食品专业英语复习资料
食品专业英语
WORDS1.vitamin 维生素2.Maltose 麦芽3.Barley 大麦4.Carotene 胡萝卜素5.Fermentation 发酵6.GMO 转基因生物7.Lettuce 莴苣8.Herbicide 除草剂9.Allergen 过敏原10.Alcholic beverages 酒精饮料11.Polysaccharid多糖12.Polyatomic 多酚13.Glycolysis 糖酵解14.Sucrose 蔗糖15.Fructose 果糖16.Glucose 葡萄糖ctose 乳糖18.Enzyme 酶19.Amylose 淀粉酶20.Amino acid 氨基酸21.Metabolic 新陈代谢22.Substrate 底物23.Casein 酪蛋白24.Yogurt 酸奶25.Skim milk 脱脂牛奶26.Carbonhydrate 碳水化合物27.Proteases 蛋白酶28.Papain 木瓜蛋白酶29.Fatty acid 脂肪酸Basic steps in vegetables' canning：1.preparation of vegetables 原料预处理2.Blanching 热烫3.Filling 填充4.Ensuring vacuum in containers 抽真空，排气5.Sealing 密封6.Heat processing 加热杀菌7.Cooling 冷却beling and casing 贴标装箱Fermentation conditions啤酒酵母利用糖进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。
首先在胞外周质空间水解蔗糖；糖类再由诱导型或组成型的透性酶被主动或被动的进行跨膜转运至胞内。
麦芽糖和麦芽三糖在胞内被α-葡萄糖苷酶水解。
奶酒酵母（卡尔酵母）因为也可以利用蜜二糖酶，所以其在分类学上区别于啤酒酵母。
脆壁克鲁维酵母和乳酸克鲁维酵母这两种克鲁维酵母不同于啤酒酵母，它们含有乳糖透性酶系统，可将乳糖转运至细胞内，从而能够将乳糖水解为葡萄糖和半乳糖而进入糖酵解途径。
食品专业英语
Lesson 1 Nutrition1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。
2.We need them for energy, for building and maintaining body tissue; and for regulating body processes the three essential functions of foods in the body.我们需要这些营养素来提供能量，构成和修补机体组织，调节机体生理过程。
这是食物在人体内的三种基本功能。
3.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need.营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。
4.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be" eating the right foods in the right amounts.”由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。
食品科学与工程专业英语 总结
一、1.必需脂肪酸 essential fatty acid2。
水溶性维生素 water-soluble vitamin3.脂溶性维生素 fat-soluble vitamin4.食品添加剂 food additive5.甜味剂 sweetener6.真空包装 vacuum packaging (VP)7.货架期 shelf-life 8。
成膜的— film-forming9。
持水的— water-holding 10.降脂 reduced-fat11。
下脚料12。
GMP（良好操作规范） Good Manufacturing Practice13.HACCP(危害分析管理制度）Hazard Analysis and Critical Control Points14。
转基因作物 genetically modified organisms/crops15。
SSOP（卫生标准操作规程）Sanitation Standard Operating Procedure16.多不饱和脂肪酸 polyunsaturated fatty acid (PUFA)17。
碳水化合物 carbohydrate 18。
单糖 monosaccharide 19。
多糖 polysaccharide 20.果糖 fructose21.葡萄糖 glucose 22.微量矿物质 minor mineral 23。
发酵香肠 fermented sausage 24.淀粉酶 amylase25.着色剂 coloring agent 26.新陈代谢 metabolism27.强化奶 fortified milk 28.亚硝酸盐 nitrite二、句子翻译1。
在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40％左右减少到不足30％。
Current dietary guidelines recommend that the fat intake in Western countries should be decreased from around 40％ at present to not more than 30% of the energy intake。
食品专业英语复习资料整理版(按PPT)
食品专业英语复习资料(祝你好运）1．姓名：名在前、姓在后；作者地址：由小到大的顺序书写，科室，所在单位，所在地（城市、省、国名），邮编等。
E.g. Department of Food Quality and Safety, School of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China, 5240882．述语、组织、团体名称：LC =lethal concentration 致死浓度 EAA =Essential amino acids 必需氨基酸DH = degree of hydrolysis 水解度 DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部 IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理3．数字+度量衡单位词15ft (foot\feet) 50rpm (revolutions per minute) cal (calorie) 卡C（centigrade）摄氏温度 etc=et cetera=and others（等物）et al.=et alii=and others(等人) i.e.