专业英语整理

1、英文中文英文中文bioassay生物分析Decanol 癸醇biocatalysis 生物催化Undecanol 十一醇biology 生物学Dodecanol 十二醇physiology 生理学Amylase淀粉酶radiology 放射医学isomerase 异构酶pharmacology 药理学lactase 乳糖酶biotechnology 生物技术lipase  脂肪酶pathology 病理学glucanase 葡萄糖酶biocatalyst 生物催化剂cellulase 纤维素酶biochemistry 生物化学hydroxylase 羟化酶biomass 生物量pho

2、sphofructokinase 磷酸果糖激酶biomembrane 生物膜glucose 葡萄糖biopolymer 生物高聚物fructose 果糖bioprocessing 生物过程lactose 乳糖bioreactor 生物反应器maltose 麦芽糖biotechnology 生物技术ribose 核糖bioengineering 生物工程aldose 醛糖bioreactor system生物反应器Propanone 丙酮aseptic 无菌的Butanone 丁酮pure culture 纯种Pentanone 戊酮Producer organism生产菌株Hexanone 己

3、酮contaminating organisms 污染菌Heptanone 庚酮monoglyceride 甘油单酸酯Octanone 辛酮dipeptide 二肽Nonanone 壬酮bicarbonate 重碳酸盐Decanone 癸酮triester 三酯Undecanol 十一醇ternary complex 三元复合物Dodecanol 十二醇tetrahydrofuran 四氢呋喃spray drying 喷雾干燥pentanone 戊酮syrup糖浆hexanone 己酮crystallization结晶heptane 庚烷octanol 辛醇nonanol 壬醇Methanol

4、/al甲醇 /甲醛Ethanol/al 乙醇/ 醛Propanol/al/one 丙醇/醛/酮Butanol 丁醇Pentanol 戊醇Hexanol 己醇Heptanol 庚醇Octanol 辛醇Nonanol 壬醇biology 生物学bioengineering 生物工程lipase 脂肪酶carbohydrate 碳水化合物fermentation 发酵glucose 葡萄糖flavor 风味ingredient 配料preservative 防腐剂 Protein 蛋白质spice 香料 调味料Curdling 凝结curing 腌腊Pickling 酸渍labeling 标签Aci

5、dity 酸度Metabolic 代谢的Alkalinity 碱度Contaminant 污染物polar molecule 极性分子monolayer单分子层dry 干燥relative humidity 相对湿度hydrolysis 水解sorption isotherm 等温吸附线Fat oxidation 脂肪氧化nutrients 营养素 Glass transition玻璃化转变Water activity水分活度free water 自由水Hydrogen bond 氢键Off-flavor 异味Rubbery state 橡胶态Enzyme activity 酶活性non-en

6、zymic browningglucose葡萄糖 fructose果糖glucan葡聚糖galactose半乳糖maltose麦芽糖sucrose蔗糖saccharide 糖类 monosaccharide 单糖 disaccharide二糖 polysaccharide多糖 heteropolysaccharides杂多糖Carrageenan 卡拉胶Guar gum 瓜尔豆胶Locust bean gum刺槐豆胶pectin 果胶 Xanthan gum 黄原胶sorbitol山梨醇xylitol 木糖醇 mannitol 甘露醇 Direct starch直连淀粉pullula

7、n 支链淀粉 Modified starch变性淀粉Amino acids中文 Amino acids中文 Arginine 精氨酸Lysine 赖氨酸Cysteine半胱氨酸Proline 脯氨酸Glutamine 谷氨酸Serine 丝氨酸Glycine甘氨酸Valine 缬氨酸Leucine亮氨酸Threonine苏氨酸Histidine组氨酸Tryptophan色氨酸Methionine蛋氨酸Tyrosine酪氨酸Valine缬氨酸Phenylalanine苯丙氨酸Glyceride 甘油酯 Butanoic acid 丁酸 (not) saturated fatty acids(不)

