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Course level “LM” Second cycle degree course Reference. Heat and mild technologies: Conservazione e trasformazioni, Zanichelli, Bologna, Italia. A first-level degree is required for admission. Infant formulas for infants and young children up to three years of age and requirements laid down by law. Chemistry of food constituents. The expected time for the test is minutes.

Coordinatore del Corso di Studio di Dietistica: Process contaminants Acrylamide and furan. Structure of carbohydrates, fats and proteins. Concentration of liquid foods, dehydration and freeze-drying in food. To pass the test of each course it is required to get at least 18 points out of B – Dietetic products designed and prepared for individuals in particular physiological conditions: At the end of the training activity, the student must demonstrate that he has acquired adequate knowledge and understanding related to the structure and chemical properties of the main food interest molecules and their role in nutrition, organoleptic characteristics and knowledge about the chemical and nutritional composition of foods of the Mediterranean Diet and food fraud.


Functions and their distribution in nature and in foods. Proseguendo la navigazione o cliccando su “Chiudi” acconsenti all’uso dei cookie. Nutritional quality, Claims and labeling. Composition and properties of products for particular nutritional uses and dietetic products.

Module: Food chemistry

Zanichelli – Capuano, G. Oil from seeds – chemical composition, and chemical characteristics of vanncuchi oils. Protides – Structure, classification, main chemical characteristics. The reference Mediterranean diet of Nicotera. Energy content and food requirements. The praise is attributed to the candidates clearly above average, and whose notional, expressive, conceptual, and logical limits, if any, are completely irrelevant.

Interpretation and comparison of scientific data. Modifications of the protein component: At the end of the course, students should be able to fully understand the importance of food quality and safety and potential health implications.

Food sources of protein.

Milk and dairy products. Skip to main content.


Skip to Content Go to site navigation Go to Footer. The food pyramids and the Mediterranean diet. Function and distribution in nature and in foods.

The course is organized as follows: Ability to relate to other nutrition professionals and users of the food cchimica. Contents Water Chemical -physical properties, water in food, drinking water, mineral water. Focus on palm oil.

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– Teachings

It includes the chemical-physical characteristics of these molecules, sources, toxicity measurement parameters such as ADI, TL, MRL, and related toxicity tests.

Main analytical techniques used in the control of food quality. The exam consists of an oral test, an interview of about 45 minutes long aiming to ascertain the knowledge level and the understanding reached by the student on the topics presented in class and listed in the program.

Milk chemical-physical characteristics, hygienic-health and nutritional characteristics; Restoration and conservation.

U-Sign — Web signature. Alimenfi and nutritional aspects of the main lipid matrix foods: Honey, origin, composition, properties. People search Search with vannucchu name Search with a name.


Meat composition, meat protein, post-mortem modifications, anomalies, processed meat products. Students retrieve password and username Personal Teachers, TA, etc.

Analysis of mineral water. Dietary fiber definition and chemical composition, importance in food. Guidelines for eating behavior. The oral examination includes vanncuchi for each module; the examination will last about minutes.