Topic 2
Food science and technology - 1st year
Schema della sezione
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Unit 2. Biochemical-nutritional role of proteins
Protein nutrients: proteins and their constituents. Plastic function and energy of proteins. Bioavailability and nutritional value of food protein sources. Digestion of food proteins. Absorption and transport of amino acids. Main mechanisms of regulation of protein turnover in tissues and systems of the human organism. Control of the metabolism of proteins in humans. Technological processes and nutritional properties of proteins. The example of cereals, legumes and fish.
Unit 3. Biochemical-nutritional role of lipids
Biochemical-nutritional role of the lipids Lipid nutrients: fats, oils and their constituents. Biochemical processes in the digestion of lipids. Absorption and transport of lipids. Training and mobilization of lipid reserves in humans. Regulation of triglyceride and cholesterol. Technological processes and nutritional properties of lipids. Bioactive lipids in nutrition: eicosanoids, endocannabinoids and lipokines. Leptin and recent advances in the control of appetite.Bioactive lipids in nutrition: the eicosanoids. Changes that occur during food processing on the physicochemical properties of lipids able to alter their metabolic bioavailability. The example of vegetable and fish oils.