8、饱和脂肪酸 Palmitic acid 棕榈酸Hexanoic acid 己酸 Stearic acid硬脂酸Octanoic acid 辛酸 Oleic acid油酸 Decanoic acid 癸酸Linoleic acid亚油酸Lauric acid 月桂酸 Arachidonic acid花生四烯酸Linolenic acid 亚麻酸PPT例句：It was found that the microwave freeze-drying(MFD) can significantly dec

9、rease the dry time and increase the sterilization efficiency.结果表明，微波冷冻干燥与普通真空冷冻干燥方式相比，可大大缩短干燥时间，并具有一定杀菌效果。It is well known that the Maillard reaction between amino acids/sugars（氨基酸/糖）, Strecker degradation（降解） of amino acids and lipid thermal degradation are the ma

10、in sources of volatile compounds in cooked meats.众所周知，氨基酸和糖之间的美拉德反应，氨基酸的斯特雷克降解和脂肪的热降解是熟肉中风味化合物的主要来源。Pasteurization temperatures and times for many years were selected to ensure destruction of Mycobacterium tuberculosis, the highly heat-resistant non-spore-forming bacterium that can transmit tubercul

11、osis to humans.多年来，巴氏杀菌(Pasteurization)的温度和时间都是按照能确保破坏结核分枝杆菌(Mycobacterium tuberculosis)而选定，这种高度耐热的非芽孢杆菌(non-spore-forming bacterium)会使人类染上结核病(tuberculosis)。Moreover, significant modification have been made to the host strain to provide optimally for the energetic and redox（氧化还原） demands of 1,3-prop

12、anediol production.此外，对宿主菌做了重要的修饰，以便最佳化地提供生产1，3-丙二醇所需要的能量和氧化还原必须的辅酶。From the evaporation of water people know that liquids can turn into gases under certain condition。人们从水的蒸发现象了解到，液体在一定条件下能变成气体。The major problem in fabrication (制造 ) is the control of contamination and foreign materials.制造过程中存在的主要问题是

13、如何控制污染和杂质Irrespective of（不管） the length of -Polylysine, no definite secondary and tertiary structures have been observed.不管-聚赖氨酸的链有多长，都没有发现其确定的二级和三级结构。Olive oil was shown to increase lipase production in both free and immobilized cells.对于游离细胞和固定化的细胞，橄榄油都对增加脂肪酶的产量有作用。Determination of FCC was conducte

14、d with flux data only.仅由流量数据确定FCC。Applying an objective function of optimizing growth is consistent with the extensive evolution of living cells to maximize their performance.应用优化生长的目标函数拟合普遍活细胞生长的数据，以最大限度地提高模型的功能。By orienting at the interface of the fat and water, emulsifiers are able to lower inter

15、facial tension and therefore provide some measure of emulsion stability.通过在脂肪和水界面取向，乳化剂可以降低界面张力，从而提供一定的乳化稳定性。The package is also an important part of the manufacturing process and must be efficiently filled, closed, and processed at high speeds in order to reduce costs.包装也是制造过程的重要环节，因此为了降低成本，必须高速高效地

16、进行填充、封闭和加工。However, the significance of this is difficult to judge as only a single gene has been examined.然而，仅鉴定单一的基因就对其意义作评价有困难。A metabolic reaction (MR) model for central carbon metabolism and glutamate synthetic pathway was constructed, and consistency of the model was statistically verified.建立了

17、中心碳的代谢反应和谷氨酸的合成途径的代谢模型（MR），并用统计软件验证。The electrical conductivity has great importance in selecting electrical materials.在选择电工材料时，导电性是非常重要的。This communication system is chiefly characterized by its simplicity of operation and the ease with which it can be maintained. 这种通讯系统主要的特点是操作简单，维修容易。The presence

18、 of various pathways in the cell is then validated and the pathways are thoroughly created using the biochemical literature and publications.细胞中出现的各种代谢途径已被验证，而这些代谢途径都是利用生化的文献和刊物数据编制成的。Vitamin C, also known as ascorbic acid, is easily destroyed by oxidation, especially at high temperatures, and is th

