食品专业英语部分翻译
P60第一段：
Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include non-distilled beverages such as beers, wines, ciders, and sake. Disitlled beverages such as whisky and rum are produced from fermented cereals and molasses, respectively, while brandy is produced by distillation of wine. Other distilled beverages, such as vodka and gin, are produced from neutral spirits obtained by distillation of fermented molasses, grain, potato or whey. A variety of fortified wines are produced by addition of include sherries, port and Madeira wines.酒精饮料可由许多原料来生产，但以谷物、水果和糖料作物为主。酒类饮料包括非蒸馏饮料，如啤酒、葡萄酒、苹果酒和日本米酒。蒸馏饮料如威士忌和朗姆酒分别由谷物和糖浆发酵制得，而白兰地则是由葡萄酒蒸馏制得。其它蒸馏饮料，象伏特加和杜松子酒则由发酵糖浆、谷物、马铃薯或乳清所得的白酒经蒸馏制成。各种各样的强化葡萄酒是在葡萄酒中添加蒸馏的白酒使酒精含量提高到15－20％制成。著名的产品有雪梨白葡萄酒、波尔多红葡萄酒和马德拉烈性甜酒。
P60-61跨页段落：
The yeast-cell envelope contains a plasma membrane, a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material. The wall component is a semi-rigid but solute permeable structure which provides considerably compressional and tensile strength to yeasts. Carboxyl groups of cell-wall peptides confer important flocculating characteristics on brewing yeasts, facilitating post-fermentation solid-liquid separation. Flocculation is thought to result from salt- bridge formation between calcium ions and these cell-wall carboxyl groups.
酵母细胞的包膜含有一层原生质膜，一个周质空间和一个细胞壁，细胞壁主要由多聚糖和少量肽物质组成。壁组分是半刚性的溶质透性构造，许多组胞壁的缩氨酸基团赋予酿造酵母以重要的絮凝特性，促进了后发酵的固液分离。絮凝被认为是由钙离子和这些胞壁羧基基团间形成盐桥的结果。
P65第一段
The wort is inoculated with yeast to give to give a count of about 107 cells per ml wort or greater if a faster fermentation rate is required. traditionally, top-fermenting yeasts, which ferment at 15-22℃and tend to rise to the surface towards the end of fermentation and can therefore be skimmed off, were used in ale production. Y easts, which ferment in the range 8-15℃ and which sink to the bottom towards the end of fermentation , were generally used in lager production. However, particularly with the introduction of large cylindro-conical shaped fermenters and centrifuges to brewing operations, the distinction between top-and bottom-fermenting yeasts has tended to disappear.
如果麦芽汁要获得更快的发酵效率，每毫升麦芽汁需接种107个或更多的酵母菌细胞。传统上，在啤酒的生产中，那些在15-22℃上面发酵的酵母菌在发酵结束的时候逐渐上升到表面，因此可以将其从表面除去。而在8-15℃发酵并在发酵结束的时候沉到底部的酵母菌被广泛应用于啤酒生产。然而，在使用圆锥形状的发酵罐和离心机来酿造操作时，就没有上面发酵和下面发酵的区别了。
P67-68跨页段
Freshly-fermented beer requires a variety of treatments before it is finally packaged for distribution. Maturation involves a secondary fermentation by the residual yeast which is transferred in the beer from the primary fermenter. During this process,beer diacetyl and small amounts of residual maltotriose are assimilated and concentration of some esters increases. Carbon dioxide, produced from the secondary fermentation, or sparged carbon dioxide, helps purge the beer of oxygen, h2s and unwanted volatiles. Additives for haze clarification, flavor aroma and colour adjustment, foam stability enhancement and microbiological stability are sometimes incorporated. The time and temperatures used vary from brewery to brewery. Usually low temperatures, 2-6℃, are used over a storage period ranging from 4 days to 4 weeks.
分装前，新鲜的啤酒需要各种各样的处理。从初发酵罐转移到主发酵罐的残余酵母的成熟要经过二次发酵。在这个过程中,啤酒双乙酰和少量残余麦芽三糖吸收及一些酯的浓度增加。二氧化碳,产自二次发酵、二氧化硫、二氧化碳,帮助清除啤酒的氧气,硫化氢和不必要的挥发物。添加剂对澄清,味道香气和颜色调整,泡沫稳定性增强和微生物稳定性有时也被包含。使用的温度从啤酒厂到啤酒厂是不一样的。通常低的温度下如2 - 6℃,要存储4天到4周。
P68第三段：
醋是乙酸的水溶液，她是通过氧化酒精的水溶液发酵产生。微生物代谢过程涉及到通过乙醇脱氢酶将乙醇转化成乙醛和通过乙醛脱氢酶的水化将乙醛转化成醋酸。
P68最后一段
After lagering the beer contains microbial cells, proteinaceous precipitates and colloidal matter, which are separated out by a variety of processes including flocculation, centrifugation and filtration. Microbiological stability is achieved by sterile filtration and /or by pasteurization.
用各种不同的分离过程,包括絮凝、离心和过滤来分离在啤酒贮藏过程中含有的微生物细胞、蛋白质沉淀物和胶体物质。微生物的稳定性是通过无菌过滤和巴氏灭菌实现的。
P74第一段：
The flavour-enhancing properties of sodium glutamate were discovered in Japan at the start of the twentieth century and a fermentation process for its production by Corynebacterium glutamicum currently supplies and annual world market of about 400 000t.
在二十世纪初，谷氨酸钠的鲜味增强作用在日本被发现，目前通过谷氨酸钠棒状杆菌发酵来生产，每年可以提供世界市场大约400000t。
P75第二段：
Even in the presence of excess biotin, glutamic acid producing bacteria, grown in
the presence of penicillin, can accumulate large amounts of glutamate. Penicillin inhibits bacterial cell-wall synthesis and the enhanced accumulation of glutamate is thought to result from the formation of swollen cells with weakened cell walls, resulting in damage to the permeability barrier of the cell membrane.
