專業(yè)英語整理

1、英文中文英文中文bioassay生物分析Decanol 癸醇biocatalysis 生物催化Undecanol 十一醇biology 生物學(xué)Dodecanol 十二醇physiology 生理學(xué)Amylase淀粉酶radiology 放射醫(yī)學(xué)isomerase 異構(gòu)酶pharmacology 藥理學(xué)lactase 乳糖酶biotechnology 生物技術(shù)lipase  脂肪酶pathology 病理學(xué)glucanase 葡萄糖酶biocatalyst 生物催化劑cellulase 纖維素酶biochemistry 生物化學(xué)hydroxylase 羥化酶biomass 生物量pho

2、sphofructokinase 磷酸果糖激酶biomembrane 生物膜glucose 葡萄糖biopolymer 生物高聚物fructose 果糖bioprocessing 生物過程lactose 乳糖bioreactor 生物反應(yīng)器maltose 麥芽糖biotechnology 生物技術(shù)ribose 核糖bioengineering 生物工程aldose 醛糖bioreactor system生物反應(yīng)器Propanone 丙酮aseptic 無菌的Butanone 丁酮pure culture 純種Pentanone 戊酮Producer organism生產(chǎn)菌株Hexanone 己

3、酮contaminating organisms 污染菌Heptanone 庚酮monoglyceride 甘油單酸酯Octanone 辛酮dipeptide 二肽Nonanone 壬酮bicarbonate 重碳酸鹽Decanone 癸酮triester 三酯Undecanol 十一醇ternary complex 三元復(fù)合物Dodecanol 十二醇tetrahydrofuran 四氫呋喃spray drying 噴霧干燥pentanone 戊酮syrup糖漿hexanone 己酮crystallization結(jié)晶heptane 庚烷octanol 辛醇nonanol 壬醇Methanol

4、/al甲醇 /甲醛Ethanol/al 乙醇/ 醛Propanol/al/one 丙醇/醛/酮Butanol 丁醇Pentanol 戊醇Hexanol 己醇Heptanol 庚醇Octanol 辛醇Nonanol 壬醇biology 生物學(xué)bioengineering 生物工程lipase 脂肪酶carbohydrate 碳水化合物fermentation 發(fā)酵glucose 葡萄糖flavor 風(fēng)味ingredient 配料preservative 防腐劑 Protein 蛋白質(zhì)spice 香料 調(diào)味料Curdling 凝結(jié)curing 腌臘Pickling 酸漬labeling 標(biāo)簽Aci

5、dity 酸度Metabolic 代謝的Alkalinity 堿度Contaminant 污染物polar molecule 極性分子monolayer單分子層dry 干燥relative humidity 相對濕度hydrolysis 水解sorption isotherm 等溫吸附線Fat oxidation 脂肪氧化nutrients 營養(yǎng)素 Glass transition玻璃化轉(zhuǎn)變Water activity水分活度free water 自由水Hydrogen bond 氫鍵Off-flavor 異味Rubbery state 橡膠態(tài)Enzyme activity 酶活性non-en

6、zymic browningglucose葡萄糖 fructose果糖glucan葡聚糖galactose半乳糖maltose麥芽糖sucrose蔗糖saccharide 糖類 monosaccharide 單糖 disaccharide二糖 polysaccharide多糖 heteropolysaccharides雜多糖Carrageenan 卡拉膠Guar gum 瓜爾豆膠Locust bean gum刺槐豆膠pectin 果膠 Xanthan gum 黃原膠sorbitol山梨醇xylitol 木糖醇 mannitol 甘露醇 Direct starch直連淀粉pullula

7、n 支鏈淀粉 Modified starch變性淀粉Amino acids中文 Amino acids中文 Arginine 精氨酸Lysine 賴氨酸Cysteine半胱氨酸Proline 脯氨酸Glutamine 谷氨酸Serine 絲氨酸Glycine甘氨酸Valine 纈氨酸Leucine亮氨酸Threonine蘇氨酸Histidine組氨酸Tryptophan色氨酸Methionine蛋氨酸Tyrosine酪氨酸Valine纈氨酸Phenylalanine苯丙氨酸Glyceride 甘油酯 Butanoic acid 丁酸 (not) saturated fatty acids(不)

8、飽和脂肪酸 Palmitic acid 棕櫚酸Hexanoic acid 己酸 Stearic acid硬脂酸Octanoic acid 辛酸 Oleic acid油酸 Decanoic acid 癸酸Linoleic acid亞油酸Lauric acid 月桂酸 Arachidonic acid花生四烯酸Linolenic acid 亞麻酸PPT例句：It was found that the microwave freeze-drying(MFD) can significantly dec

