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食品專業英語的ppt

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食品專業英語的ppt

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這是食品專業英語的ppt下載,主要介紹了WHO Strategy on Food Safety;Alcoholic Beverages;Amino acids;Yogurt Fermentation;Microbial Enzymes;Lipids;Enzymes;Nutrition;Food Safety;Quick-Freezing of Foods,歡迎點擊下載。

Part 2 食品科技英語的閱讀 Part 2 食品科技英語的閱讀 Part 2 食品科技英語的閱讀 Part 2 食品科技英語的閱讀 Part 2 食品科技英語的閱讀 Hydrolysate n.水解產物 Racemic adj. 外消旋的 Isomer n. 異構體 Acylase n.酰基轉移酶 Deregulate n.解除管制 Auxotrophic adj. 營養缺陷型的,營養缺陷體的 Intermediate adj. 中間的 n.媒介,中間物 Eliminate v.排除,消除 Analogue n.相似物,類似情況,對等的人 Revertant n. adj. 回復子(的),回復突變型(的) Part 2 食品科技英語的閱讀 Amino acids are produced using a range of technologies including direct fermentation, biotransformation of precursors using cells or enzymes, extraction of protein hydrolysates and chemical synthesis. They have a variety of uses as nutrients and flavours in the food and feed industries. Part 2 食品科技英語的閱讀 a range of 一系列的,很多的 1. a range of fruit-flavoured toppings (蛋糕上的各種果味配料) 2. Control of a range of food related microorganisms by a multi-parameter preservation system (利用多參數保藏系統控制一系列食品相關微生物) a variety of 多種的,各種各樣的 1. a variety of food is sold at a supermarket (超級市場各式各樣的食物均有出售) 2. a new variety of apples(蘋果的新品種) A series of 一系列,許多 Part 2 食品科技英語的閱讀 Table 1 indicates the annual demand, production methods and applications of amino acids in the food industry. Important amino acids with non-food applications include L-arginine, L-gludtamine, L-histidine, L-leucine, L-phenylalanine, L-tyrosine and L-valine. Part 2 食品科技英語的閱讀 While fermentation or biotransformation processes have been developed for production of all amino acids except glycine, L-cysteine and L-cystine, not all of these processes are commercially viable. L-asparagine, L-leucine, L-tyrosine, L-cysteine, and L-cystine are produced by purification of protein hydrolysates. Part 2 食品科技英語的閱讀 Chemical synthesis is more economical for production of optically-inactive racemic mixtures of D- and L-isomers, and D, L-alanine,D,L-methionine, D, L-tryptophan and glycine are produced in this way. Processing involving amino acylase enzymes may be used to resolve these racemic mixtures. Part 2 食品科技英語的閱讀 Microbial strains from the genera Croynebacterium and Brevibacterium have assumed major importance in the production of amino acids by fermentation. Natural isolates of these strains can excrete large quantities of glutamic acid. Because of cell metabolic regulatory mechanisms, particularly end-prodcut repression and inhibition, substantial levels of amino acids are rarely excreted by wild-type isolates. Part 2 食品科技英語的閱讀 Production of commercial quantities of the amino acids has been dependent on the successful development of deregulated mutants. The two most important methods involve use of auxotrophic and regulatory mutants or a combination of the two. Part 2 食品科技英語的閱讀 Auxotrophic mutants, which lack the enzyme needed to form the regulatory effector metabolite (often the end-product), many accumulate and excrete the metabolic intermediate which is the substrate for the eliminated enzyme. A lysine auxotroph, for example, lacks an enzyme in the pathway necessary for lysine synthesis and requires lysine, or a metabolic precursor which can be converted to lysine, for growth. Part 2 食品科技英語的閱讀 End-product inhibition by the amino acid product of an unbranched biosynthetic pathway may be avoided by the development of regulatory mutants, having an altered feedback-insensitive key enzyme, thus allowing accumulation of the particular amino acid. Part 2 食品科技英語的閱讀 Analogues of the end-product, which are also capable of inhibition of the sensitive key enzyme, may be used in screening methods for selection of analogue-resistant or regulatory mutants. Revertants may be selected from auxotrophic mutants (apparently lacking the key regulatory enzyme) which produce a modified deregulated enzyme. Part 2 食品科技英語的閱讀 1. 熟練掌握20種常見的氨基酸的英文單詞 2. Indicate, show等的用法 3. 掌握相關構詞法。如: optically-inactive 無光學活性的 end-product 終產物 wide-type 野生型的 analogue-resistant 類似物抑制 Part 2 食品科技英語的閱讀 071班翻譯 Reading Material 1 072班翻譯 Reading Material 2 注意: 1、請按段落進行翻譯。即每一段英文對應每一段中文。 2、作業下周四交。 Part 2 食品科技英語的閱讀 Part 2 食品科技英語的閱讀 coagulum n. 凝結物,凝固物 lactose n. 乳糖 stir v. 攪拌 Lactobacillus n. 乳酸桿菌 Bulgaricus n. 保加利亞乳桿菌 Streptococcus n. 鏈球菌 Thermmophilus n. 嗜熱鏈球菌 Stimulating adj. 刺激的,有刺激的 Casein n. 干酪素,酪蛋白 Sodium n. 鈉 Flora n. 區系 Intestinal adj. 