食品专业英语

食品专业英语

How to write a research paper? 英语学术论文写作

科技论文的分类：学位论文 dissertation 或thesis ；研究论文 paper or article；研究简报

note ；研究快报 letter or communication；综合评述 review

Lesson1 英语食品科技论文的特点

一、文体结构

(一) 标题(title) （二）摘要或提要及关键字（abstract or summary and key word ） (三)

引言、前言或介绍（introduction ）（四）材料与方法(material and methods) （五）结

果与讨论(results and discussion) （六）结论（conclusion ）（七）感谢、参考文献及附

录（acknowledgements, references, appendix ）

(一) 标题(title)：简洁明了, 大小写恰当，避免使用句子，避免使用化学式、公式、缩略语等。

常见结构：Studies on…、Investigation on… 、Research on…

标题的大小写

⑴所有的字母都大写

NEW TECHNOLOGIES IN FRUIT STORAGE AND PROCESSING

⑵实词大写

Study on Assay Procedure for Protein Concentration

⑶首字母大写

Gel filtration and affinity chromatography

翻译下列论文题目 ⑴烧烤食品中苯并芘毒性的研究

benzopyzene/toxicity ⑵市售几种酸奶中乳酸菌活性的研究

lactic acid bacteria ⑶三聚氰胺检测方法的研究

melamine

(二) 摘要或提要及关键词（abstract or summary and key word）

摘要的特点

① 简明扼要②完整性与独立性③内容客观，不加入作者的主观见解④不分段落，不列图表，

不注参考文献⑤结构严谨，一气呵成

摘要中的人称：较多使用we Eg: In this study, we report

摘要中的语态：较多使用被动语态

摘要中的时态：

一般现在时：研究背景；一般过去时：实验具体操作过程；现在完成时：实验成果关键词的选择：能反映论文主题的名词或名词性词组，数量及标点无统一规定。

(七) 参考文献(references)

形式：1在正文中标出序号，在文章结尾依出现次序写出具体内容

2在正文中标出作者姓名与年代，在文章结尾依作者名字首字母在字母表中的顺序写出具体

内容

二、修辞特点：（一）简洁简练的文字，（二）连接手段（三）语气的强弱

三、其他技术和语言问题：（一）封面，（二）缩略词，（三）公式，（四）斜体字，（五）词

汇，（六）表格（Table ）与图表(Figure)

Paper model

Abstract: E. coli K12 MG1655 was transformed with plasmid pKD46 containing Red

recombinase. The dapA gene in E. coli, which is a key enzyme in lysine biosynthesis, was

successfully deleted by Red recombination. PCR and restriction enzyme cutting are

employed to identify the recombination and lys-auxotrophs were isolated using minimal

medium. The resulting mutants produced L-methionine 3.6 fold as much as wild strains did.

改正后：

Abstract: K12 MG1655 was transformed with plasmid pKD46 containing

Red recombinase. The in E. coli , was identify the recombination, and resulting mutants produced L-methionine 3.6-fold as much as wild strains did.

Review model

In recent years, the areas of Bio-Microelectromechanical symtms(BioMEMS) and

nanotechnology have gained a high level of prominence and have become almost inseparable

with biological application including detection, diagnostics, therapeutics and tissue

engineering. This article reviews some of the current interdisciplinary research from this

fields, especially focusing on rapid detection of pathogens and microorganisms, a critical

area of importance to food safety, clinical diagnostics and related applications.

Lesson 2 食品科技论文的翻译和写作

论文写作中的几个语法问题

(一) 数字的使用(Numeral Usage)、 (二) 字母的正体与斜体（Roman Type and Italic）

(一) 数字的使用(Numeral Usage)

1. 阿拉伯数字使用的场合

（1）用于物理量的量值：该量与其后的单位之间留一个空格。如：5 h, 25 mL

（2）用于非物理量的计数：10以内的数字用英文表达，10以上的数字用阿拉伯数字。如 four

flasks, 10 flasks

（3）阿拉伯数字不用于句子的开头如：Twenty-five milliliters of HCl was added.

（4）量和单位作为另一个名词的定语，量和单位之间应加连字符“－” 如： a 10-mg sample,

a 20-mL aliquot

2. 倍数的表达 times/fold

（1）The oxygen atom is almost 16 times/16-fold as heavy as the hydrogen atom.

（2）The oxygen atom is almost 16 times/16-fold heavier than the hydrogen atom.

（3）The mass of oxygen atom is almost 16 times/16-fold that of the hydrogen atom.

increase, rise, grow, raise, exceed

（1）The rate of reaction has increased six times under this catalyst.

（2）The rate of reaction was increased by a factor of six over this catalyst.

（3）The enzyme was purified 50-fold over crude extract.

（4）增加了20%怎么表达恰当？ increase by 20%

3. 数字的表达

Mono-;oligo- 单；寡、Bi-;di- 双；二、Tri-;tre-三、Tetra- 四、Penta- 五、Hexa- 六、Hept-

七、Octa- 八、Nona- 九、Deca- 十、Multi- 多、Poly- 聚

(二) 字母的正体与斜体（Roman Type and Italic）

（1）文章中作者的单位，参考文献中的期刊或专著

（2）动植物、微生物的种属名称

（3）化合物构型，构象异构体名称的词头（4）希腊字母（5）基因的名称

二、翻译理论和技巧

信:忠实原文、达:译文通顺、流畅、雅:译文生动、雅致

（一）翻译中的改换

1) 加热后，立刻检测果皮的颜色。

(英语名词汉语动词 )

2) 本产品与前一种在硬度上不同。汉语形容词变为英语动词 )

(二) 翻译中的增减、重复

1) 马铃薯放入沸水中，加入5克氯化钠，煮沸10分钟。

Potatoes were put into boiling water with 5 g of NaCl, and boiled for 10 minutes.

用两种方法翻译下列句子（从句和非谓语）

1. 当蛋白质在一定温度下被加热时, 会发生变性(denature)。

2. 脂肪被消化(digest)后，有一些会聚积在体内。

第一句

1 Heated at certain temperatures, proteins are denatured.

2 When they are heated at certain temperatures, proteins are denatured.

3 Certain temperatures denature proteins。

第二句

1 After digested, fats partially accumulate in vivo .

2 After they are digested, fats partially accumulate in vivo .

原因关系通常译成原因状语从句、介词短语、分词短语、定语从句或其他结构。

语气强弱顺序:because>since>as>for（ ※for 不能放在句首）

eg:1)The fuel must be finished, for the engine stopped.

2)Since displacement has direction, velocity also has direction.