=id est=that is e.g.=exampli gratia=for example4.公式：＋plus 加号；正号－minus 减号；负号±plus or minus 正负号×is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％per cent 百分之…℃degree Celsius /centigrade摄氏度273 ℃273 Celsius or 273 degree Celsius5．The inhibition ratio(%)was calculated using the following formula：Inhibition ratio(%)= (A-A1)/A×100%Where A was the absorbance of the control, and A1 was the absorbance of the test sample.由下面的公式计算其抑制率（%）：抑制率（%）=(A-A1)/A×100% 式中：A是对照的吸收度，A1是试样的吸收度。
食品专业英语100个单词或词组 复习.doc
题型1和2所含单词Lesson 05 12 （单词数）4 （选中考题数）to a level of toxicity 达到毒性水平pellagra ［p^lsegra,糙皮病］introduced its share of problems ［带来了它本身的问题］reconstitute dehydrated foods［复水干制食品］accentuated problems ［突出的问题］normally characteristic of its food group ［JF常情况下该类食品所持有的］preparatory proccdurcs［加丁.处理，预处理］.apart from direct analysis of the product in question ［除直接分析所论产品以外］appropriate to deal with ［适当地涉及，恰如其分地处理］in a quantitative fasion ［丿IJ定最方式］Folacin ［l fool9Sin］叶酸Magnesium ［mseg'ni : ziom］钱Lesson 07 13 5on the nature of smell［气味的木质］Proceeding of Flavor Chemistry Symposium ［风味化学专题论文汇编］tactile触觉的labile ［'Icibail,（化合物）不稳定的］capsaicin ［ksep'seisin, 辣椒素］flavoring industry［调味品工业］palatability ［^btobal111,嗜食性,适口性,风味］oxidative rancidity 氧化酸败potentiators ［ps'tenj*i e i ts,增效剂］pathological ［peeGo'la : dSikl,病理的］resultant sensory properties 导致的感观特性metabolic ［,met9'bol i k］ pathways 代谢途径fruity and floral character ［果香味和花香味特征］Lesson 10 12 4colloidal ［koloidol］ suspensionescaping molecules exert a pressure ［逸岀的分了产生~1定的fR力］solute ［溶质］solvent 溶剂aqueous solutions 水溶液watery solutioninorganic substances 无机物质electrolyte ［flsktralait,电解液，电解质］freezing point 冰点ice-water slurry ［冰水悬浮液］flabby ffl^bi软弱的，没气力的，优柔寡断的，肌肉松垂的，肥胖的，(肌肉等)不结实］protoplasm ［'protoplsezom, 原％质］consumer units ［小包装单元］Lesson 16 9 3halophilic ［hciloo'fi I ik,喜盐的］plasmolysis ［plsez'mnlisis,质壁分离］aerobes ［需氧菌］an aerobes Peenoroob, 厌氧的］putrefactive ［,pju:tri'fektiv,易腐败的］putrefaction ［,pjutri'fikjon,腐败］nitrous acid 亚硝酸myoglobin ［,maio(u)'gbobin］肌红蛋白accessory materials ［辅料］Lesson 17 8 3broilers ［烤焙用具,酷热的日子,烤肉］mutant gene ［突变基因］protoplasm ^rotoplsezom, 细月®质］embryo胚芽endosperm 胚乳cellulose and hemicellulose 纤维索和半纤维索aleurone ［o'ljoron］,糊粉层essential amino acid 必需氮基酸straight flour 头磨面粉Lesson 1patent flours 专利粉macaroni ［.mjEkaYaon i ］通心粉heterogeneous ［,hct(o)ro(())'d3i : mos,不均匀的；由不同成分形成的］wettability 可湿性instantize 「instontaiz, 速润］agglomeration ［sglnmsYei J(s)n,凝聚,结块，附聚］agglomerate ［［^glnmoreit］］gritty ［*griti,坚韧不拔的;有砂砾的］spinach ［*spinid3,菠菜］cauliflower ［'koliflauo,花椰菜］fructose ［'fmktauz,果糖］lignin ［Hignin,木质素］oxalic acid ［ak'sselik,草酸的］succulent ［*SAkjul(o)nt,多汁的，多水分的，多汁性的］amylase ［'semileiz,淀粉酶］dextrins ［糊精］Lesson 24 10 6brine ［brain,盐水,用浓盐水处理(或浸泡)］chlorinate ［'klo ： rineit,用氯消毒］bottled water ［M装饮用水］saltpeter ［硝石］iodized salt 碘盐salimeter ［soli mi to,盐(液比)重计,盐度计］slinity ［ss'linati,盐分，盐度］overhauling ［n.大修；翻修；卸修v.翻修；精细检查］hypodermic ［haipa(u)'d3 : mik,皮下注射；皮下注射器］needle tenderize ［使嫩］,嫩化Lesson 26 10 4scrap ［废料，残余物］gristle ［软骨,坚韧的组织］chuck ［颈部到肩部的肉］saute ［*soutei,炒；嫩煎］patty ［'pset 1肉饼；小馅饼］casing ［肠衣，包装］plastic cooking wrap ［那!料蒸点包装材料］permeate ［弥散,渗透］sheep or hog casings ［羊肠衣或猪肠衣］gourmet ［'guomei,美食家，菜肴精美的］Lesson 32 10 5bulge ［膨胀］garden produce ［园艺产品］pathogenic and spoilage organisms 致病菌和腐败菌botulinum ［.batjolainom,肉毒菌］chipped enamelware ［碎裂的搪瓷器］flat sour ［平酸］pressure gauge ［压力表］mayonnaise ［mcio'nciz, 蛋黄酱］heat- sensitive organism 热敏微生物sterile ［消过毒的］。