在青霉素存在下的谷氨酸生产菌，在过量生物素存在的条件下也能积累大量的谷氨酸盐。青霉素抑制细菌细胞壁的合成，导致了肿胀细胞的形成，消弱了细胞壁，破坏了细胞膜的渗透障碍，提高谷氨酸盐的积累
P75最后一段：
Under optimized conditions for glutamate production from hexose, the Embden-Meyerhof-Parnas pathway predominates, channeling carbon precusors into the tricarboxylic acid. The NADPH + H+ formed in the oxidative decarboxylation(氧化脱羧) of isocitrate (异柠檬酸盐) to α-ketoglutarate provides the reduced co-factor which together with NH3 i s required for conversion of α-ketoglutarate to glutamateby glutamate dehydrogenase. Commercial glutamic acid-producing strains lack the tricarboxylic acid cycle enzyme α-ketoglutarate dehydrogenase and consequently, in the absence of NH4+ ions but with su fficient oxygen, α-ketoglutarate acid accumulates. Krebs cycle (克雷布斯循环，即三羧酸循环)intermediates, required for replenishment of oxaloacetate needed for the citrate synthase condensation reaction and other cell reactions, are supplied by efficient anaplerotic reaction and other cell reactions, are supplied by efficient anaplerotic reactions. Phosphoenolpyruvate carboxylase plays an important role in the carboxylation of phosphoenolpyruate to form oxaloacetate. Alternatively, the Krebs cycle intermediates may be replenished by the operation of the glyoxylate cycle. Stoichiometrically 1mole of glutamate is produced from 1.4 mole glucose when the glyoxylate cycle is involved whereas the pathway involving carbon dioxide fixation by producing 2 moles glutamate per mole of glucose. In order to increase the efficiency of conversion, some mutants have been introduced which have decreased levels of the glyoxylate cycle enzyme, isocitrate lyase. The metabolic pathway for production of glutamate from glucose is summarized in Fig.1.
对己糖生产谷氨酸进行优化条件控制EMP途径是最关键的, 其是连接糖转化成三羧酸的桥梁。在异柠檬酸盐氧化脱羧转化成a酮戊二酸时形成的NADPH 和氢离子提供了减少与NH⒊共同协同作用的协同因子，这些对a酮戊二酸通过谷氨酸盐脱氢酶转化为谷氨酸盐是必须的。而商品化的谷氨酸生产菌缺乏三羧酸循环酶a酮戊二酸脱氢酶，因此在缺乏NH4＋，但是有充足的氧时，a酮戊二酸积累。三羧酸循环高效的补偿反应需要补充草酰乙酸按，在柠檬酸合成酶的作用下，进行缩合反应和其他细胞反应。磷酸烯醇丙酮酸羧化酶对磷酸烯醇丙酮酸转化形成草酰乙酸起到重要作用。还有一条途径，通过乙醛酸循环的代谢也可以补充三羧酸循环的中间产物。化学计算出，通过乙醛酸循环，1.4摩尔葡萄糖可转化成1摩尔谷氨酸，但该途径通过固定二氧化碳时，每摩尔葡萄糖可生产2摩尔谷氨酸。为增加谷氨酸的转化效率，人们通过采用一些可降低柠檬酸裂解酶的水平的突变体。从葡萄糖生产谷氨酸的代谢途径图总结于图1中。
P81第一段：
Y ogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world. 酸奶是一种众所周知的发酵乳制品，世界上很多地方已经成为人类食物重要的一部分。
In the United States alone, sales figures indicated that more than 565 million pounds of this fermented dairy product were sold. 1979 仅在美国1979 年，酸奶消费数据表明已经大大超过了565 百万磅。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. 根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型。Tow lactose-fermenting bacteria , lactobacillus bulgaricus and streptococcus thermophilus , are used as the starter culture to make yogurt . 2种束状乳糖发酵菌：保加利亚乳酸杆菌和嗜热链球菌被用作酸奶制作的培养菌种。Equal numbers of L.bulgaricus and S.thermophilus are desirable for flavor and texture production .等量的保加利亚乳酸杆菌和嗜热链球菌（生产出的）产品风味和质感是最佳的The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating the growth of streptococci.乳杆菌先生长，释放甘氨酸和组氨酸，并能够刺激链球菌的生长。The production of the characteristic flavor by the aforementioned cultures is a function of time as well as the sugar content of the starting yogurt material .由上述菌种产生的独特风味是时间与酸奶发酵物质含糖量的函数。
P89:
1.The resulting pressed grape juice ,called must,can be fermented naturally ,as is done in Europe ,by the enzymatic activity of wild yeasts that grow on the grapes.压榨葡萄所得的汁液，也就是葡萄汁，可以利用生长在葡萄上的酵母的酶的活性进行自然发酵，像欧洲的做法那样。
2.when the fermentation is compete ,as determined by the alcohol content of a sample ,the wine is placed in vats to classify and age.当发酵完成时，葡萄酒装进桶中进行澄清和老化，发酵是否完成，是由样品酒精含量决定的。
3.Must from both red and white wine grapes is white and is used to produce white wine .Red wines are made by allowing the fermentation to proceed in the presence of red grape skins.葡萄汁来自于红葡萄和白葡萄，白葡萄汁用来生产白色葡萄酒。红葡萄酒是由发酵过程中允许葡萄皮的存在而来的。
