Question

请高手帮忙翻译一段英文文献。

The broken rice is produced in
abundance in many Asian countries, which is
mainly used as poultry feed and can be used for
starch production.
This is a very valuable book covering basically
all aspects relevant to rice chemistry and quality.
This book is an excellent source of up-to-date
knowledge to rice scientists, especially for those
working in Asia where 90% of the rice is produced
and consumed.
Dr Narpinder Singh
Department of Food Science and Technology,
Guru Nanak Dev University, Amritsar, Punjab,
India
Technology of Reduced Additive Foods
By Jim Smith
Oxford, UK: Blackwell Publishing Ltd. 2nd Edition.
2004. Pp. 240. ISBN: 0632055324. Price: ￡79.50
As several food additives, following experimental
data, are currently considered to be harmful to the
average consumer, there is a tendency towards
food production with minimal use of additives.
Introduction of strict regulatory control and
compliance with labelling requirements provide
further impetus for the development of these
products. This book aims at providing an authoritative
and comprehensive review of the industrially
important advances in the technology that
allow food products to be manufactured with
fewer of the additives that have been traditionally
used. The first edition of this book was accepted as
a key reference in this subject. This second edition
has been thoroughly revised and updated in order
to keep up the pace with the latest advances in the
technology of reduced-additive foods. A concise
description of the contents of the nine (9) chapters
is given below.
Chapter 1 – New animal-derived ingredients
(Introduction, Mechanical upgrading of underutilised
carcass meat, Surimi, Surimi from fish, Red
meat and poultry surimi, Upgrading of meats
using fractionation techniques, Ingredients from
blood, egg and other products, Potential techniques
for the production of animal-derived
ingredients, Ultrafiltration, Membrane and membraneless
osmosis, Solvent extraction, Supercritical
extraction, Enzyme modification, Spray dying,
Fluidised-bed drying, Thermoplastic extrusion). A
well compiled chapter covering a wide range of
topics (fish, eggs, meat, blood among others). The
presence of ten (10) comprehensive tables and six
(6) figures improve the reader’s understanding.
Although the number of references is high (almost
100) they have not been properly updated.
Chapter 2 – New marine-derived ingredients
(Introduction, Additive or ingredient?, The basis
for new marine-derived ingredients, Specific marine-
derived compounds,Newmarine-derived ingredients,
Antioxidants, Taste-adding substances,
Water-binding agents, Compounds active against
microbes, Enzymes, Marine-derived ingredients

翻译好的话分数会追加的~拜托了。

Answer 1

这个碎米产
在许多亚洲国家,这是不对的
主要用作家畜饲料,可用于
淀粉生产。
这是一个非常有价值的书涵盖基本
所有方面相关的化学和品质。水稻
这本书是一位优秀的来源的更新
知识,特别是对于那些大米的科学家
在亚洲,那里有90%的水稻生产
和消费。
Narpinder辛格博士
食品科学与技术系,
信徒开发大学阿姆利则旁遮普省,
印度
食品添加剂的降低技术
吉姆·史密斯
英国牛津大学出版社出版有限公司(第二版)》。
2004年。240页。ISBN:0632055324。79.50英镑的价格。
一些食品添加剂,实验
数据,目前正在被认为是有害的
普通消费者来说,有一种倾向
食品生产的添加剂以最小的使用。
严格的监管和介绍
标签的要求提供符合
进一步发展的推动力
产品。这本书的目的在于提供一个权威文件
和综合性的评述工业
重要的技术进步
允许食品生产之用
较少的添加剂,历来是
使用。在本书第一版接受
在这个项目上的参考。这个第二版
已被彻底修改和更新
保持速度,以最新的进展
reduced-additive技术的食物。一个简洁的
描述的内容的章节9例(9)
下面给出。
第一章——新的动物成份
(介绍,机械升级underutilised
屠体肉、鱼浆、鱼浆鱼、红
肉类和家禽鱼浆,升级的肉类
采用分离技术,原料
血、鸡蛋和其他产品,潜在的技术
为生产的动物
超滤膜的成分,和membraneless
溶剂渗透,