Guia docente 2024_25 Facultade de Ciencias

Contents

Topic	Sub-topic
TOPIC 1	WATER: Concept of water activity. Sorption isotherms.
TOPIC 2	CARBOHYDRATES: Monosaccharides and polysaccharides. Techno-functional properties.
TOPIC 3	LIPIDS: fatty acids and triglycerides. Lipid oxidation. Crystallisation of fats.
TOPIC 4	PROTEINS and ENZYMES: Protein structure. Techno-functional properties of proteins. Enzyme kinetics. Enzymes in food.
TOPIC 5	BROWNING REACTIONS: enzymatic and non-enzymatic browning.
TOPIC 6	VITAMINS, MINERALS and ADDITIVES
TOPIC 7	MILK: Introduction. Biochemical processes during technological treatments.
TOPIC 8	MEAT: Introduction. Biochemical processes during technological treatments.
TOPIC 9	FISH: Introduction. Biochemical processes during technological treatments.
TOPIC 10	CEREALS, FRUITS, VEGETABLES AND PULSES