3)As heat makes things move, it is a form of energy。

(三) 长句及复杂句的翻译: 翻译之前要弄清楚句子的主干, 再逐层递进。

1)That the technique of high pressure processing is widely applied to food production is

known to us all.

known to all of us. 3) From the evaporation of water we know that Translation:

1) Differential staining procedures divide bacteria into separate groups based on staining

properties.

2)Because foods are such excellent sources of nutrients, if the intrinsic and extrinsic

conditions are appropriate, microorganisms grow rapidly and make what once was an

attractive and appealing food into a sour, foul-smelling or fugus-covered mass suitable only

for garbage can.

汉译英

纳豆(natto)是日本的一种传统大豆发酵食品，由纳豆菌（Bacillus natto）在一定的温度和湿

度条件下，通过发酵大豆制备而成，它被认为是日本人长寿的 “秘方”。纳豆的营养价值和

保健价值都很高，每百克纳豆含有蛋白质31.2克，脂肪19.9克，碳水化合物22.8克，钙

331mg ，磷503mg ，铁13.7mg 。纳豆的蛋白质中，含有全部的人体必须氨基酸(amino acid)。

发酵食品 fermented food 秘方nostrum 营养价值 nutritional value

Lesson 4 —Biotechnology and Its Implications to Foods(界卫生组织在食品安全方面的策略—生物技术及其对食品的意义)

1 Vocabulary

GMO —genetically modified organism 转基因生物

GMF —genetically modified food 转基因食品

WHO —World Health Organization 世界卫生组织

FAO —Food and Agriculture Organization (of the United Nations) 联合国粮农组织

FDA —Food and Drug Administration 美国食品药品管理局

CDC —Centers for Disease Control 疾病控制中心

USDA —the United States Department of Agriculture 美国农业部

assess 评估、consultation 咨询、 evaluation 评价、label 标注、transparency 透明、ethical

伦理的、elicit 引起、herbicide 杀虫剂、-cide 杀、elaboration 详细阐述、allergen 过敏原

-gen 原、antibiotic 抗生素、 anti-抗、bio-生物、lectin 凝集素、agronomic 农艺学的、

carotene 胡萝卜素、 -ene 烯、fermentation 发酵、anticipate 预期、bioreactor 生物反应器

interdisciplinary 学科交叉的、workshop 研讨会、convey 传达、competent 有能力的

2 What are Genetically Modified (GM) Foods?

GM is a special set of technologies that alter the genetic makeup of such living organisms as

animals, plants, or bacteria.

Combining genes from different organisms is known as recombinant DNA technology, and

4 Videos

（1）Argument about GMF in the USA.

（2）GMF principle.

5 GM Products Benefits & Controversies

Benefits

（1）Crops

①Enhanced taste and quality

②Reduced maturation time

③Increased nutrients, yields, and stress tolerance

④Improved resistance to disease, pests, and herbicides

⑤New products and growing techniques

（2）Animals

①Increased resistance, productivity, hardiness, and feed efficiency

②Better yields of meat, eggs, and milk

③Improved animal health and diagnostic methods

（3）Environment

①"Friendly" bioherbicides and bioinsecticides

②Conservation of soil, water, and energy

③Bioprocessing for forestry products

④Better natural waste management

（4）Society ：Increased food security for growing populations

Controversies

（1）Safety ：Potential human health impact; allergens, transfer of antibiotic resistance

markers, unknown effects, potential environmental impact

（2）Monopolized Property

①Domination of world food production by a few companies

② Increasing dependence on industralized nations by developing countries

③ Biopiracy （生物掠夺）—foreign exploitation of natural resources

（3）Ethics

①Tampering(干扰) with nature by mixing genes among species;

②Objections to consuming animal genes in plants;

（4）Labeling

①Not mandatory(加以限制的) in some countries (e.g., the United States)

②Mixing GM crops with non-GM confounds（混淆） labeling attempts

Lesson5 Alcoholic Beverages（酒精饮料）

The concentration (m/m) of alcohol is over 0.5%.

1 与酒有关的英文表达

（1）alcohol 酒精，通俗表达；（2）liquor & spirit 酒，较正式；（3）ethanol 乙醇，专

业表达酒的分类：category

蒸馏酒 distilled liquor 如：白酒

按工艺发酵酒 fermented liquor 如：啤酒，葡萄酒

配制酒 mix-up liquor 如：鸡尾酒

2 Prefix & suffix

烷-ane 酯 ester- 羟基hydroxyl

烯-ene 盐-ate 羰基carbonyl-

醇-ol 糖-ose 羧基carboxy(l)-

酮-one 酶-ase 氨基amino-

醛-aldehyde 碳carb(o) 硝基nitro-

淀粉amyl(o)- 乳；乳酸；乳酸盐lact(o)- 氯chlor(o)-

胺-amide 核ribo- 肽-peptide

水、氢hydro- 氧化物-oxide 体-some

脂lipo- 氧化oxy(i)-

3 Questions for paragraph1

(1)What kind of alcoholic beverages are mentioned?

(2) What raw materials are involved in producing alcoholic beverages?

4 Question for Biology of yeast fermentation

In practice, approximately how much ethanol can we get from 2-gram glucose?

5 Questions for fermentation conditions

(1) Why is the addition of exogenous enzymes necessary when using starch-based materials

for alcoholic fermentations?

(2) What shall we do to enhance alcohol tolerance?

6 Notes

1) Carboxyl groups of cell-wall peptides confer important flocculating characteristics on 2) （脆壁克鲁维酵母）and ,

which unlike transport into the cell where it is hydrolyzed to glucose and galactose which enter

glycolysis.

3) Interest has developed in the use of high alcohol tolerant yeasts in high-gravity brewing

processes and in the alcohol production for distillation increasing plant

productivity and decreasing distillation costs.

4) Since most bacteria, acetic acid and lactic acids bacteria, prefer Lesson6 Amino Acids 氨基酸

1. 氨基酸的分子结构 Molecular structure

α-carbon atom(α-碳原子) 、Amino group 氨基、Carboxyl group 羧基、Side chain 侧链、

Amino acid molecule 氨基酸分子

翻译练习：

氨基酸分子的基本结构为： α碳原子上连接一个氨基、一个羧基、还有一个决定氨基酸多

样性的侧链。

An amino acid molecule is composed of an α-carbon atom, an amino group, a carboxyl

group, and additionally a side chain which determines the diversity of amino acids.