9、rease the dry time and increase the sterilization efficiency.結(jié)果表明，微波冷凍干燥與普通真空冷凍干燥方式相比，可大大縮短干燥時間，并具有一定殺菌效果。It is well known that the Maillard reaction between amino acids/sugars（氨基酸/糖）, Strecker degradation（降解） of amino acids and lipid thermal degradation are the ma

10、in sources of volatile compounds in cooked meats.眾所周知，氨基酸和糖之間的美拉德反應(yīng)，氨基酸的斯特雷克降解和脂肪的熱降解是熟肉中風(fēng)味化合物的主要來源。Pasteurization temperatures and times for many years were selected to ensure destruction of Mycobacterium tuberculosis, the highly heat-resistant non-spore-forming bacterium that can transmit tubercul

11、osis to humans.多年來，巴氏殺菌(Pasteurization)的溫度和時間都是按照能確保破壞結(jié)核分枝桿菌(Mycobacterium tuberculosis)而選定，這種高度耐熱的非芽孢桿菌(non-spore-forming bacterium)會使人類染上結(jié)核病(tuberculosis)。Moreover, significant modification have been made to the host strain to provide optimally for the energetic and redox（氧化還原） demands of 1,3-prop

12、anediol production.此外，對宿主菌做了重要的修飾，以便最佳化地提供生產(chǎn)1，3-丙二醇所需要的能量和氧化還原必須的輔酶。From the evaporation of water people know that liquids can turn into gases under certain condition。人們從水的蒸發(fā)現(xiàn)象了解到，液體在一定條件下能變成氣體。The major problem in fabrication (制造 ) is the control of contamination and foreign materials.制造過程中存在的主要問題是

13、如何控制污染和雜質(zhì)Irrespective of（不管） the length of -Polylysine, no definite secondary and tertiary structures have been observed.不管-聚賴氨酸的鏈有多長，都沒有發(fā)現(xiàn)其確定的二級和三級結(jié)構(gòu)。Olive oil was shown to increase lipase production in both free and immobilized cells.對于游離細(xì)胞和固定化的細(xì)胞，橄欖油都對增加脂肪酶的產(chǎn)量有作用。Determination of FCC was conducte

14、d with flux data only.僅由流量數(shù)據(jù)確定FCC。Applying an objective function of optimizing growth is consistent with the extensive evolution of living cells to maximize their performance.應(yīng)用優(yōu)化生長的目標(biāo)函數(shù)擬合普遍活細(xì)胞生長的數(shù)據(jù)，以最大限度地提高模型的功能。By orienting at the interface of the fat and water, emulsifiers are able to lower inter

15、facial tension and therefore provide some measure of emulsion stability.通過在脂肪和水界面取向，乳化劑可以降低界面張力，從而提供一定的乳化穩(wěn)定性。The package is also an important part of the manufacturing process and must be efficiently filled, closed, and processed at high speeds in order to reduce costs.包裝也是制造過程的重要環(huán)節(jié)，因此為了降低成本，必須高速高效地

16、進(jìn)行填充、封閉和加工。However, the significance of this is difficult to judge as only a single gene has been examined.然而，僅鑒定單一的基因就對其意義作評價有困難。A metabolic reaction (MR) model for central carbon metabolism and glutamate synthetic pathway was constructed, and consistency of the model was statistically verified.建立了

17、中心碳的代謝反應(yīng)和谷氨酸的合成途徑的代謝模型（MR），并用統(tǒng)計(jì)軟件驗(yàn)證。The electrical conductivity has great importance in selecting electrical materials.在選擇電工材料時，導(dǎo)電性是非常重要的。This communication system is chiefly characterized by its simplicity of operation and the ease with which it can be maintained. 這種通訊系統(tǒng)主要的特點(diǎn)是操作簡單，維修容易。The presence

18、 of various pathways in the cell is then validated and the pathways are thoroughly created using the biochemical literature and publications.細(xì)胞中出現(xiàn)的各種代謝途徑已被驗(yàn)證，而這些代謝途徑都是利用生化的文獻(xiàn)和刊物數(shù)據(jù)編制成的。Vitamin C, also known as ascorbic acid, is easily destroyed by oxidation, especially at high temperatures, and is th

19、e vitamin most easily lost during food processing, storage, and cooking. 維生素C也稱為抗壞血酸，容易被氧化破壞，在高溫下尤其容易受到破壞，并且是食品加工、貯藏和烹飪過程中最容易損失的維生素。Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.糖醇是天然存在的糖衍生物，但通常由糖類制造而成并以純配料形

