食品專業(yè)英語課文及material翻譯

1、lesson 4who has been actively participating in the development of principles and recommendation for the safety assessment of gm foods derived from genetically modified organisms (gmo). 世界衛(wèi)生組織現(xiàn)已積極的參與到對轉(zhuǎn)基因食品的安全評估的原則和建議的發(fā)展中。the result developed in the course of various expert consultations from the bas

2、is for guidelines on national levels and are presently being incorporated into internationally recognized standards. 這個結(jié)果在各種專家磋商會議中得以發(fā)展并形成了國家水平指導方針的基礎，目前正編入國際公認的標準中。the next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline to “funct

3、ional foods” and “nutraceuticals”. 下一代轉(zhuǎn)基因食品將是營養(yǎng)價值得到提高的作物，因此它跨越了功能食品和營養(yǎng)食品的界限evaluations will increasingly have to consider the impact of a gm food on the overall nutritional status taking into account the different needs in developed and developing countries . 考慮到發(fā)展國家和發(fā)展中國家的不同需求，評估將越加考慮轉(zhuǎn)基因食品在總營養(yǎng)狀況方面的

4、影響。1. introductionso far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant dna techniques . 到目前為止，還沒有文獻報道有關人類因為消費應用重組dna技術所生產(chǎn)的食品而產(chǎn)生不良影響。however , the benefits expected from the next generation of gm crops (improved nutr

5、itional value , functional foods ) will result in new issues (complex metabolic changes , significant impact om ocerall nutritional status ) and thus will pose new challenges in terms of food safety assessment然而，我們期望在下一代基因作物（如營養(yǎng)價值的提高，功能性作物）得到好處的同時也會帶來一些新的問題（如復雜的代謝變化，對總營養(yǎng)狀況的明顯影響)，因此會對食品安全評估帶來新的挑戰(zhàn)this

6、 paper describes the role of who in the development of principles , recommendations and guidelines for the safety assessment of foods produced by means of recombinant dna techniques and outlines the challenges to be met in future activities . 本文描述了who在關于dna重組技術生產(chǎn)的食品的安全評估的原則，推薦和指導方針的建立發(fā)展中的重要作用，同時概述將來

7、的活動中可能的困難和挑戰(zhàn)。lesson 7一yogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world. 酸奶是一種眾所周知的發(fā)酵乳制品，世界上很多地方已經(jīng)成為人類食物重要的一 部分。 in the united states alone, sales figures indicated that more than 565 million pounds of this fermented dairy

8、product were sold. 1979 僅在美國 1979 年，酸奶消費數(shù)據(jù)表明已經(jīng)大大超過了 565 百萬磅。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. 根據(jù)生產(chǎn)工藝和產(chǎn)品凝固的特性，酸奶分為凝固型和攪拌型。 tow lactose-fermenting bacteria , lactobacillus bulgaricus and streptoc

9、occus thermophilus , are used as the starter culture to make yogurt . 2種束狀乳糖發(fā)酵菌：保加利亞乳酸桿菌和嗜熱鏈球菌被用作酸奶制作的培養(yǎng)菌種。equal numbers of l.bulgaricus and s.thermophilus are desirable for flavor and texture production .等量的保加利亞乳酸桿菌和嗜熱鏈球菌（生產(chǎn)出的）產(chǎn)品風味和質(zhì)感是最佳的the lactobacilli grow first, liberating the amino acids glyci

10、ne and histidine and stimulating the growth of streptococci.乳桿菌先生長，釋放甘氨酸和組氨酸，并能夠刺激鏈球菌的生長。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 .由上述菌種產(chǎn)生的獨特風味是時間與酸奶發(fā)酵物質(zhì)含糖量的函數(shù)。二commercially, yogurt i

11、s 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%.市售商品化的酸奶有多種形式，包括有全部或部分的脫脂牛奶，煉乳脫脂奶，奶 酪和脫脂奶粉發(fā)酵而成的。脫脂乳 奶脂肪含量一般范圍在 1.0%-3.25%之間。only products containing a minimum of 3.25% milk fat are lab