4.Certain wines are also distinguished from others on the basis of sweetness .In dry wines,for example, most or all of the sugar is Metabolized during fermentation.In sweet wine,fermentation is stopped while some sugar still remains in the product.某些葡萄酒是基于甜度来区别于的，在干葡萄酒中，例如，大部分或全部的糖在发酵过程中被转化，在甜葡萄酒中，当酒中还含有一些糖的时候发酵就停止了。
5.Since yeasts cannot survive in wines that are more than 15% alcohol,most table wines contain 10% to 12%.由于酵母在酒精含量超过15%的葡萄酒中不能存活，所以大多数的开胃酒的酒精含量在10%——12%。
P97第1、2、3、4段：
V arious techniques are used to determine the numbers and kinds of microorganisms and their products in foods. These methods include direct microscopic counts for both living and dead cells, standard plate counts, specific
staining procedures, immunological tests for enzymes and other microbial products,isolation and biochemical identification and statistical determinations for living cells.Table 1 lists bacteria that are considered to be indicators of potential human or lecal contamination and alse bacteria that are considered to be indicators of post-heat-processing contaminatio。各种技术被用来确定微生物的种类和数量,以及他们在食品中的产物。这些方法包括对活着的和死去的细胞直接显微计数,标准的平板计数,特定的染色程序、酶的免疫学测试和其他微生物产品、生理和生化鉴定和对活细胞的统计决定。表1列出了细菌被认为是前在的人类或者粪便污染的标志,也被认为是后加热处理污染的指标。
膜过滤已经成为确定水及饮料中细菌数量一种选择方法，因为这个技术有很多超越了其他技术方法的优势，尽管有很多优势，膜过滤仍然有缺点，这些缺点已经阻止了它对食品微生物的应用。这些包含了很多食品的趋势，尤其是乳制品，它能阻塞过滤时膜上的小孔，这一局限性就确定了在优质（这个词翻译得不确定）微生物区系中一种明确的微生物群的数量，在膜表面残留的食品粒子，这就妨碍了精确菌落的计数。
相对而言，对这些问题的便宜的方法，就是通过对食品样本的粗滤去阻止食物粒子沉积在膜表面，用合适的酶的作用处理被检测的食物。
一个可靠的膜过滤系统对食品微生物学是非常重要的，它有很多超过其他技术的优势，例如可通入大量样本容量检测低数量的微生物，水溶性原料的移走如涉及微生物的生长的这样的种类，没有来自融化的琼脂的温度的威胁，并且可获得更多快速的结果。
p114-115Sensory Assessment of Flavor：
最常见的方法分析包括对映选择气相色谱法结合质谱分析.
对于本地风味质量的组成，分析了分子后，必须在实质性的浓度和最小变形量，阻隔他们从食物的来源。
提取通常是通过真空蒸馏和高挥发性化合物在水中浓缩，有机溶剂可以用于分离有机化合物,但这将更难提取任何极性化合物,有机化合物将更能溶于水。
用惰性气体氮气，二氧化碳通过样本并吸附样本中挥发性物质，施加在多孔性多聚体介质上，就可以把混合物中的固体和液体样本分离。这种多孔性多聚体结构可以通过光谱测定法确定。
P120螯合剂
这些被用来转移金属离子的添加剂通过形成化合物（或混合物）和改变离子的性能来进行催化氧化的。
例如，海产品中含有大量的Mg2+,可以再贮存期间与磷酸铵相互作用，形成通常被误认为成玻璃渣的MgNH 4PO4·6H2O.一些螯合剂，如EDTA被用来螯合镁离子,以防止一些反应的发生。
螯合剂也被用来与铁、铜、锌螯合，通过与硫化物反应，最终使产品变色。
P121天冬氨酸（Aspartame）：
阿斯巴甜有一个相对甜蜜值是200，这个二肽有个商品名叫纽甜，而且每年有10000吨在孟山都公司生产制造。它被发现可以用于很多碳酸饮料，但是在这些酸性条件下不是太稳定，尤其是在高温条件下。然而，这种流失的速率是依赖
分级和pH值的。
阿斯巴甜是容易水解的,可能发生在甲基酯、苯丙氨酸、或肽键之间的两种氨基酸,这引发了进一步的化学反应。
在高温和中性偏碱性的条件下，非质子化氨基基团可能发生分子内缩合反应。
阿斯巴甜蜜的产品必须标记来表示他们的苯丙氨酸含量，以尽可能让多的人被认为表现出不良反应作为它的后果。
P141第一段：
The concept of food safety has many facets. Perhaps the most obvious, and certainly the most prevalent problem of food safety is microbiological food poisoning. This is a serious problem in nearly every country, but another aspect of food safety is primarily concerned with chemicals. Some chemicals should be there and some should not. Chemicals in our food supply come from six sources. These are industrial accidents, intentional fraud, natural compounds, food additives, pesticides, and environmental pollutants. All require a different concept of food safety a different approach.
食品安全的概念是涉及多方面的。食品安全最明显也最普遍的问题是微生物性食物中毒。几乎在每个国家这都是一个严重的问题，食品安全的另外一个方面主要是和化学物质有关。有些化学物质应该存在于食品中，有些不应该存在于食品中。食品中的化学物质来自6个方面，即工业事故、故意造假、天然化合物、食品添加剂、杀虫剂和环境污染物。所有这些都要求食品安全有一个不同的概念，并采取不同的措施。
P142第一段：
Aflatoxin, a known carcinogen of high potency, is the product of a mold that occurs on peanuts and cereal grains, particularly in climates of high temperature and humidity. Herbal teas contain a number of potentially harmful substances; some of them, such as the alkaloid symphytine in comfrey tea, are carcinogens. Fortunately, none of these occur in amounts that would be harmful at normal levels of use。
黄曲霉毒素是一种产生于花生和谷物的众所周知的高致癌物，特别是在高温和高湿条件下（更容易产生）。草药茶类含有许多潜在的有害物质，它们中如雏菊茶中的生物碱西非定（symphytine）就是致癌物质。幸运的是，在正常的使用水平，它们是不会产生毒害的。
P143第一段：
Environment pollutants in land, air, and water can appear in food. Examples are lead from gasoline, cadmium from industrial metal plating, mercury in fish, from naturally occurring mercury in the ocean etc.
