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Química Biológica
(Universidad de Belgrano. Programas de las Materias - Facultad de Ciencias Exactas y Naturales - Carrera de Tecnología de Alimentos, Plan 2011)
Objetivos:
• Suministrar al alumno las nociones básicas sobre estructura y funciones biológicas de las componentes de la célula viva.
• Integrar estos conocimientos para comprender el funcionamiento coordinado que permite ...
Química de Alimentos
(Universidad de Belgrano. Programas de las Materias - Facultad de Ciencias de la Salud - Carrera de Licenciatura en Nutrición, Plan 2013.)
OBJETIVOS:
• Conocer la estructura y propiedades de los compuestos orgánicos y su estereoquímica.
• Conocer las principales reacciones de los compuestos orgánicos y relacionarlas con las que ocurren en los alimentos.
• ...
Thought For Food
(SOC BRASILEIRA QUIMICASAO PAULO, 2015)
Upcoming Changes At The Journal Of Food Composition And Analysis
(ACADEMIC PRESS INC ELSEVIER SCIENCESAN DIEGO, 2015)
Alimentos: uma temática geradora do conhecimento químico
(Universidade Federal de Santa MariaBRCiências BiológicasUFSMPrograma de Pós-Graduação em Educação em Ciências: Química da Vida e Saúde, 2012-03-15)
The focus of this paper is the teaching of Chemistry through the theme Food . Therefore we seek to develop teaching methodologies which associated to this theme would promote the learning of the Chemistry contents and ...
Application of a microplate-based orac-pyrogallol red assay for the estimation of antioxidant capacity: First action 2012.03
(AOAC International, 2012)
The method was approved by the Expert Review Panel on Strategic Foods Analytical Methods as First Action. See "Standards News," (2012) Inside Laboratory Management, March/April issue. The AOAC Stakeholder Panel on Strategic ...
Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens
(2019-03-30)
Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by ...