12、eled yogurt. 只有產(chǎn)品脂肪含量在 3.25%以上才可標明是酸奶。those with 0.5% to 2.0% or less than 0.5% milk fat are labeled low-fat and nonfat yogurts, respectively. 那些脂肪含量在 0.5-2.0%之間或者 低于 0.5%的，只能分別被標識是低脂和脫脂酸奶。in addition to milk fat, other milk ingredients are found in yogurt. these include casein, sodium and calcium c

13、aseinates, whey, and whey protein concentrates. 除了乳脂肪外，酸奶里還含有其它乳成分；包括酪蛋白、酪酸鈣和鈉、乳清和乳清 蛋白。 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

14、 for flavoring. 幾種添加劑允許在商品化的酸奶中使用，例如碳水化合物營養(yǎng)甜味劑、色素、穩(wěn)定 劑（使組織結(jié)構(gòu)光滑細膩及延長貨架壽命） 以及增加酸奶風味的水果。 fruit preparations for blending in yogurt are specially designed to meet the marketing requirements for different types of yogurt. 調(diào)入水果的目的，特別是為了滿足市場上不同人群的口味需求。the types most commonly marketed include the sundae sty

15、le (fruit preserves are layered on the bottom of containers) and the swiss style (fruit preparations are thoroughly blended in yogurt 大多數(shù)市售類型包括圣代風格（水果分層加在容器底）和瑞士風格（水果被充分的 混合在酸奶中） 。winewin is made by the fermentation of almost any ripe fruit juice or of extracts from certain vegetable products,such a

16、s dandelions. 酒是由發(fā)酵成熟的幾乎所有的果汁或提取物對某些蔬菜產(chǎn)品,如蒲公英。because these starting materials contain a high concentration of sugar,as much as 15% alcohol may be obtained with certain yeast strains. 因為這些原料含有高濃度的糖,多達15%的酒精會取得一定的酵母株。the grapes used for wine usually range in sugar content from 12% to 30% and in water

17、 content from 70% to 85%.通常用于酒葡萄的范圍內(nèi)糖含量從12%降至30%,而水分含量從70%增加到85%。the other constituents in grapes ,including acids and minerals,account for the different color,taste,and sometimes bouquet of various wines.其他成分,包括酸葡萄和礦物質(zhì),說明不同的顏色、味道,有時束各種葡萄酒。2 astheskinof the grape is broken,the fermentation begins.co

18、mmercially ,the fruit is crushed and pressed mechanically. 一旦皮膚的葡萄被打破,發(fā)酵過程的開始。商業(yè),果實粉碎和按機械式的反應。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. 結(jié)果按葡萄汁,稱為必須,可以發(fā)酵當然,作為做是在歐洲,酶活性的野生酵母生長的葡萄。in

19、 the united states,on the other hand,grapes juice and other fermentable substances are usually either sterilized or treated with sulfur dioxide to prevent the growth of undesirable microorganisms. 在美國,另一方面,葡萄果汁和其它代謝物質(zhì)治療通常要么消毒或二氧化硫?qū)Ψ乐共涣嘉⑸锏纳L。specific yeast cultures,strains of saccharomyces ellipsoid

20、eus,are then introduced,and the mixture of fruit juice and microorganisms is aerated in order to promote yeast growth. 特定文化、株酵母菌,然后ellipsoideus型,并介紹了混合果汁和微生物曝氣,以促進酵母菌的生長。anaerobic conditions result when yeasts are present in sufficient numbers to carry out the fermentation.由于厭氧條件下呈現(xiàn)在足額酵母進行發(fā)酵。lesson

21、91.lipids are a family of naturally occurring compounds grouped together on the basis of their relative insolubility in water and solubility in nonpolar solvents. 脂質(zhì)是一類天然化合物家族，其在水中具有不溶解性和在非極性溶劑里具有溶解性。2.these are naturally occurring molecules that can be isolated from cells and tissues by extraction

22、using nonpolar organic solvents. 這些天然存在的分子可以通過采用非極性有機溶劑抽屜的方法，在細胞和組織中分 離得到。there are two classes of lipids: 脂質(zhì)分為兩類：i) those with ester linkages that can be hydrolyzed, for example, fats and waxes; 酯鍵可以水解的，例如，脂肪和蠟。 ii) those without ester linkages and so cannot by hydrolyzed, for example, 沒有酯鍵即不能水解的，例

