| STRUTTURA E FUNZIONE DELLE MOLECOLE ORGANICHE NEGLI ALIMENTI
(objectives)
THE COURSE AIMS TO EXAMINE SOME CLASSES OF COMPOUNDS WIDELY USED IN THE FOOD INDUSTRY, HIGHLIGHTING THE CORRELATION BETWEEN CHEMICAL STRUCTURE (PRESENCE OF FUNCTIONAL GROUPS, STERIC CHARACTERISTICS AND LIPOPHILIC), ACTIVITIES, INTERACTION WITH SPECIFIC RECEPTORS (ORGANOLEPTIC PROPERTIES, SENSORY, ETC.) AND STABILITY IN VARIOUS CHEMICAL AND PHYSICAL CONDITIONS.
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Università Roma Tre