2. 氨基酸的英文名称Naming

Amino

Acid(SEAA)；非必需氨基酸Nonessential Amino Acid(NEAA)

3. 氨基酸的生产方法

1）阅读与翻译

Amino acids are produced using a range of technologies including using cells or enzymes, 2）pathways to obtain amino acids

① Biotransformation(生物转化) ② Chemical synthesis （化学合成）③ Protein hydrolysis

（蛋白质水解）

Lesson7 Yogurt Fermentation（yogurt=yoghurt=yoghourt）

1Words list:

coagulum 凝结物、lactose 乳糖、stir 搅拌、glycine 甘氨酸、histidine 组氨酸、stimulating 刺

激的aforementioned 上述的、casein 酪蛋白、sodium 钠、calcium 钙、whey 乳清、flora

菌落、blending 搅拌、intestinal 肠道的

2 Those used in yogurt production

A. Equipment设备

Beakers (fermentor)烧杯（发酵罐）、Heat source热源、Incubator 培养箱、Thermometer

温度计

B. Reagents试剂

Milk 、Starter culture or plain yogurt发酵剂或原味酸奶

3 Milk ingredients included in yogurt

fat 脂肪、casein 酪蛋白、sodium 钠、sodium caseinates 酪蛋白酸钠、whey 乳清、

whey protein concentrates乳清蛋白浓缩物

Additives 添加剂

sweeteners 甜味剂、coloring 色素、stabilizers 稳定剂、fruit preparations果肉

4 With fat content varying in milk

defatted milk

skim milk 脱脂乳(粉)

whole milk 全脂乳

5 Yogurt classified

Yogurt （fat: >3.25%）、Low-fat yogurt （fat: 0.5-2.0%）、Nonfat yogurt（fat:

6 Key words unlisted

set yogurt 凝固型酸奶、stirred yogurt 搅拌型酸奶、sundae 圣代、titratable acidity 可滴

定酸度、system of manufacture 生产工艺、lactose intolerant 乳糖不耐的、incubate 培养

（微生物）

7 set or stirred.

Depending on the system of manufacture and the nature of coagulum, yogurts may be

classified as being of two main types, set or stirred.

Set yogurt-（Fermented after cup fillings）

Stirred yogurt-（Fermented before cup fillings）

8 lactose-fermenting bacteria

Lactobacillus bulgaricus ( L. bulgaricus) 、Streptococcus thermophilus (S. thermophilus)

复数变化：lactobacillus — lactobacilli ；streptococcus — streptococci

9 The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating

the growth of streptococci .The coccus grows first during the fermentation followed by the

rod, so that after around 3 hours the number of the two organisms should be approximately

equal.The streptococci tend to be inhibited at pH value of 4.2-4.4, whereas the lactobacilli can

tolerate pH values in the 3.5-3.8 range.

10翻译练习

酸奶和其它发酵乳制品是优质的蛋白质、B 族维生素以及矿物质来源。酸奶除了具有营养

作用，还对维持肠道（intestinal ）微生物菌群(flora)的平衡有重要的价值。

Lesson 8 Microbial Enzymes微生物酶

1 T or F

1)All enzymes are proteins.

2)Enzymes are chemical catalysts.

3)Enzymes only remain in living cells.

4)Enzymes only function intra-cellular but not extra-cellular.

2 Words list

rennet 凝乳酶、pancreatic 胰的、protease 蛋白酶、lipase 脂肪酶、papain 木瓜蛋白酶、fun

真菌（fungus 的复数）、pectinase 果胶酶、detergent 清洁剂、pharmaceutical 药、streptodornase

链道酶、syrup 糖浆、amylase 淀粉酶、tenderizer 嫩化剂、degum 脱胶、glycerol 甘油、

chloride 氯化物、allergy 过敏

3 Properties of enzyme？

1）Enzymes are catalysts.2）Enzymes are natural.3）Enzymes are specific.4） Enzymes are

efficient.

4 How are enzymes produced?

Animals 、Plants 、Microorganisms are the largest enzyme factories.（bacteria 、molds 、yeasts ）

Enzymes of fungi and bacteria have a wide variety of industrial applications, including

alcoholic beverages, food, detergents and pharmaceuticals.

Are enzymes needed while they are produced?

1）Fruit juices、2）Bakery 、3）Cheese 、4）Sausages

Enzymes are needed in the processes:

1）Fruit juices To clarify the juices

2）Bakery To hydrolyze starches

3）Cheese To hydrolyze proteins

4）Sausages To tenderize the meat

5 Key sentences:

1）Proteases can also chillproof beer by degrading the proteins that cause cloudiness in such

beverages upon refrigeration.

2）α-Amylases together with β-Amylases, are present in malt. However, the industrial

enzymes are produced from pancreas or from cultures of microorganisms.

3）Bacterial α-Amylases are divided into standard amylases and heat-stable amylases,

depending on the stability to heat.

4）Standard bacterial α-Amylases from Bacillus subtilis or B. amyloliquefaciens requires

temperatures of 70-80 for optimal activity. Heat-stable bacterial α-Amylases from B.

licheniformis, has a temperature optimum between 90 and 105.

5）pH values, the concentrations of calcium ions and the substrate concentrations influence

the heat-resistant ability.

6）α-Amylases from fungi are obtained from Aspergillus niger or A.oryzae . They are less

resistant to heat than bacterial α-Amylases and are inactivated before starch gelatinizes.

This is important in the making of bread and biscuits.

7）Proteases are used for meat tenderizing, as they are capable of breaking down some of

the tough meat protein.

Lesson 9 Lipids 脂类物质

2 Lipids

lipoid

Saturated (animal fat)

Fatty acids Monounsaturated (olive oil)

Polyunsaturated (soybean oil)

Unsaturated:cis-fatty acids(顺式) 、trans-fatty acids（反式）

Essential fatty acids ：亚油酸 linoleic acid 、亚麻酸α－linolenic acid 、花生四烯酸

arachidonic acid (ARA)

3 Biological Functions

1)Component of biological membrane 2)Energy storage and metabolism 3)Cell signaling

4)Transport of fat-soluble vitamines

4 Questions

1)What is the similarity or the difference between fats and waxes in regard to the chemical

structure?

2) What is the similarity or the difference between fats and waxes as far as the chemical

structure is concerned?

Similarity: ester linkage; hydrolyzable

Difference: the number of carbon atoms

Lesson 11 Nutrition 营养

1 Distinction

Nutrition 、Nutrient 、Nourishment

nutrition

1)The process of nourishing or being nourished.营养或被营养的过程。

2)The science or study that deals with food and nourishment, especially in human beings.

营养学：关于食物和营养，尤指人的食物和营养的科学或研究

3) A source of nourishment; food.营养品，滋养物；食品

nutrient

A source of nourishment, especially a nourishing ingredient in a food.

营养的来源，尤指食物中的营养成分

nourishment

1)The act of nourishing.滋养的行为

2)The state of being nourished.被滋养的状态

3)Something that nourishes; food.营养品；食品 2 Fill out the blanks

from the soil.

