Food Carbohydrate Chemistry

摘要: Carbohydrates are major components of foods. They account for more than 90 percent the dry matter fruits and vegetables provide 70 to 80 human caloric intake worldwide so, from a quantitative perspective alone, they warrant attention food chemists. From standpoint quality, carbohydrates multifunctional. Sugars source sweetness, but in addition, flavor, color, texture – desirable, undesirable, neutral as well having functional roles thickeners, gelling agents, bodying stabilizers When it comes nutrition, often blamed such health issues obesity, diabetes, dental caries. It should be realized that are, or be, principal energy our diet good nutrition is based on consumption appropriate carbohydrates, right amounts, balance with other nutrients.