19、e vitamin most easily lost during food processing, storage, and cooking. 维生素C也称为抗坏血酸，容易被氧化破坏，在高温下尤其容易受到破坏，并且是食品加工、贮藏和烹饪过程中最容易损失的维生素。Sugar alcohols are sugar derivatives that are found naturally but are more commonly manufactured from sugars and added as pure ingredients.糖醇是天然存在的糖衍生物，但通常由糖类制造而成并以纯配料形

20、式添加。A meal is made up of food which is prepared to be eaten at a specific time and place.餐食是在特定时间和地点制备的食品Edible oil is one of the few food ingredients that have no significant or measurable water.食用油是含水不明显或含有不可预测水分的少数食品配料之一。Examples would be frankfurters-which generally are mildly cured, cooked, and

21、 smoked ; fresh pork sausage-which is note cooked, smoked, or cured in manufacture; and Italian salami- which is cured, fermented, and dried.香肠的例子有：法兰克福香肠，一般经过中等程度腌制，蒸煮和烟熏；新鲜猪肉香肠，其制造过程没有经过蒸煮，烟熏或腌制；意大利香肠是腌制过的发酵干香肠。Microfiltration membranes are classified by pore diameter cut off which is the diameter

22、 of the smallest particles that retained by it, typically in the range of 0.1 to 10m.微滤膜根据空隙最小直径（膜能截留住的最小的直径）分类，一般范围在0.1-10m之间。Freezing is also one of the most commonly used processes commercially and domestically for preserving a very range of food including prepared food stuffs which would not hav

23、e required freezing in their unprepared state.冷冻也是最普遍应用于商业和家庭的加工方式之一，用于包括制备食品在内的许多食品的保藏，这些食品在未制备状态下不需要冷冻。Maltose, composed of two glucose units, is found in products where there has been starch degradation.由两个葡糖糖单位组成的麦芽糖，存在于发生过淀粉降解的产品中。The temperature at which a food is held will determine within ce

24、rtain limits the nature of the organisms capable of either yielding the desired fermentation or spoilage, whichever the case may be.食品存放的温度在一定限度内决定了微生物的种类和属性，这些微生物或者能产生所要求的发酵作用，或者能产生腐败作用，两者必居其一。One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to

25、prevent or delay bacterial growth.干制是最古老的食品保藏方法，它将食品的水分活度降低到足够低，以防止或延缓细菌生长。If organic solvents can be used as media for enzymatic reactions, the reaction equilibria of hydrolytic enzymes can be shifted toward completion of the reverse reaction of hydrolysis, which is the synthetic reactions.如果以有机溶剂为

26、酶促反应介质，水解反应的平衡完全转向其逆反应方向，即进行合成反应。Vitamins, which are also used in some cases as preservatives, are commonly added to cereals and cereal products to restore nutrients lost in processing or to enhance the overall nutritive value of the food.维生素在某些场合也用作防腐剂，通常添加到谷物或谷物制品中，以补充加工过程中损失的营养素，或者用来强化食品的整体营养价值。A

27、fter the FCC are determined using the above equations, the flux change is predicted by the specified change in enzyme activity.使用上面的方程确定了FCC值后，特定的酶活力变化所引起的代谢流量的变化即可预测。The initial glucose concentration was 80 g/L, and when it decreased to 5 g/L, glucose was added intermittently.葡萄糖的初始浓度为80g/L，当浓度降低到5

28、g/L时，间歇式添加葡萄糖。However, effects may become less predictable when recombinant DNA is transmitted to other species in nature.但是，当将重组DNA转移至自然界其它物种中时，就难以预测结果了。Proteins, carbohydrates, fats are often groped together and called organic nutrients.人们通常把蛋白质、糖类和脂肪归为一类,称其为有机成分。Attempts were made to make fresh m

29、eat free from bacteria.曾试图使新鲜肉免受细菌侵入。People with allergic disease are particularly hard hit by some food.患过敏疾病的人,特别容易受到某些食品的危害。The successive (连续的)stages are maintained at progressively higher degrees of vacuum, and the hot water vapor arising from the first stage is used to heat the second stage, t

30、he vapor from the second stage heats the third stage, and so on.这些连续级由逐渐升高的真空度维持，来自第一级的热水蒸汽用于加热第二级，来自第二级的蒸汽用于加热第三级，以此类推。The application of genetic engineering to agricultural crops and bacteria to be freed in the open environment is one of the most controversial development of biotechnology, especia

