DI11A3B - CHEMISTRY OF FOOD

Foods: nutritional value, centesimal composition table. Water intended for human consumption.Water in foods: structure and chemical-physical characteristics of water; water activity. Food spoilage reactions.Drinking water and mineral waters.Carbohydrates: generality, classification, structure. .Simple and complex carbohydrates, structure and functional properties. Chemical-physical characteristics of monosaccharides, disaccharides, polysaccharides. Carbohydrate alteration reactions in the presence of acids, bases and with heat; formation of HMF, lactulose and furosine. Maillard reaction.Soluble and insoluble dietary fiber. Dietary fiber: chemical composition and importance in the diet.Proteins: general information, functions, structure. Food sources of protein. Alteration phenomena of protein fractions in foods.Nitrogen compounds in foods. Natural amino acids, proteins; thermal alterations, racemizations, isopeptide formation, deamination and decarboxylation. Strecker reaction, formation of xenobiotics.Lipids: overview, classification and structure. Fatty acids: nomenclature, biosynthesis, typology. Alteration phenomena of the lipid fraction of foods.Hydrophilic and lipophilic acidity in foods, hydroxyacids and fatty acids. Simple and complex lipids, triglycerides, fatty acids, unsaponifiable fraction, sterols. Thermal and oxidative alterations of lipids, quality molecular markers.Overview of the main methods of lipid analysis.Secondary components in foods, vitamins and minerals, antioxidants.Trace elements. Substances responsible for color, smell and taste. Drinking milk, composition, sanitation; butter, cheese, yoghurt.Protein foods, eggs, meat and derivatives, fish products. Edible oils and fats of animal and vegetable origin. Glucidic matrix foods, flours, bread and pasta, starch and derivatives. Preservation of food by physical and chemical methods. Main classes of food additives. Aroma. Chemical and biological risk of food contamination. Composition, preparation, conservation, alteration and adulteration phenomena of some foods: milk, vegetable oils and fats, flours and derivatives.