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A

acceptable daily intake (ADI) ÿÈËÿÈÕÈÝÐíÉãÈëÁ¿

acclimatization ÆøºòÊÊÓ¦

accumulate Ðî»ý

acetylandromedol ÒÒõ£èßľ´¼¶¾

acceptable risk level ¿É½ÓÊܵÄΣÏÕˮƽ

acid-forming food ³ÉËáÐÔʳƷ

Achromobacterium ÎÞÉ«¾úÊô

Act for preventing the adulteration of articles ex food and drink ·ÀÖ¹ÒûʳƷ²ô¼Ù·¨

activator ¼¤»î¼Á,»î»¯¼Á

actomyosin ¼¡Äýµ°°×

acute toxicity test ¼±ÐÔ¶¾ÐÔÊÔÑé

additive action Ïà¼Ó×÷ÓÃ

adipose tissue Ö¬·¾×éÖ¯

administrative rule ÐÐÕþ¹æ·¶

adrenal cortical hormone ÉöÉÏÏÙÆ¤Öʼ¤ËØ

adsorption Îü¸½,Îü¸½×÷ÓÃ

aerobic repiration ÓÐÑõºôÎü

aflatoxin »ÆÇúù¶¾ËØ

after-ripeness ºóÊì

Agaricus É¡²ÝÊô

Agrostemma githago L. ÂóÏÉÎÌ

alamine ±û°±Ëá

albumin °×µ°°×

albuminuria µ°°×Äò

alcohol ¾Æ¾«

alimentary codex ʳƷ·¨¹æ

Alkaligenes ²ú¼î¸Ë¾úÊô

allowance ¹©¸øÁ¿

alpha-BHC a-ÁùÁùÁù

alpha hemolytic streptococcus ¼×ÐÍÈÜѪÐÔÁ´Çò¾ú

Alternaria ½»Á´æßù

aluminum hydroxide ÇâÑõ»¯ÂÁ

aluminum sulfate ÁòËáÂÁ

Alzheimer´s dementia ÔçÀÏÐÔ³Õ´ô(°¢¶ú´Äº£Ä¬³Õ´ô)

Amanita muscaria ¶¾Ó¬É¡

Amanita pantherina ±ª°ß¶¾É¡

Amanita phalloides ¶¾É¡

Amanita verna °×¶¾É¡

Amanita virosa ÁÛ±ú°×¶¾É¡

amaranth ÜÈÀ³ºì

amatoxins ¶¾É¡°ËëÄÀà

Ames test Ames ÊÔÑé,°¬Ä·Ë¹ÊÔÑé

amino acid pattern °±»ùËáģʽ

ammonia °±

Amoeba °¢Ã×°ÍÊô,°¢Ã×°ÍÔ­³æ,±äÐγæÊô

amphetamin chloride ±ù¶¾

amygdalin ¿àÐÓÈÊß°

amyl nitrite ÑÇÏõ»ùÒìÎìõ¥

amylose Ö±Á´µí·Û

amylopectin Ö§Á´µí·Û

anabolism ºÏ³É´úл

anaerobic respiration ÑáÑõºôÎü

Andersen`s disease °²µÂÉ­²¡

angular stomatitis ¿Ú½ÇÑ×

anion exchange resins ÒõÀë×Ó½»»»Ê÷Ö¬

anisatin ¶¾°Ë½Çͤ

antagonistic action Þ׿¹×÷ÓÃ

anthraquinone Ýìõ«

anti-cancer drugs ¿¹°©Ò©Îï

antiketogenesis ¿¹Éúͪ×÷ÓÃ

antioxidant ¿¹Ñõ»¯¼Á

antitrypsin ¿¹Òȵ°°×ø

anthropometry ÈËÌå²âÁ¿Ñ§

apatite Á×»Òʯ

apparent digestibility ±íÏÖÏû»¯ÂÊ

appetite ʳÓû

apoferritin ÍÑÌúÌúµ°°×

apolipoprotein ÔØÖ¬µ°°×

applied nutrition Ó¦ÓÃÓªÑø

aquatic organism Ë®ÉúÉúÎï

aquatic product Ë®²úÆ·

arachidonic acid »¨ÉúËÄÏ©Ëá

arcus senilis ÀÏÄê»·

arginine ¾«°±Ëá

arsenic Éé

Arthrinium ½ÚÁâæßÊô

Ascaris lumbricoides »×³æ

Ascaris vermicularis òͳæ

Ascomycetes ×ÓÄÒ¾ú¸Ù

ascorbate ¿¹»µÑªËáÑÎ

ascorbic acid ¿¹»µÑªËá

Aspergillus ÇúùÊô

Aspergillus albicans °×Çúù

Aspergillus candidus ÁÁ°×Çúù

Aspergillus flavus »ÆÇúù

Aspergillus fumigatus ÑÌÇúù

Aspergillus glaucus »ÒÂÌÇúù

Aspergillus nidulans ¹¹³²Çúù

Aspergillus niger ºÚÇúù

Aspergillus niveus ù°×Çúù

Aspergillus ochraceus ô÷Çúù

Aspergillus parasiticus ¼ÄÉúÇúù

Aspergillus restrictus ¾ÖÏÞÇúù

Aspergillus terreus ÍÁÇúù

Aspergillus ustus ½¹Çúù

Aspergillus versicolor ²ÉÉ«Çúù

Aspergillus wentti ÎÂÌØÇúù

atherosclerosis ¶¯ÂöÖàÑùÓ²»¯

autophagy ×ÔÍÌÊÉ

availability ¿ÉÀûÓÃÂÊ

avidin ¿¹ÉúÎïËØµ°°×

azide ÖØµª»¯ºÏÎï

B

Bacillus anthracis Ì¿¾Ò¸Ë¾ú

Bacillus cereous À¯ÑùÑ¿°û¸Ë¾ú

Bacillus erysipelatos-suis Öíµ¤¶¾¸Ë¾ú

Bacillus subtilis ¿Ý²Ý¸Ë¾ú

Bacillus tuberculosis bovis Å£ÐͽáºË¸Ë¾ú

bacon ÏÌÖíÈâ

bacterial mutation test ϸ¾úÓÕ±äÊÔÑé

bacteriocidal substance ɱ¾úÎïÖÊ

bacteriophage ÊɾúÌå

balanced diet ƽºâÉÅʳ

balance test ƽºâʵÑé

Balantidium coli ½á³¦Ð¡´üÌгæ

B.alcaligenes metalcaligenes ·à²ú¼î¸Ë¾ú

barley ´óÂó

basal metabolic rate,BMR »ù´¡´úлÂÊ

basal metabolism »ù´¡´úл

base-forming food ³É¼îÐÔʳƷ

Basidiomycetes µ£×Ó¾ú¸Ù

bean curd ¶¹¸¯

bean curd blade °ÙÒ¶

bean sprout ¶¹Ñ¿

beet Ìð²Ë

beetle ¼×³æÀà

benefit-risk analysis Àûº¦·ÖÎö

benzimidazole ±½æéßäßò

benz(a)anthracene (BA) ±½²¢(a)Ýì

benzo(a)pyrene (B(a)P) ±½²¢(a)ÜÅ

benzylamine oxidase Üа·Ñõ»¯Ã¸

beriberi ½ÅÆø²¡

beta-BHC ¦Â-ÁùÁùÁù

¦Â-carotene ¦Â-ºúÂܲ·ËØ

beta hemolytic streptococcus ÒÒÐÍÈÜѪÐÔÁ´Çò¾ú

betanin Ìð²ËÜÕ

BHC;1,2,3,4,5,6-hexachlorocyclohexane ÁùÁùÁù

bilirubin µ¨ºìËØ

biliverdin µ¨ÂÌËØ

bilobol °×¹û(¶þ)·Ó

bioconcentration ÉúÎ︻¼¯,ÉúÎïŨ¼¯

biodeterioration ÉúÎïΣº¦

bioenergetics ÉúÎïÄÜÁ¿Ñ§

biofeedback ÉúÎï·´À¡

biohazard ÉúÎïΣº¦

biological concentration ÉúÎ︻¼¯,

ÉúÎïŨ¼¯

biological expansion ÉúÎïÐÔÅòÕÍ(¹ÞÍ·)

biological half-time ÉúÎï°ë¼õÆÚ

biological prevention ÉúÎï·ÀÖÎ

biological value ÉúÎï¼Û(ÉúÀí¼ÛÖµ)

biosynthesis ÉúÎïºÏ³É

biotin ÉúÎïËØ

biotransformation ÉúÎïת»¯

biotransport ÉúÎïתÔË

bis(P-chlorophenyl)acetic acid pp´-µÎµÎ°£

1,l´-bis(P-chlorophenyl)-2,2--dichloroethane pp¡ä-µÎµÎµÎ

1,l´-bis(P-chlorophenyl)-2,2-dichloroethylene pp¡ä-µÎµÎÒÁ

1,1´-bis(P-chlorophenyl)-2,2,2trichloroethane pp¡ä¡ªµÎµÎÌé

Bitot`s spots(patches) ½áĤ¸ÉÔï,±ÈÍаߵã

bitter almond kernel ¿àÐÓÈÊ

bittern Ñα

Biuron µÐ²Ý¡

bleach Ưµ´,Ô¤Öó

bleaching agent Ư°×¼Á

blindness ä,ÊÓ¾õȱʧ

blood clam òÀ

body mass index,BMI ÌåÖØÖ¸Êý

botulin(botulismotoxin) Èâ¶¾¾ú¶¾ËØ

botulism Èâ¶¾Öж¾

Bouin´s solution ±«ÒôÒº

Bovine Sponglform Encephalopathy,BSE ·èÅ£²¡

bran ¿·

branched chain amino acid Ö§Á´°±»ùËá

breakdown ·Ö½â

breast milk ĸÈé

broad bean ²Ï¶¹

bromethane äå¼×Íé

bromomethane£»methyl bromide äå¼×Íé

brown rice ²ÚÃ×

Brucella ²¼Êϸ˾úÊô

Brucelliasis ²¼Êϸ˾ú²¡

B.subtilis test ½Û²Ý¸Ë¾úÊÔÑé

B.thermophilie flat sour ÊÈÈÈÐÔÆ½ËáÃç

butenolide ¶¡Ï©ËáÄÚõ¥

butylated hydroxyanisole ¶¡»ùôÇ»ùÜîÏãÃÑ

butylated hydroxytoluene ¶þ¶¡»ùôÇ»ù¼×±½

B.welchii(B.perfringens) ΤÊϸ˾ú(²úÆø¼ÔĤ¸Ë¾ú)

