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Předmět, akademický rok 2019/2020
  
Food Chemistry - S323001
Anglický název: Food Chemistry
Zajišťuje: Ústav analýzy potravin a výživy (323)
Platnost: od 2019
Semestr: oba
Body: 5
E-Kredity: 5
Způsob provedení zkoušky:
Rozsah, examinace: 3/0 Zk [hodiny/týden]
Počet míst: zimní:neurčen / neurčen (neurčen)
letní:neurčen / neurčen (neurčen)
Minimální obsazenost: neomezen
Jazyk výuky: angličtina
Způsob výuky: prezenční
Úroveň:  
Je zajišťováno předmětem: AB323001
Pro druh:  
Další informace: http://web.vscht.cz/dolezala/subpage4.html
Poznámka: předmět lze zapsat v ZS i LS
Garant: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Je záměnnost pro: AB323001
Anotace - angličtina
Poslední úprava: 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.
Literatura - angličtina
Poslední úprava: Doležal Marek doc. Dr. Ing. (09.08.2013)

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

Studijní opory - angličtina
Poslední úprava: 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/

Sylabus -
Poslední úprava: 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.

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

 
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