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Course level “LM” Second cycle degree course Reference. A high school diploma is required for admission. A first-level degree is required for admission.
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People search Search with a name Search with a name. Text size Normal Large. Composition of animal and vegetable foods. Alteration and adulteration of food matrices. Control of food quality. Composition and properties of products for particular nutritional uses and dietetic products.
Zanichelli Educational objectives The aim of chijica course is to provide adequate knowledge on the structure and properties of food constituents, on the mechanisms of chhimica main reactions of alteration, on the application of analytical techniques in the control of food quality, on dietetic products. The main knowledge acquired will cover: The student will be able to apply the acquired knowledge, with the following caras Prerequisites For a better understanding of the contents and to achieve the objectives of the course, students must have general knowledge on inorganic and chiimica chemistry and biochemistry.
Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important. Teaching methods The course is organized as follows: Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours each. Other information Course attendance is strongly recommended.
Learning verification modality The exam consists of an oral test, an interview of about 45 minutes long aiming to ascertain the knowledge level and the understanding chimicz by the student on the topics presented in class and listed in the program.
The questions will focus on the structure of food constituents, the mechanisms of modification of these components, the composition and legislation of the main foods, the evaluation of food quality, the composition and properties of products intended for xabras nutritional uses and dietetic products.
Overall, the oral test will check communication skills of the student with properties of language, the ability to apply the acquired skills and develop solutions on their own.
Extended program Constituents of food and nutrients. Structure and chemical-physical properties of water; free and bonded water. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Essential and limiting aminoacids.
Chimica Degli Alimenti Vannucchi Pdf
Classification of protein based on form, function and chemical composition. Food sources of protein. Modification of food proteins. Simple and complex lipids.
Università degli Studi di Perugia
Total and partial acylglycerols. Modification of food lipids. Antioxidants, structure and mechanism of action. Composition, preparation, conservation, modification of some foods: Main analytical techniques used in the control of food quality. Products intended for particular nutritional uses and dietetic products. Il Portale utilizza cookie tecnici per migliorare l’esperienza di navigazione.
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Maggiori informazioni sui cookie e come disabilitarli: Chemistry of food constituents. The aim of the course is to provide adequate knowledge on the structure and properties of food constituents, on the mechanisms of the main reactions of alteration, on the application of analytical techniques in the control of food quality, on dietetic products.
For a better understanding of the contents and to achieve the deg,i of the course, students must have general knowledge on inorganic and organic chemistry and biochemistry.
The course is organized as follows: The exam consists of an oral test, an interview of about 45 minutes long aiming to ascertain the knowledge level and the understanding reached by the student on the topics presented in class and listed in the program.
Constituents of food and nutrients.