2) might be defined as a process whereby we obtain the essential nutrients and

use them to make many other substances our bodies need.

3 Food and Nutrition

The word nutrition is often paired with the word food because the two go together. They are

interdependent, but not interchangeable.( Interdependent 相互依赖的Interchangeable 可

交替的)

As constituents of the food we eat, they not only provide energy but also provide a basis for

the taste, color, texture, keeping qualities and overall acceptability of that food.It should

never be forgotten that we eat food, but not nutrients.

4 Read the last paragraph on page129 and answer

Most of the major nutrients in foods can ’t be absorbed from the intestine due to their and 5 Nutrition process :

6 Minerals and water are (organic, inorganic) chemicals because they don ’t contain

( ). The vitamins are divided into two groups based on their solubility in either water or fat. Water soluble: B-vitamin complex, C

Fat soluble: A, D,E, K

7 The mineral elements are grouped based on the needed quantity.

常量元素): sodium, potassium, calcium, phosphorus, magnesium etc .. 微量元素): iron, iodine, zinc, fluorine, selenium, folate etc..

8 Since no single food group can nourish the body with all the vital ingredients it requires, it is important that we consume a variety of healthy foods to derive the nutrition our body needs. There are five main food groups. They are:fruits; vegetables; cereals and pulses; dairy; poultry, fish and meat products.

A healthy balanced diet of the food groups ensure the essential nutrient intake, but the age, activity level, body size and gender.

9 Recommended Dietary Allowances-RDA

“How many of the nutrients do we need ?”

Is more always better or is there an optimum intake below which _______might result and above which __________could be caused?( deficiency; toxicity)

10 DRIs=dietary reference intakes膳食营养素参考摄入量

Lesson 12 Food safety 食品安全

1 Food safety contamination results from biological、chemical 、physical

2 Biological food poisoning：bacteria 、fungi 、parasites

3 Harmful bacteria

1)Salmonella 沙门氏菌 food and water; poultry products; eggs

2) Listeria 李斯特菌属 luncheon meat; unpasteurized food

3) Shigella 志贺氏杆菌 carried in any food; toxin producing

4) E.coli 大肠杆菌 undercooked meat; unpasteurized food

4 Chemicals: Industrial accidents; Intentional fraud; Natural compounds; Food additives; Pesticides; Environmental pollutants

5 Chemical pollutants:二恶英 dioxin 、瘦肉精 brown meat essence、亚硝酸盐nitrite 、重金属heavy metal、氨基甲酸酯 carbamate 、苏丹红Sudan Red/Tonyred

孔雀石绿malachite green、三聚氰胺 melamine 、黄曲霉毒素aflatoxin 、黄樟素safrole 、生物碱 alkaloid

6 Physical contamination

Any form of material that doesn’t belong to the food product:glass ;stone;plastic

7 At-risk population

1)Infants and very young children;2)Elderly;3)Immune-compromised 免疫缺陷的;4)Those with chronic diseases (diabetes, cancer);5)Pregnant

Food borne illness symptoms:Diarrhea腹泻;Abdominal cramping 腹部痉挛;Chills 畏寒;Fever 高烧;Vomiting 呕吐;Dehydration 脱水

Lesson13 Basic Steps in Vegetables’Canning 罐装蔬菜的加工

1 Fruit VS Vegetables

1)Chemical composition 化学组成;2)Acidity 酸度;3)Sanitation 环境卫生

Which is more advantageous in resisting spoilage based on the above factors, fruit or vegetables?

1)Chemical composition 化学组成

Water:Vegetables contain generally 90-96% water while for fruit normal water content is between 80 and 90%.

Carbohydrate: Fermentation of carbohydrates by yeast and other microorganisms can yield carbon dioxide, alcohol, organic acids and other compounds.

2)Acidity 酸度 With respect to bacterial spoilage, a most important contribution of organic acids is in

3)Sanitation 环境卫生

Vegetables are closer to soil, which makes them susceptible to microorganisms

2 General Processing Concepts

Most foods processing are designed to (延长货架期)of the product by reducing or eliminating microbial activity.

3 Some of the general concepts associated with processing of foods include:

(a) the addition of thermal energy or elevated temperatures

Advantages: (1) the reduction of anti-nutritional components; (2) the facilitation of nutrients for human metabolism

Disadvantages: (1) the reduction in nutrient content;(2) the reduction in quality attributes (color, flavor and texture)

(b) the removal of thermal energy or reduced temperatures

Advantages: To control growth of spoilage microorganisms

Disadvantages: (1) formation of ice crystals; (2) vulnerability of the product to thermal abuse during storage and distribution

Advantages: To limit or eliminate growth of microorganisms

Disadvantages: Reduction in quality attributes

(d) the use of packaging to maintain the desirable product characteristics

Advantages: To maintain the desirable product characteristics

Disadvantages: Potential risks from packaging material

3 Processing steps in vegetables’ canning

Preparation of vegetables(蔬菜预处理);Blanching(漂白);Filling(罐装);Heat processing(热处理);Sealing(密封);Ensuring vacuum in container(抽真空);cooling(冷却); Labeling and casing(包装与装箱)

4 Processing steps for milk manufacture

Raw milk(原料乳); Refrigerated storage(冷藏);Pasteurization(巴氏杀菌); Homogenization(均质); Standardization of fat content(脂肪标准化); Filling(罐装); Refrigerated storage(冷藏);Distribution(销售)

5 Processing steps for orange juice

Harvesting of oranges(采摘);Juice extraction(果汁提取);Concentration(浓缩); Package filling(包装);Freezing(冷冻);Storage &distribution(储存与销售)

Lesson 15 Diet and health research needs

1 Diet-Related Diseases

hypertension (高血压) 、cardiovascular heart disease （冠心病）、diabetes （糖尿病）、cancer （癌症）、osteoporosis （骨质疏松症）

People have known for thousands of years that 特定的)foods affect certain health conditions, but not until quite recently has science begun to explain why these foods are effective.

2 Match

night blindness animal livers

dental ulcer(口腔溃疡 milk

hypertension(高血压) salt

diabetes(糖尿病) sweets

constipation(便秘) ) dietary fibers

pellagra(糙皮病) peanuts

beri-beri(脚气病) cereals

3 Eating a been to eat a certain number of portions from certain food groups, as defined by the USDA 4 1)A high sodium intake is generally believed (but not proven) to increase the risk of having high blood pressure.

2)Weight loss may help reduce an elevated blood pressure.

