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1、精选优质文档-倾情为你奉上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
2、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. The fat-soluble vitamins include vitamins A, C, D, and K. ( )2. The mineral elements and
3、vitamins belong to the macronutrients which we needed in relatively large amounts. ( )3. The simple sugars are basically aliphatic polyhydroxy aldehydes and ketones. ( )4. Amino acids with nonpolar R groups are less soluble in aqueous solvents than amino acids with polar uncharged R groups. ( )6. Am
4、ino acids with hydrophilic R groups can hydrogen-bond with water and are generally soluble in aqueous solutions. The hydroxyls of serine, threonine, and cysteine are the functional moieties present in R groups of this class of amino acids, ( )7. Hemoglobin and myogobin are hemo-containing proteins t
5、hat transport oxygen and carbon dioxide in the blood and muscles. ( )8. The water-soluble vitamins include vitamins D, niacin, thiamin and biotin. ( )9. The carbohydrate, fat and protein belong to the macronutrients which we needed in relatively large amounts. ( )10. As open-chain hydroxyl aldehydes
6、 and hydroxyl ketones, the monosaccharides are called reducing sugar. ( )11. The reducing sugar include sucrose. ( )12. The carotenoid belong to phospholipid. ( )13. The amino acid with positively charged (basic) R groups at pH 6-7 are lysine, arginine, and histidine. ( )14. The linear sequence of a
7、mino acids in protein is referred to as “primary structure”. ( )15. Food preparation doesnt involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. ( )16. Food processing is the methods and techniques used to transform raw ingredients into food for human c
8、onsumption. ( )17. The monosaccharides commonly found in foods are glucose and fructose. ( )18. The disaccharides include sucrose, lactose and fructose. ( )19. Sucrose is glucose and fructose combined into a nonreactive nonreducing sugar. ( )20. Lactose, composed of fructose and galactose, is found
9、only in milk and dairy products. ( )21. Sugar alcohols provide sweetness but are not fermented by oral bacteria and therefore do not contribute to tooth decay. ( )22. The Maillard browning reaction occurs between a carbonyl (aldehyde or ketone group) found in a reducing sugar and an amine found in p
10、roteins and amino acids. ( )23. Polysaccharide are carbohydrates that have 10 saccharide units linked together. ( )24. Cellulose is a polymer of glucose where the units are linked by a -1-4 linkage. ( )25. The glucose subunits of starch are linked by -1-4 and -1-6 linkage. ( )26. Starch molecules th
11、at have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called retrogradation. ( )27. Protein are polymers of amino acids linked together in the same type of amide bond called ester bond. ( )28. Even though the amino acid composition vari
12、es, the amount of nitrogen in food protein is fairly constant at about 16%. ( )29. Hydrogen and disulfide bonds are heat sensitive and are disrupted resulting in denaturation of some food proteins. ( )30. At higher pH levels proteins are positively charged while at low pH levels are negatively charg
13、ed. ( )31. At some intermediate pH called the isoelectric point, the protein molecule, has no net charge. ( )32. Fats are liquid at room temperature and oils are solid. ( )33. Fat soluble pigment include chlorophyll and carotenoids. ( )34. Hydrogenation involves the addition of catalysts and hydroge
14、n gas to oils converting the single bonds of fatty acids to single bonds. ( )35. Lipid oxidation in foods has no an induction period. ( )36. Light can not promote lipid oxidation. ( )37. Metal ions such as iron and copper are catalysts for lipid oxidation. ( )38. Vitamin D is the only major vitamin
15、that the human body is known to be maintain health. ( )39. Water-soluble vitamins include vitamin C and the several members of the vitamin B Complex. ( )40. Vitamin A as such naturally occurs in animal and plant materials. ( )41. Vitamin D increase absorption of calcium and phosphorus from the intes
16、tinal tract and is necessary for their efficient utilization. ( )42. Vitamin E is essential for normal blood clotting. ( )43. Vitamin C retention sometimes is used as an indicator of the severity of processing, for it is easily destroyed by oxidation, especially at high temperature. ( )44. Phosphoru
17、s is necessary for clotting of the blood. ( )45. Copper is required as a component of blood hemoglobin and muscle myoglobin. ( )三、完形填空Another (1) polymer is starch. The subunits are linked 1-4 and 1-6. When the units are mostly 1-4, the form is called (2) while the form that has both 1-4 and 1-6 lin
18、kages is called (3).Starch is found in plant material in the form of organized structure called (4). When (5) in the presence of excess water, these granules (6) and eventually rupture to discharge the amylose and amylopectin molecules. This process is called gelatinization. Uniformity is a key to s
19、uccessful viscosity development and uneven gelatinization can lead to (7). Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called (8). Starch molecules reassociate by (9) binding with each other or with (protein
20、s), if present, to become more firm. ( ) 1. A. fructose B. sucrose C. glucose D. maltose( ) 2. A. amylose B. amylopectin C. cellulose D. gums( ) 3. A. amylose B. amylopectin C. cellulose D. gums( ) 4. A. particals B. sugars C. sorbitols D. granules( ) 5. A. heated B. cooled C. stired D. mixed( ) 6.
