contents Preface Unit 1 1 Part 1 Food Nutrition 1 Extensive Reading 1 Nature of Nutritional Problems 8 Extensive Reading 2 Nutrition and Food 12 Part 2 Carbohydrates 15 Extensive Reading 1 Use of Simple Oligosaccharides in the Food Industry 21 Extensive Reading 2 The Applications of Carbohydrates 22 Part 3 The Health Effects of Dietary Fats 24 Extensive Reading 1 General Introduction to Fats 31 Extensive Reading 2 Structured Lipids—Novel Fats 33 Part 4 Enzymatic Protein Hydrolysates in Human Nutrition 35 Extensive Reading 1 Nutritional Properties of Whey Proteins 42 Unit 2 46 Part 1 Processing Techniques Used for Grain Food 46 Extensive Reading 1 Thermal and Physical Property Measurement of Bakery 54 Extensive Reading 2 Recent Developments and Applications of Resistant Starch from Millet 57 Extensive Reading 3 Physical and Chemical Changes Undergone by Endosperm During Grain Nixtamalization 59 Part 2 Postharvest Precooling of Fruits and Vegetables 62 Extensive Reading 1 Ultrasound Processing of Fruits and Vegetables 67 Extensive Reading 2 High Pressure Processing of Meat, Meat Products and Seafood 69 Part 3 Common Separation Techniques in Food Analysis 72 Extensive Reading 1 Some New Analytical Techniques Used in Food Chemistry 80 Extensive Reading 2 Applications of Solid-phase Microextraction in Food Analysis 83 Part 4 Modern New Packaging Techniques 86 Extensive Reading 1 Biopolymer-based Packaging Films 93 Unit 3 97 Part 1 Food Safety Assurance Systems in China 97 Extensive Reading 1 Safety of Agricultural Biotechnology-related Foods 104 Part 2 Methods for Rapid Detection of Chemical and Veterinary Drug Residues in Animal Foods 108 Extensive Reading 1 Food Quality and Allergenicity 115 Part 3 Evaluation of Food Additives’ Toxicology 119 Extensive Reading 1 Microbial Pollution and Food Safety 125 Part 4 Food Microbiology: The Challenges for the Future 128 Extensive Reading 1 Microbiology in Food Safety 135 Extensive Reading 2 Partial Food Microorganism Diagnostics 139 Unit 4 142 Part 1 Genetically Modified Microorganisms and Their Products 142 Extensive Reading 1 Safety Assessment of Products with Genetically Modified Organisms 148 Part 2 Can Organic and Transgenic Soybeans Be Used as a Substitute for Animal Protein? 150 Extensive Reading 1 The Futures of Genetically Modified Foods: Global Threat or Panacea? 156 Part 3 Control of Microorganisms in Water and Drinking Water 158 Extensive Reading 1 Physical Methods about Treatment and Disinfection of Water 165 Part 4 Gut Microbiota in Human Metabolic Health and Disease 168 Extensive Reading 1 Role of Dietary Polyphenols on Gut Microbiota, Their Metabolites and Health Benefits 175 Extensive Reading 2 Impact of Diet on Gut Microbiota 179 Part 5 Application of Probiotics in Dairy Products 183 Extensive Reading 1 Probiotics: Pharmaceutical Dietary Supplements 190 Extensive Reading 2 Prebiotics, Functional Food, Bioactive Ingredients and Nutraceuticals 193 References 198 附录1 考研面试辅导 200 Part 1 Self-Introduction 200 Part 2 Question-and-Answer 203 附录2 出国学习准备材料辅导 211 Part 1 E-mail 211 Part 2 Curriculum Vitae and Resume 215 Part 3 Research Proposal 219
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