食品專業英語文選(第二版)（簡體書）

《食品專業英語文選(第2版)》內容簡介：高福成主編的《食品專業英語文選》(第一版)自1991年出版發行以來，被我國眾多高校的食品專業英語課程用做教材。然而，由于國內外食品工業和食品專業技術已經發生了較多變化，且我國食品行業國際交流范圍也有很大拓展，因此，作為食品專業教材用書，《食品專業英語文選》的內容和范圍同樣需要更新、拓展，以跟上行業和專業的發展需要。為此，我們編寫了《食品專業英語文選》(第二版)。
《食品專業英語文選(第2版)》基本保留了第一版的格式和風格，分設英文正文(Txt)、疑難句剖析(Notes)、參考譯文、閱讀材料(Reading Material)和專業詞匯表(Glossary)。

Lesson 1
Text Food Industry
Notes
參考譯文食品工業
Reading Material Foocl
Glossary
Lesson 2
Text Water
Notes
參考譯文水
Reacling Material Water as Nutrients
Glossary
Lesson 3
Text Carbohyclrates
Notes
參考譯文碳水化合物
Reacling Material Modified Starches antl Starch to Sugar Conversion
Glossary
Lesson 4
Text Proteins
Notes
參考譯文蛋白質
Reacling Material Amino Acicls
Glossary
Lesson 5
Text Lipids
Notes
參考譯文脂質
Reacling Material EssentialIratty Ackls
Glossary
Lesson 6
Text Vitamins and Minerals
Notes
參考譯文維生素和礦物質
Reading Material History of Vitamins
Glossary
Lesson 7
Text Food Additives
Notes
參考譯文食品添加劑
Reading Material Non-nutritive Sweeteners
Glossary
Lesson 8
Text Food Microbiology
Notes
參考譯文食品微生物學
Reading Material Numbers of Microorganisms in Food
Glossary
Lesson 9
Text Fermentationoo
Notes
參考譯文發酵
Reading Material Fermentation in Food Processing and Its History
Glossary
Lesson 10
Text Physical Properties of Foods
Notes
參考譯文食品的物理性質
Reading Material Electrical Properties
Glossary
Lesson 11
Text Food Dispersions
Notes
參考譯文食品分散體
Reading Material An Abstract about Food Dispersion
Glossary
Lesson 12
Text Food Preservation
Notes
參考譯文食品保藏
Reading Material Modified Atmosphere
Glossary
Lesson 13
Text Food Processing
Notes
參考譯文食品加工
Reading Material History of Food Processing
Glossary
Lesson 14
Text Unit Operations in Food Processing
Notes
參考譯文食品加工單元操作
Reading Material New Processing Methods
Glossary
Lesson 15
Text Food Packaging
Notes
參考譯文食品包裝
Reading Material Nutrition Labels
Glossary
Lesson 16
Text Thermal Treatment and Thermal Processing
Notes
參考譯文熱處理與熱加工
Reading Material Uhra High-Temperature f UHT）/Aseptic Processes
Glossary
Lesson 17
Text Food Concentration
Notes
參考譯文食品濃縮
Reading Material Changes During Concentration
Glossary
Lesson 18
Text Food Dehydration and Drying
Notes
參考譯文食品脫水與干燥
Reading Material Two Types of Dryer
Glossary
Lesson 19
Text Food Freezing
Notes
參考譯文食品冷凍
Reading Material Change and Stability in Frozen Foods
Glossary
Lesson 20
Text Extrusion Cooking
Notes
參考譯文擠壓蒸煮
Reading Material Selecting an Extruder
Glossary
Lesson 21
Text Membrane Separation
Notes
參考譯文膜分離
Reading Material Fouling Phenomena
Glossary
Lesson 22
Text Meat and Meat Products
Notes
參考譯文肉與肉製品
Reading Material Storage of Fresh Meat
Glossary
Lesson 23
Text Milk and Milk Products
Notes
參考譯文乳與乳製品
Reading Material Milk Separation
Glossary
Lesson 24
Text Poultry and Eggs
Notes
參考譯文家禽和蛋
Reading Material Poultry Meat／Egg Products
Glossary
Lesson 25
Text Principles of Baking
Notes
參考譯文焙烤原理
Reading Material Bread and ItsHistory
Glossary
Lesson 26
Text Confectionery and Chocolate Products
Notes
參考譯文糖果與巧克力製品
Reading Material Confectionery Manufacturing
Glossary
Lesson 27
Text Fruit Juices
Notes
參考譯文果汁
Reading Material Juice Labeling
Glossary
Lesson 28
Text Beverages
Notes
參考譯文飲料
Reading Material Coca-Cola
Glossary
Lesson 29
Text Food Safety
Notes
參考譯文食品安全
Reading Material Food Safety Policy
Glossary
Lesson 30
Text Hazard Analysis and Critical Control Points
Notes
參考譯文危害分析與關鍵控制點
Reading Material Prerequisite Programmes of HACCP
Glossary
Lesson 31
Text Good Manufacturing Practice（GMP）
Notes
參考譯文良好操作規範
Reading Material Sanitation in the Food Industry
Glossary
Lesson 32
Text Sanitation in Food P1ant
Notes
參考譯文 食品工廠衛生
Reading Material Cleaning and Disinfection
Glossary
Lesson 33
Text Food Quality
Notes
參考譯文食品質量
Reading Material The Distinction between Food Quality and Food Safety
Glossary
Lesson 34
Text Shelf-life o=f Food Products
Notes
參考譯文食品貨架期
ReadingMaterial Predicting Shelf-life
Glossary
總詞匯表
附錄
Ⅰ 食品專業相關的主要國際機構及網址
Ⅱ 食品專業相關的國外主要高校院系及網址
Ⅲ食品專業相關的國外主要英文期刊及網址
參考文獻