食品科学与工程英语 第2版
出版时间：2015年版
内容简介
《食品科学与工程英语（第2版）》系统选编了食品营养、碳水化合物、蛋白质、脂类、维生素、矿物质、食品微生物、热加工技术、蒸发和干燥技术等内容，所有内容均选自**性刊物和经典作，能较全面地反映食品营养、食品加工和食品工艺三大方面的内容。全书共21个单元，每个单元分成3部分（除17单元外），每部分的内容具有相关性，不同学校可以根据自身学科特点选讲重点内容。《食品科学与工程英语（第2版）》内容具有较强的实用性和指导性，可为食品企业管理者和食品专业的学生提供理论指导。
目录
Unit 1 Nutrition
Part A Nutrients
Part B Nutrition and Food
Part C Nutrition，Infection，and Immune Response
Unit 2 Carbohydrates
Part A Introduction of Carbohydrates
Part B Assimilation of Carbohydrates
Part C Sucrose in Food Processing
Unit 3 Proteins
Part A Introduction of Proteins
Part B Physical Properties of Proteins
Part C Enzyme-modified Proteins from Corn Gluten Meal
Unit 4 Lipids
Part A Introduction of Lipids
Part B Lipids Oxidation Mechanism
Part C Dietary Fat and Disease： What do We Know and Where do We Stand
Unit 5 Vitamins
Part A Introduction of Vitamins
Part B Fat-soluble Vitamins
Part C Water Soluble Vitamins
Unit 6 Minerals
Part A Introduction of Minerals
Part B Major Minerals
Part C Trace Elements
Unit 7 Microorganisms Associated with Food
Part A Microorganisms and Food Spoilage
Part B Microorganisms and Biotechnology
Part C Microbiology and Fermented Foods
Unit 8 Thermal Processing
Part A Introduction of Thermal Processing
Part B Pasteurization
Part C Sterilization
Unit 9 Evaporation and Dehydration
Part A General Principles of Evaporation
Part B Applications for Evaporation
Part C General Principles of Dehydration and Applications
Unit 10 Pulsed Electric Field Processing
Part A Introduction of Pulsed Electric Field Processing
Part B Effects of Pulsed Electric Field on Microorganisms
Part C Effects of Pulsed Electric Field on Enzymes and Food Quality
Unit 11 High Pressure Food Processing
Part A Fundamentals of Food Processing Using High Pressure
Part B Effect of High Pressure on Microorganisms
Part C Effect of High Pressure on Enzyme Activity
Unit 12 Packaging
Part A Principles of Food Packaging
Part B Materials and Containers Used for Packaging Foods
Part C Modified Atmosphere Packaging
Unit 13 Separations in Food Processing
Part A Membrane Processing
Part B Ion Exchange
Part C Electrodialysis
Unit 14 Safety in Food Processing
Part A Food Safety Hazards
Part B HACCP
Part C Food Risk Analysis
Unit 15 Milk
Part A The Major Constituents of Milk
Part B Fermented Milk Products
Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Products
Unit 16 Meat
Part A Beef Slaughtering， Cutting， Preserving， and Cooking on the Farm
Part B Meat and Meat Products
Part C Meat Substitutes
Unit 17 Eggs
Part A Composition and Structure of Eggs
Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA
Unit 18 Fruits and Vegetables
Part A General Properties and Structural Features
Part B Processing of Fruits
Part C Processing of Vegetables
Unit 19 Cereal Grains and Oil Seeds
Part A Structure and Composition of Cereal Grains and Legumes
Part B Cereal Grains
Part C Soybean
Unit 20 Beverages
Part A Carbonated Nonalcoholic Beverages
Part B Alcoholic Beverages
Part C Chinese Herb Tea
Unit 21 Baked Products
Part A Raw Materials' Selection of Baked Products
Part B Dough Making and Handing of Baked Products
Part C Bread Making Process
