包邮食品学科本科专业英语 第2版

**章 文摘Abstract课 The pediatric burden of rotavirus disease in Europe轮状病毒引起的幼儿疾病给欧洲造成的负担第二课 Safety and keeping quality of pasteurized milk under refrigeration冷藏条件下巴氏消毒奶的安全性和保质期第三课 Public health significance of antimicrobial-resistant Gram-negative bacteria in raw bulk tank milk储奶罐中具有抗微生物抗性的G菌的公共健康意义第四课 Non-enzymatic degradation of citrus pectin and pectate during prolonged heating：effects of pH，temperature，and degree of methyl esterification在延长加热过程中pH、温度和甲酯化程度对柑橘果胶和果胶物质非酶降解的影响第五课 Effects of fish hem protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation鱼肉肌红蛋白结构和脂肪组成对肌红蛋白调节的脂肪氧化的影响第六课 Comparative whole-grain intake of British adults in 1986-1987 and 2000-20011986-1987和2000-2001年度成年英国人全谷物粗粮摄入量比较第七课 Effect of high-pressure treatment on survival of Escherichia coli 0157：H7 population in tomato juice高压处理对番茄汁中大肠杆菌0157：H7存活的影响第八课 Improvement of the overall quality of the table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds气调包装结合天然抗菌剂能有效改善即食葡萄在储藏中的整体品质第九课 Optimization of an enzyme assisted process for juice extraction and clarificationfrom litchis（L/tch/ Chinensis Sonn．）在荔枝（Litchi Chinensis Sonn．）汁的榨取和澄清中酶法反应条件的优化章作业汉译英第2章 综述Review课 Hazards of packaging materials in contact with foods与食品接触的包装材料的危害性第二课 Iron deficiency and iron fortified foods铁缺乏及铁强化食品第三课 Enzymatic deacidirication/reesterirication酶法脱酸和再酯化第四课 Physico-chemical properties of modified starch变性淀粉的理化性质第五课 Preservation of wines葡萄酒的保存第六课 Effect of high pressure （HP） on microorganisms in milk高压处理对牛奶中微生物的影响第七课 Subcritical water extraction亚临界水萃取第八课 Maillard reaction美拉德反应第2章作业汉译英第3章 教材Teaching Material课 General processing concepts基本加工概念第二课 Membrane separations膜分离第三课 Food-parking materials and forms食品包装材料和形式第四课 Description of commer sterilization systems商业杀菌系统的类型第五课 Food freezing and product quality食品冷冻和产品质量第六课 Introduction to food additives食品添加剂概述第七课 Major chemical processes of food deterioration食品腐败的主要化学过程第八课 The nutrients in foods食物中的营养素第九课 Sensory evaluation concepts感官评价概念第3章作业汉译英……第4章 论文的题目、摘要和关键词Title，Abstract and Keywords of Article第5章 论文的前言Introduction of Article第6章 论文的材料与方法Materials and Methods of Article第7章 论文的结果与讨论Results and Discussion of Article第8章 论文的结论Conclusion of Article第9章 参考文献References0章 新闻报道News Report1章 食品科技写作常用句型Common Patterns of Food Scientific Thesis2章 提高专业英语听力的途径和资源Approaches and Resources to Improve the Listening Ability of Professional English3章 英文食品科技信息的获得Acquirement of English Information of Food Science and Technolog4章 出国留学申请Submit Application for Advanced Study Abroad5章 缩略词Abbreviation附录 作业的参考答案