土壤、空气和水中的环境污染物都可能在食品中出现。例如，来自汽油中的铅、工业金属电镀中的镉、鱼体中的汞（来自海洋中天然存在的汞）等等。
食品专业英语
Lesson 1 Nutrition 1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。 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. 我们需要这些营养素来提供能量，构成和修补机体组织，调节机体生理过程。这是食物在人体内的三种基本功能。 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. 营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。 4.The term good nutrition implies that we are obtaining from our food all 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.”由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。食物是维持生命所必不可少的，因此我们必须懂得各种食物的营养素含量，必须懂得哪些食物是各种各样营养素最丰富的来源，懂得怎样把它们配成有益健康的膳食。营养良好这一术语是指我们处在从食物中获取为保持机体正常活动和维持最佳健康状况所需的全部营养素。营养良好最简明的说法是：“适量食用恰当的食物”。 5.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 and the micronutrients) mineral elements and vitamins), which we need in relatively small amounts. 根据人体需要量的不同，营养素可分为量大类：需要量大的称为常量营养素（碳水化合物、脂肪、蛋白质和水）；需要量少的称为微量营养素（矿物质和维生素） 6.Recommended Dietary Allowances 推荐膳食标准,简写“RDA” 7.National Academy of Sciences, National Research Council, And Food and Nutrition Board. 美国科学院全国科学研究委员会食品营养研究会 8.To allow for individual difference, the usually are set with a generous margin of safety. 考虑到个别的种种差异，RDA中通常规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 enough 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，摄取某些营养素过多（大大超过RDA），也有可能与这些营养素摄取不足一样有害。某些维生素（如VA、VD）和矿物质若大计量的食用超过一段时间会有很大的毒性。因此，可把RDA作为从最高、最低两限量来看都是最佳的营养素摄入量标准来使有。
汽车专业英语翻译综合
第一章汽车总论 1)Today’s average car contains more than 15,000 separate, individual parts that must work together. These parts can be grouped into four major categories: body, engine, chassis and electrical equipment 。P1 现在的车辆一般都由15000多个分散、独立且相互配合的零部件组成。这些零部件主要分为四类：车身、发动机、底盘和电气设备。 2)The engine acts as the power unit. The internal combustion engine is most common: this obtains its power by burning a liquid fuel inside the engine cylinder. There are two types of engine: gasoline (also called a spark-ignition engine) and diesel (also called a compression-ignition engine). Both engines are called heat engines; the burning fuel generates heat which causes the gas inside the cylinder to increase its pressure and supply power to rotate a shaft connected to the power train. P3 发动机作为动力设备，常见的类型是内燃机，其原理是通过发动机缸内的液体燃料燃烧而产生能量。发动机可分为两类：汽油机（点燃式）和柴油机（压燃式），都属于热力发动机。燃料燃烧产生热量使缸内气压上升，产生的能量驱动轴旋转，并传递给动力传动系。 第二章内燃机 1)Power train system: conveys the drive to the wheels 2)Steering system: controls the direction of movement 3)Suspension system: absorbs the road shocks 4)Braking system: slows down the vehicle P4 传动系把发动机输出的扭矩传递给驱动轮。传动系包括离合器（对应机械变速器）或液力变矩器（对应液力自动变速器）、变速器、驱动轴、主减速器、差速器和驱动桥。 5)Drum brakes have a drum attached to the wheel hub, and braking occurs by means of brake shoes expanding against the inside of the drum. With disc brakes, a disc attached to the wheel hub is clenched between two brake pads. P6 鼓式制动器的制动鼓和轮毂连接，制动蹄张开压紧制动鼓内侧从而产生制动。在盘式制动器上，连着轮毂的制动盘被紧紧夹在两个制动块之间。 1)Linking the piston by a connecting rod to a crankshaft causes the gas to rotate the shaft through half a turn.The power stroke"uses up"the gas,so means must be provided to expel the burnt gas and recharge the cylinder with a fresh petrol-air mixture:this control of gas movement is the duty of the valves;An inlet valve allows the mixture to enter at the right time and an exhaust valve lets out the burnt gas after the gas has done its job . P10 活塞通过连杆和曲轴连接，使得气体带动曲轴旋转半圈。作功冲程耗尽了所有的气体，这样就必须采取相应的措施排出废气并且向气缸内充入新的可燃混合气：气体的运动由气门来控制。进气门使可燃混合气在恰当的时刻进入气缸，排气门使燃烧后的废气排出气缸。 2)The spark-ignition engine is an internal-combustion engine with externally supplied in ignition,which converts the energy cntained in the fuel to kinetic energy.The cycle of operations is spread over four piston strokes. To complete the full cycle it takes two revolutions of the crankshaft. P11 火花点火式发动机是由外部提供点火的内燃机，从而将含在燃料内的能量转化成动能。发动机的一个工作循环分布在活塞的四个行程中，一个完整的工作循环曲轴需要转动两圈。 3)The oil pump in the lubricating system draws oil from the oil pan and sends it to all working parts in the engine. The oil drains off and runs down into the pan. Thus,there is constant circulation of oil between the pan and the working parts of the engine. P15
