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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Antioxidants, structure and mechanism of action.

Chemistry of food constituents. Teaching methods The course is organized as follows: Il Portale utilizza cookie tecnici per migliorare l’esperienza di navigazione. Products intended for particular nutritional uses and dietetic products. Composition of animal and vegetable foods.

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

Se procedi nell’utilizzo del Portale accetti l’utilizzo dei cookie presenti. Main analytical techniques used in the control of food quality. 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.

Essential and limiting aminoacids. 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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Human feeding and alimenhi sciences. 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.

Simple and complex lipids. 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.

Total and partial acylglycerols. The course is organized as follows: Maggiori informazioni sui cookie e come disabilitarli: Modification of food proteins. 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.

Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important. Text alimenit Normal Large. Sono presenti servizi di terze parti Facebook, Twitter e Google che potrebbero utilizzare cookie di profilazione. Other information Course attendance is strongly recommended.

Chimica degli alimenti: Paolo Cabras, Aldo Martelli: : Books

Skip to main content. The student will be able to apply the acquired knowledge, with the following competence: Structure and chemical-physical properties of water; free and bonded water. People search Search with a name Search with a name. 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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Control of food quality. Food sources of protein. Modification of food lipids. The main knowledge acquired will cover: Extended program Constituents of food and nutrients.

Università degli Studi di Perugia

Prerequisites For a better chijica of the contents and to achieve the objectives of the course, students must have general knowledge on inorganic and organic chemistry and biochemistry. Classification of protein based on form, function and chemical composition. Composition, preparation, conservation, modification of some foods: Composition and properties of products for particular nutritional uses and dietetic products.

Constituents of food and nutrients. Students will be divided into groups maximum 12 cabrae per group and there will be two tutorials of 2 hours each.

Alteration and adulteration of food matrices. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. 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.