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Obnovit | RAW

Food process chemistry

Lecture Excercise/laboratory
2020, Summer Semester
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Credits 6
Hours per week 3 / 2 / 0
Examination C+Ex
Study Language Czech
Level []
Guarantor doc. Ing. Ladislav Čurda, CSc.
prof. Ing. Vladimír Filip, CSc.

Summary

The subject is focused on understanding of advanced level of chemical processes taking place at production and storage of foods. Special importance have undesirable changes, processes and reactions that form basic of food technologies. Understanding the parallel and the consecutive changes of basic food components during unit operations is essential as well as interactions of reactants with food components.

Syllabus

1.Water: properties, interactions. Acidobasic equilibria in water solutions, pH, pKa.
2.Aminoacids(AA): reactions of free and bonded AA, reactions of main and other functional groups, changes during food processing.
3.Amidic/peptidic bond, peptides in foods. Origin, properties and changes. Biogenic amines.
4.Proteins, structure, properties and classification. Hydratation, dissociation, thermal denaturation. Chemical, nutritious, physical and textural changes at food processing.
5.Saccharides and sugars: main functional groups and their reactions. Sugar derivatives. Possibilities of regulation of sugar degradative reactions and reactions of nonenzymatic browning.
6.Structure and composition of food polysaccharides. Starch. Hydrocoloids.
7.Modifications of starches: oxidised, chemically and enzymic degraded starches. Dextrines.
8.Lipids and fats; homo- and heterolipids; fatty acids, oils and fats.
9.Important reactions of fats and fatty acids in food technology. Modifications of triacylglycerols. Structured fats.
10.Lipophilic substances, lipophilic vitamins and their changes. Antioxidants. Food emulsifiers.
11.Important enzymatic reactions at food processing, enzymatic browning. Possibilities of regulation of enzymatic processes.
12.Oxidative changes of food components and possibilities of their regulation in technology food technology. Important redox systems.
13.Colour of foods, colorants and their stability in food technology. Mineral substances and their changes.
14.Contaminants and their changes at food technology. Process contaminants. Chemistry of substances for disinfection and sanitation.

Literature

R:Belitz H.D., Grosch W., Schieberle P.: Food Chemistry, 4th Ed., Springer Berlin 2009, ISBN 978-3-540-69935-4.

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