3)Fruits and vegetables are the only foods which are rich in potassium

4)Cholesterol is carried through the bloodstream in packages called lipoproteins. High-density lipoproteins, or HDL’s are the “good ” type; they carry cholesterol away from body cells and tissues to the liver for excretion from the body. Low-density lipoproteins, or LDL ’s, are the “bad ” type responsible for depositing cholesterol on artery walls.

5)Vitamin D in an active form is needed for calcium to be absorbed through the intestinal tract; older adults make less of this active form of vitamin D.

6)Vitamin C improves calcium absorption, as does lactose (milk sugar).

7)Eating too much protein or fat interferes with calcium absorption; it greatly increases the amount of calcium the body loses.

8)Some foods contain substances that bind up calcium and prevents the mineral’s absorption. These substances include: oxalic acid (草酸)in spinach and phytic acid （植酸）in the bran （麸皮）of whole grains.

食品专业英语

How to write a research paper? 英语学术论文写作

科技论文的分类：学位论文 dissertation 或thesis ；研究论文 paper or article；研究简报

note ；研究快报 letter or communication；综合评述 review

Lesson1 英语食品科技论文的特点

一、文体结构

(一) 标题(title) （二）摘要或提要及关键字（abstract or summary and key word ） (三)

引言、前言或介绍（introduction ）（四）材料与方法(material and methods) （五）结

果与讨论(results and discussion) （六）结论（conclusion ）（七）感谢、参考文献及附

录（acknowledgements, references, appendix ）

(一) 标题(title)：简洁明了, 大小写恰当，避免使用句子，避免使用化学式、公式、缩略语等。

常见结构：Studies on…、Investigation on… 、Research on…

标题的大小写

⑴所有的字母都大写

NEW TECHNOLOGIES IN FRUIT STORAGE AND PROCESSING

⑵实词大写

Study on Assay Procedure for Protein Concentration

⑶首字母大写

Gel filtration and affinity chromatography

翻译下列论文题目 ⑴烧烤食品中苯并芘毒性的研究

benzopyzene/toxicity ⑵市售几种酸奶中乳酸菌活性的研究

lactic acid bacteria ⑶三聚氰胺检测方法的研究

melamine

(二) 摘要或提要及关键词（abstract or summary and key word）

摘要的特点

① 简明扼要②完整性与独立性③内容客观，不加入作者的主观见解④不分段落，不列图表，

不注参考文献⑤结构严谨，一气呵成

摘要中的人称：较多使用we Eg: In this study, we report

摘要中的语态：较多使用被动语态

摘要中的时态：

(七) 参考文献(references)

形式：1在正文中标出序号，在文章结尾依出现次序写出具体内容

2在正文中标出作者姓名与年代，在文章结尾依作者名字首字母在字母表中的顺序写出具体

内容

二、修辞特点：（一）简洁简练的文字，（二）连接手段（三）语气的强弱

三、其他技术和语言问题：（一）封面，（二）缩略词，（三）公式，（四）斜体字，（五）词

汇，（六）表格（Table ）与图表(Figure)

Paper model

Abstract: E. coli K12 MG1655 was transformed with plasmid pKD46 containing Red

recombinase. The dapA gene in E. coli, which is a key enzyme in lysine biosynthesis, was

successfully deleted by Red recombination. PCR and restriction enzyme cutting are

employed to identify the recombination and lys-auxotrophs were isolated using minimal

medium. The resulting mutants produced L-methionine 3.6 fold as much as wild strains did.

改正后：

Abstract: K12 MG1655 was transformed with plasmid pKD46 containing

Red recombinase. The in E. coli , was identify the recombination, and resulting mutants produced L-methionine 3.6-fold as much as wild strains did.

Review model

In recent years, the areas of Bio-Microelectromechanical symtms(BioMEMS) and

nanotechnology have gained a high level of prominence and have become almost inseparable

with biological application including detection, diagnostics, therapeutics and tissue

engineering. This article reviews some of the current interdisciplinary research from this

fields, especially focusing on rapid detection of pathogens and microorganisms, a critical

area of importance to food safety, clinical diagnostics and related applications.

Lesson 2 食品科技论文的翻译和写作

论文写作中的几个语法问题

(一) 数字的使用(Numeral Usage)、 (二) 字母的正体与斜体（Roman Type and Italic）

(一) 数字的使用(Numeral Usage)

1. 阿拉伯数字使用的场合

（1）用于物理量的量值：该量与其后的单位之间留一个空格。如：5 h, 25 mL

（2）用于非物理量的计数：10以内的数字用英文表达，10以上的数字用阿拉伯数字。如 four

flasks, 10 flasks

（3）阿拉伯数字不用于句子的开头如：Twenty-five milliliters of HCl was added.

（4）量和单位作为另一个名词的定语，量和单位之间应加连字符“－” 如： a 10-mg sample,

a 20-mL aliquot

2. 倍数的表达 times/fold

（1）The oxygen atom is almost 16 times/16-fold as heavy as the hydrogen atom.

（2）The oxygen atom is almost 16 times/16-fold heavier than the hydrogen atom.

（3）The mass of oxygen atom is almost 16 times/16-fold that of the hydrogen atom.

increase, rise, grow, raise, exceed

（1）The rate of reaction has increased six times under this catalyst.

（2）The rate of reaction was increased by a factor of six over this catalyst.

（3）The enzyme was purified 50-fold over crude extract.

（4）增加了20%怎么表达恰当？ increase by 20%

3. 数字的表达

Mono-;oligo- 单；寡、Bi-;di- 双；二、Tri-;tre-三、Tetra- 四、Penta- 五、Hexa- 六、Hept-

七、Octa- 八、Nona- 九、Deca- 十、Multi- 多、Poly- 聚

(二) 字母的正体与斜体（Roman Type and Italic）

（1）文章中作者的单位，参考文献中的期刊或专著

（2）动植物、微生物的种属名称

（3）化合物构型，构象异构体名称的词头（4）希腊字母（5）基因的名称

二、翻译理论和技巧

信:忠实原文、达:译文通顺、流畅、雅:译文生动、雅致

（一）翻译中的改换

1) 加热后，立刻检测果皮的颜色。

(英语名词汉语动词 )

2) 本产品与前一种在硬度上不同。汉语形容词变为英语动词 )

(二) 翻译中的增减、重复

1) 马铃薯放入沸水中，加入5克氯化钠，煮沸10分钟。

Potatoes were put into boiling water with 5 g of NaCl, and boiled for 10 minutes.

