食品专业英语习题集.docx
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食品专业英语习题集.docx
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食品专业英语习题集
食品专业英语习题集
一、专业词汇
1.食品工业
2.发酵
3.单元操作
4.包装食品
5.碳水化合物
6.多糖
7.单糖
8.葡萄糖
9.果糖
10.蔗糖
11.乳糖
12.麦芽糖
13.软饮料
14.还原糖
15.乳糖不耐症
16.糖醇
17.焦糖化
18.美拉德褐变
19.氨基酸
20.纤维素
21.淀粉
22.膳食纤维
23.糊化
24.乳化
25.肽键
26.变性
27.二硫键
28.胶原蛋白
29.等电点
30.酶
31.酶促褐变
32.酵母
33.霉菌
34.有机溶剂
35.配方食品
36.甘油三酸脂
37.脂肪酸
38.熔点
39.氢化
40.饱和脂肪酸
41.起酥油
42.脱脂牛奶
43.色拉调料
44.塑性脂肪
45.脂肪氧化
46.货架期
47.必需脂肪酸
48.异味
49.自由基
50.抗氧化剂
51.真空包装
52.前体
53.胡萝卜素
54.肠道
55.抗生素疗法
56.腊肉t
57.渗透压
58.细胞膜
59.紫外线
60.诱导期
二、判断题
1.Thefat-solublevitaminsincludevitaminsA,C,D,andK.()
2.Themineralelementsandvitaminsbelongtothemacronutrientswhichweneededinrelativelylargeamounts.()
3.Thesimplesugarsarebasicallyaliphaticpolyhydroxyaldehydesandketones.()
4.AminoacidswithnonpolarRgroupsarelesssolubleinaqueoussolventsthanaminoacidswithpolarunchargedRgroups.()
6.AminoacidswithhydrophilicRgroupscanhydrogen-bondwithwaterandaregenerallysolubleinaqueoussolutions.Thehydroxylsofserine,threonine,andcysteinearethefunctionalmoietiespresentinRgroupsofthisclassofaminoacids,()
7.Hemoglobinandmyogobinarehemo-containingproteinsthattransportoxygenandcarbondioxideinthebloodandmuscles.()
8.Thewater-solublevitaminsincludevitaminsD,niacin,thiaminandbiotin.()
9.Thecarbohydrate,fatandproteinbelongtothemacronutrientswhichweneededinrelativelylargeamounts.()
10.Asopen-chainhydroxylaldehydesandhydroxylketones,themonosaccharidesarecalledreducingsugar.()
11.Thereducingsugarincludesucrose.()
12.Thecarotenoidbelongtophospholipid.()
13.Theaminoacidwithpositivelycharged(basic)RgroupsatpH6-7arelysine,arginine,andhistidine.()
14.Thelinearsequenceofaminoacidsinproteinisreferredtoas“primarystructure”.()
15.Foodpreparationdoesn’tinvolvemixing,heatingorcooling,pressurecooking,fermentation,orcombinationwithotherfood.()
16.Foodprocessingisthemethodsandtechniquesusedtotransformrawingredientsintofoodforhumanconsumption.()
17.Themonosaccharidescommonlyfoundinfoodsareglucoseandfructose.()
18.Thedisaccharidesincludesucrose,lactoseandfructose.()
19.Sucroseisglucoseandfructosecombinedintoanonreactivenonreducingsugar.()
20.Lactose,composedoffructoseandgalactose,isfoundonlyinmilkanddairyproducts.()
21.Sugaralcoholsprovidesweetnessbutarenotfermentedbyoralbacteriaandthereforedonotcontributetotoothdecay.()
22.TheMaillardbrowningreactionoccursbetweenacarbonyl(aldehydeorketonegroup)foundinareducingsugarandanaminefoundinproteinsandaminoacids.()
23.Polysaccharidearecarbohydratesthathave≤10saccharideunitslinkedtogether.()
24.Celluloseisapolymerofglucosewheretheunitsarelinkedbyaα-1-4linkage.()
25.Theglucosesubunitsofstarcharelinkedbyβ-1-4andα-1-6linkage.()
26.Starchmoleculesthathavegonethroughgelatinizationmayundergoapartialreversalofthegelatinizationduringstorageinareactioncalledretrogradation.()
27.Proteinarepolymersofaminoacidslinkedtogetherinthesametypeofamidebondcalledesterbond.()
28.Eventhoughtheaminoacidcompositionvaries,theamountofnitrogeninfoodproteinisfairlyconstantatabout16%.()
29.Hydrogenanddisulfidebondsareheatsensitiveandaredisruptedresultingindenaturationofsomefoodproteins.()
30.AthigherpHlevelsproteinsarepositivelychargedwhileatlowpHlevelsarenegativelycharged.()
31.AtsomeintermediatepHcalledtheisoelectricpoint,theproteinmolecule,hasnonetcharge.()
32.Fatsareliquidatroomtemperatureandoilsaresolid.()
33.Fatsolublepigmentincludechlorophyllandcarotenoids.()
34.Hydrogenationinvolvestheadditionofcatalystsandhydrogengastooilsconvertingthesinglebondsoffattyacidstosinglebonds.()
35.Lipidoxidationinfoodshasnoaninductionperiod.()
36.Lightcannotpromotelipidoxidation.()
37.Metalionssuchasironandcopperarecatalystsforlipidoxidation.()
38.VitaminDistheonlymajorvitaminthatthehumanbodyisknowntobemaintainhealth.()
39.Water-solublevitaminsincludevitaminCandtheseveralmembersofthevitaminBComplex.()
40.VitaminAassuchnaturallyoccursinanimalandplantmaterials.()
41.VitaminDincreaseabsorptionofcalciumandphosphorusfromtheintestinaltractandisnecessaryfortheirefficientutilization.()
42.VitaminEisessentialfornormalbloodclotting.()
43.VitaminCretentionsometimesisusedasanindicatoroftheseverityofprocessing,foritiseasilydestroyedbyoxidation,especiallyathightemperature.()
44.Phosphorusisnecessaryf
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