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¶¯ÎïÐÔʳƷ food of animal origin (animal food)
Ö²ÎïÐÔʳƷ vegetable food (plant food)
´«Í³Ê³Æ· traditional food
¸ÉÖÆÊ³Æ· dehydrated food
ÌÇÖÆÊ³Æ· confectionery
ëçÖÆÆ· curing food
ºæ±ºÊ³Æ· bakery
Ñ¬ÖÆÊ³Æ· smoking food
Åò»¯Ê³Æ· puffed food (extruded food)
ËÙ¶³Ê³Æ· quick-frozen food
¹Þ²ØÊ³Æ·¡¡ canned food
·½±ãʳƷ convenient food(fast food, prepared food, instant food)
ÌØÊâÓªÑøÊ³Æ·¡¡ food of special nutrients
Ó¤Ó×¶ùʳƷ infant or baby food
Ç¿»¯Ê³Æ· nutrient fortified food
ÌìȻʳƷ¡¡ natural food
ÃþÄâʳƷ imitation food
Ô¤°üװʳƷ¡¡ prepackaged food
Ê³Æ·ÖÆÔì food manufacturing
ʳƷ¼Ó¹¤ food processing
ʳƷ¹¤Òµ food industry
ʳƷ×ÊÔ´¡¡ food resource
ʳƷÐÂ×ÊÔ´¡¡ new resource for food
Ô­ÁÏ¡¡ raw material
ÅäÁÏ¡¡ ingredient
Ö÷ÁÏ¡¡ major ingredient (major material)
¸¨ÁÏ minor ingredient
ʳƷÌí¼Ó¼Á¡¡ food additive
Ê³Æ·ÓªÑøÇ¿»¯¼Á¡¡ food enrichment
¼Ó¹¤Öú¼Á processing aid
ø¡¡ enzyme
ÅäÁÏ±í¡¡ list of ingredients
Åä·½ formula
ʳƷ°ü×°²ÄÁÏ¡¡ packaging material for food
ʳƷ°ü×°ÈÝÆ÷¡¡ food container
Èí°ü×°¡¡ flexible package
Ó²°ü×°¡¡ rigid package
ʳƷ±êÇ©¡¡ food labelling
±£ÖÊÆÚ¡¡ date of minimum durability
ʳƷÖÊÁ¿¹ÜÀí¡¡ food quality control
ʳƷÖÊÁ¿¼à¶½¡¡ food quality supervision
ʳƷÖÊÁ¿¼ìÑé¡¡ food quality inspection
ʳƷÎÀÉú food hygiene (food safety)
Ê³Æ·ÓªÑø¡¡ food nutrition
ʳƷ³É·Ö¡¡ food composition
ʳƷ·ÖÎö¡¡ food analysis
ʳƷ¹¤Òµ±ê×¼»¯¡¡ food industry standardization
ʳƷ±ê×¼¡¡ food standard
ʳƷ²úÆ·±ê×¼¡¡ food product standard
ʳƷÎÀÉú±ê×¼¡¡ food hygienic standard
ʳƷ³§ÎÀÉú¹æ·¶¡¡ hygienic code of food factory
ʳƷ·ÖÎö·½·¨±ê×¼¡¡ food analysing standard methed
Á¼ºÃ¼Ó¹¤¹æ·¶¡¡ good manufacturing practice (GMP)
Σº¦·ÖÎö¹Ø¼ü¿ØÖƵã hazard analysis and critical control point (HACCP)
ʳƷÉú²úÐí¿ÉÖ¤ food production licence
ʳƷ²úÆ·ºÏ¸ñÖ¤¡¡ food product qualification
ʳƷÎÀÉúÐí¿ÉÖ¤¡¡ food hygiene licence
ʳƷÎÀÉúºÏ¸ñÖ¤ food hygiene qualification
ʳƷ¹¤Òµ¸±²úÆ· by-product of food industry
Á¸Ê³ grain
Á¸Ê³ÖÆÆ· cereal product
ÈâÖÆÆ· meat product
ʳÓÃÓÍÖ¬ edible oil and fat
ÈéÖÆÆ· dairy product
Ë®²úÆ· sea food
Ë®¹ûÖÆÆ· fruit product
Êß²ËÖÆÆ· vegetable product
Ö²Îïµ°°×ʳƷ vegetable protein food
µí·ÛÖÆÆ· starch-based product
µ°ÖÆÆ· egg product
¸âµã pastry
Ìǹû candy
µ÷ζƷ condiment (seasoning)
ʳÓÃÑÎ edible salt (food grade salt)
ÒûÁÏ¾Æ alcoholic drink
Î޾ƾ«ÒûÁÏ non-alcoholic drink ¡¡£¨ soft drink £©
Ô­ÁÏÇåÀí raw material handling (raw material cleaning)
Ô­ÁÏÔ¤´¦Àí pretreatment of raw material
Ëá´¦Àí¡¡ acid treatment
Áò´¦Àí sulphuring treatment
¼î´¦Àí alkali treatment
·ÛËé grinding
ÆÆËé cracking (crushing)
´ò½¬ mashing
½Á°è mixing
·ÖÀë separation
ÀëÐÄ·ÖÀë centrifugal separation
¹ýÂË filtration
Ĥ·ÖÀë membrane separation
ɸ·Ö screening (sifting)
³Á½µ precipitation
ŨËõ concentration
ÕôÁó distillation
¾«Áó rectification (distilling)
Õô·¢ evaporation
ÉÁÕô flash evaporation
Àë×Ó½»»» ion exchange
Îü¸½ adsorption
ÎüÊÕ absorption
