Počkejte prosím...
Data pro 2018/2019

Food Chemistry

Kredity 5
Rozsah 3 / 0 / 0
Examinace Zk
Jazyk výuky angličtina
Úroveň bakalářský předmět
Garant doc. Dr. Ing. Karel Cejpek
doc. Dr. Ing. Marek Doležal

Anotace

None

Sylabus

1. Water in important food commodities, changes during processing and storage, reactions in food, water activity, relative humidity, sorption isotherms.
2. Basic and unusual amino acids, essential amino acids, limiting amino acids. Content of proteins in important food commodities, meat proteins, milk proteins, egg proteins, wheat proteins, their properties and changes during processing.
3. Important reactions of amino acids, peptides and proteins, reaction mechanisms, products, consequences.
4. Fatty acids, homolipids, heterolipids, occurrence, properties, importance.
5. Important industrial lipid reactions, types of rancidity, general mechanisms of autoxidation and its importance for food quality.
6. Monosaccharides, oligosaccharides and sugar derivatives, occurrence in food commodities, importance, utilisation.
7. Important sugar reaction in solutions and caramelisation. Maillard reaction, mechanisms, consequences in important food commodities, possibility of inhibition.
8. Polysaccharides, starch, cellulose, pectin, occurrence, properties, use.
9. Vitamins of B group, forms, sources, important reactions, losses, use. Vitamin C, forms, sources, important reactions, losses, use. Fat soluble vitamins, forms, sources, important reactions, losses, use.
10. Minerals, including toxic elements, forms, sources, properties, importance.
11. Aroma compounds occurrence, properties, reactions, food aromatisation. Gustatory compounds, occurrence, properties, food aromatisation.
12. Natural food colours, occurrence, properties, reactions, importance. Enzymatic browning reaction.
13. Antinutritive and toxic compounds in food.
14. Food additives, preservation agents, antioxidants, compounds effecting flavour, colour, texture and nutritive value. Food contaminants, sources, risks, effects, legislation (mycotoxins, polycyclic aromatic hydrocarbons, persistent organochlorine compounds, modern pesticides, endogenous contaminants.

Full syllabuses at:
http://web.vscht.cz/dolezala/subpage4.html

Literatura

None

VŠCHT Praha
Technická 5
166 28 Praha 6 – Dejvice
IČO: 60461373
DIČ: CZ60461373

Datová schránka: sp4j9ch

Copyright VŠCHT Praha 2014
Za informace odpovídá Oddělení komunikace, technický správce Výpočetní centrum
zobrazit plnou verzi