中国食物的英文翻译
中国美食小吃的中英文翻译对照 中式早點 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice
糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee 面类 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类
鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤Oyster soup 紫菜汤Seaweed soup 酸辣汤Sweet & sour soup 馄饨汤Wonton soup 猪肠汤Pork intestine soup 肉羹汤Pork thick soup 鱿鱼汤Squid soup 花枝羹Squid thick soup 甜点 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎Horse hooves
食品安全国内外文献综述
国内外文献综述 食品安全是一个与人类生存密切相关的问题，它涉及到资源配置与环境保护、需求的满足与社会福利的改善以及社会稳定等方面，也是农业持续发展的重要环节。不同时期由于食品安全所面临的主要问题不同，研究的侧重点也不相同。本章通过对食品安全相关文献的回顾与比较，以掌握对这一问题的研究脉络。 国外研究文献综述 食品安全问题的提出 食品安全是一个不断发展的概念。国外对食品安全问题的认识经历了一个由侧重食品数量安全(food Sedcurity)到侧重食品质量安全的转变过程。1974年，联合国粮农组织(FAO)等机构举行的世界粮食会议上，将食品安全定义为:所有人在任何情况下都能获得维持健康的生存所必需的足够食物。1983年，FAO前总干事爱德华·萨乌马将食品安全最终目标解释为确保 所有人在任何时候既能买得到又能买得起他们所需要的基本食品。这一概念主要强调了一国的食品供给数量能否满足人口的基本需要，并且更关注社会弱势人群(如穷人、妇女和儿童等)的食品可获得性，以避免和减少饥荒和营养不良现象的发生，因而与缓解和消除贫困问题之间存在着紧密联系。1984年，世界卫生组织(WHO)在题为《品安全在卫生和发展中的作用》的文件中，把“食品安全”与“食品卫生”作为同意语，定义为:“生产、加工、储存、分配和制作食品过程中确保食品安全可靠，有益于健康并且适合人消费的种种必要条件和措施”。1996年，WHO在《加强国家级食品安全性计划指南》中，对食品安全与食品卫生这两个概念进行了区别，其中食品安全被解释为“对食品按其原定用途进行制作和或食用时不会使消费者受害的一种担保”，食品卫生则指“为确保食品安全性和适合性在食物链的所有阶段必须采取的一切条件和措施”。 食品安全规制主体 食品安全规制的主体主要有规制机构、企业、用户(消费者)和非政府机构。针对消费者在食品安全规制中的作用，不同学者有不同观点: May Aung(2004)在研究中表明，所有国家必须考虑消费者利益，使消费者能够参加培训、决策以及国家食品安全系统的发展、调整和实施活动; AndrewFearne，JulieA.Caswell和Spence Henson(2007)的研究表明:根据各国食品安全形势、食品行业特征、消费者消费行为模式的不同，各国对食品行业的规制模式也有很大差异。Geoffrey podger(2005)的研究表明世界各国大致形成了两种食品安全规制机构设立模式，即以美国为代表的多部门共同负责的模式和以澳大利亚和新西兰为代表的由一个独
食品专业英语(附翻译)
Effect of frying in different culinary fats on the fatty acid composition of silver carp 油炸不同烹饪脂肪对鲢鱼脂肪酸组 成的影响 姓名: 何毅 学号: 110107904 班级:食工1105班 完成日期: 2013/11/9 DOI: 10.1002/fsn3.40食品科学与营养网页292–297，2013 年7 月
关键字： ?脂肪酸组成； ?煎炸； ?油； ?鲢鱼 摘要 四种不同的油炒的影响(葵花籽油、大豆油、橄榄油、玉米油) 对鲢鱼脂肪酸的组成的 影响进行了评估。油炸后在所有评价样品的水分含量降低的鱼片脂肪含量增加。意思是饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸（PUFA），∑ω3和∑ω6含量的原 料鱼分别是26.1 ± 0.5、52.1 ± 1.1，15.1 ± 0.6，8.9 ± 0.1 和6.1 ± 0.4%。煎炸导致脂肪酸鲢鱼脂质和油炸用的脂肪之间的交换。作为一个相互作用的结果，MUFA，PUFA，∑ω6，和PUFA / SFA的比例样品炒向日葵，大豆和玉米油，显着增加，而大量的SFA下降。煎炸了∑ω3/ω6比消极影响但橄榄油煎样品中的减少是其他样品之间最小。除了在大豆油中长链ω3-多不饱和脂肪酸含量的样品由油炸不受影响。 简介 海鲜是最丰富的ω3来源-长-多不饱和脂肪酸(LC-PUFA)，主要为二十碳五烯酸(EPA，20:5ω3) 和二十二碳六烯酸(DHA，22:6ω3) 链。EPA和DHA的出现在个体发育中起着关键的作用，尤其是神经系统的发育、功能和心血管系统、免疫系统（Lauritzenet al. 2001年）的 运作。ω3和ω6多不饱和脂肪酸（PUFA）被认为是必不可少的，但由于他们不能在人体内 合成，它们必须通过饮食获得(Mahan 和Escott-Stump2005)。 水产养殖是实现发展中国家像伊朗人民的营养目标的手段之一。鲢鱼支持伊朗淡水渔业，是包括派遣内陆水产品总产量的58%左右的最重要物种。鲢鱼(鲢) 广泛应用于复合鱼文化，由于它的快速增长和抗应激、疾病和粗率的搬运。这一物种的消费对人类的营养尤其是在伊朗极为重要。 鱼通常是由伊朗人常见的食用油炸的形式。煎炸，特别深层脂肪油炸在过去的六年期间已成为最受欢迎的食物制备技术。原因是制备甚至对经验丰富更少的厨师是容易的，过程是快速的，和成品是非常美味(Gere 1982)。 复杂化学和物理所发生的变化过程中感官失败、营养价值下降和形成的化合物对健康产生不利影响的热操作结果。
几乎所有食物的英语翻译
几乎所有食物的英文翻译 水果类（fruits）： 西红柿tomato；菠萝pineapple；西瓜watermelon；香蕉banana；柚子shaddock（pomelo）；橙子orange；苹果apple；柠檬lemon；樱桃cherry；桃子peach；梨pear；枣Chinese date （去核枣pitted date）；椰子coconut；草莓strawberry；树莓raspberry；蓝莓blueberry；黑莓blackberry；葡萄grape；甘蔗sugar cane；芒果mango；木瓜pawpaw或者papaya；杏子apricot；油桃nectarine；柿子persimmon；石榴pomegranate；榴莲jackfruit；槟榔果areca nut；西班牙产苦橙bitter orange；猕猴桃kiwi fruit or Chinese gooseberry；金橘cumquat；蟠桃flat peach；荔枝litchi；青梅greengage；山楂果haw；水蜜桃honey peach；香瓜、甜瓜musk melon；李子plum；杨梅waxberry red bayberry；桂圆longan；沙果crab apple；杨桃starfruit；枇杷loquat；柑橘tangerine；莲雾wax-apple；番石榴guava 肉、蔬菜类（livestock家畜）： 南瓜（倭瓜）pumpkin cushaw；甜玉米Sweet corn；牛肉beef；猪肉pork；羊肉mutton；羔羊肉lamb；鸡肉chicken；生菜、莴苣lettuce；白菜Chinese cabbage（celery