C

cachexia ¶ñ²¡ÖÊ

cadaverine ʬ°·

cadmium ïÓ

cadmium carbonate ̼ËáïÓ

cadmium chlorate ÂÈËáïÓ

cadmium hydroxide ÇâÑõ»¯ïÓ

cadmium nitrate ÏõËáïÓ

cadmium sulfide Áò»¯ïÓ

caffeine ¿§·È¼î

calciferol ¸Æ»¯´¼

calcitonin,CT ½µ¸ÆËØ

calcium ¸Æ

caloric quotient ÈÈÄÜϵÊý

calorie ¿¨(·Àï)

calorifacient ÉúÈȵÄ,²úÈȵÄ

calorimeter ²âÈȼÆ,ÈÈÁ¿¼Æ

calorimetry ²âÈÈ·¨

Camplobacter fetus subsp.jejuni Ì¥¶ùÍäÇú¾ú¿Õ³¦ÑÇÖÖ

Camplobacterjejuni ¿Õ³¦ÍäÇú¾ú

Candida ¼ÙË¿½Íĸ,ÄîÖé¾úÊô

cannabidiol ´óÂé¶þ·Ó

cannabinol ´óÂé·Ó

cannabis seed oil poisining ´óÂé×ÓÓÍÖж¾

canned food ¹ÞͷʳƷ

capsanthin À±½·ºì

caramel ½´É«,½¹ÌÇ

carbamate °±»ù¼×Ëáõ¥

carbohydrate ̼ˮ»¯Îï

carbonic anhydrase ̼Ëáôûø

carcinogen Ö°©Îï

carcinogenicity test Ö°©ÊÔÑé

carithamine ºì»¨»ÆÉ«ËØ

carnitine Èâ¶¾¼î

casein ÀÒµ°°×

cassava ľÊí

catabolism ·Ö½â´úл

cation exchange resins ÑôÀë×Ó½»»»Ê÷Ö¬

cell transformation test ϸ°ûת»¯ÊÔÑé

cellulose ÏËÎ¬ËØ

ceramics ÌÕ´É

ceruloplasmin Ѫ½¬Í­À¶µ°°×

cesium ï¤

chemical expansion »¯Ñ§ÐÔÅòÕÍ(¹ÞÍ·)

chemical engineering ,

chemical industry,chemical technolog »¯¹¤

chemical pollution »¯Ñ§ÎÛȾ

chemical prevention »¯Ñ§·ÀÖÎ

Chlorella СÇòÔåÊô

chlorinated hydrocarbon,organochlorine ÂÈ»¯Ìþ,ÓлúÂÈ

chlorogenic acid ÂÌÔ­Ëá

cholesterol µ¨¹Ì´¼

cholecal ciferol άÉúËØD3,µ¨¸Æ»¯´¼

choline esterase µ¨¼îõ¥Ã¸

chromium ¸õ

chromosome ȾɫÌå

chromosome abberation ȾɫÌå»û±ä

chromosome aberration assay test ȾɫÌå»û±ä·ÖÎöÊÔ÷þ

chronic mercury poisoning ÂýÐÔ¹¯Öж¾

chronic toxicity test ÂýÐÔ¶¾ÐÔÊÔÑé

chylomicron ÈéÃÓ΢Á£

cigarette ÏãÑÌ

Citreoviridin »ÆÂÌÇàÃ¹ËØ

citrinin ½ÛÇàÃ¹ËØ

Cladosporium Ö¦æßÊô

clam ¸ò

Clavus secalinus Âó½Ç

Claviceps purpurea Tulasne Âó½Ç¾ú

cleaner Ï´µÓ¼Á

cleaning ¾»»¯

cleavage of phosphide ester linkage Á×õ¥¼üÁѽâ

cleft palate ëñÁÑ

Clitocybe ±­É¡Êô

Clostridium Ñ¿°û¸Ë¾úÊô

Clostridium botulinum ÄÚ¶¾¸Ë¾ú

Clostridium butylicum ¶¡Ëá¸Ë¾ú

Clostridium perfringens ²úÆø¼ÔĤ¸Ë¾ú

coagulant Äý¹Ì¼Á

coagulase Äý¹Ìø

cobalt îÜ

cobalt chloride ÂÈ»¯×ê

coffee ¿§·È

colchicine ÇïË®Ïɼî

cold frozen Àä¶³

cold press ÀäÕ¥

cold sterilization ÀäÃð¾ú

cold storage À䲨

coliform group ´ó³¦¾úȺ

colitap ´ó³¦¾ú¿ìËÙ¼ìÑéֽƬ

coli test ´ó³¦¸Ë¾úÊÔÑé

colliod ½ºÌå

colloid system ½ºÌåϵͳ

colonization factor antigen,CFA ¶¨¾ÓÒò×Ó¿¹Ô­

complementary action »¥²¹×÷ÓÃ

concentrated milk ŨËõÄÌ

concentration factor Ũ¼¯ÏµÊý

condensed milk Á¶Èé

congenital mercury poisoning ÏÈÌìÐÔ¹¯Öж¾

conglycinin °é´ó¶¹Çòµ°°×

conjunctival dryness ½áĤ¸ÉÔï

contaminants in food ʳƷÎÛȾÎï

contaminants of biological origin ÉúÎïÐÔÎÛȾÎï

contaminants of chemical origin »¯Ñ§ÐÔÎÛȾÎï

contaminants of radioactive origin ·ÅÉäÐÔÎÛȾÎï

contamination ÎÛȾ

control organ of food hygiene ʳƷÎÀÉú¼à¶½»ú¹¹

control system of food hygiene ʳƷÎÀÉú¼à¶½ÖÆ

copper Í­

corn cockle seed ÂóÏÉÎÌ×Ñ

corn soybean milk (CSM) ÓñÃ×´ó¶¹Èé

coronary heart disease ¹ÚÐIJ¡

cowmilk Å£Èé

Coxsackie virus ¿ÂÉ³Ææ²¡¶¾

crayfish Î|òÁ

critical porion Ãô¸ÐÆÚ

cumulative coefficient Ðî»ýϵÊý

cumulative toxicity index Ðî»ý¶¾ÐÔϵÊý

cumulative toxicity test Ðî»ý¶¾ÐÔÊÔÑé

Curcuma longa ½ª»Æ

curcumin ½ª»ÆËØ

¦Â-cyanoalanine ¦Â-Çè±û°±Ëá

cyanogenetic glycoside plant poisoning º¬Çèß°Ö²ÎïÖж¾

cyanogenetic glycoside º¬Çèß°

cyanomethemoglobin Ç軯ÕýÌúѪºìµ°°×

cycasin ËÕÌúËØ

cyclamate »·¼º°±»ù»ÇËáÑÎ

cyclic N-nitroso compound »·×´N-ÑÇÏõ»ù»¯Ì¨¾û

cyclochlorotine »·ÂÈËØ

cysteine °ëë×°±Ëá

cystine ë×°±Ëá

cytochrome ϸ°ûÉ«ËØ

cytochrome oxidase ϸ°ûÉ«ËØÑõ»¯Ã¸

D

daily dietary allowance ÿÈÕÉÅʳ¹©¸øÁ¿

Datura stramonium L. ÂûÍÓÂÜ

day blindness Öçä(Ö¢)

