Předmět ZS-Food Chemistry (Z-CPO)

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Materiál	Typ	Datum	Počet stažení

Obsah

1.Amino acids, peptides and proteins in foods. (dotace 6/0) a.Amino acids of proteins, not coded and less usual amino acids in foods.Significant peptides of foods. Proteins in foods, their nutritional value, occurrence, constitution, and changes during stocking and processing.b.Important chemical reactions of amino acids and proteins. Intra- and inter-molecular reactions. Reactions of amino acids with components of foods.2.Fats and other lipids in foods. (dotace 6/0) a.The structure of fatty acids present in fats and waxes of foods. Lipids in foods: structure, occurrence, biochemical and physiological properties, nutritional value,biological effects. Heterolipids. Accompanying compounds of lipids.b.Important reactions of fatty acids in foods. Their influence on organoleptic properties, health and nutrition value of foods. Reactions of fatty acids with constituents of foods. Reactions of homo- and hetero-lipids and steroids.3.Saccharides in foods. (dotace 6/0) a.Monosaccharides and their derivatives, oligosaccharides, polysaccharides and composed polysaccharides: structure, occurrence, properties, physiology and nutritional value.b.Reactions of saccharides (monosaccharides, oligosacharides and polysaccharide) in foods. Reactions in acidic and basic milieu. Oxidizing and reducing reactions. Maillard reaction. Caramelization.4.Vitamins in foods (dotace 2/0) a.Structure, biochemistry, physiology, nutrition aspects and occurrence of vitamins in foods. Reactions and changes of vitamins at processing and stoking of food raw materials and foods.5.Minerals in foods. (dotace 2/0) a.Interaction of minerals with organic compounds of foods. Essential elements: biochemistry,physiology, occurrence in foods, and nutritional aspects. Not essential elements. Toxic elements: occurrence in life environment and foods, their transport, distribution, metabolism and toxic effects.6.Water in foods (dotace 3/0) a.Classification of waters and requirements on water quality. Water in foods and changes of water content. Influence of water on physico-chemical properties of foods. Interactions of water in foods.7.Flavor in groceries (dotace 3/0) a.Odorous compounds: classification, structure, occurrence, reactions, physiology and nutritional aspects.Tasty compounds: quality and intensity of taste, physiology, occurrence and using.8.Dyes in foods (dotace 3/0) a.Tetrapyrrols dyes and others nitrogen dyes, flavonoids, stilbens, xanthons, quinoids, curcuminoids, carotenoids, iridoids: structure, properties, occurrence, physiology, nutritional aspects and utilization..9.Antinutritional and toxic compounds in food. (dotace 3/0) a.Antinutritional compounds: inhibitors of enzymes, anti-vitamins, compounds binding mineral elements and others antinutritional compounds. Toxic compounds,compouns evocating food intolerance.10.Additive and contaminant substances in food (dotace 3/0) a.Additive substances: compounds prolonging storage time, modifying colour, texture, and raising biological value of foods and others dyes used in food processing industry.b.Contaminant substances. Toxins of microorganisms, toxic mineral substances, nitrosocompounds, polycyclic aromatic carbohydrates, polychlorinated aromatic carbohydrates, pesticides, veterinary pharmaceuticals, etc.

Literatura

TypAutorNázevMísto vydáníNakladatelRokISBNZBELITZ, H. -- GROSCH, W. -- SCHIEBERLE, P.Food chemistryNew YorkSpringer2008978-3-540-69935-4ZDEMAN, J M.Principles of food chemistryGaithersburg, MarylandAspen Publishers1999978-0-8342-1234-3ZOWSUAPENTEN , R.Introduction to Food Chemistry USACRC Press20050-8493-1724-XDPAPADOPOULOS, K N.Food chemistry research developmentsHauppauge, N.Y.Nova Science Publishers2008978-1-60456-262-0

Požadavky

Final examination consists of written test and oral exam.

Garant

doc. RNDr. Ing. Pavel Stratil, Ph.D.

Vyučující

doc. RNDr. Ing. Pavel Stratil, Ph.D.