21、A. wither B. swell C. staling D. dissolve( ) 7. A. concreting B. dissipating C. lumping D. condensing( ) 8. A. gelatinization B. retrogradation C. staling D. oxidation( ) 9. A. hydrogen B. oxygen C. peptide D. ester ( ) 10. A. fatty acids B. sugars C. starchs D. proteinsVitamin D is formed in the (1
22、) of humans and animals by activation of (2) by ultraviolet light from the sun or by ultraviolet activation of sterols artificially. Such sterols as cholesterol and ergosterol are involved. (3) is found in and under the skin of animals. Vitamin D increase absorption of (4) and phosphorus from the in
23、testinal tract and is necessary for their efficient utilization. Shortage of vitamin D results in (5) defects, the principal one being (6).Vitamin C is easily destroyed by (7), especially at high temperatures, and is the vitamin most easily (8). Vitamin C-containing foods must be protected against e
24、xposure to (9) to prevent losses. Vitamin C (10) sometimes is used as an indicator of the severity of processing. Vitamin C is also used as an antioxidant and stabilizer, as flour improver and in cured meats.( ) 1. A. muscle B. skin C. tissue D. organ( ) 2. A. cholesterol B. ergosterol C. carotene D
25、. sterols( ) 3. A. cholesterol B. ergosterol C. carotene D. sterols( ) 4. A. iron B. magnesium C. calcium D. cobalt( ) 5. A. skin B. tissue C. joint D. bone( ) 6. A. rickets B. scurvy C. pellagra D. goiter( ) 7. A. Hydrogenation B. browning C. oxidation D. leaching( ) 8. A. clot B. transform C. infe
26、ct D. lost( ) 9. A. oxygen B. hydrogen C. nitrogen D. acid( ) 10. A. clot B. retention C. denaturation D. oxidationAmino acids are the “building blocks” of proteins. Therefore, to understand the properties of proteins, a discussion of the structures and properties of amino acids is required. Amino a
27、cids are chemical compounds which contain both basic amino groups and (41) carboxyl groups. Amino acids found in proteins have both the amino and (42) groups on the -carbon atom. At (43) pH values in aqueous solution both the amino and the carboxyl groups are (44). The carboxyl groups loses a proton
28、 and obtains a negative charge, while the amino group gains a proton and hence acquires a positive charge. As a consequence, amino acids possess (45) characteristics. The amides of asparagine and glutamine are readily (46) by acid or base to aspartic and glutamic acids, respectively. The (47) amino
29、acids, aspartic and glutamic, possess net negative charges in the neutral pH range. The amino acids with (48) charged R groups at pH 6-7 are (49), histidine and (50). At pH 7.0, 10% of the imidazole groups of histidine molecules are protonated, but more than 50% carry positive charges at pH 6.0.( )
30、41、A. alkaline B. acidic C. neutral D. polar( ) 42、A. carbonyl B. aldehyde C. hydroxyl D. carboxyl( ) 43、A. neutral B. acidic C. alkaline D. polar( ) 44、A. oxidized B. ionized C. emulsify D. chelated( ) 45、A. zwitterion B. hydrophobic C. hydrophilic D. Dipolar( ) 46、A. hydrolyzed B. decomposed C. de
31、hydrogenized D. enolized( ) 47、A. hydroxyl B. imidazole C. dicarboxylic D. quanidino( ) 48、A. negatively B. zwitterionic C. positively D. neutrophilous( ) 49、A. leucine B. methionine C. threonine D. lysine( ) 50、A. arginine B. isoleucine C. trytophan D. tyrosine Sugar commonly found in foods are the
32、 monosaccharides (46) and fructose and the disaccharides sucrose, lactose, and (47). The most obvious contribution of sugars to foods is (48) although they are not uniformly sweet. (49) is used as the reference point for sweetness and is assigned a relative sweetness of 1.0. Glucose and fructose are