daylily »Æ»¨À³,½ðÕëÀ³

21-day survival index 21Ì첸Óý³É»îÂÊ

2,4-D;2,4-dichlorophenoxyacetic acid 2,4-D; 2,4-¶þÂȱ½Ñõ´×Ëá

DDVP£»dichlorvos£»dichlorphos µÐµÐη

dealkylation ÍÑÍé»ù»¯×÷ÓÃ

deamination ÍѰ±»ù×÷ÓÃ

Debaryomyces µÂ°ÍÀûÊϽÍĸÊô

decimal reduction time (DRT) 90%µÝ¼õʱ¼ä

diarrhea ¸¹Ðº

difference between individuals ¸öÌå²îÒì

delayed neurotoxicity ³Ù·¢ÐÔÉñ¾­¶¾×÷ÓÃ

delayed neurotoxicity test ³Ù·¢Éñ¾­¶¾ÐÔÊÔÑé

delta-BHC ¦Ä-ÁùÁùÁù

Demeton,systox ÄÚÎüÁ×

Density of energy ÈÈÄÜÃܶÈ

Density of nutrient ÓªÑøËØÃܶÈ

dental plaque °ßÑÀ

deoxyadenosylcobalamin ÏÙÜÕîܰ·Ëá

Deoxynivalenol (DON) ÍÑÑõÑ©¸¯Á­µ¶¾ú´¼

descendant ×ÓϵÌå,ºó´ú

Deuteromycetes (Imperfect fungi) °ëÖªÒð¸Ù(²»ÍêÈ«¾ú¸Ù)

dhurrin ÊñÊòÇèß°

diabetes mellitus,DM ÌÇÄò²¡

diabetic ketoacidosis ÌÇÄò²¡ÍªÖ¢ËáÖж¾

diacetoxyscirpenol ¶þ´×ËáѬ²ÝÁ­µ¶¾úÏ©´¼

dialycerides ¸ÊÓͶþÖ¬

Diazinon ¶þàºÅ©

dibenz(a,h)anthracene,DBA ¶þ±½²¢(a,h)Ýì

dichloro-diphenyltrichloroethane;1,1,1-trichloro-2, 2-bis(P-chlorophenyl)ethan µÎµÎÌé(DDT)

dientamoeba fragilis ´àË«ºË°¢Ã×°Í

diet ÉÅʳ,Òûʳ

dietary ʳÆ×,ÒûʳµÄ

dietary history Òûʳϰ¹ß

dietary fiber ÉÅʳÏËά

dietary guidelines ÉÅʳָÄÏ

dietary recall ÉÅʳ»Ø¹Ë

dietary reference values,DRVs ÉÅʳ²Î¿¼Á¿

difference between species ÖÖ¼ä²îÒì

digestibility Ïû»¯ÂÊ

digestion Ïû»¯

dihydrochalcone ¶þÇâ²é¶úͪ

dihydronivalenone ¶þÇâÑ©¸¯Ï©Íª

dihydrosafrole ¶þÇâ»ÆÕÁËØ

1,25-dihydroxycholecalciferol 1,25-¶þôÇάÉúËØD3

7,12-dimethylbenz(a)anthracene£»7,12-DMBA 7,12-¶þ¼×»ù±½²¢(a)Ýì

dioxin ¶þ‡fÓ¢

direct calorimetry Ö±½Ó²âÈÈ·¨

discrimination factor ²îÒìϵÊý

diterpene Ë«ÝÆ

dithion Ðó³æÁ×

diverticulosis í¬ÊÒ²¡

DNA repair synthesis test DNAÐÞ¸´ºÏ³ÉÊÔÑé

domestic animal ¼ÒÐó

dominant lethal test ÏÔÐÔÖÂËÀÊÔÑé

dopamine-¦Â-hydroxylase ¶à°Í°·-¦Â-ôÇ»¯Ã¸

dose-effect(dose-response) relationship ¼ÁÁ¿Ð§Ó¦(·´Ó¦)¹ØÏµ

drogs ·ÏÔü

dried bean curd ¶¹¸¯¸É

Drosophila melanogaster recessive lethal test ¹ûÓ¬ÒþÐÔÖÂËÀÊÔÑé

Drosophila recessive lethal assay ¹ûÓ¬ÒþÐÔÖÂËÀÊÔÑé

duodenum Ê®¶þÖ¸³¦

dwarfism °«Ð¡,ÙªÈåÖ¢

dystrophic hyperkeratosis ÓªÑø²»Á¼ÐԽǻ¯¹ý¶È

E

eating out ³öÍâÓÃÉÅ

eating patterns Òûʳϰ¹ß

Echinococcus granulosus ϸÁ£¼¬ÇòÌгæ

ECHO virus °£¿Â²¡¶¾

ecosystemic equipoise Éú̬ƽºâ

edema Ë®Ö×

Edible microorganismus ʳÓÃ΢ÉúÎï

elastin µ¯ÐÔµ°°×

elderly ÀÏÄêÈË

elementary school Сѧ

Embadomonas intestinalis ³¦Äڵγæ

emulsion È齺,Èé×ǼÁ,Èé¼Á

emulsoid È齺Ìå

energy ÈÈÄÜ

energy coefficient ÄÜÁ¿ÏµÊý

endemic arsenic poisoning µØ·½ÐÔÉéÖж¾

endemic cretinism µØ·½ÐÔ¿ËÍ¡²¡

endemic disease µØ·½²¡

endemic fluorine poisoning µØ·½ÐÔ·úÖж¾

endopeptidase ëÄÁ´ÄÚÇÐø

endosperm ÅßÈé

energy requirment ÈÈÄÜÐèÒªÁ¿

Engel´s index ¶÷¸ñ¶ûÖ¸Êý

enrichment Ç¿»¯(ʳƷ)

enterogastrone ³¦ÒÖÎ¸ËØ

enterogenous cyanosis ³¦Ô­ÐÔÇà×Ï

enteroinvasive E.Coli ³¦ÇÖÏ®ÐԴ󳦸˾ú

enteropathogenic E.Coli ³¦Ö²¡ÐԴ󳦸˾ú

enterotoxigenic E.Coli ³¦²ú¶¾ÐԴ󳦸˾ú

enterotoxin ³¦¶¾ËØ

epinephrine ÉöÉÏÏÙËØ

epiphysis ËɹûÌå,¹Ç÷¿

epithollium ÉÏÆ¤

epoxide »·Ñõ»¯Îï

12,13-epoxytrichothecenes 12,13-»·Ñõµ¥¶Ëæßùϩ×廯ºÏÎï

ergocalciferol Âó½**Ç»¯´¼,άÉúËØD2

ergometrine Âó½Çмî

ergometrinine Âó½ÇÒìмî

ergot Âó½Ç

ergotamine Âó½Ç°·

ergotism Âó½ÇÖж¾

ergotoxine Âó½Ç¶¾

Erwinia Å·ÎľúÊô

erythocytes ºìϸ°û

erythroskyrin ºìÌ쾫

Escherichia °£Ï£¾úÊô

Esherichia coli ´ó³¦¸Ë¾ú

essential amino acid ±ØÐè°±»ùËá

essential fatty acid ±ØÐèÖ¬·¾Ëá

esterification õ¥»¯(×÷ÓÃ)

estimated safe and adequate intake °²È«Êʵ±µÄ½¨ÒéÉãÈëÁ¿

estrogen ´Æ¼¤ËØ

ethion ÒÒÁòÁ×

ethnic ÈËÖÖµÄ,ÈËÖÖѧµÄ

Eumycetes Õæ¾ú¸Ù

evaporated milk ÍÑ֬ţÄÌ

F

Facioletta ilocana ÒÁ×弬¿ÚÎü³æ

fallout ³Á½µ»Ò

FAO/WHO Joint Committee of Alimentary Codex(CA-C) FAO/WHOʳƷÎÀÉú·¨¹æÁªºÏίԱ»á

farina Ãæ·Û,µí·Û

Fasciola hepatica ¸ÎƬÎü³æ

Fasciolopsis ½ªÆ¬³æÊô

Fasciols heterophyes ÒìÐÎÎü³æ

fast-food ¿ì²Í

fat Ö¬·¾

Fat-soluble vitamins Ö¬ÈÜÐÔάÉúËØ

fatty acid Ö¬Ëá

fecundation index ÊÜÔÐÂÊ

Federal Radiation Council,FRC ÃÀ¹úÁª°î·øÉäίԱ»á

feeding test for 90 days 90ÌìÎ¹ÑøÊÔÑé

feeding test for 7 days 7ÌìÎ¹ÑøÊÔÑé

Federal Food Drugs and Cosmetic Act Áª°îʳƷҩƷ»¯×±Æ··¨(ÃÀ¹ú)