20、式添加。A meal is made up of food which is prepared to be eaten at a specific time and place.餐食是在特定時間和地點(diǎn)制備的食品Edible oil is one of the few food ingredients that have no significant or measurable water.食用油是含水不明顯或含有不可預(yù)測水分的少數(shù)食品配料之一。Examples would be frankfurters-which generally are mildly cured, cooked, and

21、 smoked ; fresh pork sausage-which is note cooked, smoked, or cured in manufacture; and Italian salami- which is cured, fermented, and dried.香腸的例子有：法蘭克福香腸，一般經(jīng)過中等程度腌制，蒸煮和煙熏；新鮮豬肉香腸，其制造過程沒有經(jīng)過蒸煮，煙熏或腌制；意大利香腸是腌制過的發(fā)酵干香腸。Microfiltration membranes are classified by pore diameter cut off which is the diameter

22、 of the smallest particles that retained by it, typically in the range of 0.1 to 10m.微濾膜根據(jù)空隙最小直徑（膜能截留住的最小的直徑）分類，一般范圍在0.1-10m之間。Freezing is also one of the most commonly used processes commercially and domestically for preserving a very range of food including prepared food stuffs which would not hav

23、e required freezing in their unprepared state.冷凍也是最普遍應(yīng)用于商業(yè)和家庭的加工方式之一，用于包括制備食品在內(nèi)的許多食品的保藏，這些食品在未制備狀態(tài)下不需要冷凍。Maltose, composed of two glucose units, is found in products where there has been starch degradation.由兩個葡糖糖單位組成的麥芽糖，存在于發(fā)生過淀粉降解的產(chǎn)品中。The temperature at which a food is held will determine within ce

24、rtain limits the nature of the organisms capable of either yielding the desired fermentation or spoilage, whichever the case may be.食品存放的溫度在一定限度內(nèi)決定了微生物的種類和屬性，這些微生物或者能產(chǎn)生所要求的發(fā)酵作用，或者能產(chǎn)生腐敗作用，兩者必居其一。One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to

25、prevent or delay bacterial growth.干制是最古老的食品保藏方法，它將食品的水分活度降低到足夠低，以防止或延緩細(xì)菌生長。If organic solvents can be used as media for enzymatic reactions, the reaction equilibria of hydrolytic enzymes can be shifted toward completion of the reverse reaction of hydrolysis, which is the synthetic reactions.如果以有機(jī)溶劑為

26、酶促反應(yīng)介質(zhì)，水解反應(yīng)的平衡完全轉(zhuǎn)向其逆反應(yīng)方向，即進(jìn)行合成反應(yīng)。Vitamins, which are also used in some cases as preservatives, are commonly added to cereals and cereal products to restore nutrients lost in processing or to enhance the overall nutritive value of the food.維生素在某些場合也用作防腐劑，通常添加到谷物或谷物制品中，以補(bǔ)充加工過程中損失的營養(yǎng)素，或者用來強(qiáng)化食品的整體營養(yǎng)價值。A

27、fter the FCC are determined using the above equations, the flux change is predicted by the specified change in enzyme activity.使用上面的方程確定了FCC值后，特定的酶活力變化所引起的代謝流量的變化即可預(yù)測。The initial glucose concentration was 80 g/L, and when it decreased to 5 g/L, glucose was added intermittently.葡萄糖的初始濃度為80g/L，當(dāng)濃度降低到5

28、g/L時，間歇式添加葡萄糖。However, effects may become less predictable when recombinant DNA is transmitted to other species in nature.但是，當(dāng)將重組DNA轉(zhuǎn)移至自然界其它物種中時，就難以預(yù)測結(jié)果了。Proteins, carbohydrates, fats are often groped together and called organic nutrients.人們通常把蛋白質(zhì)、糖類和脂肪歸為一類,稱其為有機(jī)成分。Attempts were made to make fresh m

29、eat free from bacteria.曾試圖使新鮮肉免受細(xì)菌侵入。People with allergic disease are particularly hard hit by some food.患過敏疾病的人,特別容易受到某些食品的危害。The successive (連續(xù)的)stages are maintained at progressively higher degrees of vacuum, and the hot water vapor arising from the first stage is used to heat the second stage, t

30、he vapor from the second stage heats the third stage, and so on.這些連續(xù)級由逐漸升高的真空度維持，來自第一級的熱水蒸汽用于加熱第二級，來自第二級的蒸汽用于加熱第三級，以此類推。The application of genetic engineering to agricultural crops and bacteria to be freed in the open environment is one of the most controversial development of biotechnology, especia

31、lly in Europe.將基因工程運(yùn)用到開放的自然環(huán)境中的農(nóng)作物及微生物中是生物技術(shù)上最有爭議的進(jìn)步之一，尤其是在歐洲。Aluminum remained unknown until the nineteenth century, because nowhere in nature is it found free, owing to its always being combined with other elements, most commonly with oxygen, for which it has a strong affinity. 鋁總是跟其他元素結(jié)合在一起, 最普遍的

