Last update: Doležal Marek doc. Dr. Ing. (09.08.2013)
The course contains the basic areas of food chemistry, physico-chemical, biochemical, sensory and other properties of individual components, their functions and major interactions and reactions which take place in foods during storage, culinary and technological processing. Students will be introduced mainly with the basic components of nutrition, ie proteins, fats and carbohydrates in their various forms, but also with essential dietary factors (vitamins, minerals) and antinutritional and toxic substances.
Literature
Last update: Doležal Marek doc. Dr. Ing. (09.08.2013)
Last update: Doležal Marek doc. Dr. Ing. (09.08.2013)
http://web.vscht.cz/dolezala/subpage4.html
http://e-knihovna.vscht.cz/admin/
http://www.sciencedirect.com/
Syllabus -
Last update: Doležal Marek doc. Dr. Ing. (09.08.2013)
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.
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.
Last update: Doležal Marek doc. Dr. Ing. (07.06.2013)
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.
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.