱讀。本書以食品科學前沿知識為主線，可幫助讀者掌握食品科學專業英語的基本術語和表達方式，提高食品工作者實際運用專業英語的能力。
本書既可作為高等院校食品科學及相關專業的專業英語教材，也可作為相關領域研究人員的參考用書。
本書既可作為高等院校食品科學及相關專業的專業英語教材，也可作為相關領域研究人員的參考用書。
目次
1 Food Basic Science
1.1 Enzymatic Protein Hydrolysates in Human Nutrition
Extensive Reading
Enzymic Hydrolysis of Food Proteins
1.2 The Health Effects of Dietary Fat
Extensive Reading
Structured Lipids-Novel Fats
1.3 Carbohydrates Extensive Reading The Applications of Carbohydrates
1.4 Food Nutrition
Extensive Reading
Nutrition and Food Situation
2 Food Proeeming Technology
2.1 Processing Teelmiques Used for Grains Food
Extensive Reading
Thermal and Physical Property Measuretmnt of Bakery
2.2 Separation Techniques Common in Food Analysis
Extensive Reading
Some New Analytical Techniques Used in Food Chemistry
2.3 Modem New Packaging Techniques
Extensive Reading
Biopolymer-based Packaging Films
2.4 Microorganisms in Foods
Extensive Reading
Diagnostic the Partial Food Microorganisrm
3 Food Satety
3.1 Food Safety Assurance Systems in China
Extensive Reading
Agricultural Biotechnology Related Foods:Safety or Not
3.2 Methods for Rapid Detection d Chenfical and Veterinary Drug Residues in Animal Foods
Extensive Reading
Food Quality and Allergenicity
3.3 Evaluation on Food Additive Toxicology in the USA
Extensive Reading
Use of Simple Oligosaccharides in the Food Industry
3.4 Food Microbiology
Extensive Reading
An Introduction to Microbiology in Food Safety
4 Food Biotechnology
4.1 Control of Microorganisms in Source Water and Drinking Water
Extensive Reading
Physical Methods about Treatment and Disinfection of Water
4.2 Genetically Modified Microorganisms and Their Products
Extensive Reading
Safety Assessment for Genetically Modifide Organisms Products
4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein?
Extensive Reading
Elastase Production by Bacillus
4.4 Factors Influencing Optimum Performance as Starter Cultures
Extensive Reading
Applications of SPME in Food Analysis
1.1 Enzymatic Protein Hydrolysates in Human Nutrition
Extensive Reading
Enzymic Hydrolysis of Food Proteins
1.2 The Health Effects of Dietary Fat
Extensive Reading
Structured Lipids-Novel Fats
1.3 Carbohydrates Extensive Reading The Applications of Carbohydrates
1.4 Food Nutrition
Extensive Reading
Nutrition and Food Situation
2 Food Proeeming Technology
2.1 Processing Teelmiques Used for Grains Food
Extensive Reading
Thermal and Physical Property Measuretmnt of Bakery
2.2 Separation Techniques Common in Food Analysis
Extensive Reading
Some New Analytical Techniques Used in Food Chemistry
2.3 Modem New Packaging Techniques
Extensive Reading
Biopolymer-based Packaging Films
2.4 Microorganisms in Foods
Extensive Reading
Diagnostic the Partial Food Microorganisrm
3 Food Satety
3.1 Food Safety Assurance Systems in China
Extensive Reading
Agricultural Biotechnology Related Foods:Safety or Not
3.2 Methods for Rapid Detection d Chenfical and Veterinary Drug Residues in Animal Foods
Extensive Reading
Food Quality and Allergenicity
3.3 Evaluation on Food Additive Toxicology in the USA
Extensive Reading
Use of Simple Oligosaccharides in the Food Industry
3.4 Food Microbiology
Extensive Reading
An Introduction to Microbiology in Food Safety
4 Food Biotechnology
4.1 Control of Microorganisms in Source Water and Drinking Water
Extensive Reading
Physical Methods about Treatment and Disinfection of Water
4.2 Genetically Modified Microorganisms and Their Products
Extensive Reading
Safety Assessment for Genetically Modifide Organisms Products
4.3 Can Organic and Transgenic Soy Be Used as a Substitute for Animal Protein?
Extensive Reading
Elastase Production by Bacillus
4.4 Factors Influencing Optimum Performance as Starter Cultures
Extensive Reading
Applications of SPME in Food Analysis
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