CHIMICA DEGLI ALIMENTI CABRAS PDF

[PDF]Free Chimica Degli Alimenti Cabras Martelli download Book. Chimica Degli Alimenti Cabras Fibra alimentare – Wikipedia. Chimica degli alimenti: Aldo Martelli Paolo Cabras: Books – Chimica degli alimenti – Ebook written by Paolo Cabras, Aldo Martelli. Read this book using Google Play Books app on your PC, android, iOS devices.

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The cabgas knowledge acquired will cover: Il Portale utilizza cookie tecnici per migliorare l’esperienza di navigazione. 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.

Text size Normal Large. Structure and chemical-physical properties of water; free and bonded water. The course is organized as follows: Composition, preparation, conservation, modification of some foods: Alteration and adulteration of food matrices. Extended program Constituents of food and nutrients. Simple and complex lipids. Products intended for particular nutritional uses and dietetic products. Maggiori informazioni sui cookie e come disabilitarli: Sono presenti servizi di terze parti Facebook, Twitter e Google che potrebbero utilizzare cookie di profilazione.

Classification of protein based on form, function and chemical composition. 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 cabrqs biochemistry. People search Search with a name Search with a name.

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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.

Modification of food proteins.

Total and partial acylglycerols. Modification of food lipids. Control of food quality. Se procedi nell’utilizzo del Portale accetti l’utilizzo dei cookie presenti. Human feeding and nutrition sciences. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. 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.

Chemistry of food constituents. Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours each.

The student will be able to apply the acquired knowledge, with the following competence: 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.

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.

Skip to main content. Composition of animal and vegetable foods.

Università degli Studi di Perugia

Other information Course attendance is strongly recommended. Food sources of protein. 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 chimics quality, the composition and properties cabraw products intended for particular nutritional uses and dietetic products.

Antioxidants, structure and mechanism of action. Essential and cbimica aminoacids. 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. Teaching methods The course is organized as follows: Composition and properties of products for particular nutritional uses and dietetic products.

Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important. Constituents of food and nutrients. Main analytical techniques used in the control of food quality.