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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Chimica Degli Alimenti Cabras Martelli Pdf

Skip to main content. People deg,i Search with a name Search with a name. Text size Normal Large. Composition of animal and vegetable foods. Alteration and adulteration of food matrices. Control of food quality. Composition and properties of products for particular nutritional uses and dietetic products. 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.

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

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

Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important. Teaching methods The course is organized as chimjca Students will be divided into groups maximum 12 students per group and there will be two tutorials of 2 hours each. Other information Course attendance is strongly recommended.

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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. 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.

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.

Extended program Constituents of food and nutrients.

Structure and chemical-physical properties of water; free and bonded water. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods.

Essential and limiting aminoacids. Classification of protein based on form, function and chemical composition. Food sources of protein. Modification of food proteins. Simple and complex lipids. Total and partial acylglycerols.

Modification of food lipids. Antioxidants, structure and mechanism of action. Composition, preparation, conservation, modification of some foods: Main analytical techniques used in the control of food quality. Products intended for particular nutritional uses and dietetic products.

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Chimica Degli Alimenti Cabras Martelli Pdf –

Maggiori informazioni sui cookie e come disabilitarli: Human feeding and nutrition sciences. 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 aalimenti the main reactions of alteration, on the application of analytical techniques in the control of food quality, on dietetic products. 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.

The course is organized as follows: The exam consists of an chimuca 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.

Constituents of food and nutrients.