COMMENT ON DE BOOK:
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.
A study of each specific food is also made: milk, cheese, yogurt, meats, sausages, fish, shellfish, fats, oils, juices, jams, nectars, eggs, sugars, flours, breads, cakes, cocoa, chocolate, candies, nougat, cookies, sauces, nuts, honey, coffee, tea, etc. Equipment and techniques for preparing and packaging all types of food are studied, such as those mentioned in the previous paragraph. Practical exercises are included in each chapter, with the solutions at the end of the book. Thus, this work is of great interest for TRAINING COURSES. Of course, it is a very suitable reference book for professionals in the food sector, official bodies, companies dedicated to providing training courses, teachers and students, etc.