用两种方法翻译下列句子（从句和非谓语）

1. 当蛋白质在一定温度下被加热时, 会发生变性(denature)。

2. 脂肪被消化(digest)后，有一些会聚积在体内。

第一句

1 Heated at certain temperatures, proteins are denatured.

2 When they are heated at certain temperatures, proteins are denatured.

3 Certain temperatures denature proteins。

第二句

1 After digested, fats partially accumulate in vivo .

2 After they are digested, fats partially accumulate in vivo .

原因关系通常译成原因状语从句、介词短语、分词短语、定语从句或其他结构。

语气强弱顺序:because>since>as>for（ ※for 不能放在句首）

eg:1)The fuel must be finished, for the engine stopped.

2)Since displacement has direction, velocity also has direction.

3)As heat makes things move, it is a form of energy。

(三) 长句及复杂句的翻译: 翻译之前要弄清楚句子的主干, 再逐层递进。

1)That the technique of high pressure processing is widely applied to food production is

known to us all.

known to all of us. 3) From the evaporation of water we know that Translation:

1) Differential staining procedures divide bacteria into separate groups based on staining

properties.

2)Because foods are such excellent sources of nutrients, if the intrinsic and extrinsic

conditions are appropriate, microorganisms grow rapidly and make what once was an

attractive and appealing food into a sour, foul-smelling or fugus-covered mass suitable only

for garbage can.

汉译英

纳豆(natto)是日本的一种传统大豆发酵食品，由纳豆菌（Bacillus natto）在一定的温度和湿

度条件下，通过发酵大豆制备而成，它被认为是日本人长寿的 “秘方”。纳豆的营养价值和

保健价值都很高，每百克纳豆含有蛋白质31.2克，脂肪19.9克，碳水化合物22.8克，钙

331mg ，磷503mg ，铁13.7mg 。纳豆的蛋白质中，含有全部的人体必须氨基酸(amino acid)。

发酵食品 fermented food 秘方nostrum 营养价值 nutritional value

Lesson 4 —Biotechnology and Its Implications to Foods(界卫生组织在食品安全方面的策略—生物技术及其对食品的意义)

1 Vocabulary

GMO —genetically modified organism 转基因生物

GMF —genetically modified food 转基因食品

WHO —World Health Organization 世界卫生组织

FAO —Food and Agriculture Organization (of the United Nations) 联合国粮农组织

FDA —Food and Drug Administration 美国食品药品管理局

CDC —Centers for Disease Control 疾病控制中心

USDA —the United States Department of Agriculture 美国农业部

assess 评估、consultation 咨询、 evaluation 评价、label 标注、transparency 透明、ethical

伦理的、elicit 引起、herbicide 杀虫剂、-cide 杀、elaboration 详细阐述、allergen 过敏原

-gen 原、antibiotic 抗生素、 anti-抗、bio-生物、lectin 凝集素、agronomic 农艺学的、

carotene 胡萝卜素、 -ene 烯、fermentation 发酵、anticipate 预期、bioreactor 生物反应器

interdisciplinary 学科交叉的、workshop 研讨会、convey 传达、competent 有能力的

2 What are Genetically Modified (GM) Foods?

GM is a special set of technologies that alter the genetic makeup of such living organisms as

animals, plants, or bacteria.

Combining genes from different organisms is known as recombinant DNA technology, and

4 Videos

（1）Argument about GMF in the USA.

（2）GMF principle.

5 GM Products Benefits & Controversies

Benefits

（1）Crops

①Enhanced taste and quality

②Reduced maturation time

③Increased nutrients, yields, and stress tolerance

④Improved resistance to disease, pests, and herbicides

⑤New products and growing techniques

（2）Animals

①Increased resistance, productivity, hardiness, and feed efficiency

②Better yields of meat, eggs, and milk

③Improved animal health and diagnostic methods

（3）Environment

①"Friendly" bioherbicides and bioinsecticides

②Conservation of soil, water, and energy

③Bioprocessing for forestry products

④Better natural waste management

（4）Society ：Increased food security for growing populations

Controversies

（1）Safety ：Potential human health impact; allergens, transfer of antibiotic resistance

markers, unknown effects, potential environmental impact

（2）Monopolized Property

①Domination of world food production by a few companies

② Increasing dependence on industralized nations by developing countries

③ Biopiracy （生物掠夺）—foreign exploitation of natural resources

（3）Ethics

①Tampering(干扰) with nature by mixing genes among species;

②Objections to consuming animal genes in plants;

（4）Labeling

①Not mandatory(加以限制的) in some countries (e.g., the United States)

②Mixing GM crops with non-GM confounds（混淆） labeling attempts

Lesson5 Alcoholic Beverages（酒精饮料）

The concentration (m/m) of alcohol is over 0.5%.

1 与酒有关的英文表达

（1）alcohol 酒精，通俗表达；（2）liquor & spirit 酒，较正式；（3）ethanol 乙醇，专

业表达酒的分类：category

蒸馏酒 distilled liquor 如：白酒

按工艺发酵酒 fermented liquor 如：啤酒，葡萄酒

配制酒 mix-up liquor 如：鸡尾酒

2 Prefix & suffix

烷-ane 酯 ester- 羟基hydroxyl

烯-ene 盐-ate 羰基carbonyl-

醇-ol 糖-ose 羧基carboxy(l)-

酮-one 酶-ase 氨基amino-

醛-aldehyde 碳carb(o) 硝基nitro-

淀粉amyl(o)- 乳；乳酸；乳酸盐lact(o)- 氯chlor(o)-

胺-amide 核ribo- 肽-peptide

水、氢hydro- 氧化物-oxide 体-some

脂lipo- 氧化oxy(i)-

3 Questions for paragraph1

(1)What kind of alcoholic beverages are mentioned?

(2) What raw materials are involved in producing alcoholic beverages?

4 Question for Biology of yeast fermentation

In practice, approximately how much ethanol can we get from 2-gram glucose?

5 Questions for fermentation conditions

(1) Why is the addition of exogenous enzymes necessary when using starch-based materials

for alcoholic fermentations?

(2) What shall we do to enhance alcohol tolerance?

6 Notes

1) Carboxyl groups of cell-wall peptides confer important flocculating characteristics on 2) （脆壁克鲁维酵母）and ,

which unlike transport into the cell where it is hydrolyzed to glucose and galactose which enter

glycolysis.

3) Interest has developed in the use of high alcohol tolerant yeasts in high-gravity brewing

processes and in the alcohol production for distillation increasing plant

productivity and decreasing distillation costs.

4) Since most bacteria, acetic acid and lactic acids bacteria, prefer Lesson6 Amino Acids 氨基酸

1. 氨基酸的分子结构 Molecular structure

α-carbon atom(α-碳原子) 、Amino group 氨基、Carboxyl group 羧基、Side chain 侧链、

Amino acid molecule 氨基酸分子

翻译练习：

氨基酸分子的基本结构为： α碳原子上连接一个氨基、一个羧基、还有一个决定氨基酸多

样性的侧链。

An amino acid molecule is composed of an α-carbon atom, an amino group, a carboxyl

group, and additionally a side chain which determines the diversity of amino acids.

