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1、-英译汉：acetylpanaxydol 乙酰基人参环氧炔醇ecosystem 生态系统 inulin 菊粉nutraceutical 营养物质 polydextrose 葡聚糖sorbitol 山梨（糖）醇 -galactosidases -牛乳糖醇balancing 营养平衡 glycine 甘氨酸meal replacements 膳食替代品 pantothenic acid 泛酸V5amylases 淀粉酶 malic acid 苹果酸Food and Drug Administration（FDA） 美国食品与药品监督局The Word Trade Organization（WTO）

2、 国际贸易组织汉译英：适应性（获得性）免疫 adaptive immune 遗传性过敏 atopic allergy碳水化合物，糖类 carbohydrate 双糖类 disaccharide叶酸 folate 乳酸乳球菌 Lactococcus lactis代谢组学 metabolomics 低聚糖，寡糖 oligosaccharide多聚糖 polysaccharide 抗性淀粉 resistant staride-胡萝卜素 -carotene 类胡萝卜素 carotenoid推荐的膳食供给量 RDA（recormmended dietary allowance）添加剂 adjuncts英

3、译汉：1、It was the advances in understanding the relationship between nutrition and health，often at the molecular level，that led to the concept of “functional food”(also referred to as “nutraceuticals” or “ pharmaceutical food”)as a practical and new approach to achieve optimal health and possibly redu

4、ce the risk of disease.翻译：对营养和健康之间关系的理解是经常建立在分子水平上，即将功能食品（又指“营养制品”或“药用食品”）的概念作为一种实际的新方法，以达到最佳健康状况并尽可能减少疾病风险。2、It is envisaged that systems biology will facilitate the assessment of the activity of functional foods in humans and animal models, not least because it has the potential to measure small,

5、multiple perturbations or patterns of response (such as those often induced by nutritional change) and to factor in variables such as genetic polymorphisms.翻译：系统生物学使对功能食品在人体和动物模型中的活性进行评价更为容易，不仅是因为他有潜在的能力测量引起小而复杂的变化或模型应答（例如那些由营养改变诱发的应答），还因为他是变量因子，例如遗传多态性。3、Furthermore, the fact that both the food and

6、 pharmaceutical industries are actively pursuing new developments in functional foods does not render this distinction more transparent.此外，食品和制药行业积极积极追求功能性食品的新发展的事实并没有把这种区别讲的更加清楚。4、Desirable functional properties include slower fermentation leading to increased persistence in the colon, so that bene

7、ficial effects and metabolic end-products are achieved in the distal region where many chronic gut disorders (ulcerative colitis and cancer) are primarily located.所期望的功能特性包括缓慢发酵在结肠中形成积蓄，从而有益效应和代谢终产物能够到达顽固肠道疾病（溃疡性结肠炎和癌症）起源的末梢神经。5、Since ancient time, plants have been known as a source of diverse biolo

8、gically active chemicals (phytochemicals) essential for maintaining health and useful for treating and preventing disease.自古以来，植物就被认为是各种各样保持健康所必需和治疗预防疾病的生物活性化学物质（植物营养素）的来源。6、The subject is not without its limitations one of which is the accurate sampling of biological materials, which has an impact

9、on the accuracy of the quantitation of metabolites.这种研究方法的局限性在于生物材料的准确取样，这对代谢产物量化的精确性有影响。7、However the addition of an amino acid to a nonprotein food, on the assumption that the food will be consumed at some reasonable level together with a food containing a poor quality protein, could result in the

10、 ingestion of considerable quantities of an amino acid.但是，如果在非蛋白食物中加入氨基酸，假设该食物能在某合理的水平上与含低质蛋白的食物一起被消化，那么就有可能导致某一种氨基酸的大量摄入。8.If in addition the amino acid is permitted only in amounts that produce a measurable improvement in protein quality,then there is no danger that excess amino acids will be cons

11、umed. 如果允许加入的氨基酸量对蛋白质质量的增进是可衡量的，那么消耗过量的氨基酸就没有危险。9.Appearance and flavor ，along with the other characteristics of food，will be the factors that cause the consumer to add a new formulated food to his diet ，perhaps displacing a more familiar traditional food 。The nutritional qualities of the new formul

12、ated products must be carefully designed to meet the nutritional need in the diet which results from the success of the new food 。外观和香味与食品的其他特性一样，是引起消费者在自己的饮食中添加新配方食品的因素，也许新配方食品会取代更为熟悉的传统食品。必须小心地设计新配方产品的营养性质，以致由于新食品的成功应用使得日常饮食中的营养符合需要。10.The microbial processes used in food production traditionally

