根据来源，食用油脂可分为植物脂、陆生动物脂、乳脂和海生动物油。植物脂的熔点范围窄；陆生动 物脂熔点高；乳脂含有相当数量的C4～C12短链酸以及少量支链的奇数酸；海生动物油含有大量长链多不饱 和脂酸和丰富的维生素A与D，因其高度不饱和性而易氧化酸败

蛋白质的食品功能性质是指在食品加工、贮藏和销售过程中蛋白质对人们所期望的食品特征作出贡献的那些物理化学性质

12.1 Early Microbial Life on Earth 12.1.1 Conditions on Early Earth: hot and Anoxic 12.1.2 Evidence for Life on early Earth: Stromatolites 叠层石 12.2 Origin of Cellular life 12.3 Primitive Life: Early Metabolism 12.4 Eukaryotes and Organelles: Endosymbiosis 内共生

I. Symbioses between Microorganisms II. Plants as Microbial Habitats 2. The Legume–Root Nodule Symbiosis 3. Agrobacterium and Crown Gall Disease 4. Mycorrhizae III. Animals as Microbial Habitats 5. The Mammalian Gut 6. The Rumen and Ruminant Animals 7. The Human Microbiome 8. Termites

13.1 Photosynthesis 13.2 Chlorophylls and Bacteriochlorophylls 叶绿素与菌绿素 13.3 Accessory pigments 其它色素 13.4 Anoxygenic Photosynthesis: purple bacteria as example 不产氧光合作用 13.5 Oxygenic photosythesis 产氧光合作用

15.1 Populations, Guilds, and Communities 15.2 Environments and Microenvironments 环境与微环境 15.3 Microbial Growth on Surfaces and Biofilms 表面生长与生物膜 15.4 Terrestrial Environments 15.5 Freshwater habitats 淡水生境 15.6. Marine Microbiology

13.6 The Energetics of Chemolithotrophy 13.7 Hydrogen Oxidation 氢的氧化 13.8 Oxidation of reduced sulfur compounds 还原态硫的氧化 13.9 Iron Oxidation 铁氧化 13.10 Nitrifying bacteria 硝化细菌 13.11 Anammox Major Biosyntheses: Autotrophy and Nitrogen Fixation 13.12 Autotrophic CO2 fixation: The Calvin cycle卡尔文循环固定CO2 13.13 Autotrophic CO2 fixation: Other autotrophic pathways in phototrophs 13.14 Nitrogenase and nitrogen fixation 固氮酶与固氮作用

14.1 Enrichment and Isolation 14.2 Isolation 14.3 General Staining Methods 14.4 Phylogenetic staining using FISH 系统发育学染色: FISH技术 14.5 PCR Methods of Microbial Community Analysis 14.6 Microarrays and Microbial Diversity: Phylochips 系统发育学微阵列（芯片） 14.7 Environmental Genomics and Related Methods

13.15 Fermentations: Energetic and redox consideration 13.16 Fermentative Diversity 13.17 Fermentations lacking substrate level phosphorylation 13.18 Anaerobic respiration: : General Principles 13.19 Nitrate reduction and Denitrification硝酸还原与反硝化 13.20 Sulfate Reduction 硫还原 13.21 Methanogenesis 产甲烷过程 13.22 Other Electron Acceptors

各种食品都有其特定的水分含量，因此才能显示出它们各自的色、香、味、形特征。水在食品中起着 分散蛋白质和淀粉等的作用，使它们形成溶胶。水对食品的鲜度、硬度、流动性、呈味性、保藏性和加工 等方面都具有重要的影响。水分是微生物繁殖的重要因素