2022年食品专业英语习题集 .pdf

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1、食品专业英语习题集一、专业词汇1.食品工业2.发酵3.单元操作4.包装食品5.碳水化合物6.多糖7.单糖8.葡萄糖9.果糖10.蔗糖11.乳糖12.麦芽糖13.软饮料14.还原糖15.乳糖不耐症16.糖醇17.焦糖化18.美拉德褐变19.氨基酸20.纤维素21.淀粉22.膳食纤维23.糊化24.乳化25.肽键26.变性27.二硫键28.胶原蛋白29.等电点30.酶31.酶促褐变32.酵母33.霉菌34.有机溶剂35.配方食品36.甘油三酸脂37.脂肪酸38.熔点39.氢化40.饱和脂肪酸41.起酥油名师资料总结-精品资料欢迎下载-名师精心整理-第 1 页，共 10 页 -42.脱脂牛奶43.色

2、拉调料44.塑性脂肪45.脂肪氧化46.货架期47.必需脂肪酸48.异味49.自由基50.抗氧化剂51.真空包装52.前体53.胡萝卜素54.肠道55.抗生素疗法56.腊肉 t 57.渗透压58.细胞膜59.紫外线60.诱导期二、判断题1.The fat-soluble vitamins include vitamins A,C,D,and K.()2.The mineral elements and vitamins belong to the macronutrients which we needed in relatively large amounts.()3.The simple

3、sugars are basically aliphatic polyhydroxy aldehydes and ketones.()4.Amino acids with nonpolar R groups are less soluble in aqueous solvents than amino acids with polar uncharged R groups.()6.Amino acids with hydrophilic R groups can hydrogen-bond with water and are generally soluble in aqueous solu

4、tions.The hydroxyls of serine,threonine,and cysteine are the functional moieties present in R groups of this class of amino acids,()7.Hemoglobin and myogobin are hemo-containing proteins that transport oxygen and carbon dioxide in the blood and muscles.()8.The water-soluble vitamins include vitamins

5、 D,niacin,thiamin and biotin.()9.The carbohydrate,fat and protein belong to the macronutrients which we needed in relatively large amounts.()10.As open-chain hydroxyl aldehydes and hydroxyl ketones,the monosaccharides are called reducing sugar.()11.The reducing sugar include sucrose.()12.The caroten

6、oid belong to phospholipid.()13.The amino acid with positively charged(basic)R groups at pH 6-7 are lysine,arginine,and histidine.()名师资料总结-精品资料欢迎下载-名师精心整理-第 2 页，共 10 页 -14.The linear sequence of amino acids in protein is referred to as“primary structure”.()15.Food preparation doesntinvolve mixing,he

7、ating or cooling,pressure cooking,fermentation,or combination with other food.()16.Food processing is the methods and techniques used to transform raw ingredients into food for human consumption.()17.The monosaccharides commonly found in foods are glucose and fructose.()18.The disaccharides include

8、sucrose,lactose and fructose.()19.Sucrose is glucose and fructose combined into a nonreactive nonreducing sugar.()20.Lactose,composed of fructose and galactose,is found only in milk and dairy products.()21.Sugar alcohols provide sweetness but are not fermented by oral bacteria and therefore do not c

9、ontribute to tooth decay.()22.The Maillard browning reaction occurs between a carbonyl(aldehyde or ketone group)found in a reducing sugar and an amine found in proteins and amino acids.()23.Polysaccharide are carbohydrates that ha ve 10 saccharide units linked together.()24.Cellulose is a polymer of

10、 glucose where the units are linked by a -1-4 linkage.()25.The glucose subunits of starch are linked by -1-4 and -1-6 linkage.()26.Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called retrogradation.()27.Prote

11、in are polymers of amino acids linked together in the same type of amide bond called ester bond.()28.Even though the amino acid composition varies,the amount of nitrogen in food protein is fairly constant at about 16%.()29.Hydrogen and disulfide bonds are heat sensitive and are disrupted resulting i