½âÎü deabsorption
¸ÉÔï drying
ÍÑË® dehydration
¸´Ë® rehydration
½þÈ¡ extraction
ѹե pressing
È黯 emusifying
¾ùÖÊ homogenizing
·¢½Í fermentation
ÄðÔì brewing
ºý»¯ gelatinization
Äý³Á retrogradation
Òº»¯ liquifying (liquefaction)
ÌÇ»¯ saccharification (conversion)
Ç⻯ hydrogenation
ÄÛ»¯ tenderization
Èí»¯ softening
ÓªÑøÇ¿»¯ fortification (enrichment)
Åò»¯ extrusion (puffing)
¾«ÖÆ refining
ºæ±º baking
Ñ¬ÖÆ smoking
±£ÏÊ refreshment (refreshing)
À䲨 cold storage , frozen storage
ËÙ¶³ quick-freezing
Æøµ÷Öü²Ø¡¡ storage in controlled atmosphere
¸ÉÖÆ±£²Ø drying preservation (preserved by dehydration ; drying process)
ëçÖÆ±£²Ø curing preservation (preserved by curing process)
ÑÎ×Õ salting
½´×Õ saucing
ÌÇ×Õ sugaring
Ëá×Õ pickling
Ôã×Õ cured or pickled with germented grains
·øÕÕ±£²Ø irradiation preservation
»¯Ñ§±£²Ø chemical preservation
³ÉÊì ripening
ºóÊì maturation
Ãð¾ú sterilization
³¬¸ßÎÂ˲ʱÃð¾ú ultra high temperature short time sterilization
ÉÌÒµÎÞ¾ú commercial sterilization
Ïû¶¾ disinfection
°ÍÊÏÏû¶¾ pasteurization
½ÓÖÖ inoculation
Åà¾ú cultivation
Ⱦ¾ú microbiological contamination £¨ contamination £©
ʳƷ°ü×° food packaging ¡¡£¨ food packing £¬ food package £©
Õæ¿Õ°ü×° vacuum packing
³äÆø°ü×° gas flush packaging £¨ gas packing £©
ÎÞ¾ú°ü×° aseptic packaging £¨ aseptic packing £©
ÓªÑøËØ nutrient
µ°°×ÖÊ protein
´Öµ°°×ÖÊ crude protein
Ö²Îïµ°°× vegetable protein
¶¯Îïµ°°× animal protein
µ°°×ÖÊÓªÑøÑ§ÆÀ¼Û¡¡ nutritional evaluation
µ°°×ÖʱäÐÔ protein denaturation
µ°°×ÖÊ»¥²¹ complementary action of protein
°±»ùËá amino acid
±ØÐè°±»ùËá essential amino acid
Ö¬·¾ fat (oil and fat)
´ÖÖ¬·¾ crude fat
Ö¬·¾Ëá fatty acid
±¥ºÍÖ¬·¾Ëá saturated fatty acid
²»±¥ºÍÖ¬·¾Ëá unsaturated fatty acid
̼ˮ»¯ºÏÎï carbohydrate
ÓÐЧ̼ˮ»¯ºÏÎï effective carbohydrate
´ÖÏËά crude fiber
ÉÅʳÏËά dietary fiber
¿óÎïÖÊ mineral matter
΢Á¿ÔªËØ trace element
άÉúËØ vitamin
Ö¬ÈÜÐÔάÉúËØ liposoluble vitamin (fat soluble vitamin)
Ë®ÈÜÐÔάÉúËØ water soluble vitamin
ÿÈÕÍÆ¼öµÄÓªÑøËØ¹©¸øÁ¿ (RDA) recommended daily nutrient allowance
Ë®·Ö moisture content
Ë®·Ö»î¶È water activity
ÈÈÁ¿ calorie
¹ÌÐÎÎï solid content
¿ÉÈÜÐÔ¹ÌÐÎÎï soluble solid
²»ÈÜÐÔ¹ÌÐÎÎï insoluble solid
ʳƷÎÛȾ food contamination
ÉúÎïÐÔÎÛȾ biologic contamination
»¯Ñ§ÐÔÎÛȾ chemical contamination
·ÅÉäÐÔÎÛȾ radioactive contamination
ÖØ½ðÊô heavy metal
΢ÉúÎï¶¾ËØ microbial toxin
ũҩ²ÐÁô residue of pesticide
ÊÞÒ©²ÐÁô residue of veterinary drug
ʳÎïÖж¾ food poisoning
Ëá°Ü rancidity
¸¯°Ü spoilage
ù±ä mould
ºÖ±ä browning
ʳÎﰲȫ¶¾ÀíѧÆÀ¼Û toxicological evaluation for food safety
ÈËÌåÿÈÕÔÊÐíÉãÈëÁ¿ (ADI) acceptable daily intake (ADI)
ʳƷ¸Ð¹Ù¼ìÑé sensory analysis ( sensory evaluation)
¸Ð¹ÙÌØÐÔ organoleptic attribute
ʳƷÀí»¯¼ìÑé food physical and chemical analysis
×ÜÌÇ total reducing sugar
»¹Ô­ÌÇ reducing sugar
Ëá¶È acidity
×ÜËá total acid
µâ¼Û iodine value
Ëá¼Û acid value
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