2. 氨基酸的英文名称Naming

Amino

Acid(SEAA)；非必需氨基酸Nonessential Amino Acid(NEAA)

3. 氨基酸的生产方法

1）阅读与翻译

Amino acids are produced using a range of technologies including using cells or enzymes, 2）pathways to obtain amino acids

① Biotransformation(生物转化) ② Chemical synthesis （化学合成）③ Protein hydrolysis

（蛋白质水解）

Lesson7 Yogurt Fermentation（yogurt=yoghurt=yoghourt）

1Words list:

coagulum 凝结物、lactose 乳糖、stir 搅拌、glycine 甘氨酸、histidine 组氨酸、stimulating 刺

激的aforementioned 上述的、casein 酪蛋白、sodium 钠、calcium 钙、whey 乳清、flora

菌落、blending 搅拌、intestinal 肠道的

2 Those used in yogurt production

A. Equipment设备

Beakers (fermentor)烧杯（发酵罐）、Heat source热源、Incubator 培养箱、Thermometer

温度计

B. Reagents试剂

Milk 、Starter culture or plain yogurt发酵剂或原味酸奶

3 Milk ingredients included in yogurt

fat 脂肪、casein 酪蛋白、sodium 钠、sodium caseinates 酪蛋白酸钠、whey 乳清、

whey protein concentrates乳清蛋白浓缩物

Additives 添加剂

sweeteners 甜味剂、coloring 色素、stabilizers 稳定剂、fruit preparations果肉

4 With fat content varying in milk

defatted milk

skim milk 脱脂乳(粉)

whole milk 全脂乳

5 Yogurt classified

Yogurt （fat: >3.25%）、Low-fat yogurt （fat: 0.5-2.0%）、Nonfat yogurt（fat:

6 Key words unlisted

set yogurt 凝固型酸奶、stirred yogurt 搅拌型酸奶、sundae 圣代、titratable acidity 可滴

定酸度、system of manufacture 生产工艺、lactose intolerant 乳糖不耐的、incubate 培养

（微生物）

7 set or stirred.

Depending on the system of manufacture and the nature of coagulum, yogurts may be

classified as being of two main types, set or stirred.

Set yogurt-（Fermented after cup fillings）

Stirred yogurt-（Fermented before cup fillings）

8 lactose-fermenting bacteria

Lactobacillus bulgaricus ( L. bulgaricus) 、Streptococcus thermophilus (S. thermophilus)

复数变化：lactobacillus — lactobacilli ；streptococcus — streptococci

9 The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating

the growth of streptococci .The coccus grows first during the fermentation followed by the

rod, so that after around 3 hours the number of the two organisms should be approximately

equal.The streptococci tend to be inhibited at pH value of 4.2-4.4, whereas the lactobacilli can

tolerate pH values in the 3.5-3.8 range.

10翻译练习

酸奶和其它发酵乳制品是优质的蛋白质、B 族维生素以及矿物质来源。酸奶除了具有营养

作用，还对维持肠道（intestinal ）微生物菌群(flora)的平衡有重要的价值。

Lesson 8 Microbial Enzymes微生物酶

1 T or F

1)All enzymes are proteins.

2)Enzymes are chemical catalysts.

3)Enzymes only remain in living cells.

4)Enzymes only function intra-cellular but not extra-cellular.

2 Words list

rennet 凝乳酶、pancreatic 胰的、protease 蛋白酶、lipase 脂肪酶、papain 木瓜蛋白酶、fun

真菌（fungus 的复数）、pectinase 果胶酶、detergent 清洁剂、pharmaceutical 药、streptodornase

链道酶、syrup 糖浆、amylase 淀粉酶、tenderizer 嫩化剂、degum 脱胶、glycerol 甘油、

chloride 氯化物、allergy 过敏

3 Properties of enzyme？

1）Enzymes are catalysts.2）Enzymes are natural.3）Enzymes are specific.4） Enzymes are

efficient.

4 How are enzymes produced?

Animals 、Plants 、Microorganisms are the largest enzyme factories.（bacteria 、molds 、yeasts ）

Enzymes of fungi and bacteria have a wide variety of industrial applications, including

alcoholic beverages, food, detergents and pharmaceuticals.

Are enzymes needed while they are produced?

1）Fruit juices、2）Bakery 、3）Cheese 、4）Sausages

Enzymes are needed in the processes:

1）Fruit juices To clarify the juices

2）Bakery To hydrolyze starches

3）Cheese To hydrolyze proteins

4）Sausages To tenderize the meat

5 Key sentences:

1）Proteases can also chillproof beer by degrading the proteins that cause cloudiness in such

beverages upon refrigeration.

2）α-Amylases together with β-Amylases, are present in malt. However, the industrial

enzymes are produced from pancreas or from cultures of microorganisms.

3）Bacterial α-Amylases are divided into standard amylases and heat-stable amylases,

depending on the stability to heat.

4）Standard bacterial α-Amylases from Bacillus subtilis or B. amyloliquefaciens requires

temperatures of 70-80 for optimal activity. Heat-stable bacterial α-Amylases from B.

licheniformis, has a temperature optimum between 90 and 105.

5）pH values, the concentrations of calcium ions and the substrate concentrations influence

the heat-resistant ability.

6）α-Amylases from fungi are obtained from Aspergillus niger or A.oryzae . They are less

resistant to heat than bacterial α-Amylases and are inactivated before starch gelatinizes.

This is important in the making of bread and biscuits.

7）Proteases are used for meat tenderizing, as they are capable of breaking down some of

the tough meat protein.

Lesson 9 Lipids 脂类物质

2 Lipids

lipoid

Saturated (animal fat)

Fatty acids Monounsaturated (olive oil)

Polyunsaturated (soybean oil)

Unsaturated:cis-fatty acids(顺式) 、trans-fatty acids（反式）

Essential fatty acids ：亚油酸 linoleic acid 、亚麻酸α－linolenic acid 、花生四烯酸

arachidonic acid (ARA)

3 Biological Functions

1)Component of biological membrane 2)Energy storage and metabolism 3)Cell signaling

4)Transport of fat-soluble vitamines

4 Questions

1)What is the similarity or the difference between fats and waxes in regard to the chemical

structure?

2) What is the similarity or the difference between fats and waxes as far as the chemical

structure is concerned?

