《粮油食品科技英语》

Lesson 1 Enzymes-Biological Catalysts1

Lesson 2 Classification and Nomenclature of Proteins6

Lesson 3 Grain Insects12

Lesson 4 Physical Properties of Grain Bulks17

Lesson 5 Properties of Fats and oils22

Lesson 6 Fats and Oil Oxidation30

Lesson 7 Vinegar36

Lesson 8 Fermented Foods41

Lesson 9 Deteriorative Factors and Their Control of Foods(1)46

Lesson 10 Deteriorative Factors and Their Control of Foods(2)52

Lesson 11 Moisture Content Measurement in Cereal Grains58

Lesson 12 Storage Fungi and Factors Affecting Their Development63

Lesson 13 Oilseed Extraction68

Lesson 14 Adsorptive Treatment of Edible oils77

Lesson 15 Yeast Single Cell Protein82

Lesson 16 Organic Acids87

Lesson 17 Nucleic Acids92

Lesson 18 Some Principles of Food Preservation(1)97

Lesson 19 Some Principles of Food Preservation(2)102

Lesson 20 Factors Influencing the Use and Effectiveness of Pesticide on Stored Grain and Its Products(Ⅰ)107

Lesson 21 Factors Influencing the Use and Effectiveness of Pesticide on Stored Grain and Its Products(Ⅱ)111

Lesson 22 Refining of Fats and Oils116

Lesson 23 Hydrogenation of Fats and Oils121

Lesson 24 Beer Brewing(1)126

Lesson 25 Beer Brewing(2)130

Lesson 26 Milk and Milk Processing(1)135

Lesson 27 Milk and Milk Processing(2)140

Lesson 28 Protein Changes during Grain Storage144

Lesson 29 Development of Resistance of Stored Product Pest to Pesticides149

Lesson 30 Production of Amino Acids153

Lesson 31 Deodorization of Fats and Oils158

Lesson 32 By-Product Utilization of Fats and Oils165

Lesson 33 Development of Xylanase-Producing Anaerobic Bacteria(1)171

Lesson 34 Development of Xylanase-Producing Anaerobic Bacteria(2)176

参考译文181