2022年食品专业英语 .pdf

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1、食品专业英语How to write a research paper? 英语学术论文写作科技论文的分类：学位论文dissertation或 thesis ；研究论文paper or article ；研究简报note；研究快报letter or communication ；综合评述review Lesson1 英语食品科技论文的特点一、文体结构(一)标题 (title) （二）摘要或提要及关键字（abstract or summary and key word）(三)引言、前言或介绍（introduction）（四）材料与方法(material and methods) （五）结果与讨论

2、(results and discussion) （六）结论（ conclusion）（七）感谢、参考文献及附录（ acknowledgements, references, appendix ）(一)标题 (title)：简洁明了 ,大小写恰当，避免使用句子，避免使用化学式、公式、缩略语等。常见结构： Studies on 、Investigation on 、Research on标题的大小写所有的字母都大写NEW TECHNOLOGIES IN FRUIT STORAGE AND PROCESSING 实词大写Study on Assay Procedure for Protein Co

3、ncentration 首字母大写Gel filtration and affinity chromatography 翻译下列论文题目烧烤食品中苯并芘毒性的研究benzopyzene/toxicity 市售几种酸奶中乳酸菌活性的研究lactic acid bacteria 三聚氰胺检测方法的研究melamine (二)摘要或提要及关键词（abstract or summary and key word ）摘要的特点简明扼要完整性与独立性内容客观，不加入作者的主观见解不分段落，不列图表，不注参考文献结构严谨，一气呵成摘要中的人称：较多使用we Eg: In this study, we rep

4、ort 摘要中的语态：较多使用被动语态摘要中的时态：一般现在时：研究背景；一般过去时：实验具体操作过程；现在完成时：实验成果关键词的选择：能反映论文主题的名词或名词性词组，数量及标点无统一规定。(七)参考文献 (references) 形式： 1 在正文中标出序号，在文章结尾依出现次序写出具体内容2 在正文中标出作者姓名与年代，在文章结尾依作者名字首字母在字母表中的顺序写出具体内容二、修辞特点： （一）简洁简练的文字，（二）连接手段（三）语气的强弱三、其他技术和语言问题：（一）封面，（二）缩略词， （三）公式， （四）斜体字， （五）词汇， （六）表格（ Table）与图表 (Figure)

5、Paper model Abstract: E. coli K12 MG1655 was transformed with plasmid pKD46 containing Red 名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - - - - - - - 第 1 页，共 13 页 - - - - - - - - - recombinase. The dapA gene in E. coli, which is a key enzyme in lysine biosynthesis, was successfull

6、y deleted by Red recombination. PCR and restriction enzyme cutting are employed to identify the recombination and lys-auxotrophs were isolated using minimal medium. The resulting mutants produced L-methionine 3.6 fold as much as wild strains did. 改正后：Abstract: Escherichia coli K12 MG1655 was transfo

7、rmed with plasmid pKD46 containing Red recombinase. The dapA gene in E. coli, a key enzyme in lysine biosynthesis, was successfully deleted by Red recombination. PCR and restriction enzyme cutting were used to identify the recombination, and Lys-auxotrophs were isolated using minimal medium. The res

8、ulting mutants produced L-methionine 3.6-fold as much as wild strains did. Review model In recent years, the areas of Bio-Microelectromechanical symtms(BioMEMS) and nanotechnology have gained a high level of prominence and have become almost inseparable with biological application including detectio

9、n, diagnostics, therapeutics and tissue engineering. This article reviews some of the current interdisciplinary research from this fields, especially focusing on rapid detection of pathogens and microorganisms, a critical area of importance to food safety, clinical diagnostics and related applicatio

10、ns. Lesson 2 食品科技论文的翻译和写作论文写作中的几个语法问题(一)数字的使用 (Numeral Usage)、 (二 )字母的正体与斜体（Roman Type and Italic ）(一)数字的使用 (Numeral Usage) 1.阿拉伯数字使用的场合（1）用于物理量的量值：该量与其后的单位之间留一个空格。如：5 h, 25 mL （2） 用于非物理量的计数： 10 以内的数字用英文表达，10 以上的数字用阿拉伯数字。如 four flasks, 10 flasks （3）阿拉伯数字不用于句子的开头如： Twenty-five milliliters of HCl was