cabbage）；甘蓝、卷心菜cabbage；萝卜radish；胡萝卜carrot；韭菜leek；木耳agarics；豌豆pea；马铃薯（土豆）potato；黄瓜cucumber；苦瓜balsam pear；秋葵okra；洋葱onion；芹菜celery；芹菜杆celery sticks；地瓜sweet potato；蘑菇mushroom；橄榄olive；菠菜spinach；冬瓜（Chinese）wax gourd；莲藕lotus root；紫菜laver；油菜cole rape；茄子eggplant；香菜caraway；枇杷loquat；青椒green pepper；四季豆、青刀豆garden bean；银耳silvery fungi；腱子肉tendon；肘子pork joint；茴香fennel（茴香油fennel oil 药用）；鲤鱼carp；咸猪肉bacon；金针蘑needle mushroom；扁豆lentil；槟榔areca；牛蒡great burdock；水萝卜summer radish；竹笋bamboo shoot；艾蒿Chinese mugwort；绿豆mung bean；毛豆green soy bean；瘦肉lean meat；肥肉speck；黄花菜day lily（day lily bud）；豆芽菜bean sprout；丝瓜towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的) 海鲜类（sea food）： 虾仁Peeled Prawns；龙虾lobster；小龙虾crayfish；蟹crab；蟹足crab claws；小虾shrimp；对虾、大虾prawn；（烤）鱿鱼（toast）squid；海参sea cucumber；扇贝scallop；鲍鱼sea-ear abalone；小贝肉cockles；牡蛎oyster；鱼鳞scale；海蜇jellyfish；鳖、海龟turtle；蚬、蛤clam；鲅鱼culter；鲳鱼butterfish；虾籽shrimp egg；鲢鱼、银鲤鱼chub silver carp；黄花鱼yellow croaker 调料类（seasonings）： 醋vinegar 酱油soy 盐salt 加碘盐iodized salt 糖sugar 白糖refined sugar 酱soy sauce 沙拉salad 辣椒hot（red）pepper 胡椒（black）pepper 花椒wild pepper Chinese prickly ash powder 色拉油salad oil 调料fixing sauce seasoning 砂糖granulated sugar 红糖brown sugar 冰糖
包装设计外文翻译文献
包装设计外文翻译文献(文档含中英文对照即英文原文和中文翻译)
包装对食品发展的影响 消费者对某个产品的第一印象来说包装是至关重要的，包括沟通的可取性，可接受性，健康饮食形象等。食品能够提供广泛的产品和包装组合，传达自己加工的形象感知给消费者，例如新鲜包装/准备，冷藏，冷冻，超高温无菌，消毒（灭菌），烘干产品。 食物的最重要的质量属性之一，是它的味道，其影响人类的感官知觉，即味觉和嗅觉。味道可以很大程度作退化的处理和/或扩展存储。其他质量属性，也可能受到影响，包括颜色，质地和营养成分。食品质量不仅取决于原材料，添加剂，加工和包装的方法，而且其预期的货架寿命（保质期）过程中遇到的运输和储存条件的质量。越来越多的竞争当中，食品生产商，零售商和供应商；和质量审核供应商有着显著的提高食品质量以及急剧增加包装食品的选择。这些改进也得益于严格的冷藏链中的温度控制和越来越挑剔的消费者。 保质期的一个定义是：在规定的贮存温度条件下产品保持其质量和安全性的时间。在保质期内，产品的生产企业对该产品质量符合有关标准或明示担保的质量条件负责，销售者可以放心销售这些产品，消费者可以安全使用。 保质期不是识别食物等产品是否变质的唯一标准，可能由于存放方式，环境等变化物质的过早变质。所以食物等尽量在保质期未到期就及时食用。包装产品的质量和保质期的主题是在第3章中详细讨论。
包装为消费者提供有关产品的重要信息，在许多情况下，使用的包装和/或产品，包括事实信息如重量，体积，配料，制造商的细节，营养价值，烹饪和开放的指示，除了法律准则的最小尺寸的文字和数字，有定义的各类产品。消费者寻求更详细的产品信息，同时，许多标签已经成为多语种。标签的可读性会是视觉发现的一个问题，这很可能成为一个对越来越多的老年人口越来越重要的问题。 食物的选择和包装创新的一个主要驱动力是为了方便消费者的需求。这里有许多方便的现代包装所提供的属性，这些措施包括易于接入和开放，处置和处理，产品的知名度，再密封性能，微波加热性，延长保质期等。在英国和其他发达经济体显示出生率下降和快速增长的一个相对富裕的老人人口趋势，伴随着更加苛刻的年轻消费者，他们将要求和期望改进包装的功能，如方便包开启（百货配送研究所，IGD）。 对零售商而言存在有一个高的成本，供应和服务的货架体系。没有储备足够的产品品种或及时补充库存，特别是副食品，如鲜牛奶，可能导致客户不满和流失到竞争对手的商店，这正需要保证产品供应。现代化的配送和包装系统，允许消费者在购买食品时，他们希望在他们想任何时间地点都能享用。近几年消费者的选择已在急剧扩大。例如在英国，20世纪60年代和90年代之间在一般超市的产品线的数量从2000年左右上升到超过18000人（INCPEN）。 自20世纪70年代以来，食品卫生和安全问题已成为日益重要的关注和选择食物的驱动力。媒体所关注的一系列问题，如使用化学添
食品专业英语重点句翻译
Lesson 9 1. Lipids are a family of naturally occurring compounds grouped together on the basis of their relative insolubility in water in nonpolar solvents. These are naturally occurring molecules that can be isolated from cells and tissues by extration using nonpolar organic solvents. 依据在水中的不溶解性和在非极性溶剂中的溶解性，脂肪以家族形式组成而自然出现的。这些天然存在的分子可以通过采用非极性有机溶剂萃取的方法，在细胞和组织中分离得到。 2. Saturated fats have a uniform shape that allows them to pack together in a crystal lattice. Unsaturated fats have double bonds that introduce kinks into the hydrocarbon chain making crystal formation more difficult. 饱和脂肪有一个均一一致的形状，这使得他它们能够在晶格中聚合起来。不饱和脂肪有双键能使烃链发生扭曲，从而使晶体的形成更加困难。 3. The most abundant lipid in olive oil is glyceryl trioleate, a trimester formed from glycerol and oleic acid, a chain. mono-unsaturated fatty acid with a cis double bond in the middle of the C 18 橄榄油里最丰富的脂质是三油酸甘油酯，是甘油和油酸，与一个单不饱和脂肪酸加上一个顺式双键在C18链的中间形成的一种三聚体。 4. Waxes are mixtures of esters of long chain carboxylic acids and long chain alcohols. The carboxylic acids usually have an even number of carbon atoms, ranging from 16 to 36, and the long chain alcohols also have an even number of carbon atoms, ranging from 24 to 36. 蜡是一种由长链羧酸和长链醇通过脂键组成的酯的混合物。长链羧酸通常由偶数个（16~36个）C原子组成，而长链醇也是由偶数个（24~36个）C原子组成。 