食品科学与工程专业英语 总结.docx

一、 1.必需脂肪酸 essential?fatty?acid 2.水溶性维生素 water-soluble?vitamin 3.脂溶性维生素 fat-soluble?vitamin 4.食品添加剂 food?additive 5.甜味剂 sweetener 6.真空包装 vacuum?packaging?(VP) 7.货架期 shelf-life 8.成膜的- film-forming 9.持水的- water-holding 10.降脂 reduced-fat 11.下脚料 12.GMP（良好操作规范） Good?Manufacturing?Practice 13.HACCP（危害分析管理制度）Hazard?Analysis?and?Critical?Control?Points 14.转基因作物 genetically?modified?organisms/crops 15.SSOP（卫生标准操作规程） Sanitation?Standard?Operating?Procedure 16.多不饱和脂肪酸 polyunsaturated?fatty?acid?(PUFA) 17.碳水化合物 carbohydrate 18.单糖 monosaccharide 19.多糖 polysaccharide 20.果糖 fructose 21.葡萄糖 glucose 22.微量矿物质 minor mineral 23.发酵香肠 fermented sausage 24.淀粉酶 amylase 25.着色剂 coloring agent 26.新陈代谢 metabolism 27.强化奶 fortified milk 28.亚硝酸盐 nitrite  二、句子翻译 1.在西方国家，目前的膳食指南推荐的脂肪摄入量占能量摄入的比例应从现在的40％左右减少到不足30%。 Current dietary guidelines recommend that the fat intake in Western countries should be decreased from around 40% at present to not more than 30% of the energy intake. 2.脂类不溶于水，这很大程度上影响了它们的消化吸收、吸收、在血液中运转以及在细胞层面的代谢。 Lipids are insoluble in water and this profoundly affects the particular phenomena associated with their digestion, transport in the blood, and metabolism at the cellular level. 3.维生素和矿物质通常被称为微量元素，因为身体对他们的需求量很小。但是如果未能摄取这微量的成分，肯定会导致疾病。 Vitamins and minerals are often called micronutrients because your body needs only tiny amounts of them. Yet failing to get even those small quantities virtually guarantees disease. 4.食品添加剂可以定义为：为改善食品品质和色、香、味，满足加工需要，延长保质期等目的，在食品生产、加工、贮藏或者包装过程中所用到的一类物质。 Additives may be defined as a class of substances that are used in food production, processing, storage and packaging to extend shelf-life of purpose and to meet the processing needs for improving quality, color, flavor and taste. 5.用盐和/或糖加调味料、草药以及其他植物性原料腌制斩碎的肉和脂肪，将这些腌制过的混合物灌装到肠衣中形成干制的香肠，这种生产方式可以追溯到公元前好几个世纪。 The chopping or mincing of meat and fat