This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.
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About the Author
Chi-fai Chau obtained his doctoral degree in Biology from the Chinese University of Hong Kong, while Hoi-shan Kwan received his doctoral degree in Microbiology from the University of California, Davis, USA. They are teaching at the Food Science Department of National Chung Hsing University, Taiwan and the Biology Department of the Chinese University of Hong Kong respectively. They have had extensive research and teaching experiences in Chinese medicinal plants, health foods, nanotechnology, genetics, biotechnology and food microbiology.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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food flavo, soybean milk film, common head cabbage, soya skin, glyceryl trilinolenate, natural flavo, food colo, laurel leaf oil, soy skin, collagen sugar, aminocarbonyl reaction, sugar colo, benne oil, fired potato, glyceryl trilaurate, adsuki bean, bean curd cheese, glyceryl tripalmitate, glycerin monostearate, aluminium lake, exudative muscle, acorn sugar, knight cap, guaiac resin, tomato catchup Key Phrases - Capitalized Phrases (CAPs): (learn more)
Karl Fischer, Japanese Agricultural Standard, American Type Culture Collection, Codex Committee, Food Chemicals Codex, Institute of Food Technologists, International Fruit Juice Union, Salmonella Shigella, American Academy of Applied Nutrition, American Association of Cereal Chemists, American Association of Microbiology, American Board of Bioanalysis, American Dairy Science Association, American Dry Milk Institute, American Frozen Food Institute, American Oil Chemists Society, Australia New Zealand Food Authority, British Thermal Unit, Chinese Agricultural Standard, Coca Cola, Czapek Dox, Environmental Protection Agency, Federal Food, International Dairy Federation, International Institute of Refrigeration New!
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food flavo, soybean milk film, common head cabbage, soya skin, glyceryl trilinolenate, natural flavo, food colo, laurel leaf oil, soy skin, collagen sugar, aminocarbonyl reaction, sugar colo, benne oil, fired potato, glyceryl trilaurate, adsuki bean, bean curd cheese, glyceryl tripalmitate, glycerin monostearate, aluminium lake, exudative muscle, acorn sugar, knight cap, guaiac resin, tomato catchup Key Phrases - Capitalized Phrases (CAPs): (learn more)
Karl Fischer, Japanese Agricultural Standard, American Type Culture Collection, Codex Committee, Food Chemicals Codex, Institute of Food Technologists, International Fruit Juice Union, Salmonella Shigella, American Academy of Applied Nutrition, American Association of Cereal Chemists, American Association of Microbiology, American Board of Bioanalysis, American Dairy Science Association, American Dry Milk Institute, American Frozen Food Institute, American Oil Chemists Society, Australia New Zealand Food Authority, British Thermal Unit, Chinese Agricultural Standard, Coca Cola, Czapek Dox, Environmental Protection Agency, Federal Food, International Dairy Federation, International Institute of Refrigeration New!
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Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- Codex Alimentarius by Joint Fao on 4 pages
- Science and Technology: A Five Year Outlook by Acd Sci Nat in Front Matter
- The International Pharmacopoeia (Volume 2) by INTERNATIONAL on page 167
- Food Plants of China by Hu Shiu-ying in Back Matter
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