Lesson10 5. This means that any catalyst that catalyze a reaction in one (e.g.,esterification) also catalyze the reverse(e.g., ester hydrolysis) reaction. To say these things another way, catalysts do not change the energy balance between reactants and products; catalysts do lower the energy barrier between reactants and products. 这意味着任何一个催化剂既可以催化一个反应朝一个方向进行，也可以使其朝逆方向进行。换句话说，催化剂不会改变反应物与产品之间的能量平衡，只是降低反应物与产品之间的能量差值。 6.Sulfuric acid as a source of H+ will catalyze the formation of any ester from the appropriate alcohol and carboxylic acid, but many enzymes are so specialized that they will catalyze a reaction of one molecule, but will leave untouched a very similar molecule. 硫酸作为一个H+离子来源，能催化任何由合适的羧酸和醇构成酯的反应，而许多酶的特性很高，它们可以催化一种分子反应，但不会触及另一类很相似的分子的反应。 7. This broader specificity is useful in the case of an enzyme like papain which is important in protein digestion. It can catalyze the hydrolysis of peptide (amide) bonds in a variety of proteins, which means that the body does not need to maintain a stock of more specific enzymes to tackle specific proteins. 这个广泛的特异性在酶中很有用，例如木瓜蛋白酶，它在蛋白质消化中具有重要意义。 木瓜蛋白酶可以在各种蛋白质中催化肽键的水解，从而可使人体不需要更高特异性酶来专门水解特殊的蛋白质。 8. Thus we can describe them in terms of their primary, secondary, tertiary, and in many cases, quaternary structure. They are long chains of amino acid units held together by peptide bonds, looped and folded into secondary and tertiary (and often quaternary) structures by disulfide bonds, hydrophobic interactions, and salt bridges.
汽车专业英语翻译
About car engine Of all automobile components,an automobile engie is the most complicated assembly with dominant effects on the function of an autombile.So, the engine is generally called the"heat"of an automobile. 在汽车的所有部件中，汽车发动机是最复杂的组件，其对整车性能有着决定性的作用。因而发动机往往被称作发动机的“心脏”。 There are actually various types of engines such as electric motors,stream engines,andinternal combustion engines.The internal combustion engines seem to have almost complete dominance of the automotive field.The internal combustion engine,as its name indicates,burns fuel within the cylinders and converts the expanding force of the combustion into rotary force used to propel the vehicle. 事实上，按动力来源分发动机有很多种，如电动机、蒸汽机、外燃机等。然而内燃机似乎在发动机领域有着绝对的统治地位。就像其字面意思一样，内燃机的染料在气缸内燃烧，通过将燃烧产生气体的膨胀力转换成转动力来驱动发动机前进。 Engine is the power source of the automobile.Power is produced by the linear motion of a piston in a cylinder.However,this linear motion must be changed into rotary motion to turn the wheels of cars or trucks.The puston attached to the top of a connecting rod by a pin,called a piston pin or wrist pin.The bottom of the connecting rod is attached to the crankshaft.The connecting rod transmits the up-and-down motion of the piston to the crankshaft,which changes it into rotary motion.The connecting rod is mounted on the crankshaft with large bearings called rod bearing.Similar bearings, called main bearings,are used to mount the crankshaft in the block. 发动机是整部车的动力来源。能量来自于活塞在气缸内的（往复）直线运动。然而这种（往复）直线运动必须要转换成旋转运动才能驱动车轮。活塞与连杆通过一个销来连接，这个销称为活塞销。连杆的下部连接于曲拐。连杆把活塞的上下往复运动传递给曲拐，从而将往复直线运动转变成旋转运动。连杆和曲拐的连接使用大的轴承，称之为连杆轴承，类似的轴承也用于将曲轴连接到机体，称之为主轴承。 They are generally two different types of cooling system:water-cooling system and air-cooling system.Water-cooling system is more common.The cooling medium, or coolant, in them is either water or some low-freezing liquid, called antifreeze.A water-cooling system consists of the engine water jacket, thermostat, water pump, radiator, radiator cap, fan, fan drive belt and neccessary hoses. 主要有两种类型的冷却系统：水冷和风冷。水冷系统更为普遍。系统所用冷却介质或是冷却液常委水或其他低凝固点液体，称为抗凝剂。一个完整的水冷系统包括机体水套，节温器，水泵，散热器，散热器罩，风扇，风扇驱动皮带和必需的水管。 A water-cooling system means that water is used as a cooling agent to circulate through the engine to absorb the heat and carry it to the radiator for disposal.The ebgine is cooled mainly through heat transfer and heat dissipation.The heat generated by the mixture burned in the engine must be transferred from the iron or aluminum cylinder to the waterin the water jacket.The outside of the water jacket dissipates some of the heat to the air surrounding it, but most of the heat is carried by the cooling water to the radiator for dissipation.When the coolant temperature in the system reaches 90°,the termostat valve open fully, its slanted edge shutting off