12、n denaturation of some food proteins.()30.At higher pH levels proteins are positively charged while at low pH levels are negatively charged.()31.At some intermediate pH called the isoelectric point,the protein molecule,has no net charge.()32.Fats are liquid at room temperature and oils are solid.()3

13、3.Fat soluble pigment include chlorophyll and carotenoids.()34.Hydrogenation involves the addition of catalysts and hydrogen gas to oils converting the single bonds of fatty acids to single bonds.()35.Lipid oxidation in foods has no an induction period.()36.Light can not promote lipid oxidation.()37

14、.Metal ions such as iron and copper are catalysts for lipid oxidation.()38.Vitamin D is the only major vitamin that the human body is known to be maintain 名师资料总结-精品资料欢迎下载-名师精心整理-第 3 页，共 10 页 -health.()39.Water-soluble vitamins include vitamin C and the several members of the vitamin B Complex.()40.V

15、itamin A as such naturally occurs in animal and plant materials.()41.Vitamin D increase absorption of calcium and phosphorus from the intestinal tract and is necessary for their efficient utilization.()42.Vitamin E is essential for normal blood clotting.()43.Vitamin C retention sometimes is used as

16、an indicator of the severity of processing,for it is easily destroyed by oxidation,especially at high temperature.()44.Phosphorus is necessary for clotting of the blood.()45.Copper is required as a component of blood hemoglobin and muscle myoglobin.()三、完形填空Another(1)polymer is starch.The subunits ar

17、e linked 1-4 and 1-6.When the units are mostly 1-4,the form is called(2)while the form that has both 1-4 and 1-6 linkages is called(3).Starch is found in plant material in the form of organized structure called(4).When(5)in the presence of excess water,these granules(6)and eventually rupture to disc

18、harge the amylose and amylopectin molecules.This process is called gelatinization.Uniformity is a key to successful viscosity development and uneven gelatinization can lead to(7).Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storag

19、e in a reaction called(8).Starch molecules reassociate by(9)binding with each other or with(proteins),if present,to become more firm.()1.A.fructose B.sucrose C.glucose D.maltose()2.A.amylose B.amylopectin C.cellulose D.gums()3.A.amylose B.amylopectin C.cellulose D.gums()4.A.particals B.sugars C.sorb

20、itols D.granules()5.A.heated B.cooled C.stired D.mixed()6.A.wither B.swell C.staling D.dissolve()7.A.concreting B.dissipating C.lumping D.condensing()8.A.gelatinization B.retrogradation C.staling D.oxidation()9.A.hydrogen B.oxygen C.peptide D.ester()10.A.fatty acids B.sugars C.starchs D.proteins Vit

21、amin D is formed in the(1)of humans and animals by activation of(2)by ultraviolet light from the sun or by ultraviolet activation of sterols artificially.Such sterols as cholesterol and ergosterol are involved.(3)is found in and under the skin of animals.Vitamin D increase absorption of(4)and phosph

22、orus from the intestinal tract and is necessary for their efficient utilization.Shortage of vitamin D results in(5)defects,the principal one being(6).名师资料总结-精品资料欢迎下载-名师精心整理-第 4 页，共 10 页 -Vitamin C is easily destroyed by(7),especially at high temperatures,and is the vitamin most easily(8).Vitamin C-c

23、ontaining foods must be protected against exposure to(9)to prevent losses.Vitamin C(10)sometimes is used as an indicator of the severity of processing.Vitamin C is also used as an antioxidant and stabilizer,as flour improver and in cured meats.()1.A.muscle B.skin C.tissue D.organ()2.A.cholesterol B.

