CHIMICA DEGLI ALIMENTI CABRAS MARTELLI PDF

Kajijora Chimica degli alimenti e integratori alimentari a. Linee guida di comportamento alimentare. Visit our Help Pages. Searching for PDF chimica degli alimenti cabras piccin pdf Ebooks for. If you are a seller for this product, would you like to suggest updates through seller support?

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Prerequisites For 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. Text size Normal Large. Essential and limiting aminoacids. Maggiori informazioni sui cookie e come disabilitarli: Modification of food lipids. Skip to main content. The main knowledge acquired will cover: 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.

Classification of protein based on form, function and chemical composition. Antioxidants, structure and mechanism of action. Control of food quality. 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. 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. 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.

Main analytical techniques used in the control of food quality. Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours each. Composition, preparation, conservation, modification of some 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.

The student will be able to apply the acquired knowledge, with the following competence: Food sources of protein. Products intended for particular nutritional uses and dietetic products. Other information Course attendance is strongly recommended. Extended program Constituents of food and nutrients. 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.

Sono presenti servizi di terze parti Facebook, Twitter e Google che potrebbero utilizzare cookie di profilazione. 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. Modification of food proteins. Structure and chemical-physical properties of water; free and bonded water.

Total and partial acylglycerols. The course is organized as follows: Teaching methods The course is organized as follows: Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods.

Constituents of food and nutrients. Alteration and adulteration of food matrices. Most 10 Related.

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