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Abstract
Saccharides are widely distributed in nature as the major component of fruits and vegetables (primarily monosaccharides), milk and malt (mainly disaccharides), and grains (mostly polysaccharides). They are an important source of energy, structural material, as well as flavor and taste factors. Molecules of this class of compounds contain mainly carbon, hydrogen, and oxygen atoms; however, most natural saccha- rides do not have a simple chemical composition but occur as oligomers or polymers, in pure, oxidized, or reduced form, as derivatives of amines, esters, and ethers, as well as protein- or lipid-bound molecules. The variety of saccharide structures, the size, shape, and chemical composition of their molecules, as well as the diversity of their physicochemical properties, affect the functional properties and nutritional value of foods.
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Keywords
Details
- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language:
- English
- Publication year:
- 2023
- Bibliographic description:
- Staroszczyk H.: Saccharides// Chemical and Functional Properties of Food Components/ : , 2023, s.105-153
- DOI:
- Digital Object Identifier (open in new tab) 10.1201/9781003265955
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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