食品科学与工程专业英语 总结.doc

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1、如有侵权，请联系网站删除，仅供学习与交流食品科学与工程专业英语 总结【精品文档】第 4 页一、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-life 8.成膜的- film-forming9.持水的- water-holding 10.降脂 reduced-fat11.下脚料12.GMP（良好操作规范） GoodManufacturi

2、ngPractice13.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） SanitationStandardOperatingProcedure16.多不饱和脂肪酸 polyunsaturatedfattyacid(PUFA)17.碳水化合物 carbohydrate 18.单糖 monosaccharide19.多糖 polysaccharide 20.果糖 fructose21.葡萄糖 glucose 22.微

3、量矿物质 minor mineral23.发酵香肠 fermented sausage 24.淀粉酶 amylase25.着色剂 coloring agent 26.新陈代谢 metabolism27.强化奶 fortified milk 28.亚硝酸盐 nitrite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%。Current dietary guidelines recommend that the fat intake in Western countries should be decreased from around

4、40% at present to not more than 30% of the energy intake.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。Lipids are insoluble in water and this profoundly affects the particular phenomena associated with their digestion, transport in the blood, and metabolism at the cellular level.3.维生素和矿物质通常被称为微量元素，因

5、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。Vitamins and minerals are often called micronutrients because your body needs only tiny amounts of them. Yet failing to get even those small quantities virtually guarantees disease. 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。Additives ma

6、y be defined as a class of substances that are used in food production, processing, storage and packaging to extend shelf-life of purpose and to meet the processing needs for improving quality, color, flavor and taste. 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。The

7、 chopping or mincing of meat and fat with curing salt and/or sugar together with spices, herbs, and other plant material, followed by the stuffing of such mixture to form a sausage that is left to dry is a practice dating back to centuries before the Common Era. 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

8、的酶。However, for the food industry, the prime goal is to obtain an enzyme which offers a high performance for the applications in question at an economic price.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。The industry is relatively diverse, dealing with some products that need min

9、imal processing, such as fresh fruits and vegetables, and others that require substantial secondary processing to create a final product, such as dry cereal or goods. 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。The paper aims to investigate the effect of storage period on the chemical, microbiologic

10、al and sensory characteristics of frozen dumpling.9.用三个浓度（40%，50%，和60%的固体基质）的麦芽糊精和BCHI B-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。Concentrated lime juice with 20% total soluble solid was dried was dried using three levels of maltodextrin (40%,50%,and 60% solid base) and a BCHI B-190 spray dryer.10.喂食转基因大豆的兔子肝

11、脏酶产量发生变化，与此同时，代谢活动也升高了。Rabbits fed GM soy showed altered enzyme production in their lives as well as higher metabolic activity11.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。There should be an appropriate person （preferably manager)assigned responsibility for the facility food safety program.12.食品从业者应该确保有恰当的产品、特

12、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。The food operation shall assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan this may best be accomplished by assembling a multi-disciplinary team.13. Fig.5 Amount of acry

13、lamide in the crust图5 面包皮中丙烯酰胺形成的量14. Fig.1 Schematic representation of the manufacturing procedure for synbiotic ice cream in this study图1 本研究中益生菌冰激凌制造工序图示15Fig.7 Relationship between crust color, acrylamide formation, crust temperature and water content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16Table 2 Effect of soaking, cooking and dehulling on protein, starch and ash stored under various conditions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.Table 1 Analysis of variance of variety and treatment(soaking, cooking and dehulling) on composition of field peas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