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Poslední úprava: TAJ323 (23.08.2013)
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Poslední úprava: TAJ323 (23.08.2013)
Students will be able to understand:
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Poslední úprava: TAJ323 (23.08.2013)
R: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT A: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT A: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT |
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Poslední úprava: TAJ323 (23.08.2013)
1. Introduction, general principles of food evaluation, accuracy of analysis. 2. Overwiev of physical-chemical, biochemical and toxicological methods. 3. Principles of sampling, water. 4. Proteins, peptides, amino acids and other nitrogenous compounds. 5. Monosaccharides and oligosaccharides. 6. Polysaccharides, dietary fibre and similar compounds. 7. Total lipids, phospholipids, fatty acids. 8. Lipid oxidation products, sterols and other non saponifiable compounds. 9. Lipophilic and hydrophilic vitamins. 10. Mineral compounds. 11. Compounds influencing taste and odour, natural colorants. 12. Natural toxic compounds, mycotoxins, toxic pdoducts formed during food processing. 13. Food additives, industrial contaminants, pesticide residues, veterinary pharmaceuticals and similar compounds. 14. Complex evaluation of food quality, food authenticity and falsification. |