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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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A high school diploma is required for admission.

One stop for all your Pneumatic Solutions. Fish and fish products, composition, fish lipids, post-mortem modifications, abnormalities.

Modification of food lipids. Composition of animal and vegetable foods. Absorption, metabolism and effect of food glucides on health. Wine, Beer and Vinegar. Zanichelli – Capuano, G.

Ability to explain concepts and data drawn from scientific publications. 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.

Laurea Triennale in Dietistica. 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. It includes the chemical-physical characteristics of these molecules, sources, toxicity measurement parameters such as ADI, TL, MRL, and related toxicity tests. Text size Normal Large.


Focus on aromas and flavors and on conventional and biomimetic analytical strategies for characterization. Chemical composition of foods and dietetics.

Milk and dairy products. Chemical substances to preserve food. The final exam of the course is based on the evaluation of an oral examination.

At the end of this training activity, will have to demonstrate to be able to communicate in a simple but rigorous and, using a clear language and appropriate scientific terminology, to argue on issues related to the Mediterranean diet, chemical and nutritional composition of food, on the effects functional food and safety and food fraud.

The “special-ADAP products”, specialty foods and dietary supplements will be studied. The student will be able to apply the acquired knowledge, with the following competence: Absorption, metabolism and effect of food proteins on health.

Students understand the difference between bioconcentration and biomagnification and the consequences of carry-over.

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

Lipids – classification, chemical structure and biological functions. Skip to main content. Products intended for particular nutritional uses and dietetic products. Alteration and adulteration of food matrices. Notes on the advanced stages of the reaction.

Sweetener power, Calorie power, synthetic sweeteners. Olive oil, seed oils, Cereals and cereal products. Handbook Of Agriculture Science Icar. Prerequisites Basic concepts of Chemistry, organic chemistry, biochemistry.

Main analytical techniques used in the control of food quality. Compositional and nutritional aspects of the main protein matrix foods: They will diversify nutraceuticals, functional foods, probiotics, prebiotics and dietary supplements. Concentration of liquid foods, dehydration and freeze-drying in food. The main knowledge acquired will cover: Please respect the publisher and the author for their creations if their books are copyrighted.

  6ES7 232-4HD30-0XB0 PDF

Saponifiable and unsaponifiable lipids. Modification of the carbohydrate fraction.

Capability to exchange and to interact with the teacher during the interview. Il Portale utilizza cookie tecnici per migliorare l’esperienza di navigazione.

Università degli Studi di Perugia

Show Degree Course class timetable. The study of the chemical components of food also includes the newly vannuccbi substances as a result of the transformation and degradation processes as well as the study of the contaminants. Absorption, metabolism and effect on health. Honey, origin, composition, properties. Infant formulas for infants and young children up to three years of age and requirements laid down by law. Composition and properties of products for particular nutritional uses debli dietetic products.

Factors that influence the development of mold in foods, toxic effects of mycotoxins and foods contained in foods Legislation, Chemistry, Metabolism and Excretion of: Consequently, the judgment can be: Antioxidants, structure and mechanism of action. Nutritional recommendations and safety levels: