FOOD CHEMISTRY

Given the importance of food, there are many universities and technical schools that have degrees in Food Technology, where the composition and chemical properties of food are studied in depth. This book is addressed to students and professors of food chemistry and professionals from the agri-food sector who wish to have some knowledge about the chemistry of food and its manufacturing processes. The most current knowledge related to food, its chemical composition, properties, nutritional value, people s energy expenditure, food additives, nutritional labeling, people s weight (Body Mass Index, BMI) are presented. And functional foods, genetically modified foods, antioxidants, omega-3 fatty acids, probiotics, prebiotics, food and nutritional safety, etc.