Fundamentals of Biochemistry of Nutrion (chemical energy, respiratory quotient, energy equivalent, basal metabolism, essential nutrients). Distribution of food. Nutritional value (proteins, lipids, carbohydrates, mineral substance and water). Additives (colours, preservatives, emulsifiers, polyphosphates). Contaminants (polyaromatic hydrocarbons, mycotoxins, amines, polyamines, allegens,drug residues, heavy metals). Amino acid and proteins in food - occurrence, biochemistry, physiology. Changes and the impact on processing of food. Enzymes in foods - occurrence, biochemistry, physiology. Changes and the impact on food processing. Carbohydrates and sugar derivates in food - occurrence, biochemistry and physiology, methods of determination. Fats and lipids in foods - occurrence, biochemistry and physiology,rancidity of fats, food spoilage, methods of determination in food, oxidized lipids in diet, the importance of food biochemistry. Mineral substance - division, their function. Biochemical and physiological effects of minerals in food, methods of determination in foods. Vitamins in foods - occurrence, biochemistry, and physiology, changes in food processing, methods of determination. Hormones in metabolism of carbohydrates, proteins and fats - the importance of food biochemistry, methods of determination. Substance with antioxidant effects, methods of measuring antioxidant activities focused on food analysis. Extranenous substance (xenobiotics) in foods. Antibiotics - use in medicine, agriculture and food processing. Genetic modification foods. Malnutrition (parenteral and enteral nutrition).The regulations and legislation.
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Hálková, J., Rumíšková, M., & Rieglová, J. (2001). Analýza potravin. Újezd u Brna: Ivan Straka.
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Simpson. (2012). Food Biochemistry and Food Processing.
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