Fenthion ±¶ÊèÁ×(°ÙÖÎÍÀ)

fermented tea ·¢½Í²è

Fermentive corn flour ½Í(³ô)Ã×Ãæ

Fermentive corn flour intoxication ½Í(³ô)Ã×ÃæÊ³ÎïÖж¾

fern Þ§Àà(Ñò³ÝÖ²Îï)

ferritin Ìúµ°°×

ferroxidase ÌúÑõ»¯Ã¸

fertilizer (»¯Ñ§)·ÊÁÏ

F-2 estrogenic mycotoxin F-2 ´ÆÐÔ·¢Çé¶¾ËØ

Fetal Alcohol Syndrome,FAS Ì¥¶ù¾Æ¾«Ö¢ºòȺ

fetus Ì¥¶ù

fiber ÏËά

fibrin ÏËάµ°°×

fibrinogen ÏËάµ°°×Ô­

finless eel óµÓã

fish Óã,ÓãÀà

fishery ÓæÒµ

fishing ground Óæ³¡

flatulence factor 賦ÕÍÆøÒò×Ó

Flavobacterium »Æ¸Ë¾úÊô

Flavobacterum farinofermentans ½ÍÃ×Ãæ»Æ¸ËÜî

flavonoid »ÆÍªÀ໯ºÏÎï

fluorene ÜÌ

fluoride ·ú»¯Îï

fluorine ·ú

fluorosis ·úÖж¾

flour tortillas Ä«Î÷¸ç±¡±ý

fluid balance ÌåҺƽºâ

fluoride ·ú»¯Îï

fluorosis ·úÖж¾

folacin Ò¶Ëá

folic acid Ò¶Ëá

food additive ʳƷÌí¼Ó¼Á

Food and Argriculture Organization,FAO ÁªºÏ¹úÁ¸Å©×éÖ¯

Food and Drug Administration (FDA) of U.S. ÃÀ¹úʳƷÓëÒ©Îï¹ÜÀí¾Ö

food chain ʳÎïÁ´

food colour ʳÓÃÉ«ËØ

food composition ʳÎï³É·Ö

food contamination ʳƷÎÛȾ

food fortifier ʳƷǿ»¯¼Á

food grain other than wheat and rice ÔÓÁ¸

food hygiene ʳƷÎÀÉúѧ

food hygiene law ʳƷÎÀÉú·¨

food hygienic quality detection ʳƷÎÀÉúÖÊÁ¿¼ø¶¨

food origin disease ʳԴÐÔ¼²²¡

food poisoning ʳÎïÖж¾

Food toxicology ʳƷ¶¾Àíѧ

Food Safety Council of U.S. ÃÀ¹úʳƷ°²È«ÐÔЭ»á

food spoilage ʳƷ¸¯°Ü±äÖÊ

food stamp ʳƷȯ

food storage ʳƷÖü´æ

foot-and-mouth disease virus ¿ÚÌãÒß²¡¶¾

fortification ¼ÓÇ¿,Ç¿»¯

fresh water crab ºÓз

fresh water fish µ­Ë®Óã

fried bean curd ÓͶ¹¸¯

fruitarian ¹ûʳÕß

full blood count ȫѪ¼ÆÊý

fumigant ѬÕô¼Á

fungi Õæ¾ú

fungicide ɱ¾ú¼Á

fusarenon-X Á­µ¶¾úϩͪ-X

Fusarium Á­µ¶¾úÊô

Fusarium equiseti ľÔôÁ­µ¶¾ú

Fusarium graminearum ºÌ¹ÈÁ­µ¶¾ú

Fusarium lateritium שºìÁ­µ¶¾ú

Fusarlum moniliforme ´®ÖêÁ­µ¶¾ú

Fusarium nivale Ñ©¸¯Á­µ¶¾ú

Fusarium oxysporum ¼âæßÁ­µ¶¾ú

Fusarlum poae ÀææßÁ­µ¶¾ú

Fusarlum roseum ·ÛºìÁ­µ¶¾ú

Fusarlum scripi ÌÙ²ÝÁ­µ¶¾ú

Fusarium semitectum °ëÂãÁ­µ¶¾ú

Fusarinm solani ÇѲ¡Á­µ¶¾ú

Fusarium sporotrichioides ÄâÖ¦æßÁ­µ¶¾ú

Fusarium spp. Á­µ¶¾ú

Fusarium toxin Á­µ¶¾ú¶¾ËØ

Fusarfum tricinctum ÈýÏßÁ­µ¶¾ú

G

galactotransferase °ëÈéÌÇ×ªÒÆÃ¸

gamma-BHC ¦Ã-ÁùÁùÁù

gamma streptococcus ±ûÐÍÁ´Çò¾ú

grain embryo ¹ÈÅß(Ñ¿)

garlic ´óËâ

gastroenteric irritant 賦´Ì¼¤Îï

gellyfish »åòØ

gelsemine ¹³ÎǼî

gene mutation »ùÒòÍ»±ä

genetically modified food,GMF ת»ùÒòʳƷ

geo-chemical disease µØÇò»¯Ñ§ÐÔ¼²²¡

germination ᢄ
Giardia lamblia ¼ÖÀ¼µÚ±Þë³æ

Gibberella zeae ÓñÃ׳àù

ginkgo biloba L. ÒøÐÓ,°×¹û

ginkgolic acid °×¹ûËá

Glass can ²£Á§¹ÞÍ·

glossitis ÉàÑ×

glucagon ÒȸßѪÌÇËØ

glucogenesis ÆÏÌÑÌÇÉú³É

glucogenic amino acid ÉúÌǰ±»ùËá

glucose ÆÏÌÑÌÇ

glucosinolate ½æ×Óß°

glutamic acid ¹È°±Ëá

glucuronide ÆÏÌÇÜÕËá

glutathione ¹Èë׸ÊëÄ

glycemic index ѪÌÇÉú³ÉÖ¸Êý

glycolysis Ìǽͽâ

Gnathostoma spinigerum ¼¬Æ¸¿ÚÏß³æ

glutathione peroxdase ¹Èë׸ÊëĹýÑõ»¯Îïø

glutinous rice Å´Ã×

goitrogen Ö¼××´ÏÙÖ×Òò×Ó

Good Manufacture Practice (IMP) Á¼ºÃÉú²ú¹¤ÒÕ

gossypol ÃÞ·Ó

grain, cereal ¹ÈÀà

grain husk ¹ÈƤ

grain moth ¹Èó¼

grain peat ´ó¹ÈµÁ

grain processing Á¸Ê³¼Ó¹¤

green food ÂÌɫʳƷ

grind ÄëÄ¥

grind into thick liquid Ä¥½¬

guaiac Óú´´Ä¾Ö¬

gustin ζ¾õËØ

Gymnopilus spectabi1is ½Û»ÆÂãÉ¡

gypsum ʯ¸à

Gyromitra esculenta ¹»¨Þ¦

Gyromitrin ¹»¨Þ¦ËØ

H

Hafnia ¹þ·òÄáÑǾúÊô

hallucinogen »Ã¾õÔ­

Halobacterium ÊÈÑθ˾úÊô

Halococcus ÊÈÑÎÇò¾úÊô

Hansenula ººÑ·½ÍĸÊô

harelip(cleft lip) ´½ÁÑ

heat-labile toxin,LT ²»ÄÍÈȳ¦¶¾ËØ

heat-stable toxin,ST ÄÍÈȳ¦¶¾ËØ

heavy metal ÖØ½ðÊô

Heliotroplum lascocarpum ë¹ûÑóÜÔÀò

helminthÈ䳿

hemagglutinin Ѫϸ°ûÄý¼¯ËØ

heme ѪºìËØ

hemicellulose °ëÏËÎ¬ËØ

hemoglobin Ѫºìµ°°×

hemolytic toxin ÈÜѪ¶¾ËØ

hemosiderin ѪÌú»ÆËØ

herbicide ³ý²Ý¼Á

heroin º£ÂåÒò,Âð·È

high density lipoprotein ¸ßÃܶÈÖ¬µ°°×

high density lipoprotein cholesterin,HDL-C ¸ßÃܶÈÖ¬µ°°×µ¨¹Ì´¼

histamine ×é°·

histidine ×é°±Ëá

HT-2 toxin HT-2¶¾ËØ

hydrazine ëÂ,Áª°±

hydrogenation Ç⻯×÷ÓÃ

hydrogen cyanide ÇâÇèËá

hydrolysis Ë®½â×÷ÓÃ

hydrometer (ÒºÌå)±ÈÖØ¼Æ

hydrometry ÒºÌå±ÈÖØ²â¶¨·¨

hydroxyapatite ôÇÁ×»Òʯ

hydroxycholecalciferol ôÇ»ùµ¨¹Ì´¼»¯¸Æ,25-ôÇάÉúËØD3

hydroxocobalamine ôÇîܰ·ËØ

hydroxyergocalciferol ôÇ»ùÂó½Ç¸Æ»¯´¼,25-ôÇάÉúËØD2

Hymonolepis diminuta ³¤Ä¤¿ÇÌгæ

hyperactivity ¹¦ÄÜ¿º½øµÄ

hypercholesterolemia ¸ßµ¨¹Ì´¼ÑªÖ¢

hyperlipaemia ¸ßÖ¬µ°°×Ѫ֢

hypertension ¸ßѪѹ

hypervitaminosis άÉúËØ¹ý¶àÖ¢

hypocalcemia µÍ¸ÆÑªÖ¢

I

Ibotenic acid ¶ì¸àܱ°±Ëá

Idiopathic hypogeusia ×Ô·¢ÐÔζ¾õ¼õÍË

Illicium anisatum L. ɽ´óÜî,¶¾ÜîÏã,¼ÙÜîÏã,´Î´óÁÏ

Implantation period ×Å´²ÆÚ

incidence of parturition ÈÑÉïÂÊ

income elasticity ÊÕÈ뵯ÐÔ

index of nutritional quality (INQ) ÓªÑøÖÊÁ¿Ö¸Êý

indicator of food hygiene quality ʳƷÎÀÉúÖÊÁ¿Ö¸±ê

indigo carmine µåÀ¶ëÙÖ¬ºì

indirect calorimetry ¼ä½Ó²âÈÈ·¨

indole ßÅßá(µå»ùÖÊ)

