食品专业英语-(第二版)-(含光盘)

本书特色

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本教材根据高职高专食品类专业学生的培养目标，以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元（营养素与健康、食品原料、食品保藏、食品加工工艺和食品安全与控制）的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元；新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要；增加了课文阅读光盘、专业术语和专业词汇、一些食品科技英语的翻译技巧。

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目录

目录contentsunit ⅰnutrients and health营养与健康lesson 1textnutritionvocabularyreading materialfood nutrition and healthexercise参考译文营养lesson 2textproteinvocabularyreading materialwhat isproteinexercise参考译文蛋白质lesson 3textlipidvocabularyreading materialdietary fats and illnessexercise参考译文脂类lesson 4textcarbohydratevocabularyreading materialcarbohydratesexercise参考译文碳水化合物lesson 5textvitaminvocabularyreading materialantioxidantsexercise参考译文维生素lesson 6textwatervocabularyreading materialmy opinion to water pollutionexercise参考译文水lesson 7textmineralvocabularyreading materialgetting enough calciumexercise参考译文矿物质食品专业英语（第二版）目录lesson 8textfibervocabularyreading materialfood pyramidexercise参考译文膳食纤维unit ⅱfood raw material食品原料lesson 9texteggsvocabularyreading materialeat smart and get movingexercise参考译文蛋类lesson 10textcerealvocabularyreading materialgrain qualityexercise参考译文谷类lesson 11textmeatvocabularyreading materialwhat makes organic prairie meat organicexercise参考译文肉类lesson 12textfruit and vegetablesvocabularyreading materialthe structure of fruit and vegetables andstability of nutrientsexercise参考译文果蔬类lesson 13textlegumevocabularyreading materialbody mass index (bmi) and keys to ahealthy dietexercise参考译文豆类lesson 14textmilkvocabularyreading materialis milk the best calcium source for everyone?exercise参考译文乳类lesson 15textfood additivesvocabularyreading materialfood additivesexercise参考译文食品添加剂unit ⅲfood preservation食品保藏lesson 16textfood preservationvocabularyreading materialorganic agricultureexercise参考译文食品保藏lesson 17textfood preservation by gasvocabularyreading materialthe freezing point of foodsexercise参考译文食品气调保藏lesson 18textfood preservation by canningvocabularyreading materialfoodallergyexercise参考译文食品罐装保藏lesson 19textfood preservation by dryingvocabularyreading materialspray dryingexercise参考译文食品干燥保藏lesson 20textfood preservation by fermentationvocabularyreading materiallipid oxidation in fermented sausageexercise参考译文食品发酵保藏lesson 21textfood preservation by pickling and curingvocabularyreading materialcalciumexercise参考译文食品腌渍保藏lesson 22textfood irradiationvocabularyreading materialfood irradiationexercise参考译文食品辐射保藏unit ⅳfood technology食品加工工艺lesson 23textbread makingvocabularyreading materialwho puts the bread on the table?exercise参考译文面包的制作lesson 24textsausage makingvocabularyreading materialfood safety guidelinesexercise参考译文香肠加工lesson 25textyogurt makingvocabularyreading materialmilkexercise参考译文酸乳加工lesson 26textvegetable processing technologyvocabularyreading materialartificial vegetable acidification technologyexercise参考译文蔬菜加工技术lesson 27texttomato juice makingvocabularyreading materialcanningraw materialsexercise参考译文番茄汁加工lesson 28textwhite wine makingvocabularyreading materialhow to select wine for your eventexercise参考译文白葡萄酒生产lesson 29textcheese makingvocabularyreading materialtraditional cloth matured cheddarexercise参考译文奶酪加工unit ⅴfood safety and sanitation control食品安全与卫生控制lesson 30textfood safetyvocabularyreading materialdoes washing food promote food safety?exercise参考译文食品安全lesson 31textmicroorganisms and sanitationvocabularyreading materialnutrition of microbesexercise参考译文微生物与卫生lesson 32texthazard analysis and critical control point (haccp)vocabularyreading materialhaccp/food safety systemsexercise参考译文危害分析与关键控制点lesson 33textgood manufacturing practices (gmp)vocabularyreading materialsmoking is bad to healthexercise参考译文良好操作规范lesson 34textiso 22000vocabularyreading materialinspection and certification procedures of fruit andvegetable processingexercise参考译文国际标准的组织22000unit ⅵnew technology in food detection食品检测新技术lesson 35textnew technique for the treatment in food samplesvocabularyreading materialsolid phase extraction technique trendsexercise参考译文样品处理新技术lesson 36textfood allergen rapid detection technologyvocabularyreading materialimmobilized antibodies for biosensordetection of protein food allergensin grocery productsexercise参考译文食物过敏原快速检测技术lesson 37textbiochip technologyvocabularyreading materialgenetic engineering and food securityexercise参考译文生物芯片技术lesson 38textnew technique for the detection of microorganisms in foodvocabularyreading materialdetection of salmonella spp presence in foodexercise参考译文食品微生物检测新技术lesson 39textnew technique of nondestructive inspection ofagricultural products qualityvocabularyreading materialnondestructive testing for plant life assessmentexercise参考译文农产品品质无损检测新技术 appendixes 1special terms专业术语appendixes 2special vocabulary专业词汇appendixes 3food science and technology english translation skills食品科技英语翻译技巧

封面

书名:食品专业英语-(第二版)-(含光盘)

作者:汪洪涛

页数:302

定价:¥42.0

出版社:中国轻工业出版社

出版日期:2014-09-01

ISBN:9787501998524

PDF电子书大小:87MB 高清扫描完整版