General information on food composition - Types of needs and nutritional value - Transformations and alterations of the main macronutrients (proteins, lipids and carbohydrates) - Non-nutrients and antinutrients - Chemical and physical properties of water - Water-solute interactions and food implications - Water activity - Properties of ethanol-water mixtures - Proteinogenic amino acids (stereochemistry and acid-base properties) - Classification of amino acids based on the nature of the R group and on a nutritional basis - Post-translational modifications - Non-protein amino acids - Biogenic amines - Proteins - Classification criteria based on form (fibrous, structural), composition (simple and conjugated) and function - Biological value - Structural levels in proteins - Lipids (classification criteria, general properties, functions and representativeness in food) - Properties of fatty acids and nomenclature - Omega fatty acids - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - Transformations (catalytic hydrogenation, transesterification and acidolysis) and alterations (hydrolysis, ketone and oxidative rancidity of lipids) - Unsaponifiable lipids (sterols, terpenes and eicosanoids) - Carbohydrates (general information, classification criteria, biological functions and use as additives) - Linear and cyclic representations - Fisher projections and DL classification - Characteristic reactions of sugars [acylation, alkylation, oxidation (aldonic acids, uronic acids and aldaric acids) and reduction] - Alditols and their use as additives (sorbitol, mannitol and xylitol) - Distinction between reducing and total sugars and approaches to their determination - Physical, chemical and sensory properties of sugars - Sweetening power - Monosaccharides (epimers, anomers and mutarotation) - Maillard reactions and food and health implications - Oligosaccharides - Natural and food-related polysaccharides (Xanthan gum , dextran, glucomannans, starches and cell ulose chemically modified and not) - Liquefaction and retrogradation of starch - Dextrin and dextrose equivalence - Glycemic index and glycemic load

Principi di chimica degli alimenti Autori: Cappelli e Vannucchi Casa Editrice Zanichelli
Introduzione alla biochimica Lehninger Publisher: Zanichelli