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  • Apuntes Bromatología II (Parte I)

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    Ane Garcia Ugalde
    7 views83 pages
    The document discusses various types of foods including nuts, cereals, oils, legumes, and dairy products. For each food type, specific foods are listed along with their main components. Analytical determination methods are also presented for assessing nutrients in foods like lipids.

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    The document discusses various types of foods including nuts, cereals, oils, legumes, and dairy products. For each food type, specific foods are listed along with their main components. Analytical determination methods are also presented for assessing nutrients in foods like lipids.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views83 pages

    Apuntes Bromatología II (Parte I)

    Uploaded by

    Ane Garcia Ugalde
    The document discusses various types of foods including nuts, cereals, oils, legumes, and dairy products. For each food type, specific foods are listed along with their main components. Analytical determination methods are also presented for assessing nutrients in foods like lipids.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 83

    T1.

    FRUTOS SECOS

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    T2. CEREALES Y DERIVADOS

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    T3. DETERMINACIONES ANALÍTICAS EN HARINAS Y DERIVADOS

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    T4. ACEITES Y GRASAS

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    T5. DETERMINACIONES ANALÍTICAS EN ALIMENTOS LIPÍDICOS
    (𝑉𝑚)𝑥𝑁𝑥𝐹𝑥56.1
    𝐼𝐴 =
    𝑃

    (𝑉𝑚)𝑥𝑁𝑥𝐹𝑥282.45
    𝐺𝐴 =
    10𝑥𝑝

    (𝑉𝑏 − 𝑉𝑚)𝑥𝑁𝑥𝐹𝑥56.1
    𝐼𝑆 =
    𝑃

    →
    (𝑉𝑏 − 𝑉𝑚)𝑥𝑁𝑥𝐹𝑥126.9
    𝐼𝐼 =
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    (𝑉𝑎𝑝𝑚 − 𝑉𝑎𝑝𝑏)𝑥𝑁𝑥𝐹𝑥10𝑥1.1𝑥5
    𝐼𝐴𝑉𝑆 =
    𝑃

    (𝑉𝑏 − 𝑉𝑚)𝑥𝑁𝑥𝐹𝑥10𝑥5
    𝐼𝐴𝑉𝐼 =
    𝑝
    (𝑉𝑏 − 𝑉𝑚)𝑥𝑁𝑥𝐹𝑥1000
    𝐼𝑃 =
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    β
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    T6. LEGUMBRES SECAS Y DERIVADOS

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    ANEXO 1

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