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Data pro 2018/2019

Food and Natural Products Analysis

Kredity 6
Rozsah 3 / 1 / 0
Examinace Z+Zk
Jazyk výuky angličtina
Úroveň bakalářský předmět
Garant prof. Ing. Jana Hajšlová, CSc.
prof. Dr. Ing. Jan Poustka
doc. Ing. Jana Pulkrabová, Ph.D.

Anotace

None

Sylabus

1. Introduction, general principles of food evaluation, accuracy of analysis.
2. Overwiev of physical-chemical, biochemical and toxicological methods.
3. Principles of sampling, water.
4. Proteins, peptides, amino acids and other nitrogenous compounds.
5. Monosaccharides and oligosaccharides.
6. Polysaccharides, dietary fibre and similar compounds.
7. Total lipids, phospholipids, fatty acids.
8. Lipid oxidation products, sterols and other non saponifiable compounds.
9. Lipophilic and hydrophilic vitamins.
10. Mineral compounds.
11. Compounds influencing taste and odour, natural colorants.
12. Natural toxic compounds, mycotoxins, toxic pdoducts formed during food processing.
13. Food additives, industrial contaminants, pesticide residues, veterinary pharmaceuticals and similar compounds.
14. Complex evaluation of food quality, food authenticity and falsification.

Literatura

None

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

Datová schránka: sp4j9ch

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