13、employ microbial enzymatic activities to transform one food into another ，with the microbially produced food product having properties vastly different from those of the starting material 。 传统意义上，食品生产中的微生物过程需要微生物酶活性的参与将一种食品转化成另外一种食品，这种经由微生物生产而得的食品与原料的性质具有很大差别。11.The flavor and other characteristic d

14、ifference between various types of alcoholic beverages reflect difference in the starting substrates and the production process ，rather than differences in the microbial culture or the primary fermentation pathways employed in the production of alcoholic beverages。 各种各样不同类型的酒精饮料之间风味和其他特征的不同反映了初始底物和生

15、产过程的不同，而不是酒精饮料生产中采用的微生物培养或前发酵途径不同。12、U.S. food agencies are accountable to the President, to the Congress which has oversight authority, to the courts which review regulations and enforcement actions, and to the public, which regularly exercises its right to participate in the development of statute

16、s and regulations by communicating with legislators, commenting on proposed regulations, and speaking out publicly on food safety issues.翻译：美国食品机构最总统负责，对享有监督权的国会负责，对审查法案和强制执行的法院负责，对定期行使权力通过与立法者交流，对已批准的法规进行评论，公开食品安全问题方式参与法律法规的制定和完善的大众负责。13、Although microbial growth is a problem when it results in foo

17、d spoilage, microorganisms are used beneficially in the food industry for food production. Many of the food and beverages we commonly enjoy, such as wine and cheese, are the products of microbial enzymatic activity. For the most part, it is the fermentative metabolism of microorganisms that is explo

18、ited in the production of food products. The accumulation of fermentation products, such as ethanol and lactic acid , is desirable because of their characteristic flavors and other properties. Only a few processes, such as the production of vinegar, make use of microbial oxidative metabolism. The mi

19、crobial production of food can be viewed as an exercise in harnessing microbial biochemistry to produce desired, rather than adverse, changes in food products. The production of fermented food requires the proper substrates, microbial populations, and environmental conditions to obtain the desired e

20、nd product. Quality control is essential in food fermentation to ensure that the product is of high quality. A fermented may require additional preservation to prevent spoilage because further uncontrolled microbial growth could render it inedible. For example, once wine is produced, it must be main

21、tained under anaerobic conditions in order to prevent its oxidation to vinegar. The microbial processes used in food production traditionally employ microbial enzymatic activities to transform one food into another, with the microbially produced food product having properties vastly different from t

22、hose of the starting material. In addition to the use of microorganisms to produce fermented food products, microbial biomass is now considered a potential source of protein for meeting the food needs of an expanding world population. Some microorganisms, such as mushrooms, have been used as food pr

23、oducts for centuries. The growth of bacteria, algae, and fungi as protteinic food , however, is a relatively new concept. Microbial biomass can be used as an animal feed supplement or may be developed as a direct source of protein for human consumption.14、The United States Constitution prescribes th

24、e responsibilities of the governments three branches: executive, legislative and judicial, which all have roles that underpin the nations food safety system. Congress, the legislative branch, enacts statutes designed to ensure the safety of the food supply. Congress also authorizes executive branch

25、agencies to implement statutes, and they may do so by developing and enforcing regulations. When enforcement actions, regulations, or policies lead to disputes, the judicial branch is charged to render impartial decisions. General U.S. law and statutes Presidential Executive Orders establish procedu

26、res to ensure that regulations are developed in a transparent and interactive manner with the public. Characteristics of the U.S. food safety system include the separation of powers among these three branches and transparent, science-based decision-making, and public participation.The U.S. food safe

27、ty system is based on strong, flexible, and science-based federal and state law and industrys legal responsibility to produce safe foods. Federal, state, and local authorities have complementary and interdependent food safety roles in regulating food and food processing facilities. The system is gui

28、ded by the following principles: (1) only safe and wholesome foods may be marketed; (2) regulatory decision-making in food safety is science-based; (3) the government has enforcement responsibility; (4) manufactures, distributors, importers and others and expected to comply and are liable if they do

29、 not; and (5) the regulatory process is transparent and accessible to the public. As a result, the U.S. system has high levels of public confidence.Precaution and science-based risk analyses are long-standing and important traditions of U.S. food safety statutes, regulations, and policies are risk-b