Inocybe Ë¿¸ÇÉ¡Êô

inodized salt µâÑÎ

insecticide ɱ³æ¼Á

inspector of food hygiene ʳƷÎÀÉú¼à¶½Ô±

insulin ÒȵºËØ

International Commission on Radiological Protection; ICRP ¹ú¼Ê·ÅÉä·À»¤Î¯Ô±»á

iodine µâ

iodin deficiency disorders µâȱ·¦²¡

ionization theory Àë×Ó»¯Ñ§Ëµ

iron Ìú

islanditoxin µºÇàù¶¾ËØ

isoleucine ÒìÁÁ°±Ëá

isosafrole Òì»ÆÕÁËØ

lsothiocyanates ÒìÁòÇèËáõ¥

Isospora hominis È˵Ȱû×ÓÇò³æ

Isoxazole derivative Òì‡fßòÑÜÉúÎï

J

joule ½¹¶ú

junior food Ó×¶ùʳƷ

K

Kahagawa phenomenon ÉñÄδ¨ÏÖÏó

kelp º£´ø

kerantin ½Çµ°°×

ketogenic amino acid Éúͪ°±»ùËá

ketosis ͪ²¡

kilocalorie ǧ¿¨

Kilojoule ¸É½¹

Klebsiella ¿ËÀײ®¾úÊô

Konwey´s dish ¿µÍþÃó

kwashiorkor ¶ñÐÔÓªÑø²»Á¼

L

Labeling of INQ INQ±êÖ¾(ÓªÑøÖÊÁ¿Ö¸Êý±êÖ¾)

lac insect ×Ͻº³æ

lactation ÃÚÈé,²¸Èé

Lactarius Èé¹½Êô

Lactobacilius Èé¸Ë¾úÊô

L-aspartyl-L-phenylalanine methylester ÌìÃŶ¬õ£±½±û°±Ëá¼×õ¥

lathyrism ɽ÷ó¶¹Öж¾

lead Ǧ

lead linear ǦÏß

lead load Ǧ¸ººÉ

leaf protein Ò¶µ°°×

lean body mass ÊÝÌåÖÊ

lean meat ÊÝÈâ

lecithin ÂÑÁ×Ö¬

leptin ÊÝËØ

leucine ÁÁ°±Ëá

L-¦Á,¦Ã-diamlnobutyric acid L-¦Á,¦Ã-¶þ°±»ù¶¡Ëá

life-span toxicity test ÖÕÉú¶¾ÐÔÊÔÑé

lignin ľÖÊËØ

limiting amino acid ÏÞÖÆ°±»ùËá

linamarin ÑÇÂé¿àß°,ÃÞ¶¹ß°

lindane ÁÖµ¤

linolenic acid ÑÇÂéËá

linolie acid ÑÇÓÍËá

linuron,N¡ä-(3,4-dichlorophenyl)N-methoxy-N-methylurea Àû¹È¡

lipase Ö¬·¾Ã¸

lipid Ö¬Àà

lipoids ÀàÖ¬ÖÊ

lipoprotein Ö¬µ°°×

lithium ï®

live birth index ³öÉú³É»îÂÊ

liverfluke ¸ÎÎü³æ

Lolium temulentum L. ¶¾Âó

long term toxicity test ³¤ÆÚ¶¾ÐÔÊÔÑé

low density lipoprotein µÍÃܶÈÖ¬µ°°×

low density lipoprotein cholesterin,LDL-C µÍÃܶÈÖ¬µ°°×µ¨¹Ì´¼

lungfluke ·ÎÎü³æ

Lycopene ·¬ÇѺìËØ

lysine Àµ°±Ëá

lysyloxidase Àµ°±õ£Ñõ»¯Ã¸

M

macrocytic anemia,macrocyte ¾Þºìϸ°û

macroelement ºêÁ¿ÔªËØ

Mad Cow Disease ·èÅ£²¡

magnesium þ

maize ÓñÃ×

malathion,Karbofos ÂíÀ­ÁòÁ×

malnutrition ÓªÑø²»Á¼

mammitis,mastitis Èé·¿Ñ×

management of food hygiene ʳƷÎÀÉú¹ÜÀí

management of food poisoning ʳÎïÖж¾¹ÜÀí

manganese ÃÌ

manibot utilissima ľÊí

marasmus ÏûÊÝ,ÏûºÄ

marine fish º£Óã

matrix »ùÖÊ

maximum no-effect level (MNL) ×î´óÎÞ×÷ÓÃÁ¿

maximum probable number of coliform group ´ó³¦¾úȺ×î½üËÆÊý

maximum no-effect dose ×î´óÎÞ×÷ÓüÁÁ¿

maximum residue limit ×î¸ßÈÝÐí²ÐÁôÁ¿

maximum residue limit ×î´ó²ÐÁôÏÞÁ¿

meat factor ÈâÀàÒò×Ó

medium lethal dose (LD50) °ëÊýÖÂËÀÁ¿

megajoule Õ×½¹

megaloblastic anemia,megalobast ¾ÞÓ׺ìϸ°û

melanin ºÚÉ«ËØ

mercury ¹¯

metabolic antagonist ´úлÞ׿¹Îï

metabolic half-life (Ti) ´úл°ëË¥ÆÚ

metabolism ´úл

metabolism test of xenobiotics ÍâÀ´»¯ºÏÎï´úлÊÔÑé

Metagonimus Yokogawai ºá´¨ºóÖ³Îü³æ

Metallic toxicant ½ðÊô¶¾Îï

metallothionein,MT ½ðÊôÁòµ°°×

methemoglobinemia ¸ßÌúѪºìµ°°×Ѫ֢

methemoglobin reductase ¸ßÌúѪºìµ°°×»¹Ô­Ã¸

methionine µ°°±Ëá

methyl 2-benzimidazole-carbamate (MBC) ¶à¾úÁé

methylene blue ÑǼ×À¶,ÃÀÀ¶

3-methyleholanthrene(3-MCA) 3-¼×»ùµ¨Ýì

4-methylimidazole 4-¼×»ùßäßò

Micrococcus ΢Çò¾úÊô

Micrococcus roseum õ¹å΢Çò¾ú

microelement ΢Á¿ÔªËØ

micronucleus test ΢ºËÊÔÑé

microsome mediated assay ΢Á£Ìå¼ä½éÊÔÑé

millet СÃ×

milk curd ÄýÈé

milker ¼·ÄÌÆ÷

milk sugar,lactose ÈéÌÇ

mineral ÎÞ»úÑÎ

minimal effect level ×îСÓÐ×÷ÓüÁÁ¿

minimium observed adverse effect level (LOAEL) ×îС¿É¼ûËðº¦×÷ÓÃˮƽ

miscible calcium pool»ìÈܸƳØ

mite òýÀà

mitochondrion ÏßÁ£Ìå

mixed polysaccharide ÔÓ¶àÌÇ

moisture absorption ÎüʪÐÔ

molasses ÌÇÃÛ

mollusc ÈíÌ嶯Îï

molybdenum ÂÁ

monascorubin ºì»–ºìËØ

Monascus purpureus ×Ϻ컖ù

moniliformin ´®ÖéÁ­µ¶¾úËØ

Monoamine oxidase µ¥°·Ñõ»¯Ã¸

monoglyceride µ¥Ëá¸ÊÓÍÖ¬

monosacchavide µ¥ÌÇ

monosodium glutamate ¹È°±ËáÄÆ,ζ¾«

monomethylhydrazine ¼×»ùÁª°±

monounsaturated µ¥²»±¥ºÍµÄ

monuron,N¡ä-(P-chlorophenyl)-N,N-dimethylurea Ãð²Ý¡

moral rule µÀµÂ¹æ·¶

mottling of teeth °ßÑÀÖ¢

mouse ÊóÀà

mouse unit,MU СÊóµ¥Î»

Mucor ëùÊô

mung bean Â̶¹

muscarine ¶¾Ó¬¼î

muscimol ¶¾Ó¬Ä¸

mutagenicity test ÖÂÍ»±äÊÔÑé

myoglobin ¼¡ºìµ°°×

myosin ¼¡Çòµ°°×

myristic acid ¶¹Þ¢Ëá

N

NADH-dehydrogenase »¹Ô­Ð͸¨Ã¸IÍÑÇâø

¦Â-N-(¦Ã-L-glutamyl)-aminopropionitrile ¦Â-N- (¦Ã-L-¹È°±õ£»ù)°±»ù±ûëæ

naringin dihydrochalcone èÖÜÕ¶þÇâ²é¶úͪ

natural radioactive background ÌìÈ»·ÅÉäÐÔ±¾µ×

natural radionuclide ÌìÈ»·ÅÉäÐÔºËË÷

negative nitrogen balance ¸ºµªÆ½ºâ

neohesperidin dihydrochalcone ÐÂ³ÈÆ¤ÜÕ¶þÇâ²é¶úͪ

neo-solaniol ÐÂÇѲ¡Á­µ¶¾úÏ©´¼

net protein utilization µ°°×Öʾ»ÀûÓÃÂÊ

neurotoxicant Éñ¾­¶¾

neurotoxic esterase Éñ¾­¶¾ËØÃ¸

neutral fat ÖÐÐÔÖ¬·¾

new resources of food ʳÎïÐÂ×ÊÔ´

niacin ÑÌËá,Äá¿ËËá,άÉúËØPP

nicotinic acid Äá¿ËËá

nickel Äø

night blindness Ò¹Öç(Ö¢)