11、added. （4） 量和单位作为另一个名词的定语，量和单位之间应加连字符“ ”如： a 10-mg sample, a 20-mL aliquot 2. 倍数的表达times/fold （1）The oxygen atom is almost 16 times/16-fold as heavy as the hydrogen atom. （2）The oxygen atom is almost 16 times/16-fold heavier than the hydrogen atom. （3）The mass of oxygen atom is almost 16 times/16-fo

12、ld that of the hydrogen atom. increase, rise, grow, raise, exceed （1）The rate of reaction has increased six times under this catalyst. （2）The rate of reaction was increased by a factor of six over this catalyst. （3）The enzyme was purified 50-fold over crude extract. （4）增加了20%怎么表达恰当？increase by 20% 3

13、. 数字的表达Mono-;oligo- 单；寡、Bi-;di- 双；二、Tri-;tre- 三、Tetra- 四、Penta- 五、Hexa- 六、Hept- 七、 Octa- 八、Nona- 九、 Deca- 十、 Multi- 多、 Poly- 聚(二)字母的正体与斜体（Roman Type and Italic ）（1）文章中作者的单位，参考文献中的期刊或专著（2）动植物、微生物的种属名称（3）化合物构型，构象异构体名称的词头（4）希腊字母（5）基因的名称名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - -

14、 - - - - - 第 2 页，共 13 页 - - - - - - - - - 二、翻译理论和技巧信:忠实原文、达 :译文通顺、流畅、雅:译文生动、雅致（一）翻译中的改换1) 加热后，立刻检测果皮的颜色。On completion of the heat treatment, the skin color was immediately measured. (英语名词汉语动词) 2) 本产品与前一种在硬度上不同。This product differs from the previous one in hardness.(汉语形容词变为英语动词) (二) 翻译中的增减、重复1)马铃薯放入沸

15、水中，加入5 克氯化钠，煮沸10 分钟。Potatoes were put into boiling water with 5 g of NaCl, and boiled for 10 minutes. 用两种方法翻译下列句子（从句和非谓语）1.当蛋白质在一定温度下被加热时,会发生变性 (denature)。2.脂肪被消化 (digest)后，有一些会聚积在体内。第一句1 Heated at certain temperatures, proteins are denatured. 2 When they are heated at certain temperatures, proteins

16、 are denatured. 3 Certain temperatures denature proteins 。第二句1 After digested, fats partially accumulate in vivo. 2 After they are digested, fats partially accumulate in vivo. 原因关系通常译成原因状语从句、介词短语、分词短语、定语从句或其他结构。语气强弱顺序:becausesinceasfor （ for 不能放在句首）eg:1)The fuel must be finished, for the engine stop

17、ped. 2)Since displacement has direction, velocity also has direction. 3)As heat makes things move, it is a form of energy。(三)长句及复杂句的翻译: 翻译之前要弄清楚句子的主干,再逐层递进。1)That the technique of high pressure processing is widely applied to food production is known to us all. 1)That the technique of high pressure

18、processing is widely applied to food production is known to all of us. 2) Whether this experiment could prove it is still a question. 3) From the evaporation of water we know that liquids can turn into gases under certain conditions. Translation: 1) Differential staining procedures divide bacteria i

19、nto separate groups based on staining properties. 2)Because foods are such excellent sources of nutrients, if the intrinsic and extrinsic conditions are appropriate, microorganisms grow rapidly and make what once was an attractive and appealing food into a sour, foul-smelling or fugus-covered mass s

20、uitable only for garbage can. 汉译英纳豆 (natto)是日本的一种传统大豆发酵食品，由纳豆菌（Bacillus natto）在一定的温度和湿度条件下，通过发酵大豆制备而成，它被认为是日本人长寿的“ 秘方 ” 。纳豆的营养价值和名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - - - - - - - 第 3 页，共 13 页 - - - - - - - - - 保健价值都很高，每百克纳豆含有蛋白质31.2 克，脂肪19.9 克，碳水化合物22.8 克，钙331mg，磷 503mg，铁