Similarity: ester linkage; hydrolyzable

Difference: the number of carbon atoms

Lesson 11 Nutrition 营养

1 Distinction

Nutrition 、Nutrient 、Nourishment

nutrition

1)The process of nourishing or being nourished.营养或被营养的过程。

2)The science or study that deals with food and nourishment, especially in human beings.

营养学：关于食物和营养，尤指人的食物和营养的科学或研究

3) A source of nourishment; food.营养品，滋养物；食品

nutrient

A source of nourishment, especially a nourishing ingredient in a food.

营养的来源，尤指食物中的营养成分

nourishment

1)The act of nourishing.滋养的行为

2)The state of being nourished.被滋养的状态

3)Something that nourishes; food.营养品；食品 2 Fill out the blanks

from the soil.

2) might be defined as a process whereby we obtain the essential nutrients and

use them to make many other substances our bodies need.

3 Food and Nutrition

The word nutrition is often paired with the word food because the two go together. They are

interdependent, but not interchangeable.( Interdependent 相互依赖的Interchangeable 可

交替的)

As constituents of the food we eat, they not only provide energy but also provide a basis for

the taste, color, texture, keeping qualities and overall acceptability of that food.It should

never be forgotten that we eat food, but not nutrients.

4 Read the last paragraph on page129 and answer

Most of the major nutrients in foods can ’t be absorbed from the intestine due to their and 5 Nutrition process :

6 Minerals and water are (organic, inorganic) chemicals because they don ’t contain

( ). The vitamins are divided into two groups based on their solubility in either water or fat. Water soluble: B-vitamin complex, C

Fat soluble: A, D,E, K

7 The mineral elements are grouped based on the needed quantity.

常量元素): sodium, potassium, calcium, phosphorus, magnesium etc .. 微量元素): iron, iodine, zinc, fluorine, selenium, folate etc..

A healthy balanced diet of the food groups ensure the essential nutrient intake, but the age, activity level, body size and gender.

9 Recommended Dietary Allowances-RDA

“How many of the nutrients do we need ?”

Is more always better or is there an optimum intake below which _______might result and above which __________could be caused?( deficiency; toxicity)

10 DRIs=dietary reference intakes膳食营养素参考摄入量

Lesson 12 Food safety 食品安全

1 Food safety contamination results from biological、chemical 、physical

2 Biological food poisoning：bacteria 、fungi 、parasites

3 Harmful bacteria

1)Salmonella 沙门氏菌 food and water; poultry products; eggs

2) Listeria 李斯特菌属 luncheon meat; unpasteurized food

3) Shigella 志贺氏杆菌 carried in any food; toxin producing

4) E.coli 大肠杆菌 undercooked meat; unpasteurized food

4 Chemicals: Industrial accidents; Intentional fraud; Natural compounds; Food additives; Pesticides; Environmental pollutants

5 Chemical pollutants:二恶英 dioxin 、瘦肉精 brown meat essence、亚硝酸盐nitrite 、重金属heavy metal、氨基甲酸酯 carbamate 、苏丹红Sudan Red/Tonyred

孔雀石绿malachite green、三聚氰胺 melamine 、黄曲霉毒素aflatoxin 、黄樟素safrole 、生物碱 alkaloid

6 Physical contamination

Any form of material that doesn’t belong to the food product:glass ;stone;plastic

7 At-risk population

1)Infants and very young children;2)Elderly;3)Immune-compromised 免疫缺陷的;4)Those with chronic diseases (diabetes, cancer);5)Pregnant

Food borne illness symptoms:Diarrhea腹泻;Abdominal cramping 腹部痉挛;Chills 畏寒;Fever 高烧;Vomiting 呕吐;Dehydration 脱水

Lesson13 Basic Steps in Vegetables’Canning 罐装蔬菜的加工

1 Fruit VS Vegetables

1)Chemical composition 化学组成;2)Acidity 酸度;3)Sanitation 环境卫生

Which is more advantageous in resisting spoilage based on the above factors, fruit or vegetables?

1)Chemical composition 化学组成

Water:Vegetables contain generally 90-96% water while for fruit normal water content is between 80 and 90%.

Carbohydrate: Fermentation of carbohydrates by yeast and other microorganisms can yield carbon dioxide, alcohol, organic acids and other compounds.

2)Acidity 酸度 With respect to bacterial spoilage, a most important contribution of organic acids is in

3)Sanitation 环境卫生

Vegetables are closer to soil, which makes them susceptible to microorganisms

2 General Processing Concepts

Most foods processing are designed to (延长货架期)of the product by reducing or eliminating microbial activity.

3 Some of the general concepts associated with processing of foods include:

(a) the addition of thermal energy or elevated temperatures

Advantages: (1) the reduction of anti-nutritional components; (2) the facilitation of nutrients for human metabolism

Disadvantages: (1) the reduction in nutrient content;(2) the reduction in quality attributes (color, flavor and texture)

(b) the removal of thermal energy or reduced temperatures

Advantages: To control growth of spoilage microorganisms

Disadvantages: (1) formation of ice crystals; (2) vulnerability of the product to thermal abuse during storage and distribution

Advantages: To limit or eliminate growth of microorganisms

Disadvantages: Reduction in quality attributes

(d) the use of packaging to maintain the desirable product characteristics

Advantages: To maintain the desirable product characteristics

Disadvantages: Potential risks from packaging material

3 Processing steps in vegetables’ canning

4 Processing steps for milk manufacture

5 Processing steps for orange juice

Harvesting of oranges(采摘);Juice extraction(果汁提取);Concentration(浓缩); Package filling(包装);Freezing(冷冻);Storage &distribution(储存与销售)

Lesson 15 Diet and health research needs

1 Diet-Related Diseases

hypertension (高血压) 、cardiovascular heart disease （冠心病）、diabetes （糖尿病）、cancer （癌症）、osteoporosis （骨质疏松症）

People have known for thousands of years that 特定的)foods affect certain health conditions, but not until quite recently has science begun to explain why these foods are effective.

2 Match

night blindness animal livers

dental ulcer(口腔溃疡 milk

hypertension(高血压) salt

diabetes(糖尿病) sweets

constipation(便秘) ) dietary fibers

pellagra(糙皮病) peanuts

beri-beri(脚气病) cereals

2)Weight loss may help reduce an elevated blood pressure.

3)Fruits and vegetables are the only foods which are rich in potassium

5)Vitamin D in an active form is needed for calcium to be absorbed through the intestinal tract; older adults make less of this active form of vitamin D.

6)Vitamin C improves calcium absorption, as does lactose (milk sugar).

7)Eating too much protein or fat interferes with calcium absorption; it greatly increases the amount of calcium the body loses.

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