食品科学与工程英语 第2版pdf电子书版本下载

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Unit 1 Nutrition 1

Part A Nutrients 1

Part B Nutrition and Food 3

Part C Nutrition,Infection,and Immune Response 7

Unit 2 Carbohydrates 12

Part A Introduction of Carbohydrates 12

Part B Assimilation of Carbohydrates 23

Part C Sucrose in Food Processing 28

Unit 3 Proteins 31

Part A Introduction of Proteins 31

Part B Physical Properties of Proteins 40

Part C Enzyme-modified Proteins from Corn Gluten Meal 44

Unit 4 Lipids 51

Part A Introduction of Lipids 51

Part B Lipids Oxidation Mechanism 61

Part C Dietary Fat and Disease：What do We Know and Where do We Stand 65

Unit 5 Vitamins 71

Part A Introduction of Vitamins 71

Part B Fat-soluble Vitamins 76

Part C Water Soluble Vitamins 82

Unit 6 Minerals 88

Part A Introduction of Minerals 88

Part B Major Minerals 95

Part C Trace Elements 99

Unit 7 Microorganisms Associated with Food 102

Part A Microorganisms and Food Spoilage 102

Part B Microorganisms and Biotechnology 108

Part C Microbiology and Fermented Foods 118

Unit 8 Thermal Processing 126

Part A Introduction of Thermal Processing 126

Part B Pasteurization 132

Part C Sterilization 139

Unit 9 Evaporation and Dehydration 145

Part A General Principles of Evaporation 145

Part B Applications for Evaporation 148

Part C General Principles of Dehydration and Applications 153

Unit 10 Pulsed Electric Field Processing 157

Part A Introduction of Pulsed Electric Field Processing 157

Part B Effects of Pulsed Electric Field on Microorganisms 162

Part C Effects of Pulsed Electric Field on Enzymes and Food Quality 166

Unit 11 High Pressure Food Processing 169

Part A Fundamentals of Food Processing Using High Pressure 169

Part B Effect of High Pressure on Microorganisms 174

Part C Effect of High Pressure on Enzyme Activity 178

Unit 12 Packaging 182

Part A Principles of Food Packaging 182

Part B Materials and Containers Used for Packaging Foods 188

Part C Modified Atmosphere Packaging 193

Unit 13 Separations in Food Processing 197

Part A Membrane Processing 197

Part B Ion Exchange 202

Part C Electrodialysis 210

Unit 14 Safety in Food Processing 214

Part A Food Safety Hazards 214

Part B HACCP 218

Part C Food Risk Analysis 222

Unit 15 Milk 229

Part A The Major Constituents of Milk 229

Part B Fermented Milk Products 235

Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Products 240

Unit 16 Meat 249

Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm 249

Part B Meat and Meat Products 257

Part C Meat Substitutes 262

Unit 17 Eggs 270

Part A Composition and Structure of Eggs 270

Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA 274

Unit 18 Fruits and Vegetables 281

Part A General Properties and Structural Features 281

Part B Processing of Fruits 286

Part C Processing of Vegetables 293

Unit 19 Cereal Grains and Oil Seeds 297

Part A Structure and Composition of Cereal Grains and Legumes 297

Part B Cereal Grains 308

Part C Soybean 314

Unit 20 Beverages 319

Part A Carbonated Nonalcoholic Beverages 319

Part B Alcoholic Beverages 324

Part C Chinese Herb Tea 330

Unit 21 Baked Products 335

Part A Raw Materials'Selection of Baked Products 335

Part B Dough Making and Handing of Baked Products 339

Part C Bread Making Process 344