21、 13.7mg。纳豆的蛋白质中，含有全部的人体必须氨基酸(amino acid)。发酵食品fermented food 秘方 nostrum 营养价值nutritional value Lesson 4 WHO Strategy on Food Safety Biotechnology and Its Implications to Foods( 世界卫生组织在食品安全方面的策略生物技术及其对食品的意义) 1 Vocabulary GMO genetically modified organism 转基因生物GMF genetically modified food 转基因食品WHO Worl

22、d Health Organization 世界卫生组织FAO Food and Agriculture Organization (of the United Nations) 联合国粮农组织FDA Food and Drug Administration 美国食品药品管理局CDC Centers for Disease Control 疾病控制中心USDA the United States Department of Agriculture 美国农业部assess 评估、 consultation咨询、evaluation 评价、 label 标注、 transparency 透明、 e

23、thical伦理的、 elicit 引起、 herbicide 杀虫剂、 -cide 杀、 elaboration 详细阐述、 allergen 过敏原-gen 原、 antibiotic 抗生素、anti-抗、bio-生物、 lectin 凝集素、 agronomic 农艺学的、carotene 胡萝卜素、-ene 烯、fermentation 发酵、 anticipate 预期、 bioreactor 生物反应器interdisciplinary 学科交叉的、workshop 研讨会、 convey 传达、 competent 有能力的2 What are Genetically Modi

24、fied (GM) Foods? GM is a special set of technologies that alter the genetic makeup of such living organisms as animals, plants, or bacteria. Combining genes from different organisms is known as recombinant DNA technology, and the resulting food is defined as genetically modified food. 3 GMO foods li

25、st Examples Properties honey From bees that have collected pollen from genetically modified flowers. soybean Genetically modified so as to be resistant to herbicides. tomatoes Genetically modified so as to stay on the shelf longer. corn Genetically modified so as to be resistant to pesticides. sweet

26、 corn Genetically modified so as to produce insecticides of its own. rice Genetically modified to contain Vitamin A in high amount. 4 Videos （1）Argument about GMF in the USA.（2）GMF principle.5 GM Products Benefits & Controversies Benefits 名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心

27、整理 - - - - - - - 第 4 页，共 13 页 - - - - - - - - - （1）Crops Enhanced taste and quality Reduced maturation time Increased nutrients, yields, and stress tolerance Improved resistance to disease, pests, and herbicides New products and growing techniques （2）Animals Increased resistance, productivity, hardi

28、ness, and feed efficiency Better yields of meat, eggs, and milk Improved animal health and diagnostic methods （3）Environment Friendly bioherbicides and bioinsecticides Conservation of soil, water, and energy Bioprocessing for forestry products Better natural waste management （4）Society：Increased foo

29、d security for growing populations Controversies （1）Safety：Potential human health impact; allergens, transfer of antibiotic resistance markers, unknown effects, potential environmental impact （2）Monopolized Property Domination of world food production by a few companies Increasing dependence on indu

30、stralized nations by developing countries Biopiracy（生物掠夺） foreign exploitation of natural resources （3）Ethics Tampering( 干扰 ) with nature by mixing genes among species; Objections to consuming animal genes in plants; （4）Labeling Not mandatory( 加以限制的 ) in some countries (e.g., the United States) Mixi

31、ng GM crops with non-GM confounds（混淆）labeling attempts Lesson5 Alcoholic Beverages（酒精饮料）The concentration (m/m) of alcohol is over 0.5%. 1 与酒有关的英文表达（1）alcohol 酒精，通俗表达； （2）liquor & spirit 酒，较正式；（3）ethanol 乙醇，专业表达酒的分类： category 蒸馏酒distilled liquor 如：白酒按工艺发酵酒fermented liquor 如：啤酒，葡萄酒配制酒mix-up liquor 如：

