论文翻译与润色

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亲爱的老师和同学：
ONCE_Translation愿意成为你论文翻译润色的贴身助手，如果您还没有翻译，我们可以为您翻译；如果您已经翻译了，我们可以为您的翻译进行润色和修改。全文或者部分内容均可，译文接受预先检测。

好的翻译能很有效改变一篇文章精神面貌的，例如：
“油脂广泛存在于动物，植物以及人体的生物活动中。它们作为日常饮食重要的组成部分，给我们提供了能量和必须的脂肪酸。它们也作为搬运工，运输体内脂溶性维他命，并且帮助生物体吸收这些维他命。油脂十分重要，它作为一种热载体，服务于食品热加工，直接影响食品的质地，口感，和味道。结构化的油脂是通过三酰基甘油改性后形成的，它可以改良脂肪酸组成并且/或可以通过化学或者生物方式改变脂肪酸在甘油主链中的结构位置。结构化的油脂提供了大多数有效传输方式传输目标脂肪酸，使之成为营养品或者医疗品，用来治疗某些特殊疾病和代谢紊乱症状。本文讨论了油脂在食物和生物活动中各种性质，包括它的化学形式，化学组成，所属分类，功效，生效条件等等，同时本文也阐明了结构化油脂的其他不同方面，包括结构化油脂的应用，合成方式（化学方式，生物方式），结构化油脂与水产业的关系，以及未来研究结构化油脂所学考虑的因素。”

译文：Lipids widely exist in the biological activities of plants, animals and human body. As an important component of our daily diet, it provides us with energy and essential fatty acids. It can also deliver the fat-soluble vitamins and help creatures to absorb these vitamins. Lipids is important as a hot medium, it can serve in food processing and directly affect the texture, mouth feeling and flavor. Structured Lipids is formulated after triacylglycerols being modified, and it can help to improve composition of fatty acids and/or change the location of fatty acids in the glycerol backbone via chemical or biological ways. Structured Lipids provide most effective deliver method of target fatty acids, which make them become nutrition or medicals to treat certain special disease or metabolic conditions. This paper discusses various properties of Lipids in food and biological activities such as chemical form, chemical composition, classification, effect, conditions for being effective, etc. Meanwhile the paper also clarifies the different aspects of structured lipids including the application, synthesis method (chemical way or biological way), the relationship between restructure lipids and aquaculture, and the future consideration in research of restructure lipids.

润色后全文：Lipids possess a wide range of biological activities in plants, animals and humans. They also serve as important components of our daily diet and provide both energy and essential fatty acids; they also act as carriers of fat-soluble vitamins and help in their absorption. Lipids are crucial as a heating medium for food processing and affect the texture, mouth feel and flavor of foods. Structured lipids (SL) are triacylglycerols (TAG) modified to alter the fatty acid composition and/or their location in the glycerol backbone via chemical or enzymatic means. SL may offer the most efficient means of delivering target fatty acids for nutritive or therapeutic purposes as well as to alleviate specific disease and metabolic conditions. This document discusses chemistry, composition, classification, function, occurrence in food and biological activities of lipids. It also sheds light on different aspects of structured lipids, including SL applications, synthesis (chemical vs. enzymatic), SL and aquaculture and future considerations for SL.

对比两个翻译版本的加粗部分，很显然更加简洁，紧凑了，整个文字更加有生气。

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