各类食品的英文翻译
麻油鸡汤：sesame chicken soup 排骨酥汤：spareribs soup 榨菜肉丝汤：Szechuan cabbage & pork soup 蛇羹(汤)：snake soup 甜点 爱玉：vegetarian gelatin 糖葫芦：tomatoes on stick 芝麻球：glutinous rice sesame ball 长寿桃：longevity peach 麻花：hemp flower 双胞胎：horse hooves 杏仁豆腐：almond tofu 豆花：uncongealed tofu 点心 小笼包：small steamed bun 豆沙包：smashed (red) bean bun 水饺：boiled dumpling 蒸饺：steamed dumpling 水晶饺：pyramid dumpling 年糕：new- years hard rice cake 元宵：full- moon dumpling (glutinous rice ball) 月饼：moon cake 茶叶蛋：boiled egg in tea 咸鸭蛋：salted duck egg 皮蛋：preserved egg (100-year egg) 凤梨酥：pineapple cake 锅贴：fried dumpling 蚵仔煎：oyster omelet 油豆腐：oily tofu (bean- curd) 臭豆腐：stinky tofu 甜不辣：tenpura 虾球：shrimp ball 春卷：spring roll 鸡卷：chicken roll 碗糕：salty rice pudding 筒仔米糕：rice tube pudding 红豆糕：red bean cake 萝卜糕：fried white radish cake 绿豆糕：bean paste cake 猪血糕：pork blood cake 芋头糕：taro cake 糯米糕：glutinous rice cake 肉圆：Taiwanese meatball (rice-meat dumpling) 当归鸭：angelica duck 加工食品 牛肉乾：dried beef 豆乾：dried tofu 冬菜：spiced cabbage 肉脯：fried pork crisps 肉松：crushed dried pork 面筋：flour gluten 豆瓣酱：broad bean paste 辣椒酱：chili sauce 泡菜：pickled vegetables (pickles) 榨菜：pickled mustard root 香肠：pork sausage 豆腐乳：preserved bean-curd (bean-curd cheese) 酱瓜：pickled cucumber 酱姜：soy-preserved ginger 萝卜乾：dried turnip 肉类及海鲜： 猪肉pork 猪排chop 五花肉streaky pork/marbled beef 肥肉fatty meat 瘦肉lean meat 前腿fore leg
食品安全翻译
食品安全学摘要翻译 Author： Malik, Ashok Kumar; Blasco, Cristina; Pico, Yolanda Source：Journal of chromatography. A. 2010 June 18. 1217(25) p. 4018-4040. Subject Headings：food contamination. chemical residues. liquid chromatography. mass spectrometry. food safety. food analysis. drug residues. antibiotic residues. toxins. pesticide residues. literature reviews. Liquid chromatography-mass spectrometry in food safety The use of powerful mass spectrometric detectors in combination with liquid chromatography has played a vital role to solve many problems related to food safety. but not restricted to the analysis of food contaminants within the food safety area, this review is focused on providing an insight into this field. The basic legislation in different parts of the world is discussed with a focus on the situation within the European Union (EU) and why it favors the use of liquid chromatography-mass spectrometry (LC-MS).Main attention in this review is on the achievements that have been possible because of the latest advances and novelties in mass spectrometry and how these progresses have influenced the best control of food allowing an increase in the food safety and quality standards. Emphasis is given to the potential and pitfalls of the different LC-MS approaches as well as in its possibilities to address current hot issues in food safety, such as the development of large-scale multi-residue methods and the identification of non-target and unknown https://www.wendangku.net/doc/cc11042881.html,st but not least, future perspectives and potential directions are also outlined highlighting prospects and achievements. 译文： 液相色谱- 质谱联用技术在食品安全中的应用 高效液相色谱结合质量光谱探测器联合使用，在解决食品安全有关的问题中起到了至关重要的作用。本文重点研究的是液相色谱-质谱联用技术在食品安全领域内对食品污染物进行高效、精确分析提供的技术保障，实际上因为这项技术具有极其广泛的适应性，所以不仅限于此。包括欧洲联盟（欧盟）在内的世界不同地区的基本法律都在关注着利用液相色谱-质谱联用技术的实际应用(LC-MS)。本文主要关注的是在质谱分析方面最新的进展和取得的成就，因为这些进展均是关于在不断变化的食品安全与质量标准的前提下如何控制影响食物的因素。需要强调的是不同的LC-MS方法以及它解决当前热点问题时暴露出的潜在能力与陷阱，例如大型的多残留分析方法的开发和非目标物或未知化合物的鉴别。最后前景展望和潜力的方向部分还概述了突出的前景和成就。