32、鸡尾酒2 Prefix & suffix 烷-ane 烯-ene 醇-ol 酮-one 醛-aldehyde 酯 ester- 盐-ate 糖-ose 酶-ase 碳 carb(o) 羟基 hydroxyl 羰基 carbonyl- 羧基 carboxy(l)- 氨基 amino- 硝基 nitro- 名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - - - - - - - 第 5 页，共 13 页 - - - - - - - - - 淀粉 amyl(o)- 胺-amide 水、氢 hydro- 脂 lipo-

33、乳；乳酸；乳酸盐lact(o)- 核 ribo- 氧化物 -oxide 氧化 oxy(i)- 氯 chlor(o)- 肽-peptide 体-some3 Questions for paragraph1 (1)What kind of alcoholic beverages are mentioned? (2) What raw materials are involved in producing alcoholic beverages? 4 Question for Biology of yeast fermentation In practice, approximately how m

34、uch ethanol can we get from 2-gram glucose? 5 Questions for fermentation conditions (1) Why is the addition of exogenous enzymes necessary when using starch-based materials for alcoholic fermentations? (2) What shall we do to enhance alcohol tolerance? 6 Notes 1) Carboxyl groups of cell-wall peptide

35、s confer important flocculating characteristics on brewing yeasts, facilitating post- fermentation solid-liquid separation. 2) Kluyveromyces fragilis（脆壁克鲁维酵母）and Kluyveromyces lactis （乳酸克鲁维酵母）, which unlike S. cerevisiae can ferment lactose, contain a lactose permease system for lactose to transport

36、 into the cell where it is hydrolyzed to glucose and galactose which enter glycolysis. 3) Interest has developed in the use of high alcohol tolerant yeasts in high-gravity brewing processes and in the alcohol production for distillation with a view to increasing plant productivity and decreasing dis

37、tillation costs. 4) Since most bacteria, with the exception of acetic acid and lactic acids bacteria, prefer more neutral pH values ,the susceptibility of wine musts to infection is greatly reduced. Lesson6 Amino Acids 氨基酸1.氨基酸的分子结构Molecular structure -carbon atom(-碳原子 )、Amino group 氨基、 Carboxyl gro

38、up 羧基、 Side chain 侧链、Amino acid molecule 氨基酸分子翻译练习：氨基酸分子的基本结构为：碳原子上连接一个氨基、一个羧基、还有一个决定氨基酸多样性的侧链。An amino acid molecule is composed of an -carbon atom, an amino group, a carboxyl group, and additionally a side chain which determines the diversity of amino acids. 2. 氨基酸的英文名称Naming 20 amino acids 序号名称序号

39、名称1 甘氨酸 glycine 11 色氨酸 tryptophan* 2 丙氨酸 alanine 12 酪氨酸 tyrosine 3 丝氨酸 serine 13 天冬氨酸 aspartic acid 4 半胱氨酸 cystein 14 天冬酰胺 asparatine 名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - - - - - - - 第 6 页，共 13 页 - - - - - - - - - 5 苏氨酸 threonine* 15 谷氨酸 glutamic acid 6 缬氨酸 valine* 16 谷氨

40、酰胺 glutamine 7 亮氨酸 leucine* 17 赖氨酸 lysine* 8 异亮氨 isoleucine* 18 精氨酸 arginine（* ）9 蛋氨酸 methionine* 19 组氨酸 histidine（* ）10 苯丙氨酸 phenylalanine* 20 脯氨酸 proline * 必需氨基酸Essential Amino Acid(EAA) ； （* ）半必需氨基酸Semi-essential Amino Acid(SEAA) ；非必需氨基酸Nonessential Amino Acid(NEAA) 3. 氨基酸的生产方法1）阅读与翻译Amino acids

41、are produced using a range of technologies including direct fermentation, biotransformation of precursors using cells or enzymes, extraction of protein hydrolysates and chemical synthesis. 2）pathways to obtain amino acids Biotransformation( 生物转化 ) Chemical synthesis （化学合成）Protein hydrolysis（蛋白质水解）Le