nisin ÈéËáÁ´ÇòÃçëÄ

nitrile ëæ

nitrite ÑÇÏõËáÑÎ

nitrite poisoning ÑÇÏõËáÑÎÖж¾

nitrogen soluble index (NSI) µªÈܽâÖ¸Êý

nitrophen,2,4-dichloro-1-(4¡ä-nitrophenoxy)benzene ³ý²ÝÃÑ

nivalenol Ñ©¸¯Á­µ¶¾úÏ©´¼,¹ÏήÁ­¾ú´¼

nivalenol diacetate ¶þ´×ËáÑ©¸¯Á­µ¶¾úÏ©´¼

N-nitramine N-Ïõ°·

N-nitrosamide N-ÑÇÏõõ£°·

N-nitrosamidine N-ÑÇÏõ»ùëß

N-nitrosamine N-ÑÇÏõ°·

N-nitroso carbaryl N¡ªÑÇÏõÎ÷άÒò

N-nitroso-compound N-ÑÇÏõ»ù»¯ºÏÎï

N-nitrosodiethanolamine ¶þÒÒ´¼-N-ÑÇÏõ°·

N-nitrosodiethylamine ¶þÒÒ»ù-N-ÑÇÏõ°·

N-nltrosodimethylamine ¶þ¼×»ù-N-ÑÇÏõ°·

N-nitrosomorpholine N-ÑÇÏõ»ùÂðßø

N-nitrosopiperazidine(N-nitrosopiperazine) N-ÑÇÏõ»ùßßàº

N-nitrosopiperidine N-Ñǻǻùßßà¤

N-niterosopyrrolidine N-ÑÇÏõ»ùßÁ¿©Íé

N-nitroso sugar amino acids N-ÑÇÏõ»ùÌǰ±»ùËá

N-nitrosourea N-ÑÇÏõ»ùëå

non-essential amino acid ·Ç±ØÐè°±»ùËá

non-fermented tea δ·¢½Í²è

no-observed-adverse-effect level(NOAEL) ÎÞÃ÷ÏÔËðº¦×÷ÓÃˮƽ

no-observed-effect level(NOEL) ÎÞÃ÷ÏÔ×÷ÓÃˮƽ

norepinephrine È¥¼×ÉöÉÏÏÙËØ

nordihydroguaiaretic acid È¥¼×¶þÇâÓú´´Ä¾Ëá

¦Ã-N-oxalyl-L-¦Á,¦Â-diaminobutyric acid ¦Ã-N-²Ýõ£-L-¦Á,¦Â-¶þ°±»ù¶¡Ëá

¦Â-N-oxalyl-L-¦Á,¦Â-diaminopropionic acid

¦Â-N-²Ýõ£-L-¦Á,¦Â-¶þ°±»ù±ûËá

nucleotide ºËÜÕËá

nutrient ÓªÑøËØ

nutritional ecology ÓªÑøÉú̬ѧ

nutritional hygiene ÓªÑøÎÀÉúѧ

nutritional iron deficiency anemia,IDA ÓªÑøÈ±ÌúÐÔÆ¶Ñª

nutritional marasmus ÓªÑøÏûÊÝÖ¢

nutritional requirement ÓªÑøËØÉúÀíÐèÒªÁ¿

nutritional surveillance ÓªÑø¼à²â

O

obesity ·ÊÅÖ,·ÊÅÖÖ¢

ochratoxin ô÷Çúù¶¾ËØ

oils ÓÍÀà

oilseed cake ÓÍ×ѱý

oil-seed meal ÓÍ×ѱý·Û

one-carbon unit һ̼µ¥Î»

onion Ñó´Ð,´ÐÍ·

Opisthorchis felineus èºó¸ÞÎü³æ

Opisthorchis(clonorchis) sinensis »ªÖ§ØºÎü³æ

opium ѻƬ

opsin ÊÓµ°°×

Oranoleptic indicator ¸Ð¹ÙÖ¸±ê

organelle ϸ°ûÆ÷

organoarsenic ÓлúÉé

organomercury Óлú¹¯

organophosphorus ÓлúÁ×

osmotic pressure ÉøÍ¸Ñ¹

ossification ¹Ç»¯(×÷ÓÃ)

osteoblast ³É¹Çϸ°û

osteoclast ÆÆ¹Çϸ°û

osteomalacia ¹ÇÈí»¯(Ö¢)

osteoporosis ¹ÇÖÊÊèËÉÖ¢

o-sulfobenzoic acid Áڻǻù±½¼×Ëá

overweight ³¬ÖØ

oxalate ²ÝËáÑÎ

oxalic acid ²ÝËá

oxidation Ñõ»¯

oxidative phosphorylation Ñõ»¯Á×Ëữ

oxyhemoglobin ÑõºÏѪºìµ°°×

oyster ĵòÃ

P

palmitic acid ÈíÖ¬Ëá

Panaeolus »¨ñÞÉ¡Êô

pantothenic acid,pantothen ·ºËá

Paragonismus westermani ÎÀÊϲ¢Ö³Îü³æ

Paramecium caudatum β²ÝÂijæ

Parathion,Thiophos,1605 ¶ÔÁòÁ×

parathyroid hormone,parathyrin ¼××´ÅÔÏÙËØ

pasterpowderlayer(a1eurone layer) ºý·Û²ã

pasteurization °ÍÊÏÏû¶¾·¨

patulin Õ¹ÇàÃ¹ËØ

pectin transeliminase ¹û½º·´Åųýø

pellagra ²ÚƤ֢,ÓñÃ׺ì°ß²¡

Penicillium Çàù¾úÊô

Penicillium citreo-viride »ÆÂÌÇàù

Penicillium citrinum ½ÛÇàù

Penicillium claviforme °ôÐÎÇàù

Penicillium cyclopium Ô²¹ÂÇàù

Penicillium decumbens бÎÔÇàù

Penicilllum expansum À©Õ¹Çàù

Penicillium fellutanum ñ¨Çàù

Penicillium implicatum ¾À²øÇàù

Penicillium islandicum µºÇàù

Penicillium lividum ǦɫÇàù

Penicillium ochrosalmoneum רÏÊÉ«¿Ïù,רÍÜÉ«Çàù

Penicillium patulum Õ¹Çàù

Penicillium pullviLlorum µæ×´Çàù

Penicillium rubrum ºìÉ«Çàù

Penicillium viridicatum ´¿ÂÌÉ«¿Ïù

peptide ëÄ,ëĶÎ

peracetic acid ¹ýÑõÒÒËá

peristalsis È䶯

pesticide ũҩ

pest to store (store pests) ²Ö¿â³æº¦

peripheral nutrition,PPN ÍâÖܾ²ÂöÓªÑø

phallotoxins ¶¾É¡ÆßëÄÀà

Phaseolus vulgaris L .Ëļ¾¶¹,À³¶¹½Ç,Ü¿¶¹½Ç

phenylalanine ±½±û°±Ëá

phenylketonuria,PKU ±½±ûͪÄòÖ¢

phospholipid Á×Ö¬

phorate,E13911 ¼×°èÁ×,(3911)

phosphatide Á×Ö¬

phospholipid Á×Ö¬

phosphorus Á×

phosvitin ÂѻƸßÁ×µ°°×

Photobacterium phosphorescens Á׹ⷢ¹â¾ú

Phycomycetes Ôå¾ú¸Ù

physical expansion ÎïÀíÐÔÅòÕÍ(¹ÞÍ·)

