《食品专业英语选读》

Lesson One1

TextEnzymes and Food Spoilage1

Supplementary Reading Scope of Food Microbiology4

Lesson Two8

TextEnzymes8

Supplementary Reading Composition of Foods12

Lesson Three15

TextPreparation of Sample15

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅰ）19

Lesson Four22

TextDrying22

Supplementary Reading Developments in the Measurement of Trace Metal Constituent in Foods （Ⅱ）24

Lesson Five28

TextConstituents of Foods and Their Properties （Ⅰ）28

Supplementary Reading Constituents of Foods and Their Properties （Ⅱ）34

Lesson Six39

TextThe Proteins and Fats39

Supplementary Reading Some Constituents of Foods44

Lesson Seven49

TextVarious Degrees of Preservation49

Supplementary Reading Thermal Death Curves54

Lesson Eight59

TextHeat Exchangers59

Supplementary Reading Heating May Precede or Follow Packaging65

Lesson Nine70

TextCold Preservation and Processing70

Supplementary Reading Factors Determining Freezing Rate74

Lesson Ten78

TextMethods of Food Freezing （Ⅰ）78

Supplementary Reading Methods of Food Freezing（Ⅱ）82

Lesson Eleven86

TextFood Dehydration86

Supplementary Reading Freezing-drying91

Lesson Twelve96

TextDrying Methods and Equipment96

Supplementary Reading Drying Equipment100

Lesson Thirteen105

TextApple Processing105

Supplementary Reading Fruit Preserves and Jellies110

Lesson Fourteen115

TextNonacid Vegetable Juices115

Supplementary Reading Potatoes and Tomatoes119

Lesson Fifteen123

TextSausage123

Supplementary Reading Key Problems in Making Cured Meats127

Lesson Sixteen131

TextProcessing of Canned Meat Products131

Supplementary Reading Classification and the Nature of Meat134

Lesson Seventeen140

TextCakes140

Supplementary Reading Biscuit and Cracker Technology144

Lesson Eighteen148

TextProcessing of Bread148

Supplementary Reading Snack Foods Worldwide151

Lesson Nineteen157

TextThe Beverage Industry157

Supplementary Reading Modern Bottle Washer161

Lesson Twenty165

TextCitrus Juice Processing165

Supplementary Reading Powdered Soft Drink Mixes169

Lesson Twenty-One174

TextMarket Milk174

Supplementary Reading Pasteurization178

Lesson Twenty-Two182

TextDry Milk182

Supplementary Reading Instant Milk Powder185

Lesson Twenty-Three188

TextConfections188

Supplementary Reading Corn Sweenteners-Dextrose and Corn Syrup193

Lesson Twenty-Four197

TextCocoa Manufacture197

Supplementary Reading Chocolate Manufacture201

Lesson Twenty-Five205

TextComminuted Meat Products205

Supplementary Reading Making and Pan Coating Jelly Beans207

Lesson Twenty-Six211

TextPeanut Butter Cookie211

Supplementary Reading Engrossing Syrup Formula213

Lesson Twenty-Seven217

TextNutrients and Public Health217

Supplementary Reading Knowledge of Nutrient Composi-tion of Food221

Lesson Twenty-Eight226

TextIntroduction of Determination of Nutrients in Foods226

Supplementary Reading Selection of Nutrients for Analysis228

附录 食品工业主要英文期刊231

Vocabulary词汇表233