WORDS
1.vitamin 维生素
2.Maltose 麦芽
3.Barley 大麦
4.Carotene 胡萝卜素
5.Fermentation 发酵
6.GMO 转基因生物
7.Lettuce 莴苣
8.Herbicide 除草剂
9.Allergen 过敏原
10.Alcholic beverages 酒精饮料
11.Polysaccharid多糖
12.Polyatomic 多酚
13.Glycolysis 糖酵解
14.Sucrose 蔗糖
15.Fructose 果糖
16.Glucose 葡萄糖
ctose 乳糖
18.Enzyme 酶
19.Amylose 淀粉酶
20.Amino acid 氨基酸 21.Metabolic 新陈代谢
22.Substrate 底物
23.Casein 酪蛋白
24.Yogurt 酸奶
25.Skim milk 脱脂牛奶
26.Carbonhydrate 碳水化合物
27.Proteases 蛋白酶
28.Papain 木瓜蛋白酶
29.Fatty acid 脂肪酸
Basic steps in vegetables' canning：
1.preparation of vegetables 原料预处理
2.Blanching 热烫
3.Filling 填充
4.Ensuring vacuum in containers 抽真空，排气
5.Sealing 密封
6.Heat processing 加热杀菌
7.Cooling 冷却
beling and casing 贴标装箱
Fermentation conditions
啤酒酵母利用糖进行发酵时，对蔗糖、果糖、麦芽糖和麦芽三糖有着独特的利用次序。首先在胞外周质空间水解蔗糖；糖类再由诱导型或组成型的透性酶被主动或被动的进行跨膜转运至胞内。麦芽糖和麦芽三糖在胞内被α-葡萄糖苷酶水解。奶酒酵母（卡尔酵母）因为也可以利用蜜二糖酶，所以其在分类学上区别于啤酒酵母。脆壁克鲁维酵母和乳酸克鲁维酵母这两种克鲁维酵母不同于啤酒酵母，它们含有乳糖透性酶系统，可将乳糖转运至细胞内，从而能够将乳糖水解为葡萄糖和半乳糖而进入糖酵解途径。酵母菌属中除了糖化酵母之外，其他的不能水解淀粉和胡精。而糖化酵母不适用于酿造。以淀粉为底物进行发酵需要额外添加酶，如麦芽中的α-和 β-淀粉酶或者微生物中的α-淀粉酶，葡萄糖苷酶（葡萄糖化酶）和支链淀粉酶。葡萄果汁中主要的糖是葡萄糖；在葡萄酒发酵中被剩下的糖时果糖。相反，白葡萄酒酵母发酵时果糖却比葡萄糖快的多。
Discussion on functional foods of dietary fiber
班级:10食品营养与检测 姓名：李勇 学号：201011060113
Abstract: human society entering the 21st century, significantly improve people's
living standard, increasingly fine diet, increased attention to health, a part of as a
function of dietary fiber in foods, whose physiological function has been a hot food
area of research, side by side as one of the functional components of health food.
Function of dietary fiber in the field of nutrition is of great concern, will no doubt
greater application in healthy eating and playing an important role.
Key words: dietary fiber physical health functional food development
Text: nutrition of dietary fiber by 1970 the term did not appear in, is a complex
mixture of collectively, is a generally difficult to digest food and nutrients.
Furthermore, dietary fiber known as following the water, protein, fat, fresh water
1 Chapter 1. Food Science
The scientific study of food is one of man‘s most important endeavors, mainly because food is his
most important need. It is necessary for his survival, his growth, his physical ability, and his good health.
Food processing and handling is the largest of all of man‘s industries. Many factors require that those
scientists who choose to study foods be prepared to absorb as much of the physical and life sciences and
as much engineering as possible. Among these are the chemical complexity of foods, their
vulnerability to spoilage, their role as a disease vector, and the varied sources of food. The availability
nutritional adequacy, and wholesomeness of foods are also quite varied.
Whether we now have enough of the facts to trace the development of food science from the
食品专业英语
化学品/农药残留物检测系统 - Chemical/pesticide residue testing;
外界污染源勘测仪器 - Detection of foreign contaminating objects;
实验室设备和传感器 - Laboratory equipment and sensors;
射线杀菌和巴氏杀菌消毒技术 - Irradiation sterilization and
pasteurization technology;
超高温杀菌设备 - Over-temperature sterilization equipment;
冷冻速冻设备 - Freezing and deep freezing equipment;
超临界萃取设备 - Over-critical extraction equipment;
膜分离设备 - Velum seperation equipment;
分子蒸馏设备 - Molecule distillation equipment;
无菌（真空）包装设备 - Vacuum packaging equipment;
化学品分析仪器 - Chemical analyzers;
食品成分分析仪器 - Constituent analyzers;
过滤设备 - Filtration equipment;
食品预处理设备 - Food preparation equipment;
湿度控制仪器 - Humidity control equipment;
食品配料分析仪器 - Ingredient analyzers;
污染控制设备 - Pollution control equipment;
离析器 - Separators;
饮业清洁设备 - Catering sanitizers;
温度纪录仪器 - Temperature recording equipment;
检测设备 - Testing equipment;
