英语翻译This is an updated version of the former inter-nationall

英语翻译
This is an updated version of the former inter-
nationally popular bookRice Chemistry and
Technology (1985) edited by Prof.Juliano,a
highly respected scientist in rice chemistry.In this
book,the information on various aspects of rice
chemistry and quality has been summarized in
10 chapters.The author has listed more than 1000
referencesafter1985,whichwill beofgreathelpto
any scientist working in the area of rice chemistry
andquality.It isgreatpleasurethattheauthorhas
given several examples of collaborated studies at
the end of each chapter to encourage the scientists
to undertake similar joint endeavors,which could
result into more fruitful and productive research
In the beginning of each chapter the references of
reviewed articles are given which would be very
useful to those who want to get more information
about the same.
In chapter 1,the production of rice has been
compared with other cereals and production data
during 1999 has been reported.The trade,con-
sumption,nutritional problems in rice-consuming
countries and breeding trend has also been men-
tioned.Chapter 2 is devoted to the structure and
gross composition of grain parts and milling
fractions.Nutrients composition of major cereals
has been compared with brown rice.Structural,
composition and enzymatic changes during grain
fillingandgerminationhavealsobeenreviewed.In
the next chapter,a comparison between the
molecular properties of amylose and of native
andisoamylase-debranchedamylopectinof indica,
japonica and indica ¡¤ japonica low amylose and
japonica waxy rice starches have been made.
Thermal and mechanical properties of aqueous
gels of non-waxy rice starches varying in amylose
content have also been discussed.
Chapter 4 describes the nutritive value of
di?erent cereals.This chapter also includes glycae-mic index and in vivo resistance starch of various
cooked rice,rice based products and some cereal
foods.The information on protein quality of rice
ingrowingratsandhumanbeingaswellasprotein
requirements of adult in practical rice based
low cost diet is very interesting.Anti-nutritional
factors are also summarized.
The storage,storage pests,accelerated aging,
dehulling,milling,and post harvest losses have
been briefly discussed in chapter 5.The informa-
tion on the ect of drying and storage conditions
on the milling,functional and sensory quality of
rice as well as machines used for dehusking and
milling of paddy,has not been dealt,which could
have been of greater interest.
如果觉得分数不够的话我会再追加的。

我来帮你翻译一下
这是前国际畅销书刊《稻米化学》的一个更新版本.《稻米化学以及技术》(1985)一书由Juliano教授编辑出版.Juliano 教授是在稻米化学领域各方面都享有盛誉的科学家.在这本书中,各方面的关于稻米化学的信息全部被浓缩在了10个章节中.这本书罗列了近千条从1985年来的参考文献,在所有这方面的出版物中毫无疑问是最优质的.此书作者别有用心的在每章末都提供了一些合作学习的例子,以此来鼓励科学家们努力研究,寄希望于他们能出品一些更好更有说服力的文献和研究调查.
在每章前,作者都会提供一些背景信息来帮助那些读者么更好的理解书中提到的文献或者观点.这个做法使许多对此方面不甚了解的人或者初学者提供了很大的帮助
在第一章节,作者对稻米制品的数据和其他一些谷物制品的数据做了比较,这些数据自从1999年就被记录了.作者同样关心了在那些以稻米消费为主的国家,他们的稻米制品的贸易,消费量,营养问题,以及播种的趋势.
第二章节 阐述了米制品的结构,总成分,和磨成米粒后的各种信息.主要谷物的营养组成也和褐色米制品作了比较.结构,营养成分以及酶的转变在谷物的成长发芽期间的情况也有被提到.
在下一章节中 淀粉酶的分子属性也和自然的
异淀粉酶作了比较-debranchedamylopectinof indica,
japonica and indica ¡¤ japonica low amylose and
japonica waxy rice starches 被制成了.（对不起这段全是专有名词,未能顺利翻译）
non-waxy 米的含水凝胶的热与机械功能,为其增添了许多的淀粉糖,这点也在此章被讨论到.
第四章节描述了不同谷物之间营养价值的不同.同时也包括了glycae-mic 指数和各种谷物淀粉中的vivo resistance,这些都是我们日常生活中必备的谷物.生长中谷物的蛋白质含量,也就是一个成人每日所应摄取的蛋白质含量,都其实只是一些低成本的米制品就能提供的,这些信息都是相当的有趣.还有一些不健康谷物的因素也被归纳和提及.谷物的存储,存储中的害虫问题,加速增长,脱壳,谷物制粉,以及收割过程中的种种损失也是很真实很完整的被讨论了.
在第五章节中,作者描述了例如储存的环境,磨粉的过程.稻米的质量和功能在机器脱皮和稻田磨粉的过程中并无损失,将会引起读者很大的兴趣
我翻译了将近40分钟,全是人工翻译绝对不是机器翻译,你看着如果觉得满意的话就再加点分吧,