【优质】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t57.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.Phosphorusisnecessaryforclottingoftheblood.()45.Copperisrequiredasacomponentofbloodhemoglobinandmusclemyoglobin.()三、完形填空Another(1)polymerisstarch.Thesubunitsarelinkedα1-4andα1-6.Whentheunitsaremostly1-4,theformiscalled(2)whiletheformthathasboth1-4and1-6linkagesiscalled(3).Starchisfoundinplantmaterialintheformoforganizedstructurecalled(4).When(5)inthepresenceofexcesswater,thesegranules(6)andeventuallyrupturetodischargetheamyloseandamylopectinmolecules.Thisprocessiscalledgelatinization.Uniformityisakeytosuccessfulviscositydevelopmentandunevengelatinizationcanleadto(7).Starchmoleculesthathavegonethroughgelatinizationmayundergoapartialreversalofthegelatinizationduringstorageinareactioncalled(8).Starchmoleculesreassociateby(9)bindingwitheachotherorwith(proteins),ifpresent,tobecomemorefirm.()1.A.fructoseB.sucroseC.glucoseD.maltose()2.A.amyloseB.amylopectinC.celluloseD.gums()3.A.amyloseB.amylopectinC.celluloseD.gums()4.A.particalsB.sugarsC.sorbitolsD.granules()5.A.heatedB.cooledC.stiredD.mixed()6.A.witherB.swellC.stalingD.di