30、ased and have precautionary approaches embedded in them.汉译英：1、如果一种食品令人满意地被证明对一种或多种体内的目标功能有益，超越足够的营养效用，改善健康状况、达到安宁康乐或降低疾病风险等任一种方式，就可以认为是有功能的。翻译：“a food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate n

31、utritional effects, in a way that is relevant to either improved state of health and well-being and/or reduction of risk of disease”.2、Watkins和 German提出的综合的或是“组学的“方法（例如基因组学、转录组学、蛋白组学和代谢组学）中，衡量组织和体液中的不同代谢产物浓度的代谢组学与表型的变化最为相关，而表型与生长发育和整体健康相关。翻译：In the global or “omic” approaches noted by Watkins and Ge

32、rman (e.g. genomics, transcriptomics, proteomics and metabolomics), metabolomics, which measures the concentration of different metabolites in tissues and body fluids, is the most closely linked to the variations in phenotype that are relevant to growth development and overall health.3、Dietary Fiber

33、 consists of nondigestible carbohydrates and lignin that are intrinsic and intact in plants. Functional Fiber consists of isolated, nondigestilbe carbohydrates that have beneficial physiological effects in humans. Total Fiber is the sum of Dietary Fiber and Functional Fiber.Dietary fiber is primaril

34、y the storage and cell wall polysaccharides of plants that cannot be hydrolyzed by human digestive enzymes. Lignin ,which is a molecule of polyphenylpropane units and present only in small amounts in the human diet, is also usually included as a component of dietary fiber. For labeling the dietary f

35、iber content of food products within the United States, dietary fiber is defined an the material isolated by analytical methods approved by the Association of Official Analytical Chemists (AOCO). Compounds such as sugar alcohol, polydextrose, and other oligosaccharides are not digested by human dige

36、stive enzymes and are thought to function like dietary fiber. These small polymers and oligosaccharides are not measured by the AOCOapproved methods for dietary fiber ,but methods for specific oligosaccharides and polysaccharides have been approved by AOCO. 4、随着更复杂的配置产品例如肉类似物得发展，配置产品将取代日常饮食中传统食物，消费者

37、期望（并且应当得到）替代食物有相等的或更好的营养质量。With the development of more sophisticated fabricated products such as meat analogs, which will displace traditional foods from the diet, consumers will expect(and should receive) nutritional qualities equal to or better than those of the foods displaced.5.加入的氨基酸可能受加工效应的影响

38、，因此，虽然产品含有加入的氨基酸，但是它的营养质量却没有提高。Processing effects may bind the added amino acid so that ，although the product contains the amino acid added ，its nutritional quality has not been improved。6.奶酪的不同风味源于不同的微生物发酵剂、多样化的孵育时间和条件，以及在发酵过程晚期包含或不包含第二种微生物。The flavors of different cheeses result from the use of di

39、fferent microbial starter cultures，varying incubation times and conditions，and the inclusion or omission of secondary microbial species late in the fermentation process 。7.任何含有未经FDA批准的食品添加剂或药物残留，或含有耐受量尚未经美国环保署确定或农药残留量超过环保署已确定的耐受量的食物或饲料都不能合法推向市场。No food or feed item may be marketed legally in the U.S

40、. if it contains a food additive or drug residue not permitted by FDA or a pesticide residue without an EPA tolerance or if the residue is in excess of an established tolerance.8、Wines: Wine is primarily from grapes, although other fruits are sometimes used. Red wines are produced by whole red grape

41、s, whereas white wines are made from white grapes or from red grapes that have had their skins removed. The production of wine begins when the grapes are crushed to form a juice or must. In the classic European method of wine production, wild yeasts from the surface skins of the grapes are the only

42、inoculum for the fermentation. In modern wine production, however, the microbiota associated with the grapes are inactivated by sulfur dioxide fumigation or by the addition of metabisulfite so that the “wild microorganisms” do not compete with defined yeast stains used to ferment the grapes in this

43、process. The grape must is then inoculated with a specific stain of yeast, normally a variety of S.cerevisiae. By using specific yeast strains and controlled fermentation conditions, a product of consistent quality can be produced. Initially, the grape must and yeasts are stirred to increase aeratio

44、n and permit the proliferation of the yeasts. The mixing is later discontinued, permitting anaerobic conditions to occur that flavor the production of alcohol. The sugar content of the grapes and the alcohol tolerance limit of the yeasts determine the final ethanol concentration. The sugar content of the grapes depends on the grape variety and its ripeness and varies from season to season, accounting in part for the fact that some years and vineyards are better than other for the production of quality wines. -第 10 页-