Předmět Food Chemistry (S323001)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu S323001 - Food Chemistry, Fakulta potravinářské a biochemické technologie, Vysoká škola chemicko-technologická v Praze (VŠCHT).

Materiál	Typ	Datum	Počet stažení

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

D: Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4th revised edition, Springer, Berlin, 2009, 978-3-540-69933-0 D: Damodaran S., Parkin K.L., Fennema O.R. (eds.): Fennema´s Food Chemistry, 4th edition, CRC Press, Boca Raton 2008, 0849392721

Garant

Doležal Marek doc. Dr. Ing.Cejpek Karel doc. Dr. Ing.