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 questions will focus on the structure of food constituents, the mechanisms cqbras 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.

Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important.

Maggiori informazioni sui cookie e come disabilitarli: Antioxidants, structure and mechanism of action. Extended program Constituents of food and nutrients. Food sources of protein.

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

Products intended for particular nutritional uses and dietetic products. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Text size Normal Large. People search Search with a name Search with a name. Classification of protein based on form, function and chemical composition.

Modification of food lipids. Sono presenti servizi di terze parti Facebook, Twitter e Google che potrebbero utilizzare cookie di profilazione. Control of food quality.

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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. Constituents of food and nutrients. The student will be able to apply the acquired knowledge, with the following competence: Human feeding and nutrition sciences. Essential and limiting aminoacids. Modification of food proteins. 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.

Chimica Degli Alimenti Cabras Martelli Pdf

edgli Alteration and adulteration of food matrices. Skip to main content. Simple and complex lipids. Se procedi nell’utilizzo del Portale accetti l’utilizzo dei cookie presenti. Teaching deggli The course is organized as follows: 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.

Total and partial acylglycerols. Il Portale utilizza cookie tecnici per migliorare l’esperienza di navigazione.

The main knowledge acquired will cover: Structure and chemical-physical properties of water; free and bonded water. Composition and properties of products for particular nutritional uses and dietetic products. The course is organized as follows: Composition of animal and vegetable foods. 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. 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.

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Other information Course attendance is strongly recommended.

Main analytical techniques used in the control of food quality. 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.

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Università degli Studi di Perugia

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.

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:

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