CHIMICA DEGLI ALIMENTI CABRAS PDF

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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.

Università degli Studi di Perugia

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. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important.

Main analytical techniques used in the chiica of food quality. Modification of food proteins. Chemistry of food constituents. Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours chimoca.

Chimica Degli Alimenti Cabras Martelli Pdf

Composition, preparation, conservation, modification of some foods: Constituents alijenti food and nutrients. 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.

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The student will be able to apply the acquired knowledge, with the following competence: Extended program Constituents of food and nutrients. The main knowledge acquired will cover: 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 reached by the student on the topics presented in class and listed in the program.

Products intended for particular nutritional uses and dietetic products. Teaching methods The course is organized as follows: Antioxidants, structure and mechanism of action.

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Total and partial acylglycerols. Food sources of protein. Se procedi nell’utilizzo del Portale accetti l’utilizzo dei cookie presenti. The course is organized as follows: Composition of animal and vegetable foods. Prerequisites Cimica a better understanding of the contents and to achieve the objectives of the course, students must have general knowledge on inorganic and organic chemistry and biochemistry.

Other information Course attendance is strongly recommended. Classification of protein based on form, function and chemical composition.

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Modification of food lipids. Text size Normal Large. Essential and limiting aminoacids. Alteration and adulteration of food matrices. Human feeding and nutrition sciences.

Composition and properties of products for particular nutritional uses and dietetic products. Simple and complex lipids. Zanichelli Educational objectives 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 objectives of the alkmenti, students must have general knowledge on inorganic and organic chemistry and biochemistry.

Control of food quality. Structure and chemical-physical properties of water; free and bonded water. Maggiori informazioni sui cookie e debli disabilitarli: 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 particular nutritional uses and dietetic products.

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