Title, Chimica degli alimenti. Authors, Paolo Cabras, Aldo Martelli. Publisher, Piccin, ISBN, X, Length, pages. Subjects. Buy Chimica degli alimenti. Per gli Ist. Tecnici by Patrizia Cappelli, Vanna Vannucchi (ISBN: ) from Amazon’s Book Store. Everyday low prices. Chimica degli alimenti. Per gli Ist. Tecnici: Vanna Vannucchi Patrizia Cappelli: Books –

Author: Mazum Vokus
Country: Costa Rica
Language: English (Spanish)
Genre: Travel
Published (Last): 22 August 2015
Pages: 310
PDF File Size: 12.17 Mb
ePub File Size: 11.39 Mb
ISBN: 151-5-70145-725-1
Downloads: 59312
Price: Free* [*Free Regsitration Required]
Uploader: Daizil

Please contact us or the content providers to delete copyright contents if any and email us, we’ll remove relevant links or contents immediately. Meat composition, meat protein, post-mortem modifications, anomalies, processed meat products.

Conservazione e trasformazioni, Zanichelli, Bologna, Italia. Compositional and nutritional aspects of the main protein matrix foods: Sophistications, adulterations, falsifications, counterfeits, chiimica. Salta alla navigazione Strumenti personali. Composition of animal and vegetable foods.

Chimica degli alimenti – Paolo Cabras, Aldo Martelli – Google Books

Arsenic, Cadmium, Mercury, Lead Pesticides: 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.


All search cbimica are from google search results. Absorption, metabolism and effect of food proteins on health. The examination is an oral section, where the ability of linking different subjects related to the digital electronics and practical laboratory work is evaluated, rather than the ability of repeating specific topics tackled in the course.

Scheda insegnamento — Laurea Triennale in Dietistica

A first-level degree is required for admission. Energy content and food requirements. Role and mechanism of action of antioxidants. Chimica degli alimenti e tecnologie alimentari. Skip to main content.

Water Chemical -physical properties, water in food, drinking water, mineral water. Description News Office hours by: Functional foods and novel foods will be fegli, along with the characteristics of nutritional quality and food safety, with vannuucchi into the most recent scientific acquisitions on the subject and food frauds.

Students retrieve password and username Personal Teachers, TA, etc. Be sure to respect the publishers and the authors office file copyright. 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.


Università degli Studi di Perugia

The course aims to provide students with an in-depth knowledge of the chemical and nutritional aspects of foods and their derivatives. Polysaccharides of food interest. The nutritional value of food: The toxicological aspects of food additives and toxic substances present in foods will be studied whether they are intrinsic or extraneous, diversifying the effects they produce in the body.

Main analytical techniques used in the control of food quality. Chemical composition of foods and dietetics.

Students practice the application of science principles to prepare food that is palatable and nutritious. Control of food quality. Other information Course attendance is strongly recommended. Structure vannnucchi carbohydrates, fats and proteins. The “special-ADAP products”, specialty foods and dietary supplements will be studied. Mediterranea Study Research Admission Accommodation.

To pass this test it is required to get at least 18 points out of

Back to top