腸的,腸內的,(疾病)侵襲腸的 Part 2 食品科技英語的閱讀 You have 5 minutes to read Paragraph 1,and then answer the following questions: 1.What does “this fermented dairy product” mean? 2. What does “the aforementioned cultures” refer to? Part 2 食品科技英語的閱讀 Yogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world. In the United States alone, 1979 sales figures indicated that more than 565 million pounds of this fermented dairy product were sold. Part 2 食品科技英語的閱讀 Depending on the system of manufacture and the nature of the coagulum, yogurts may be classified as being of two main types, set or stirred. Two lactose-fermenting bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, are used as the starter culture to make yogurt. Equal numbers of L. bulgaricus and S. thermophilus are desirable for flavor and texture production. Part 2 食品科技英語的閱讀 classify v. 1)將(某事物)編排、分類;2)將某人(事物)歸類習慣表達方式: ①be classified (by/according to) ②classify sb./sth. (as sth.) Part 2 食品科技英語的閱讀 starter culture 發酵劑 e.g. Study on High Activity Lyophilized Starter Culture of Yoghurt(高活性酸奶凍干發酵劑的研究 ) Part 2 食品科技英語的閱讀 The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating the growth of streptococci. The production of the characteristic flavor by the aforementioned culture is a function of time as well as the sugar content of the starting yogurt material. Part 2 食品科技英語的閱讀 Commercially, yogurt is made from a mix of whole, partially defatted milk; condensed skim milk; cream; and nonfat dry milk. Milk fat levels in such preparations range from 1.0% to 3.25%. Only products containing a minimum of 3.25% milk fat are labeled yogurt. Those with 0.5% to 2.0% or less than 0.5% milk fat are labeled low-fat and nonfat yogurts, respectively. Part 2 食品科技英語的閱讀 a minimum of 至少,最低,最起碼 e.g. 1.He smoke a minimum of ten cigarettes a day. (他每天至少抽10支煙。) 2. Are ample exercise and a minimum of food measures for cancer prevention?(充足的鍛煉和少量的食物可以防癌嗎?) Part 2 食品科技英語的閱讀 In addition to milk fat, other milk ingredients are found in yogurt. These include casein, sodium and calcium caseinates, whey, and whey protein concentrates. Additives of several kinds are also permitted in commercially produced yogurt, such as nutritive carbohydrate sweeteners, coloring, stabilizers ( for smooth texture and longer shelf life), and fruit preparations for flavoring. Part 2 食品科技英語的閱讀 Fruit preparations for blending in yogurt are specially designed to meet the marketing requirements for different types of yogurt. The types most commonly marketed include the sundae style (fruit preserves are layered on the bottom of containers) and the Swiss style (fruit preparations are thoroughly blended in yogurt after culturing). Part 2 食品科技英語的閱讀 The product is prepared by reducing the water content of either whole or skim milk by at least one fourth (may be done in a vacuum pan following sterilization of milk), by adding about 5% milk solids followed by water reduction (condensing). The concentrated milk is then heated to 82-93℃ for 30-60minutes and cooled to around 45℃. Part 2 食品科技英語的閱讀 The yogurt starter is now added at a level of around 2% by volume and incubated at 45℃ for 3-5 hours followed by cooling to 5 ℃. The titratable acidity of a good finished product is around 0.85-0.9%, and to get this amount of acidity the fermenting product should be removed from 45 ℃ when the titratable acidity is around 0.65-0.7%. Part 2 食品科技英語的閱讀 “大約”的幾種表達方法 at a level of around/around about e.g. The yield was reduced by about 5 percent. The yield was reduced to 95 percent. approximate Part 2 食品科技英語的閱讀 Good yogurt keeps well at 5 ℃ for 1-2 weeks. The coccus grows first during the fermentation followed by the rod, so that after around 3 hours, the numbers of the two organisms should be approximately equal. Part 2 食品科技英語的閱讀 Higher amounts of acidity, such as 4%, can be achieved by allowing the product to ferment longer, with the effect that the rods will exceed the cocci in number. The streptococci tend to be inhibited at pH values of 4.2-4.4, whereas the lactobacilli can tolerate pH values in the 3.5-3.8 range. Part 2 食品科技英語的閱讀 Yogurt and other cultured dairy foods are excellent sources of high-quality protein and certain B-complex vitamins and minerals. In addition to the nutritional importance of yogurt, it has been found to be of value in maintaining a balance in the intestinal microbial flora. Part 2 食品科技英語的閱讀 1、掌握有關酸奶知識的固定表達短語和句子. ( fermented dairy product發酵乳制品 , starter culture 發酵劑, skim milk 脫脂乳,dry milk,奶粉, milk solids 牛奶固形物the concentrated milk煉乳 ) 2、能熟練掌握“大約”(a minimum/maximum of),“classify” ,“culture”等的用法。 3、掌握描述試驗過程的英文撰寫手法。

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《食品專業英語的ppt》是由用戶huangyixuan于2019-11-02上傳,屬于英語課件PPT。

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