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Lesson 1 Enzymes-Biological Catalysts 1

Lesson 2 Classification and Nomenclature of Proteins 6

Lesson 3 Grain Insects 12

Lesson 4 Physical Properties of Grain Bulks 17

Lesson 5 Properties of Fats and oils 22

Lesson 6 Fats and Oil Oxidation 30

Lesson 7 Vinegar 36

Lesson 8 Fermented Foods 41

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 Grains 58

Lesson 12 Storage Fungi and Factors Affecting Their Development 63

Lesson 13 Oilseed Extraction 68

Lesson 14 Adsorptive Treatment of Edible oils 77

Lesson 15 Yeast Single Cell Protein 82

Lesson 16 Organic Acids 87

Lesson 17 Nucleic Acids 92

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 Oils 116

Lesson 23 Hydrogenation of Fats and Oils 121

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 Storage 144

Lesson 29 Development of Resistance of Stored Product Pest to Pesticides 149

Lesson 30 Production of Amino Acids 153

Lesson 31 Deodorization of Fats and Oils 158

Lesson 32 By-Product Utilization of Fats and Oils 165

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