Unit 1 Part A Food Nutrition Part B Nature of Nutritional Problems Unit 2 Part A Carbohydrates Part B Molecular Transformations of Starch and Protein During Twin-Screw Extrusion Processing of Cornmeal Unit 3 Part A Lipids Part B Dietary Fat and Disease:What Do We Know and Where Do We Stand Unit 4 Part A Proteins Part B Enzyme-Modified Proteins from Corn Gluten Meal Unit 5 Part A The Food Processing Part B Basic Milk Processing Unit 6 Part A Pasteurization and Blanching Part B Freezing and Frozen-Food Storage Unit 7 Part A Liquid Concentration Part B Dehydration Unit 8 Part A Microorganisms and Food Spoilage Part B Food Preservation Alternatives Unit 9 Part A Microbiology and Fermented Foods Part B Microorganisms and Biotechnoligy Unit 10 Part A Other Microbial Products Part B Food Yeasts and Derivatives Unit 11 Part A Raw Milk Part B Dairy Products Unit 12 Part A Beef Slaughtering,Cutting,Preserving,and Cooking on the Farm Part B Meat and Meat Products Unit 13 Part A Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of DHA Part B Seafoods Unit 14 Part A Raw Materials' Selection of Baked Products Part B Dough Making and Handing of Baked Products Unit 15 Part A Beverages Part B Soft Drinks Unit 16 Part A Principles of Food Packaging Part B Packaging Equipment Unit 17 Part A Food Safety Part B Food Safety, Risks and Hazards Unit 18 Part A Quality Factors in Food Part B Food Processing and the Environment 參考譯文 Keys to Exercises
鄂公網(wǎng)安備 42010302001612號(hào) 