食品專業(yè)英語

1、Lesson 1 Nutrition1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定義為食后起滋養(yǎng)作用的任何可食用的物質(zhì)。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.我們需要這些營(yíng)養(yǎng)素來提供能量，

2、構(gòu)成和修補(bǔ)機(jī)體組織，調(diào)節(jié)機(jī)體生理過程。這是食物在人體內(nèi)的三種基本功能。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. 營(yíng)養(yǎng)可定義為人們賴以獲得的必須營(yíng)養(yǎng)素，并利用這些營(yíng)養(yǎng)素來制造人體所需的其他物質(zhì)的過程。4. The term good nutrition implies that we are obtaining from our food all

3、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.”由此可見，唯有營(yíng)養(yǎng)素才是真正必需的，而正常提供營(yíng)養(yǎng)素的則是食物。食物是維持生命所必不可少的，因此我們必須懂得各種食物的營(yíng)養(yǎng)素含量，必須懂得哪些食物是各種各樣營(yíng)養(yǎng)素

4、最豐富的來源，懂得怎樣把它們配成有益健康的膳食。營(yíng)養(yǎng)良好這一術(shù)語是指我們處在從食物中獲取為保持機(jī)體正?；顒?dòng)和維持最佳健康狀況所需的全部營(yíng)養(yǎng)素。營(yíng)養(yǎng)良好最簡(jiǎn)明的說法是：“適量食用恰當(dāng)?shù)氖澄铩薄?. Nutrients might be divided into two genial categories based on the amount that we need. These are the macronutrients (carbohydrates, fats, proteins, and water), which we need in relatively large amounts

5、 and the micronutrients) mineral elements and vitamins), which we need in relatively small amounts.根據(jù)人體需要量的不同，營(yíng)養(yǎng)素可分為量大類：需要量大的稱為常量營(yíng)養(yǎng)素（碳水化合物、脂肪、蛋白質(zhì)和水）；需要量少的稱為微量營(yíng)養(yǎng)素（礦物質(zhì)和維生素）6. Recommended Dietary Allowances 推薦膳食標(biāo)準(zhǔn),簡(jiǎn)寫“RDA”7. National Academy of Sciences, National Research Council, And Food and Nutrition

6、 Board. 美國科學(xué)院全國科學(xué)研究委員會(huì)食品營(yíng)養(yǎng)研究會(huì)8.To allow for individual difference, the usually are set with a generous margin of safety.考慮到個(gè)別的種種差異，RDA中通常規(guī)定了充裕的安全余量。9.On the other side of the coin, receiving too much of certain nutrients, amounts significantly above the RDA, can be just harmful as not obtaining enou

7、gh certain vitamins (such as A and D) and minerals can be highly toxic if high for optimal nutrient intake from the standpoint of both maximum and minimum levels. 另一方面，攝取某些營(yíng)養(yǎng)素過多（大大超過RDA），也有可能與這些營(yíng)養(yǎng)素?cái)z取不足一樣有害。某些維生素（如VA、VD）和礦物質(zhì)若大計(jì)量的食用超過一段時(shí)間會(huì)有很大的毒性。因此，可把RDA作為從最高、最低兩限量來看都是最佳的營(yíng)養(yǎng)素?cái)z入量標(biāo)準(zhǔn)來使有。lesson 4 Amino aci

8、ds and protein詞匯：peptide 肽 hydrophobic 疏水的hydrophilic 親水的 building blocks 結(jié)構(gòu)單元the -helix -螺旋 he -pleated sheet configuration -折疊片結(jié)構(gòu)the collagen helix 膠原螺旋重要的句子：Amino acids are chemical compounds which contain both basic amino groups and acidic carboxyl groups.（氨基酸是既含堿性氨基又含酸性羧基的化合物）When the amino gro

9、up of one amino acid reacts with the carboxyl group of another amino acid,a peptide bond is formed and a molecule of water is released.（當(dāng)一個(gè)氨基酸分子的氨基與另一個(gè)氨基酸分子的羧基起反應(yīng)時(shí)，便形成一個(gè)肽鍵，同時(shí)釋放出一個(gè)水分子）Proteins perform a wide variety of biological functions and since they are composed of hundreds of amino acids,their

10、structures are much more complex than those of peptides（蛋白質(zhì)執(zhí)行著多種多樣的生理功能，而且由于它是數(shù)百個(gè)氨基酸組成的，故其結(jié)構(gòu)遠(yuǎn)比肽復(fù)雜）Enzymes are globular proteins produced in living matter for the special purpose of catalyzing vital chemical reactions that otherwise do not occur under physiological conditions（酶是生物體中產(chǎn)生的球狀蛋白質(zhì)，目的是專門催化某些