食品专业英语重点
酸acid 碱base 醇alcohol 醛aldehyde 酮ketone酯ester 醚ether 苯benzene 酚phenol碳氢化合物hydrocarbon 碳水化合物/糖类carbohydrate 糖saccharide一、酸acid无机酸inorganic acid：硝酸nitric acid 盐酸hydrochloric acid 硫酸sulfuric acid 磷酸phosphoric acid甲酸Methanoic acid = formic acid 乙酸Ethanoic acid = acetic acid 丙酸Propanoic 丁酸Butanoic acid 戊烷pentane 己烷Hexane 庚烷Heptane 辛烷Octane 壬烷Nonane 癸烷Decane甲胺Methanamine甲醇Methanol甲醛Methanal = formaldehyde乙醛Ethanal = acetaldehyde二、碱base（-OH:-hydroxide）无机碱inorganic base: NaOH sodium hydroxide， KOH potassium hydrox ide ，Ca(OH)2 calcium hydroxide有机碱organic base:甲胺methanamine 乙胺ethamine 丙胺Propanamine丁胺Butanamine 。
三、盐类salt （-ate）无机盐inorganic salt: 氯化钠sodium chloride 氯化钾potassium chloride 硫酸钠sodium sulfate 磷酸钠sodium phosphate海藻酸钠：guluronate有机盐organic salt: 醋酸钠sodium acetate 柠檬酸钾potassium citrate （柠檬酸citric acid）四、碳氢化合物hydrocarbon（-ane）Methane 甲烷，Ethane 乙烷， Propane 丙烷，Butane丁烷，pentane 戊烷。
LESSON_1_Nutrition 食品专业英语
Lesson 1 NutritionGLOSSARYnourishment 滋养；营养get along 过活；生存functioning 功能发挥；机能活动；机体运转。
文中指人体正常活动和体内代谢活动vital 生命的；生机的，维持生命所必需的intravenous feeding 静脉进食stages of life 生长阶段，如青春发育期、孕期、哺乳期等involved 涉及的；所论的；有关的。
文中the individuals involved,其中involved作后置定语用，修饰the individuals,意为有关人员currently available 目前可资利用的；普遍可以得到的。
文中作后置定语，修饰the dataguidelines 准则；标准Recommended Dietary Allowances “推荐膳食标准”, 简写“RDA”。
National Academy of Sciences, National Research Council, Food and Nutrition Board 美国科学院全国科学研究委员会食品营养研究所recommendations 推荐；建议。
有时可引申为介绍信、建议方案、推荐值。
本课中“be recommendation not average requirement ”可译为“是推荐量，不是平均需要量”make-up 性格；特质；体格；体质margin of safety 安全余量precursors 产物母体；前体on the other side of the coin 原意为硬币的另一面，现作为成语作另一方面解NOTES1) The person who wants to find the answer to the question “what should I eat for good nutrition? ” might easily become lost in the maze of informational corridors, confused by the wealth of technical information provided by scientists or misled by simplistic answers provided by those with products to sell.本句中who wants to find the answer to the question “what should I eat for good nutrition? ”为主语the person的定语从句，其中“what should I eat for good nutrition? ”是the question的同位语从句，说明the question，might easily become lost以及被略去might easily become以后的confused和misled是主句的三个并列谓语，其动词形式都是被动语态。
食品专业英语
1、some bacteria produce harmful toxins or other chemicals that are not present in the food .一些细菌产生一些并不存在于食物中的有害毒素或其他化学物质。
It is not the bacteria itself causes illness ,but rather the toxin the bacteria produce .疾病不是细菌本身产生的，而是细菌所产生的毒素引起。
This can happen even if the pathogen itself has been killed ,as long as it had sufficient time to produce enough toxin before dying.就算病原体本身已经被杀死它还是依然会发生，只要它有足够的时间在死亡之前产生足够的毒素。