31、lly in Europe.将基因工程运用到开放的自然环境中的农作物及微生物中是生物技术上最有争议的进步之一，尤其是在欧洲。Aluminum remained unknown until the nineteenth century, because nowhere in nature is it found free, owing to its always being combined with other elements, most commonly with oxygen, for which it has a strong affinity. 铝总是跟其他元素结合在一起, 最普遍的

32、是跟氧结合; 因为铝跟氧有很强的亲和力, 由于这个原因, 在自然界找不到游离状态的铝。所以, 铝直到19世纪才被人发现。This is particularly important for a food engineer since the commercial advantages of an optional controlled process include it can provide better quality and lower costs compared with an uncontrolled process.这点对于食品工程师来说非常重要,因为商品化生产中,优化控制的加

33、工过程与一个非控制的加工过程而言,具有产品质量高,生产费用低的优点。The potential hazards indicated in relation to vitamins A and D, andthe confusion that results in the consumers mind when small amounts of foods are claimed to be complete, make it essential that control be exercised. For many formulated products the addition of nut

34、rients, when permitted will serve to assure that the consumer receives the nutrients expected the food when used in a specific manner in the diet.已表明的关于维生素A和维生素D的潜在危险,以及少量食品被成为“营养完全”导致消费者思维的混乱,使管理实施变得尤为重要。对许多配方的食品,在许可的情况下,补加营养剂将确保消费者从以特定方式加入日常饮食的食品中得到预期的营养。随堂练习：1. It was known that the composition a

35、nd the content of the free amino acids have an important influence on the flavor property of Maillard reaction products directly and indirectly.众所周知，游离氨基酸的组成和含量会直接或间接地对美拉德反应产物的风味特性产生重要影响。2. Amino acids and other proteinaceous (蛋白质的) matreials are not commonly used in food. However, lysine（赖氨酸） is so

36、metimes added to cereals to enhance protein quality. Proteins or proteinaceous matreials such as soya protein are also sometimes used as nutritional additives, although they are most commonly used as texturizing agents（调质剂）.食品中通常不使用氨基酸和其他蛋白质类物质。但是，赖氨酸有时加到谷物中，以强化蛋白质品质。尽管蛋白质或大豆蛋白之类的蛋白质类材料大多被当做调质剂使用，但有

37、时也当做营养添加剂使用。3. Many bioreactor systems will be required to operate under aseptic conditions. In most important industrial systems, pure cultures of the producer organism will be used and the presence of foreign unwanted contaminating organisms can influence the process in several ways. Such as affec

38、t biocatalyst, destroy product, produce impuritie （foreign material).许多生物反应器需要在无菌环境下操作。大多数重要生产体系都需要生产菌株的纯种，而外在污染菌的存在，会在多方面影响生产过程。例如，影响生物催化剂，破坏产物，产生杂质。4. It is assumed that the thermal conductivity (热导率) of foodstuffs increases with increasing temperature above freezing in the same manner as the cond

39、uctivity of water increases, and increases with decreasing temperature below freezing in the same manner as the conductivity of ice increases.通常认为，在冻结温度以上，食品的导热率随温度升高而增大的方式类似于水的导热率增加的方式，而在冻结温度以下，食品导热率随温度下降而增大的方式类似于冰的导热率随温度下降而增加的方式。5. Common methods of food preservation include drying, spray drying,

40、freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide常见的食品保藏方法包括干燥、喷雾干燥、冷冻干燥、冷冻、真空包装、罐藏、糖浆保藏、糖结晶、食品辐照以及添加防腐剂或二氧化碳这类的惰性气体。6. The separations usually aim to achieve removal of speci

41、fic components, in order to increase the added value of the products, which may be the residue, the extracted components or both.分离的目的通常是去除某些特殊的组分，以提高产品的附加值。这些组分可能是残渣，萃余物，或者二者皆有。7. The conditions that affect the metabolism and multiplication of microorganisms, include nutrients, water, pH, inhibitors, oxyg