华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第16章 新鲜食物组织的生物化学

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第14章 生物氧化

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第12章 蛋白质代谢

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第10章 糖类代谢

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）内容提要和目录

一、美国食品和药物管理署的历史 美国食品和药物管理署(Food and Drug Administration，FDA)是一个由医生、律师、 微生物学家、药理学家、化学家和统计学家 等专业人士组成的政府卫生管制和监控机构， 该机构致力于保护、促进和提升美国国民的 卫生和健康

1. Lesson 1 2. The barren land could produce little food. 3. The room was dark and I bumped my head against the door. 4. He devised a new method for teaching the blind. 5. My wife’s been exerting a lot of pressure on me to change my job

Preventing the loss of vitamins and nutrients in foods is a paramount concern at all stages of food processing involving heating. One example of the critical need for retaining vitamins is to nourish hospital patients who require vitamins to recover from the stress of illness or surgery.1 This issue has invoked recent studies

Extrusion cooking is a relatively recent form of food processing. Forcing material through a hole is the process of extrusion. Sausage extruders were devel￾oped in the nineteenth century as simple forming machines. Eventually pasta was produced in extruders. Flour and water were added at one end of the machine

The modern frozen food industry was started by Clarence Birdseye in America in 1925. As a fur trader in Labrador Birdseye had noticed that fillets of fish left by the natives to freeze rapidly in arctic winters retained the taste and texture attrib￾utes of fresh fish better than fillets frozen in milder temperatures at other times of the year. Frozen foods were available before Birdseye’s pioneering innovations, but they were of poor and uncertain quality. Birdseye’s insight was that speed of freezing is crucial to retain quality and he was the first to develop machinery