2、Some bacteria enter the intestines live,survive the acidic environment of the stomach , and then produce a harmful toxin inside the human digestive system.一些细菌进入肠道后，在胃酸中幸存，进而在人体的消化系统中产生有害的毒素。
Toxico-infection is a combination of the previous two examples in that live cells must be consumed , but the toxin is produced in the intestine and it is the toxin that really causes illness.毒感染是前两者的组合的例子，活细胞必须被消耗，但在肠道内产生的毒素，它真的是导致疾病的毒素。
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b) protein
c) sugar
d) fiber
Carbohydrates are chemical compounds made of
.
a) hydrogen, nitrogen, oxygen
b) oxygen, hydrogen, carbon
c) nitrogen, carbon, oxygen
a) 0
b) 1
c) 2
d) 3
Saturated fat is considered “saturated” because it is fat filled with
:
a) oxygen
b) carbohydrates
c) hydrogen
d) proteins
Sorbic acid is a kind of
wine according to
.a. thΒιβλιοθήκη level of moisture
b. the level of sugar
c. the level of tanin
d. the level of acid
will contribute to the clarification of grape juice
Name of
is
.
a) cis-9-octadecanoic acid
b) cis-9-octadecenoic acid
c) cis-9-hexadecanoic acid
d) cis-9-hexadecenoic acid
Coconut and palm oils are considered
一 按课文选择合适答案
The sugar we know best is table sugar, also called
.
a) maltose
b) ribose
c) lactose
d) sucose
旗开得胜
If you combine galactose and glucose, you get
.
1
读万卷书 行万里路
a. Settling b. Adding acid c. Centrifugation d. Adding sulfur dioxide
a) polyunsaturated fats
b) trans fats
c) saturated fats
d) monounsaturated fats
1
读万卷书 行万里路
旗开得胜
Monounsaturated fats have
double bonds in their fatty acid
chains:
b) monosaccharide
c) disaccharide
d) polysaccharide
1
读万卷书 行万里路
旗开得胜
The long-term storage of carbs is
.
a) glucose
b) glycogen
c) fat
d) cellulose
Monoglycerides, diglycerides, and triglycerides are classified as which are compounds created by the reaction between acids and alcohols that release water (H2O) as a by-product. a) amine b) ether c) ester d) carboxylic acid
If
wine may be the objective, the fermentation should go to
completion.
a. table
b. dry
c. sweet
d. sparkling
Wine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry
c. to equalize the quality of the same wine in several containers
d. all of the above
Clarification of new wine can be achieved by
.
a. Racking the wine off the yeast sediment
d) carbon, hydrogen, nitrogen
regulates how much glucose is in your blood. a) cellulose b) insulin c) fructose d) glycogen
Sucrose is a
.
a) complex carbohydrate
.
a. food antioxidants
b. food pigments
c. food preservatives
d. food emulsifiers
The objective of blending is
.
a. to improve the quality of different wine
b. to lower the cost of different wine
.
a) sucrose
b) starch
c) lactose
d) fructose
1 读万卷书 行万里路
旗开得胜
Leafy vegetables, whole grains, beans, and unpeeled apples are good sources
of
.
a) carbohydrates
1
读万卷书 行万里路
b. chilling c. centrifugation d. filtration
旗开得胜
New wine is a cloudy solution in which a. grape skin b. yeast c. grape seed d. tartrate
are found.
a) sucrose
b) starch
c) lactose
d) maltose
Plants make carbohydrates through the process of
.
a) condensation
b) nutrition
c) respiration
d) photosynthesis
Only about 30% of adults can digest