Reaction Mechanisms in Food Chemistry
Lecture
Excercise/laboratory
2020,
Summer Semester
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
Mo
Tu
We
Th
Fr
| Credits | 3 |
| Hours per week | 2 / 0 / 0 |
| Examination | Ex |
| Study Language | Czech |
| Level | [] |
| Guarantor |
doc. Dr. Ing. Karel Cejpek doc. Dr. Ing. Marek Doležal |
Summary
The scope of this course is principal chemical reactions of important food components that occur during storage, culinary and technological processing of foods, which lead to changes in nutritional, sensory and health quality.
Syllabus
1. Reactions of lipids: free radicals, protective mechanisms.
2. Reactions of lipids: mechanism of the oxidation by singlet and triplet oxygen.
3. Reactions of lipids: autooxidation, formation of hydroperoxides.
4. Reactions of lipids: transformations of hydroperoxides.
5. Reactions of lipids: thermal degradation, hydrolysis, sensory and health aspects.
6. Reactions of saccharides: reactions of the carbonyl group and semiacetal hydroxyl.
7. Reactions of saccharides: isomeration, rearrangements, oxidation, aldolisation.
8. Reactions of saccharides: reactions of hydroxyl groups.
9. The Maillard reaction: the formation of glycosylamines and aminodeoxy sugars.
10. The Maillard reaction: decomposition products of sugars and their reactions.
11. Reactions of saccharides: sensory, nutritional and health aspects.
12. Reactions of proteins: hydrolysis, oxidation, reduction and elimination reactions.
13. Reactions of proteins: reactions with other food components.
14. Reactions of vitamins during processing and storage of food.
2. Reactions of lipids: mechanism of the oxidation by singlet and triplet oxygen.
3. Reactions of lipids: autooxidation, formation of hydroperoxides.
4. Reactions of lipids: transformations of hydroperoxides.
5. Reactions of lipids: thermal degradation, hydrolysis, sensory and health aspects.
6. Reactions of saccharides: reactions of the carbonyl group and semiacetal hydroxyl.
7. Reactions of saccharides: isomeration, rearrangements, oxidation, aldolisation.
8. Reactions of saccharides: reactions of hydroxyl groups.
9. The Maillard reaction: the formation of glycosylamines and aminodeoxy sugars.
10. The Maillard reaction: decomposition products of sugars and their reactions.
11. Reactions of saccharides: sensory, nutritional and health aspects.
12. Reactions of proteins: hydrolysis, oxidation, reduction and elimination reactions.
13. Reactions of proteins: reactions with other food components.
14. Reactions of vitamins during processing and storage of food.
Literature
R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459.
R: Velíšek J., Hajšlová J., Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 9788086659176.
A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142.
A: McMurry J.: Organic chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288.
A: Velíšek J, Cejpek K.: Biosynthesis of Food Components, OSSIS, Tábor, 2008, 9788086659121.
A: Wong, D.W.S.: Mechanism and Theory in Food Chemistry, an AVI Book, Van Nostrand Reinhold,
New York, 1989, 0442207530.
R: Velíšek J., Hajšlová J., Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 9788086659176.
A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142.
A: McMurry J.: Organic chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288.
A: Velíšek J, Cejpek K.: Biosynthesis of Food Components, OSSIS, Tábor, 2008, 9788086659121.
A: Wong, D.W.S.: Mechanism and Theory in Food Chemistry, an AVI Book, Van Nostrand Reinhold,
New York, 1989, 0442207530.