食品专业考研复试英语翻译及答案

24.

香肠；奶酪；保藏；食品添加剂

；蛋白质

25.

面条；蜂蜜；氨基酸；发酵；抗生素

26.

牛肉；大豆；烘焙；糊化；酶；热量

27.

茶

；胡萝卜；乳制品；过滤；还原糖

28.

梨；豌豆；营养素；蒸发；重金属

29.

葡萄；樱桃；质量；超净 工作台；发酵罐

30.

白糖

；酸；铁架台；烘箱；压榨

句子翻译：

1. Eat soy in moderation. Soybeans , tofu , and other soy- based foods are an

excellent

alternative to red meat. But don’t go overboard. Two to four servings a week

is a good

target.

2. It is a common belief that the more fat you eat, the more body fat you put on,

and

the

more

weight

you

gain.

This

belief

has

been

bolstered

by

much

of

the

nutrition

advice given to people over the past decade , which has focused on lowering total

fat

intake while increasing carbohydrate intake.

3.

Easily

digested

carbohydrates

from

white

bread

,

white

rice

,

pastries

,

sugared

sodas , and other highly processed foods may , indeed , contribute to weight

gain and

interfere with weight loss.

4.

A new system , called the glycemic index, aims to classify carbohydrates based

on

how quickly and how high they boost blood sugar compared to pure glucose. Foods

with a high glycemic index , like white bread, cause rapid rise blood sugar.

5. Dividing carbohydrates into simple and complex makes sense on a chemical

level.

But it doesn ’ t do much to explain what hap

pens to different kinds of

carbohydrates

inside the body.

6. This is a tall order

for knowledge. Because processing affects both nutritional and

esthetic values

of

food, knowledge of the changes that carbohydrates undergo during

milling, cooking, dehydration, freezing, and storage is especially important.

7.

The “balance” of certain minerals with others is very important to health

as well.

For example, the balance of calcium to magnesium is important as these

two

forms

the electrical battery that keeps the heart beating.

8. Assessing mineral status is equal to determining how much of a mineral in our

diet

is too little

,

too much or just the right amount. Picture yourself as a

medical

doctor