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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Energy content and food requirements. Comparison between different vegetable oils. Modification of the carbohydrate fraction. Chimica degli alimenti e tecnologie alimentari. Ability to explain concepts and data drawn from scientific publications.

Be sure to respect the publishers and the authors cegli file copyright. Extended program Constituents of food and nutrients. Download our chimica degli alimenti vannucchi eBooks for free and learn more about chimica degli alimenti vannucchi. The expected time for the test is minutes. Moreover, the knowledge of the main analytical techniques, classical and instrumental, for the qualitative and quantitative determination of inorganic and organic compounds, is important.

Students understand the difference between bioconcentration and biomagnification and the consequences of carry-over. Products intended for particular nutritional uses and dietetic products.


They will diversify nutraceuticals, functional foods, probiotics, prebiotics and dietary supplements. Quality of the knowledge, skills and competences: Compositional vegli nutritional aspects of the main lipid matrix foods: Esse3 — Students and teachers. The course includes practical exercises aimed at providing direct experience in the measurement of food components, data management, interpretation and presentation.

Analysis of commercial foods. Essential and limiting aminoacids.

Process contaminants Acrylamide and furan. Verification of learning The final exam of the course is based on the evaluation of an oral examination. Modifications of the protein component: Sources of food contamination, absorption, transformation and excretion Bioaccumulation: Heat and mild technologies: It will have to be able to illustrate and describe food contaminants, health effects and techniques for quality control and food safety.

Interpretation and comparison of scientific data. Translation in nutrient of simple daily menus. Food preservation with cold: Italian table of food composition.

Functions and their distribution in nature and in foods. Cerca nel sito solo nella sezione corrente. Prerequisites Basic concepts of Chemistry, organic chemistry, biochemistry. 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.



Modification of the side chains. The nutritional value of food: It is not allowed to consult texts or use PC, smartphones, etc. The other reading materials of this course consists of the following detailed texts, which are not exhaustive: Sweetener power, Calorie power, synthetic sweeteners.

The final exam of the course is based on the evaluation of an oral examination. Meat composition, meat protein, post-mortem modifications, anomalies, processed meat products.

Educational offer – University of Padova

The “special-ADAP products”, specialty foods and dietary supplements will be studied. The course is organized as follows: The praise vannuchi attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, are completely irrelevant.

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