24、ergosterol C.carotene D.sterols()3.A.cholesterol B.ergosterol C.carotene D.sterols()4.A.iron B.magnesium C.calcium D.cobalt()5.A.skin B.tissue C.joint D.bone()6.A.rickets B.scurvy C.pellagra D.goiter()7.A.Hydrogenation B.browning C.oxidation D.leaching()8.A.clot B.transform C.infect D.lost()9.A.oxyg

25、en B.hydrogen C.nitrogen D.acid()10.A.clot B.retention C.denaturation D.oxidation Amino acids are the“building blocks”of proteins.Therefore,to understand the properties of proteins,a discussion of the structures and properties of amino acids is required.Amino acids are chemical compounds which conta

26、in both basic amino groups and(41)carboxyl groups.Amino acids found in proteins have both the amino and(42)groups on the -carbon atom.At(43)pH values in aqueous solution both the amino and the carboxyl groups are(44).The carboxyl groups loses a proton and obtains a negative charge,while the amino gr

27、oup gains a proton and hence acquires a positive charge.As a consequence,amino acids possess(45)characteristics.The amides of asparagine and glutamine are readily(46)by acid or base to aspartic and glutamic acids,respectively.The(47)amino acids,aspartic and glutamic,possess net negative charges in t

28、he neutral pH range.The amino acids with(48)charged R groups at pH 6-7 are(49),histidine and(50).At pH 7.0,10%of the imidazole groups of histidine molecules are protonated,but more than 50%carry positive charges at pH 6.0.()41、A.alkaline B.acidic C.neutral D.polar()42、A.carbonyl B.aldehyde C.hydroxy

29、l D.carboxyl()43、A.neutral B.acidic C.alkaline D.polar()44、A.oxidized B.ionized C.emulsify D.chelated()45、A.zwitterion B.hydrophobic C.hydrophilic D.Dipolar()46、A.hydrolyzed B.decomposed C.dehydrogenized D.enolized()47、A.hydroxyl B.imidazole C.dicarboxylic D.quanidino()48、A.negatively B.zwitterionic

30、 C.positively D.neutrophilous()49、A.leucine B.methionine C.threonine D.lysine()50、A.arginine B.isoleucine C.trytophan D.tyrosine Sugar commonly found in foods are the monosaccharides(46)and fructose and the disaccharides sucrose,lactose,and(47).The most obvious contribution of sugars to foods is(48)

31、although they are not uniformly sweet.(49)is used as the reference point 名师资料总结-精品资料欢迎下载-名师精心整理-第 5 页，共 10 页 -for sweetness and is assigned a relative sweetness of 1.0.Glucose and fructose are widely occurring in natural products like honey,fruits,and fruit juices.Maltose,composed of two(50)units,is

32、 found in products where there has been(51)degradation.Sucrose is glucose and(52)combined into a nonreactive nonreducing sugar.Lactose,composed of glucose and(53),is found only in milk and dairy products.In dairy fermentation lactose is converted by(54)to(55).()46.A.sucrose B.lactose C.glucose D.mal

33、tose()47.A.glucose B.maltose C.fructose D.galactose()48.A.sweetness B.thickness C.acidity D.viscosity()49.A.lactose B.glucose C.fructose D.sucrose()50.A.glucose B.galactose C.lactose D.sucrose()51.A.Cellulose B.Gums C.Protein D.starch()52.A.lactose B.fructose C.maltose D.galactose()53.A.glucose B.ma

34、ltose C.fructose D.galactose()54.A.bacteria B.yeasts C.molds D.enzymes()55.A.citric acid B.lactic acid C.ascorbic acid D.fatty acid 四、简答题1.What kind of influence to body as a result of deficiency of vitamin A?2.Please introduce the importance of calcium and phosphorus in human nutrition.3.Please exp

35、lain the Maillard Browning.4.Please explain the meaning of food processing.5.Please briefly discuss the functionality of cellulose in food.6.Please explain the conception of heat denaturation of protein in food processing.7.Please discuss the influence of lipid oxidation to food quality.名师资料总结-精品资料欢

36、迎下载-名师精心整理-第 6 页，共 10 页 -8.Please illustrate some means used to inhibit lipid oxidation in food processing.五、翻译1.Food processing is the methods and techniques used to transform raw ingredients into food for human consumption.Food processing takes clean,harvested or slaughtered and butchered componen

37、ts and uses them to produce marketable food products.There are several different ways in which food can be produced.All food processing involves a combination of procedures to achieve the intended changes to the raw material.These are conveniently categorized as unit operation,each of which has a sp

38、ecific,identifiable and predictable effect on a food.Unit operations are grouped together to form a process.The combination and sequence of operations determines the nature of the final product.2.Another major factor affecting the extent of the Maillard reaction is the presence of a reducing sugar o

39、r a nonreducing sugar such as sucrose that undergoes hydrolysis.Reducing sugars may be added to a formulation containing high levels of sucrose,not to enhance sweetness,but to enhance the Maillard browning reaction.There are no practical ways to inhibit Maillard reaction except to minimize heat,keep

40、 the product moist and acidic(low pH tends to slow the reaction)and eliminate reducing sugars.It is less practical to eliminate amino groups.3.Proteins are ionic and the charges on the amino acid side chains are influenced by pH.At higher pH levels proteins are negatively charged while at low pH lev

41、els they are positively charged.At some intermediate pH called the isoelectric point,the protein molecule,has no net charge.This can lead to attraction of protein molecules to 名师资料总结-精品资料欢迎下载-名师精心整理-第 7 页，共 10 页 -each other resulting in loss of solubility,coagulation,and precipitation.When milk prot

42、eins are acidified to pH 4.6,the casein proteins precipitate while whey proteins still remain in solution.A combination of denaturing heat and pH 4 to 5 is needed to precipitate the whey proteins.4.The oxidation of fatty acids results in the development of undesirable flavors that can lead to unacce

43、ptable food quality.Lipid oxidation and loss of flavor quality is probably the most frequent cause of deterioration in foods that are not otherwise subjected to microbial spoilage.The shelf-life of products like breakfast cereals,frozen meats,and edible oils themselves,is limited by oxidation.Beside

44、s producing off flavors,lipid oxidation can cause the loss essential fatty acids needed for human nutrition,fading of pigments,destruction of fat soluble vitamins,and the production of potentially harmful compounds from the oxidized fat.5.The laymen s conception of carbohydrates generally involves o

45、nly the sugars and starches of food-those that generate calories and fat.The food chemist knows many other types that are ingested.The carbohydrates of natural and processed foods are divided into available and unavailable types.The available carbohydrate vary in degrees of absorption and utilizatio

46、n depending upon quantities ingested,accompanying food types,and human differences in complements of digestive enzymes and intestinal transport mechanisms.Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little o

47、r no trouble.名师资料总结-精品资料欢迎下载-名师精心整理-第 8 页，共 10 页 -6.Enzymes are globular proteins produced in living matter for the special purpose of catalyzing vital chemical reactions that otherwise do not occur under physiological conditions.Hemoglobin and myoglobin are hemo-containing proteins that transport o

48、xygen and carbon dioxide in the blood and muscles.The major muscle proteins,actin and myosin,convert chemical energy to mechanical work,while proteins in tendons(collagen and elastin)bind muscles to bones.Skin,hair,fingernails,and toenails are proteinaceous protective substances.The food scientist i

49、s concerned about proteins in foods since knowledge of protein structure and behavior allows him to more ably manipulate foods for the benefit of mankind.7.Citrus fruits,which normally ripen on the tree and contain no starch,undergo little change in carbohydrate composition following harvest.However

50、,in fruits that are picked before complete ripening(e.g.,apples,bananas,pears)much of the stored starch is converted to sugars as ripening proceeds.The reducing sugar content of potatoes also increases during cold storage.According to the activity of endogenous invertase during the sun drying of gra