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魅麗。花火原創小說66折起
食品科學與工程英語(第2版)(簡體書)
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食品科學與工程英語(第2版)(簡體書)

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定  價:NT$ 276 元
優惠價:87240
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《食品科學與工程英語(第2版)》系統選編了食品營養、碳水化合物、蛋白質、脂類、維生素、礦物質、食品微生物、熱加工技術、蒸發和乾燥技術等內容,所有內容均選自**性刊物和經典作,能較全面地反映食品營養、食品加工和食品工藝三大方面的內容。全書共21個單元,每個單元分成3部分(除17單元外),每部分的內容具有相關性,不同學校可以根據自身學科特點選講重點內容。
《食品科學與工程英語(第2版)》內容具有較強的實用性和指導性,可為食品企業管理者和食品專業的學生提供理論指導。

目次

Unit 1 Nutrition
Part A Nutrients
Part B Nutrition and Food
Part C Nutrition,Infection,and Immune Response

Unit 2 Carbohydrates
Part A Introduction of Carbohydrates
Part B Assimilation of Carbohydrates
Part C Sucrose in Food Processing

Unit 3 Proteins
Part A Introduction of Proteins
Part B Physical Properties of Proteins
Part C Enzyme-modified Proteins from Corn Gluten Meal

Unit 4 Lipids
Part A Introduction of Lipids
Part B Lipids Oxidation Mechanism
Part C Dietary Fat and Disease: What do We Know and Where do We Stand

Unit 5 Vitamins
Part A Introduction of Vitamins
Part B Fat-soluble Vitamins
Part C Water Soluble Vitamins

Unit 6 Minerals
Part A Introduction of Minerals
Part B Major Minerals
Part C Trace Elements

Unit 7 Microorganisms Associated with Food
Part A Microorganisms and Food Spoilage
Part B Microorganisms and Biotechnology
Part C Microbiology and Fermented Foods

Unit 8 Thermal Processing
Part A Introduction of Thermal Processing
Part B Pasteurization
Part C Sterilization

Unit 9 Evaporation and Dehydration
Part A General Principles of Evaporation
Part B Applications for Evaporation
Part C General Principles of Dehydration and Applications

Unit 10 Pulsed Electric Field Processing
Part A Introduction of Pulsed Electric Field Processing
Part B Effects of Pulsed Electric Field on Microorganisms
Part C Effects of Pulsed Electric Field on Enzymes and Food Quality

Unit 11 High Pressure Food Processing
Part A Fundamentals of Food Processing Using High Pressure
Part B Effect of High Pressure on Microorganisms
Part C Effect of High Pressure on Enzyme Activity

Unit 12 Packaging
Part A Principles of Food Packaging
Part B Materials and Containers Used for Packaging Foods
Part C Modified Atmosphere Packaging

Unit 13 Separations in Food Processing
Part A Membrane Processing
Part B Ion Exchange
Part C Electrodialysis

Unit 14 Safety in Food Processing
Part A Food Safety Hazards
Part B HACCP
Part C Food Risk Analysis

Unit 15 Milk
Part A The Major Constituents of Milk
Part B Fermented Milk Products
Part C The Use of Dissolved Carbon Dioxide to Extend the Shelf-life of Dairy Products

Unit 16 Meat
Part A Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Part B Meat and Meat Products
Part C Meat Substitutes

Unit 17 Eggs
Part A Composition and Structure of Eggs
Part B Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA

Unit 18 Fruits and Vegetables
Part A General Properties and Structural Features
Part B Processing of Fruits
Part C Processing of Vegetables

Unit 19 Cereal Grains and Oil Seeds
Part A Structure and Composition of Cereal Grains and Legumes
Part B Cereal Grains
Part C Soybean

Unit 20 Beverages
Part A Carbonated Nonalcoholic Beverages
Part B Alcoholic Beverages
Part C Chinese Herb Tea

Unit 21 Baked Products
Part A Raw Materials Selection of Baked Products
Part B Dough Making and Handing of Baked Products
Part C Bread Making Process

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