physiological hyaluronidase inhibitor ÉúÀí͸Ã÷ÖÊËáÒÖÖÆ¼Á

physiological nutrition requirment ÓªÑøÉúÀíÐèÒªÁ¿

phytate Ö²ËáÑÎ

phytic acid Ö²Ëá

phytohemagglutinin (PHA) Ö²ÎïÄýÑªËØ

Pichia ±Ï³à½ÍĸÊô

pigeon chest ¼¦ÐØ

Plankton ¸¡ÓÎÉúÎï

plant Ö²Îï

plant growth regulator Ö²ÎïÉú³¤µ÷½ÚËØ

plant sterol Ö²Îï¹Ì´¼

plastic can ËÜÁϹÞÍ·

platelet stickness ѪС°åÕ³½á

poliomyelitis virus С¶ùÂé±ÔÖ¢²¡¶¾

polonium îÇ

polycyclic aromatic hydrocarbons (PAH) ¶à»··¼ÌþÀà

polyoxyethylene ether ¾ÛÑõÒÒÏ©ÃÑ

polysaccharide polymerase ¶àÌǾۺÏø

polyunsaturated fatty acid ¶à²»±¥ºÍÖ¬·¾Ëá

ponceau 4R ëÙÖ¬ºì,Àö´ººì4R

poppy ó¿ËÚ

porphyria ×ÏÖÊÖ¢

porphyrin ߲߸

positive nitrogen balance ÕýµªÆ½ºâ

potassium ¼Ø

practical residue limit ʵ¼Ê²ÐÁôÏÞÁ¿

prandial ÉÅʳµÄ

precursor ǰÌåÎï

preservative ·À¸¯¼Á

press ѹե

Propionibacterium ±ûËá¸Ë¾úÊô

propylgallate ûʳ×ÓËá±ûõ¥

prostaglandin ǰÁÐÏÙËØ

protease µ°°×ø

protective effect ·À»¤×÷ÓÃ

protein µ°°×ÖÊ

protein concentrate ŨËõµ°°×

protein efficiency ratio µ°°×Öʹ¦Ð§±ÈÖµ

protein-energy malnutrition,PEM µ°°×ÖÊÈÈÄÜȱ·¦ÐÔÓªÑø²»Á¼

protein isolate ·ÖÀëµ°°×

protein sparing action µ°°×ÖʽÚÔ¼×÷ÓÃ

Proteus±äÐθ˾úÊô

proteus food poisoning ±äÐθ˾úʳÎïÖж¾

Proteus mirabilis ÆæÒì±äÐθ˾ú

Proteus morganli Ώù±äÐθ˾ú

Proteus vulgaris ÆÕͨ±äÐθ˾ú

protoplasmic toxin Ô­½¬¶¾ËØ

Proteus rettgeri À×ÌØÂå±äÐθ˾ú,À×¼«ÊϱäÐθ˾ú

prunasin ÑóÀîß°

Pseudoanisatin α¶¾°Ë½Çͤ

Pseudomonas ¼Ùµ¥°û¾úÊô

Pseudomonas fluorescens Ó«¹â¼Ùµ¥°û¾ú

Pseudomonas syncyanca ²úÀ¶¼Ùµ¥°û¾ú

Pseudomonas synxantha ²ú»Æ¼Ùµ¥°û¾ú

psilocin ÍÑÁ×Ëá¹â¸ÇÉ¡ËØ

Psilocybe ¹â¸ÇÉ¡Êô

psilocybin ¹â¸ÇÉ¡ËØ

puckery ζɬ

putrescine ¸¯°·

pyridoxine ßÁ¶ß´¼,άÉúËØB6

pyrimidine à×à¤

pyrrolidine alkaloids ßÁ¿©ÍéÉúÎï¼îÀà

R

radioactive pollution ·ÅÉäÐÔÎÛȾ(¹«º¦)

radioactive contamination ·ÅÉäÐÔÎÛȾ

radionuclide ·ÅÉäÐÔºËËØ

radium ÀØ

rational diet ºÏÀíÉÅʳ

recommended daily dietary allowance(RDA) ÍÆ¼öÿÈÕÉÅʳ¹©¸øÁ¿

recommended program of food safety evaluation ʳƷ°²È«ÐÔÆÀ¼Û³ÌÐò½¨Òé

red bean ³à¶¹

reductase »¹Ô­Ã¸

reference men and women ²Î¿¼ÈË

reproduction test ·±Ö³ÊÔÑé

reproduction test by feeding Î¹Ñø·±Ö³ÊÔÑé

requirement ÐèÒªÁ¿

residue ²ÐÁô

resistin µÖ¿¹ËØ

respiratory chain ºôÎüÁ´

retinoic acid ÊÓ»ÆËá

retinol Êӻƴ¼

retinol equivalent Êӻƴ¼µ±Á¿

Rhizopus ¸ùùÊô

rhodanase ÁòÇèËáø

Rhodophyllus ·ÛñÞ±²Êô

Rhodotorula ºì½ÍĸÊô

riboflavin ºË»ÆËØ,άÉúËØB2

ribosome ºËÌÇÌå

rice µ¾Ã×

rice weevil Ã×Ïó

ricin ±ÍÂé¶¾ËØ,±ÍÂé¶¾µ°°×

ricinine ±ÍÂé¼î

ricinism ±ÍÂéÖж¾

Ricinus communis L. ±ÍÂé

rickets ØþÙͲ¡

rodenticide ɱÊóÒ©

Rogor,dimethoate,Roxion ÀÖ¹û

Rosaceae Ǿޱ¿Æ

rubropunctatin ºì°ßËØ

rye ºÚÂó

S

saccharin ÌǾ«

Saccharomyces ½ÍĸÊô

safe crop period °²È«ÊÕ¸îÆÚ,°²È«Ê©Ò©¼ä¸ôÆÚ

safety coefficient °²È«ÏµÊý

safflower ºì»¨

safrole »ÆÕÁËØ

saliva ÍÙÒº

salivery amylase ÍÙÒºµí·Ûø

Salmonella ɳÞúÊô

Salmonella aberdeen °¢²®¶¡É³Ãžú

Salmonella abortus equi ÂíÁ÷²úɳÞú

Salmonella abortus ovis ÑòÁ÷²úɳÞú

Salmonella anatis ѼɳÞú

Salmonella bovis morbificans ²¡Å£É³Ãžú

Salmonella choleraesuis Öí»ôÂÒɳÞú

Salmonella derby µÂ¶û±°É³Ãžú

Salmonella dublin ¶¼°ØÁÖɳÞú

Salmonella enteritidis ³¦Ñ×ɳÞú

Salmonella heidelberg º£µÂ±¤É³Ãžú

Salmonella infantis Ó¤¶ùɳÞú

Salmonella kisangeni É£¸ÇÄáɳÞú

Salmonella london Â×¶ØÉ³Ãžú

Salmonella meleagridis »ð¼¦É³Ãžú

Salmonella newport Å£²¨ÌØÉ³Ãžú,иÛɳÞú

Salmonella paratyphi A ¼×Ð͸±É˺®Ï«Ãžú

Salmonella paratyphi B ÒÒÐ͸±É˺®É³Ãžú

Salmonella paratyphi C ±ûÐ͸±É˺®É³ÃÅÃç

Salmonella potsdam ²¨´Ä̹ɳÞú

Salmonella senftenberg ɽ·ò¶Ù±¤³­Ãžú

Salmonella stanley ˹̹ÀûɳÞú

Salmonella taksony Ëþ¿ËËÉÄáɳÞú

Salmonella thompson ÌÀ²·Ñ·É³Ãžú

Salmonella typhi É˺®É³Ãžú

Salmonella typhimurtum ÊóÉ˺®É³Ãžú

Salmonella typhimurium/

mammals microsomal enzyme test ÊóÉ˺®É³Ãžú/²¸È鶯Îï΢Á£ÌåøÊÔÑé

salt ʳÑÎ

sampling ²ÉÑù

saponin ÔíËØ,Ôíß°

sassafras »ÆÕÁÊ÷

satiety ±¥¸¹¸Ð

saturated fatty acid ±¥ºÍÖ¬·¾Ëá

scenedemine Õ¤ÁÐÔå

scopolamine ¶«Ý¹Ýмî,ݹÝа·

scurvy »µÑª²¡

sea crab º£Ð·

seed husk ÖÖÆ¤

selenium Îø

semi-fermented tea °ë·¢½Í²è

Serratia ɳÀ×¾úÊô

serratia marcesens Õ³ÖÊɳÀ×¾ú

Sevin,Carbaryl Î÷άÒò

sexual infantilism ÐÔÓ×ÖÉÐÍ

shelflife »õ¼ÜÊÙÃü

shigella sonnei ËÎÄÚÖ¾ºØ¾ú

shihimic acid ¶¾°Ë½ÇËá

short term toxicity test ¶ÌÆÚ¶¾ÐÔÊÔÞê

silicon ¹è

single cell protein (SCP) µ¥Ï¸°ûµ°°×

sister-chromatid exchange assay ½ãÃÃȾɫµ¥Ì廥»»ÊÔÑé

sitoesterol ¹È¹Ì´¼

skatole ¼×»ùßÅßá(·à³ôËØ)

small for gestational age infant (SGAI) ×ãÔÂСÑù¶ù

soaking ½þÅÝ

social nutrition Éç»áÓªÑø

sodium copper chlorophyll Ò¶ÂÌËØÍ­ÄÆÑÎ

sodium hydrosulfite Á¬¶þÑÇÁòËáÄÆ

sodium hyposulfite Áò´úÁòËáÄÆ

sodium nitrite ÑÇÏõËáÄÆ

sodium pyrosulfite ½¹ÑÇÁòËáÄÆ

sodium selenite ÑÇÎøËáÄÆ.