11、生命化學(xué)反應(yīng)，不然的話，這些化學(xué)反應(yīng)在生理?xiàng)l件下是不會(huì)發(fā)生的）重要的段落：第一段蛋白質(zhì)的三種生理功能：1.In mammals,including man,proteins function as structural components of the body.2.Some proteins function as biocatalysts（enzymes and hormones）to regulate chemical reactions within the body.3.Proteins are necessary for immunological reactions氨基酸的四種

12、類型（The side chains may be classified into four groups）amino acids with polar-uncharged(hydrophilic親水的)R groupsamino acids with nonpolar(hydrophobic疏水的)R groupsamino acids with positively charged(basic堿性的)R groupsthe dicarboxylic amino acids with net negative charges蛋白質(zhì)結(jié)構(gòu)The linear sequence of amino

13、acids in a protein is referred to as “primary structure”The three-dimensional manner in which relatively close members of the protein chain are arranged is referred to as “secondary structure”The manner in which large proteins of the protein chain are arranged is referred to as tertiary structureThe

14、 structure formed when individual（subunit）polypeptide chains interact to form a native protein molecule is referred to as “quaternary structure”.Lesson 15 Food preservation by fermentation詞組：living organisms 有生命的有機(jī)體 photosynthetic process. 光合過程food spoilage. 食品腐敗 respiration 呼吸作用aerobically 有氧條件下 an

15、aerobic 缺氧的fermentation 發(fā)酵 putrefactive organisms. 腐敗微生物putrid fermentation 腐敗發(fā)酵 butyric fermentation.丁酸發(fā)酵availability of oxygen 氧的可利用程度food adjuncts 食品添加劑 controlling influences 解作有影響句子：1.Respiration is that process whereby carbohydrates are converted aerobically into carbon dioxide and water with

16、the release of large amounts of energy.Fermentation is a process of anaerobic,or partiallyanaerobic,oxidation of carbohydrates.Putrefaction is the anaerobic degradation of proteinaceous materials. 呼吸作用是碳水化合物在有氧條件下轉(zhuǎn)化為二氧化碳和水，并釋放出大量能量的過程。發(fā)酵作用是碳水化合物缺氧氧化或部分缺氧氧化的過程。腐敗作用是蛋白質(zhì)物質(zhì)的厭氧降解作用。2. 微生物在發(fā)酵時(shí)需具備的三個(gè)特性：（1）

17、 The microorganisms should must be able to grow rapidly in a suitableSubstrate and environment,and be easily cultivated in large quantity;(2) The organism must have the ability to maintain physiological constancyUnder the above conditions,and yield the essential enzymes easily and abundantly in orde

18、r that the desired chemical changes can occur.(3) The environmental conditions required for maximum growth and reproduction should be comparatively simple.(1) 這些微生物必須能在適合的底物和環(huán)境中生長(zhǎng)并容易大量培養(yǎng)。(2) 這些微生物必須能夠在上述條件下保持其生理穩(wěn)定性，且易于產(chǎn)生大量所必須的酶，以期能出現(xiàn)所要求的化學(xué)變化。（3） 為使微生物的生長(zhǎng)和繁殖最快所必需的環(huán)境條件應(yīng)相對(duì)較簡(jiǎn)單。3. 發(fā)酵作用的順序：Microorganisms

19、first attack carbohydrates,then proteins,then fats.微生物首先作用于碳水化合物，然后是蛋白質(zhì)，最后是脂肪。4. 糖的發(fā)酵模式Complete oxidation （完全氧化）partial oxidation （部分氧化） alcoholic fermentation（酒精氧化） Lactic acid fermentation （乳酸氧化） butyric fermentation （丁酸發(fā)酵） 5：發(fā)酵的控制因素（1） The pH value of is a controlling factor（2） Source of energy（3

20、） Availability of oxygen-a principal factor controlling fermentation（主要因素）（4） Temperature requirements-To obtain the maximum performance during fermentation,the optimum temperature for the organisms must be creatd.(為了在發(fā)酵過程中達(dá)到最大限度的操作效能，必須給微生物創(chuàng)造最適的溫度條件。）Lesson 8 Microorganisms and sanitation 單詞 molds 霉菌yeasts 酵母bacteria細(xì)菌colonies菌落fungi真菌water activity (AW)水分活度句子1 Microorganisms are considered dead when they cannot multiply,even after being in a suitable growth medium under favorable environmental conditions. 當(dāng)微生物即使在有利環(huán)境條件下處于適宜生長(zhǎng)培養(yǎng)基中以后也不能增殖時(shí)，便認(rèn)為該微生物是死亡的。2. TDT：A measurement of time requ