【专业名称】食品科学与工程1).docx

【专业名称】食品科学与工程(1)一、1.必需脂肪酸essentialfattyacid2.水溶性维生素water-solublevitamin3.脂溶性维生素fat-solublevitamin4.食品添加剂foodadditive5.甜味剂sweetener6.真空包装vacuumpackaging（vp）7.货架期shelf-life8.成膜的-film-forming9.持水的-water-holding10.降脂reduced-fat11.下脚料12.gmp（良好操作规范）goodmanufacturingpractice13.haccp（危害分析管理制度）hazardanalysisandcriticalcontrolpoints14.转基因作物geneticallymodifiedorganisms/crops15.ssop（卫生标准操作规程）sanitationstandardoperating16.多不饱和脂肪酸polyunsaturatedfattyacid（pufa）17.碳水化合物carbohydrate18.单糖monosaccharide19.多糖polysaccharide20.果糖fructose21.葡萄糖glucose22.微量矿物质minormineral23.发酵香肠fermentedsausage24.淀粉酶amylase25.着色剂coloringagent26.新陈代谢metabolism27.强化奶fortifiedmilk28.亚硝酸盐nitriteprocedure二、句子翻译1.在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40左右减少到不足30%。currentdietaryguidelinesrecommendthatthefatintakeinwesterncountriesshouldbedecreasedfromaround40%atpresenttonotmorethan30%oftheenergyintake.2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。lipidsareinsolubleinwaterandthisprofoundlyaffectstheparticularphenomenaassociatedwiththeirdigestion，transportintheblood，andmetabolismatthecellularlevel.3.维生素和矿物质通常被称为微量元素，因为身体对他们的需求量很小。但是如果未能摄取这微量的成分，肯定会导致疾病。vitaminsandmineralsareoftencalledmicronutrientsbecauseyourbodyneedsonlytinyamountsofthem.yetfailingtogeteventhosesmallquantitiesvirtuallyguaranteesdisease.4.食品添加剂可以定义为：为改善食品品质和色、香、味，满足加工需要，延长保质期等目的，在食品生产、加工、贮藏或者包装过程中所用到的一类物质。additivesmaybedefinedasaclassofsubstancesthatareusedinfoodproduction，processing，storageandpackagingtoextendshelf-lifeofpurposeandtomeettheprocessingneedsforimprovingquality，color，flavorandtaste.5.用盐和/或糖加调味料、草药以及其他植物性原料腌制斩碎的肉和脂肪，将这些腌制过的混合物灌装到肠衣中形成干制的香肠，这种生产方式可以追溯到公元前好几个世纪。thechoppingormincingofmeatandfatwithcuringsaltand/orsugartogetherwithspices，herbs，andotherplantmaterial，followedbythestuffingofsuchmixturetoformasausagethatislefttodryisapracticedatingbacktocenturiesbeforethecommonera.6.但是，对于食品工业，主要目标是获得一种在应用中具有较高活性并且价格经济的酶。however，forthefoodindustry，theprimegoalistoobtainanenzymewhichoffersahighperformancefortheapplicationsinquestionataneconomicprice.7.食品加工业种类多样，既涉及到一些只需要最少化加工的产品，如新鲜果蔬，又涉及到那些需要大量二次加工的制成品，如干麦片或焙烤食品。theindustryisrelativelydiverse，dealingwithsomeproductsthatneedminimalprocessing，suchasfreshfruitsandvegetables，andothersthatrequiresubstantialsecondaryprocessingtocreateafinalproduct，suchasdrycerealorgoods.8.本文主要的目的是研究冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官特性的影响。thepaperaimstoinvestigatetheeffectofstorageperiodonthechemical，microbiologicalandsensorycharacteristicsoffrozendumpling.9.用三个浓度（40%，50%，和60%的固体基质）的麦芽糊精和bchib-190型喷雾干燥机来干燥含有20%总可溶性固形物的浓缩酸橙汁。concentratedlimejuicewith20%totalsolublesolidwasdriedwasdriedusingthreelevelsofmaltodextrin（40%，50%，and60%solidbase）andabchib-190spraydryer.10.喂食转基因大豆的兔子肝脏酶产量发生变化，与此同时，代谢活动也升高了。rabbitsfedgmsoyshowedalteredenzymeproductionintheirlivesaswellashighermetabolicactivity11.应该指派一个合适的人/多人（最好是经理）负责工厂的食品安全计划。thereshouldbeanappropriateperson（preferablymanager）assignedresponsibilityforthefacilityfoodsafetyprogram.12.食品从业者应该确保有恰当的产品、特定的知识和专业技术从而建立和实施一个有效的haccp计划。haccp计划最好是由一个多学科的小组来完成。thefoodoperationshallassurethattheappropriateproductspecificknowledgeandexpertiseisavailableforthedevelopmentofaneffectivehaccpplanthismaybestbeaccomplishedbyassemblingamulti-disciplinaryteam.13.fig.5amountofacrylamideinthecrust图5面包皮中丙烯酰胺形成的量14.fig.1schematicrepresentationofthemanufacturingprocedureforsynbioticicecreaminthisstudy图1本研究中益生菌冰激凌制造工序图示15.fig.7relationshipbetweencrustcolor，acrylamideformation，crusttemperatureandwatercontent图7面包皮颜色、丙烯酰胺形成、面包皮温度与含水量之间的关系16.table2effectofsoaking，cookinganddehullingonprotein，starchandashstoredundervariousconditions表2浸泡、烹饪和脱壳对豌豆蛋白、淀粉及灰分含量的影响17.table1analysisofvarianceofvarietyandtreatment（soaking，cookinganddehulling）oncompositionoffieldpeas表1品种与处理（浸泡、烹饪和脱壳）对紫化豌豆构成的方差分析