42、sson7 Yogurt Fermentation （yogurt=yoghurt=yoghourt ）1Words list: coagulum 凝结物、 lactose 乳糖、 stir 搅拌、 Lactobacillus bulgaricus 保加利亚乳杆菌、Streptococcus thermophilus 嗜热链球菌、 glycine 甘氨酸、 histidine 组氨酸、 stimulating 刺激的 aforementioned 上述的、 casein酪蛋白、 sodium 钠、 calcium 钙、 whey 乳清、 flora菌落、blending 搅拌、 intesti

43、nal 肠道的2 Those used in yogurt production A. Equipment 设备Beakers (fermentor) 烧杯（发酵罐） 、Heat source 热源、Incubator 培养箱、 Thermometer温度计B. Reagents试剂Milk 、Starter culture or plain yogurt 发酵剂或原味酸奶3 Milk ingredients included in yogurt fat 脂肪、 casein酪蛋白、 sodium 钠、sodium caseinates 酪蛋白酸钠、whey 乳清、whey protein c

44、oncentrates乳清蛋白浓缩物Additives 添加剂sweeteners甜味剂、 coloring色素、 stabilizers 稳定剂、 fruit preparations 果肉4 With fat content varying in milk defatted milk skim milk 脱脂乳 (粉) nonfat dry milk whole milk 全脂乳5 Yogurt classified Yogurt（fat: 3.25% ） 、Low-fat yogurt （fat: 0.5-2.0% ） 、Nonfat yogurt （fat: 0.5% ）6 Key w

45、ords unlisted 名师资料总结 - - -精品资料欢迎下载 - - - - - - - - - - - - - - - - - - 名师精心整理 - - - - - - - 第 7 页，共 13 页 - - - - - - - - - set yogurt 凝固型酸奶、stirred yogurt 搅拌型酸奶、 sundae 圣代、 titratable acidity 可滴定酸度、 system of manufacture 生产工艺、 lactose intolerant 乳糖不耐的、incubate 培养（微生物）7 set or stirred. Depending on t

46、he system of manufacture and the nature of coagulum, yogurts may be classified as being of two main types, set or stirred. Set yogurt-（Fermented after cup fillings ）Stirred yogurt- （Fermented before cup fillings）8 lactose-fermenting bacteria Lactobacillus bulgaricus ( L. bulgaricus)、Streptococcus th

47、ermophilus (S. thermophilus )复数变化： lactobacilluslactobacilli ；streptococcusstreptococci 9 The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating the growth of streptococci .The coccus grows first during the fermentation followed by the rod, so that after around

48、 3 hours the number of the two organisms should be approximately equal.The streptococci tend to be inhibited at pH value of 4.2-4.4, whereas the lactobacilli can tolerate pH values in the 3.5-3.8 range. 10 翻译练习酸奶和其它发酵乳制品是优质的蛋白质、B 族维生素以及矿物质来源。酸奶除了具有营养作用，还对维持肠道（intestinal）微生物菌群(flora)的平衡有重要的价值。Lesson

49、8 Microbial Enzymes 微生物酶1 T or F 1)All enzymes are proteins. 2)Enzymes are chemical catalysts. 3)Enzymes only remain in living cells. 4)Enzymes only function intra-cellular but not extra-cellular. 2 Words list rennet 凝乳酶、 pancreatic 胰的、 protease蛋白酶、 lipase脂肪酶、 papain 木瓜蛋白酶、 fun真菌 （fungus的复数）、 pectin

50、ase果胶酶、detergent清洁剂、pharmaceutical 药、 streptodornase链道酶、 syrup 糖浆、 amylase 淀粉酶、 tenderizer 嫩化剂、 degum 脱胶、 glycerol 甘油、chloride 氯化物、 allergy 过敏3 Properties of enzyme？1）Enzymes are catalysts.2）Enzymes are natural.3 ）Enzymes are specific.4） Enzymes are efficient. 4 How are enzymes produced? Animals、 Pl