Lipids in food: structure, properties and uses in food, reactions,_nutritional aspects, structured lipids. Lipids oxidation, antioxidats and carotenoids. Carbohydrates: properties, derivatives. Polysaccharides and dietary fibers: structure, properties and uses in food. Maillard browning and its nutritional aspects, enzymatic browning. Amino acids, peptides and Proteins in food systems. Uses enzymes in the food industry. Water activity and its influence on the kinetics of reactions in foods.

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