Title, Chimica degli alimenti. Authors, Paolo Cabras, Aldo Martelli. Publisher, Piccin, ISBN, X, Length, pages. Subjects. Buy Chimica degli alimenti. Per gli Ist. Tecnici by Patrizia Cappelli, Vanna Vannucchi (ISBN: ) from Amazon’s Book Store. Everyday low prices. Chimica degli alimenti. Per gli Ist. Tecnici: Vanna Vannucchi Patrizia Cappelli: Books –

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Vegetable and fruit- classification, chemical composition, conservation.


AFMS diet foods for people with metabolic abnormalities. Industrial production of invert sugar.

Skip to main content. Notes on the advanced stages of the reaction. Biological-nutritional aspects of lipids and presence in foods. Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours each. Olive oil, seed oils, Cereals and cereal products. 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 vannucfhi, on dietetic products.

Chemistry of food constituents.

Acido elaidinico

Essential and limiting aminoacids. B – Dietetic products designed and prepared for individuals in particular physiological conditions: To pass the test of each course it is required to get at least 18 points out of Chimica degli alimenti e tecnologie alimentari. The other reading materials of this course consists of the following detailed texts, which are not exhaustive: Factors that influence the development of mold in foods, toxic effects of mycotoxins and foods contained in foods Legislation, Chemistry, Metabolism and Excretion of: Zanichelli – Capuano, G.


Students will distinguish dietary products. Text size Normal Large. Oil from seeds – chemical composition, and chemical characteristics of seed oils. The course aims to provide students with an in-depth knowledge of the chemical and nutritional aspects of foods and their derivatives.

Nutritional recommendations and safety levels: U-Sign — Web signature. Ability to explain concepts and data drawn from scientific publications. Be sure to respect the publishers and the authors office file copyright.

Chimica degli alimenti – Paolo Cabras, Aldo Martelli – Google Books

Wine, Beer and Vinegar. Esse3 — Students and teachers. Modification of the side chains.

Quality assessment and chemical safety of vannucvhi. Questo sito utilizza cookie tecnici e di terze parti. 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.

Compositional and nutritional aspects of the main protein matrix foods: Chemical substances to preserve food. Alteration and adulteration of food matrices. To pass this test it is required to get at least 18 points out of The examination is an oral section, where the ability of linking different subjects related to the digital electronics and practical laboratory work is evaluated, rather than the ability of repeating specific topics tackled in the course.

The exam consists of a written test, open to question, on all the topics covered in the course. The toxicological aspects of food additives and toxic substances present in foods will be studied whether they are intrinsic or extraneous, diversifying the effects they produce in the body.


– Teachings

deg,i The final exam of the course is based on the evaluation of an oral examination. All search results are from google search results. The food pyramids and the Mediterranean diet. The nutritional value of food: Food preservation with cold: It is not allowed to consult texts or use PC, smartphones, etc.

Honey, origin, composition, properties. The expected time for the test is minutes. Contents Water Chemical -physical properties, water in food, drinking water, mineral water. Absorption, transport, metabolism and effect on health.

Show Degree Course class timetable. Olive and olive oil – structure and composition of olive, chemical composition of virgin and extra virgin olive oil, olive pomace oil, classification. Quality of the knowledge, skills and competences: Products intended for particular nutritional uses and 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. Classification of protein based on form, function and chemical composition.

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