33、 widely occurring in natural products like honey, fruits, and fruit juices. Maltose, composed of two (50) units, is found in products where there has been (51) degradation. Sucrose is glucose and (52) combined into a nonreactive nonreducing sugar. Lactose , composed of glucose and (53), is found onl
34、y in milk and dairy products. In dairy fermentation lactose is converted by (54) to (55).( ) 46. A. sucrose B. lactose C. glucose D. maltose( ) 47. A. glucose B. maltose C. fructose D. galactose( ) 48. A. sweetness B. thickness C. acidity D. viscosity( ) 49. A. lactose B. glucose C. fructose D. sucr
35、ose( ) 50. A. glucose B. galactose C. lactose D. sucrose( ) 51. A. Cellulose B. Gums C. Protein D.starch( ) 52. A. lactose B. fructose C. maltose D. galactose( ) 53. A. glucose B. maltose C. fructose D. galactose( ) 54. A. bacteria B. yeasts C. molds D. enzymes( ) 55. A. citric acid B. lactic acid C
36、. ascorbic acid D. fatty acid四、简答题1. What kind of influence to body as a result of deficiency of vitamin A? 2. Please introduce the importance of calcium and phosphorus in human nutrition. 3. Please explain the Maillard Browning.4. Please explain the meaning of food processing.5. Please briefly disc
37、uss the functionality of cellulose in food.6. Please explain the conception of heat denaturation of protein in food processing. 7. Please discuss the influence of lipid oxidation to food quality.8. Please illustrate some means used to inhibit lipid oxidation in food processing. 五、翻译1. Food processin
38、g is the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced. All foo
39、d processing involves a combination of procedures to achieve the intended changes to the raw material. These are conveniently categorized as unit operation, each of which has a specific, identifiable and predictable effect on a food. Unit operations are grouped together to form a process. The combin
40、ation and sequence of operations determines the nature of the final product.2. Another major factor affecting the extent of the Maillard reaction is the presence of a reducing sugar or a nonreducing sugar such as sucrose that undergoes hydrolysis. Reducing sugars may be added to a formulation contai
41、ning high levels of sucrose, not to enhance sweetness, but to enhance the Maillard browning reaction. There are no practical ways to inhibit Maillard reaction except to minimize heat, keep the product moist and acidic (low pH tends to slow the reaction) and eliminate reducing sugars. It is less prac
42、tical to eliminate amino groups.3. Proteins are ionic and the charges on the amino acid side chains are influenced by pH. At higher pH levels proteins are negatively charged while at low pH levels they are positively charged. At some intermediate pH called the isoelectric point, the protein molecule
43、, has no net charge. This can lead to attraction of protein molecules to each other resulting in loss of solubility, coagulation, and precipitation. When milk proteins are acidified to pH 4.6, the casein proteins precipitate while whey proteins still remain in solution. A combination of denaturing h
44、eat and pH 4 to 5 is needed to precipitate the whey proteins.4. The oxidation of fatty acids results in the development of undesirable flavors that can lead to unacceptable food quality. Lipid oxidation and loss of flavor quality is probably the most frequent cause of deterioration in foods that are
45、 not otherwise subjected to microbial spoilage. The shelf-life of products like breakfast cereals, frozen meats, and edible oils themselves, is limited by oxidation. Besides producing off flavors, lipid oxidation can cause the loss essential fatty acids needed for human nutrition, fading of pigments, destruction of fat soluble vitamins, and the production of potentially harmful compounds from the oxidized fat.5. The laymens