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Carbohydrates

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Food Chemistry

Abstract

Carbohydrates are the most widely distributed and abundant organic compounds on earth. They have a central role in the metabolism of animals and plants. Carbohydrate biosynthesis in plants starting from carbon dioxide and water with the help of light energy, i. e., photosynthesis, is the basis for the existence of all other organisms which depend on the intake of organic substances with food. Carbohydrates represent one of the basic nutrients and are quantitatively the most important source of energy. Their nutritional energy value amounts to 17 kJ/g or kcal/g. Even the nondigestible carbohydrates, acting as bulk material, are of importance in a balanced daily nutrition. Other important functions in food are fulfilled by carbohydrates. They act for instance as sweetening, gelor paste-forming and thickening agents, stabilizers and are also precursors for aroma and coloring substances, especially in thermal processing.

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(2009). Carbohydrates. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_5

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