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Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)
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Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)
Students will be able to
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Last update: TAJ323 (28.08.2013)
R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459. R: Velíšek J., Hajšlová J., Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 9788086659176. A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142. A: McMurry J.: Organic chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288. A: Velíšek J, Cejpek K.: Biosynthesis of Food Components, OSSIS, Tábor, 2008, 9788086659121. A: Wong, D.W.S.: Mechanism and Theory in Food Chemistry, an AVI Book, Van Nostrand Reinhold, New York, 1989, 0442207530. |
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Last update: Cejpek Karel doc. Dr. Ing. (13.01.2015)
http://mms02.vscht.cz/vyuka http://mms02.vscht.cz/ http://lib-c.vscht.cz/ http://www.sciencedirect.com/ http://mms02.vscht.cz/chemreakce |
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Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)
1. Reactions of lipids: free radicals, protective mechanisms. 2. Reactions of lipids: mechanism of the oxidation by singlet and triplet oxygen. 3. Reactions of lipids: autooxidation, formation of hydroperoxides. 4. Reactions of lipids: transformations of hydroperoxides. 5. Reactions of lipids: thermal degradation, hydrolysis, sensory and health aspects. 6. Reactions of saccharides: reactions of the carbonyl group and semiacetal hydroxyl. 7. Reactions of saccharides: isomeration, rearrangements, oxidation, aldolisation. 8. Reactions of saccharides: reactions of hydroxyl groups. 9. The Maillard reaction: the formation of glycosylamines and aminodeoxy sugars. 10. The Maillard reaction: decomposition products of sugars and their reactions. 11. Reactions of saccharides: sensory, nutritional and health aspects. 12. Reactions of proteins: hydrolysis, oxidation, reduction and elimination reactions. 13. Reactions of proteins: reactions with other food components. 14. Reactions of vitamins during processing and storage of food. |
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Last update: Cejpek Karel doc. Dr. Ing. (15.07.2013)
Food Chemistry, Organic Chemistry I |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0,1 | 2 | ||
Obhajoba individuálního projektu | 0,1 | 2 | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0,7 | 20 | ||
Práce na individuálním projektu | 0,1 | 4 | ||
Příprava na zkoušku a její absolvování | 1 | 28 | ||
3 / 3 | 84 / 84 |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Defense of an individual project | 10 |
Examination test | 30 |
Continuous assessment of study performance and course -credit tests | 50 |