23、如，膽固醇和類固醇。3.fats and oils are triacylglycerols. they are triesters of glycerol (probane-1,2,3-triol) with three long chain carboxylic acids. 脂肪和油脂都是三酰甘油。它們是甘油用三個長鏈羧酸連接成三個酯健。reaction with aqueous sodium hydroxide yields glycerol and the three fatty acids. 用氫氧化鈉水解后可產(chǎn)生甘油和三個脂肪酸。4. fatty acids are usuall

24、y unbranched and contain an even number of carbon atoms,。usually from 12 to 20. 脂肪酸通常是沒有分枝的，包含 12 到 20 個碳原子if there are any double bonds, they tend to have cis geometry. 如果存在雙鍵，它們趨向存在順異構(gòu)體。 fats containing one double bond are monounsaturated and those with more than one double bond are polyunsaturate

25、d. 含有一個雙鍵的脂肪是單不飽和脂肪酸，含多個雙鍵結(jié)構(gòu)的是多不飽和脂肪酸。saturated fats have a uniform shape that allows them to pack together in a crystal lattice. 飽和脂肪酸具有一個相同的形式，可以包裹在一個晶體結(jié)構(gòu)中。unsaturated fats have double bonds that introduce kinks into the hydrocarbon chain making crystal formation more difficult. 不飽和脂肪酸具有雙鍵，將雙鍵裹到烴鏈

26、晶體形式里難度更大。 this is why saturated fats have higher melting points and are solids at room temperature compared to unsaturated fats that tend to be liquids (oils). 這是為什么飽和脂肪有更高的熔點，在室溫下是不飽和脂肪，往往是液體（油）相比，固體。 the most abundant lipid in olive oil is glyceryl trioleate, a trimester formed from glycerol and

27、oleic acid, a mono-unsaturated fatty acid with a cis double bond in the middle of the c18 chain. 在橄欖油中含量最豐富的脂質(zhì)是甘油三油酸酯，甘油和油酸，單不飽和與獨聯(lián)體中的c18鏈中雙鍵的脂肪酸形成了三個月。protein蛋白質(zhì)是第一個作為重要的組成部分的物質(zhì)。這個名字源于一百年前的希臘詞語，意為“第一重要”蛋白質(zhì)，像脂肪和碳水化合物，包括了碳，氫，氧。他們不同是因為他們還包括了16%的氮，還有硫和一些其他物質(zhì)如磷，鐵和鈷。蛋白質(zhì)氮的存在，承擔生命中上百個不同的形式他們組成了人體中每個活細胞。在一個

28、成人中，水后殘留的三分之一被移入蛋白質(zhì)，這些三分之一為肌肉形式，三分之一在骨骼和軟骨中，十分之一在皮膚中，其余的組織在人體體液中。在自然界所有酶是蛋白質(zhì)。lesson 11these provide the energy and building materials for the countless substances that are essential to the growth and survival of living things. the manner in which nutrients become integral parts of the body and contr

29、ibute to its function is dependent on the physiologic biochemical processes that govern their actions. 這些營養(yǎng)素為無數(shù)的生物生長和生存所必需的物質(zhì)提供了能量和構(gòu)建物質(zhì)。在這種方式中，營養(yǎng)素組成機體的有機 部分，并依據(jù)控制他們行為的生理和生化過程，發(fā)揮他們的功能。as constituents of food we eat they not only provide energy but also provide a basis for tastes, color, texture, keep

30、ing qualities, and overall acceptability of that food, not nutrients, and therefore should consider the total role of nutritional compounds in food. 作為我們所吃食物的組分，它們不僅提供了能量，而且提供了該食物的味覺、顏色、質(zhì)地、質(zhì)量保持和總的接受程 度。不能遺忘的是我們吃的食物不是營養(yǎng)素，因此我們應當考慮到食物中營養(yǎng)化合物總的作用。 they are called essential nutrients because we cannot get along without them .we need them for energy for building and maintaining body tissue, and for regulating body processthe th