sodium thiosulfate Áò´úÁòËáÄÆ

soft can Èí¹ÞÍ·

solanine Áú¿ûËØ,ÇѼî

Sophra alopecuroides ºüβ»±

Sophora pachycarpa ºñ¹û»±

sorbic acid ɽÀæËá,»¨é±Ëá¡£

sorghum ¸ßÁº

sour milk ËáÄÌ

soya-bean milk ¶¹½¬

soy bean ´ó¶¹

soy protein concentrate ŨËõ´ó¶¹µ°°×

soy protein isolate ·ÖÀë´ó¶¹µ°°×

specific dynamic action ʳÎïÌØ±ð¶¯Á¦×÷ÓÃ

sperm malformation test ¾«×Ó»ûÐÎÊÔÑé

spermine oxidase ¾«°·Ñõ»¯Ã¸

sprouted potato poisoning ·¢Ñ¿ÂíÁåÊíÖж¾

Stachybotus corda ºÚÉ«ÆÏÌÑ×´Ëëù

staleness ³Â»¯

Stam F-34;N-3,4-dichloropropionanilide µÐ°Þ

standard of food hygiene ʳƷÎÀÉú±ê×¼

standard rice ±ê×¼Ã×

standard flour ±ê×¼Ãæ

Staphylococcus ÆÏÌÑÇò¾ú

Staphylococcus aureus ½ð»ÆÆÏÌÑÇò¾ú

Staphylococcus epidermidis ±íƤÆÏÌÑÇò¾ú

starvation ¼¢¶ö,¾øÊ³

stearic acid Ó²Ö¬Ëá

sterigmatocystin ÔÓÉ«ÇúÃ¹ËØ

sterilization Ãð¾ú,Ïû¶¾

Staphylococcus saprophyticus ¸¯ÉúÆÏÌÑÇò¾ú

sterol ¹Ì´¼

stevioside ¿¨¹þÜÓÜÕ,Ìðζ¾ÕÜÕ

Streptococcus Á´Çò¾ú

Streptococcus faecalis ·àÁ´Çò¾ú

Streptocoocus faecium ·àÔüÁ´Çò¾ú

Streptococcus hemolyticus ÈÜѪÐÔÁ´Çò¾ú

Streptococcus viridans ²ÝÂÌÉ«Á´Çò¾ú

stress Ó¦¼¤

strontium ïÈ

strontium unit ïȵ¥Î»

Stropharia Çò¸**½Êô

subchronic toxicity test ÑÇÂýÐÔ¶¾ÐÔÊÔÑé

substituted tryptamine É«°·È¡´úÎï

succinate dehydrogenase çúçêËáÍÑÇâø

sulfone í¿

sulfonide ÑÇí¿

Sumithion,Fenitrothion É±ÃøËÉ

sunset yellow FCF ÈÕÂ仯

superoxide dismutase ³¬Ñõ»¯ÎïÆç»¯Ã¸

supplementary action »¥²¹×÷ÓÃ(µ°°×)

survey and treatment of food poisoning ʳÎïÖж¾µ÷²é´¦Àí

sweat º¹Òº

sweet potato ¸ÊÊí

synthesis ºÏ³É

T

Taenia lata ÁÑÍ·Ìгæ

Taenia saginata Å£ÈâÌгæ,ÎÞ¹³Ìгæ

Taenia solium ÖíÈâÌгæ,Óй³Ìгæ

tannin ÷·ÖÊ,÷·Ëá,µ¥Äþ

target hit theory ÖаÐѧ˵

tartaric acid ¾ÆÊ¯Ëá

tartrazine ÄûÃÊ»Æ

taurine Å£»ÇËá

tea ²è

technical rule of food hygiene ʳƷÎÀÉú¼¼Êõ¹æ·¶

temuline ¶¾Âó¼î

teratism »ûÌ¥»ûÐÎ

teratogen Ö»ûÎï

teratogenicity test Ö»ûÊÔÑé

teratogenicity test by feeding Î¹ÑøÖ»ûÊÔÑé

tetrahydrocannabinol,THC ËÄÇâ´óÂé·Ó

tetrodon poisoning ºÓëàÖж¾

tetrodotoxin;tetraodontoxin;fugutoxin ºÓëà¶¾ËØ

thaumatin ·ÇÖÞÖñÓóÌðË÷

Thaumatoccus danielli ·ÇÖÞÖñÓó

thiamin Áò°·,άÉúËØB1

thiocyanate ÁòÇèËáõ¥

theonine ËÕ°±Ëá

thermal conductivity µ¼ÈÈÐÔ

thermal exhaust ¼ÓÈÈÅÅÆø

thermophile bacteria ÊÈÈȾú

thermoplastic ÈÈËÜËÜÁÏ

thermoplasticity ÈÈËÜÐÔ

therm-tolerant bacteria ÄÍÈÈϸ¾ú

thiamine Áò°·ËØ

thioether group ÁòÃÑ»ù

thiophosphate,phosphorothioate Áò´úÁ×Ëáõ¥

threonine ËÕ°±Ëá

threshold dose ãмÁÁ¿

thrombosis Ѫ˨ÐγÉ

thymidine kinase ÐØÏÙà×ऺËÜÕÊþø

thyroid gland food poisoning ¼××´ÏÙʳÎïÖж¾

thyroxine ¼××´ÏÙËØ

tin Îý,¹ÞÍ·Ìý

tinning ¶ÆÎý

tinplate Âí¿ÚÌú

tocopherol άÉúËØE,ÉúÓý·Ó

tolerance standard ÈÝÐíÁ¿±ê×¼

tomato ·¬ÇÑ

Topsin Íв¼½ò

Topstn-methyl ¼×»ùÍв¼½ò

total number of bacterial colony ¾úÂä×ÜÊý

total parenteral nutrition,TPN ȫ賦ÍâÓªÑø

total volatile basic nitrogen »Ó·¢ÐÔÑλù×ܵª

toxic honey food poisoning Óж¾·äÃÛʳÎïÖж¾

toxic mushroom food.poisoning ¶¾²ÝʳÎïÖж¾

toxic peptides ¶¾ëÄÀà

T-2 toxin T-2¶¾ËØ

Toxoplasma ¹­ÐÎÌåÔ­³æ

trace element ΢Á¿ÔªËØ,ºÛÁ¿ÔªËØ

traditional teratogenicity test ´«Í³Ö»ûÊÔÑé

transamination ת°±»ù×÷ÓÃ

transdeamination תÍѰ±»ù×÷ÓÃ

transferrin תÌúµ°°×

tricarboxylic acid cycle ÈýôÈËáÑ­»·

trichlorphon,trichlorfon,dipterex µÐ°Ù³æ

Trichinella spiralis Ðýë³æ

Trichocephalus ±Þ³æ

trichodermin Ä¾Ã¹ËØ

trichodermol ľù´¼

Tricholoma ¿ÚÄ¢Êô

trichothecene µ¥¶Ëæßùϩ×廯ºÏÎï

Trichothecium roseum ·Ûºìµ¥¶Ë°ûù

triglycercide ¸ÊÓÍÈýõ¥

trimethylamine Èý¼×°·

triorthocreyl phosphate(TOCP) ÈýÁÚ±¿Á×Ëáõ¥

Trithion,carbophenothion ÈýÁòÁ×

triticale ºÚСÂó

true digestibility ÕæÏû»¯ÂÊ

trypsin ihhibitor Òȵ°°×øÒÖÖÆÒò×Ó

tryptamine É«°·

tryptophane É«°±Ëá

2,4,5-T;2,4,5-trichlorophenoxy acetic acid

2,4,5-Ìé

tuberculosis ½áºË

turnip Âܲ·

turnover rate ת»»ÂÊ

tutin ÍÁͤ,ÂíÉ£ÜÕ

tyramine ÀÒ°·

tyrosine ÀÒ°±Ëá

two-piece can Á½Æ¬¹Þ

U

unsaturated fatty acid ²»±¥ºÍÖ¬·¾Ëá

urinary nitrogen Äòµª

V

vaginal plug Òõ˨

valine çÓ°±Ëá

vanadium ·°

vegan ¾ø¶ÔËØÊ³Õß,¾ø¶ÔËØÊ³Ö÷Òå

vegetable Êß²Ë

vegetarian ËØÊ³Õß

very low density lipoprotein ¼«µÍÃܶÈÖ¬µ°°×

vetch Ò°Íã¶¹,´ó³²²Ë

Vibrio »¡¾úÊô

Vibrio alginnolyficus ÈÜÔåÐÔ»¡¾ú

Vibrio cholerae »ôÂÒ»¡¾ú

Vibrio cholerae non O ·ÇO»ôÂÒ»¡¾ú

Vibrio flurialis ºÓ»¡¾ú

Vibrio hollisae »ôÀû˹»¡¾ú

Vibrio mimicus Äâ̬»¡¾ú

Vibrio parahemolyticus ¸±ÈÜѪÐÔ»¡¾ú

vicianin ³²²Ëß°

vinegar ʳ´×

virtually safe dose (VSD) ʵ¼Ê°²È«¼ÁÁ¿

vitamin άÉúËØ

W

warehouse ²Ö¿â

Warehouse pest ²Ö¿âº¦³æ

waste gas ·ÏÆø

waste water ·ÏË®

water activity(AW,aw) Ë®·Ö»îÐÔ

water-soluble vitamin Ë®ÈÜÐÔάÉúËØ

wheat СÂó

wheat soybean blend(WSB) СÂó´ó¶¹»ìºÏÎï

whey ÈéÇå

wilfordine À×¹«ÌÙ¶¨¼î

wilforgine À×¹«ÌÙ½ú¼î

wilforine À×¹«ÌÙ¼î

wilfortine À×¹«ÌÙͤ¼î

wilfozine À×¹«ÌÙÔö¼î

X

xerophthalmia ¸ÉÑÛ²¡

xylitol ľÌÇ´¼

xylose ľÌÇ

Y

Yersinia enterocolitica ½á³¦Ñ×Ò®¶ûÉ­¸Ë¾ú

yogurt ËáÈé

Z

zea mays L. ÓñÃ×

zearalenone ÓñÃ׳àùϩͪ

zinc п

zinc methyl arsenate ¼×»ùëÏËáп(µ¾½ÅÖØ)

zinc phosphide Á×»¯Ð¿


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