|
|
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
|
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
Students will be able to: Recognize nutraceuticals and functional foods available on the market and identify biologically active compounds in them with positive effects on the human organism. Assess the health benefits and their function in the body. Identify potential negative effects of high doses on the human organism. |
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
R: Velíšek J., Hajšlová J., Chemie potravin, OSSIS, 2009, ISBN 8086659178, 9788086659176 A: Wildman R.E.C., Handbook of Nutraceuticals and Functional Foods, CRC Press 2007, Print ISBN: 978-0-8493-6409-9, eBook ISBN: 978-1-4200-0618-6 A: Pathak Y., Handbook of Nutraceuticals Volume I, Ingredients, Formulations, and Applications, CRC Press 2010, Print ISBN: 978-1-4200-8221-0, eBook ISBN: 978-1-4200-8222-7 |
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
http://web.vscht.cz/schulzov/ |
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
1. Introduction FP and Nutraceuticals. 2. Legislation, basic concepts of food allergy. 3. Proteins. 4. Probiotics and prebiotics. 5. Carbohydrates. 6. Minerals and trace elements. 7. Fat soluble vitamins and carotenoids. 8. Maillard reaction. 9. Glukosinonolates, Phytosterols. 10. Phytosterols. 11. Lipids. 12. Hydrophilic vitamins. 13. Other nutraceuticals. 14. Nanoparticles and their use in food. |
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
Food Chemistry |
|
||
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
written examination |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Examination test | 90 |