32、是跟氧結(jié)合; 因?yàn)殇X跟氧有很強(qiáng)的親和力, 由于這個原因, 在自然界找不到游離狀態(tài)的鋁。所以, 鋁直到19世紀(jì)才被人發(fā)現(xiàn)。This is particularly important for a food engineer since the commercial advantages of an optional controlled process include it can provide better quality and lower costs compared with an uncontrolled process.這點(diǎn)對于食品工程師來說非常重要,因?yàn)樯唐坊a(chǎn)中,優(yōu)化控制的加

33、工過程與一個非控制的加工過程而言,具有產(chǎn)品質(zhì)量高,生產(chǎn)費(fèi)用低的優(yōu)點(diǎn)。The potential hazards indicated in relation to vitamins A and D, andthe confusion that results in the consumers mind when small amounts of foods are claimed to be complete, make it essential that control be exercised. For many formulated products the addition of nut

34、rients, when permitted will serve to assure that the consumer receives the nutrients expected the food when used in a specific manner in the diet.已表明的關(guān)于維生素A和維生素D的潛在危險(xiǎn),以及少量食品被成為“營養(yǎng)完全”導(dǎo)致消費(fèi)者思維的混亂,使管理實(shí)施變得尤為重要。對許多配方的食品,在許可的情況下,補(bǔ)加營養(yǎng)劑將確保消費(fèi)者從以特定方式加入日常飲食的食品中得到預(yù)期的營養(yǎng)。隨堂練習(xí)：1. It was known that the composition a

35、nd the content of the free amino acids have an important influence on the flavor property of Maillard reaction products directly and indirectly.眾所周知，游離氨基酸的組成和含量會直接或間接地對美拉德反應(yīng)產(chǎn)物的風(fēng)味特性產(chǎn)生重要影響。2. Amino acids and other proteinaceous (蛋白質(zhì)的) matreials are not commonly used in food. However, lysine（賴氨酸） is so

36、metimes added to cereals to enhance protein quality. Proteins or proteinaceous matreials such as soya protein are also sometimes used as nutritional additives, although they are most commonly used as texturizing agents（調(diào)質(zhì)劑）.食品中通常不使用氨基酸和其他蛋白質(zhì)類物質(zhì)。但是，賴氨酸有時加到谷物中，以強(qiáng)化蛋白質(zhì)品質(zhì)。盡管蛋白質(zhì)或大豆蛋白之類的蛋白質(zhì)類材料大多被當(dāng)做調(diào)質(zhì)劑使用，但有

37、時也當(dāng)做營養(yǎng)添加劑使用。3. Many bioreactor systems will be required to operate under aseptic conditions. In most important industrial systems, pure cultures of the producer organism will be used and the presence of foreign unwanted contaminating organisms can influence the process in several ways. Such as affec

38、t biocatalyst, destroy product, produce impuritie （foreign material).許多生物反應(yīng)器需要在無菌環(huán)境下操作。大多數(shù)重要生產(chǎn)體系都需要生產(chǎn)菌株的純種，而外在污染菌的存在，會在多方面影響生產(chǎn)過程。例如，影響生物催化劑，破壞產(chǎn)物，產(chǎn)生雜質(zhì)。4. It is assumed that the thermal conductivity (熱導(dǎo)率) of foodstuffs increases with increasing temperature above freezing in the same manner as the cond

39、uctivity of water increases, and increases with decreasing temperature below freezing in the same manner as the conductivity of ice increases.通常認(rèn)為，在凍結(jié)溫度以上，食品的導(dǎo)熱率隨溫度升高而增大的方式類似于水的導(dǎo)熱率增加的方式，而在凍結(jié)溫度以下，食品導(dǎo)熱率隨溫度下降而增大的方式類似于冰的導(dǎo)熱率隨溫度下降而增加的方式。5. Common methods of food preservation include drying, spray drying,

40、freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide常見的食品保藏方法包括干燥、噴霧干燥、冷凍干燥、冷凍、真空包裝、罐藏、糖漿保藏、糖結(jié)晶、食品輻照以及添加防腐劑或二氧化碳這類的惰性氣體。6. The separations usually aim to achieve removal of speci

41、fic components, in order to increase the added value of the products, which may be the residue, the extracted components or both.分離的目的通常是去除某些特殊的組分，以提高產(chǎn)品的附加值。這些組分可能是殘?jiān)?，萃余物，或者二者皆有?. The conditions that affect the metabolism and multiplication of microorganisms, include nutrients, water, pH, inhibitors, oxyg