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FAO. Carbohydrates in human nutrition (FAO Food and Nutrition Paper-66).

Author: FAO | Journal: FAO Food and Nutrition

Volume: NA
Issue: NA

Carbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives and their polymers having linkages of the acetal type. They may be classified according to their degree of polymerization and may be divided initially into three principal groups, namely sugars, oligosaccharides and polysaccharides. Each of these three groups may be subdivided on the basis of the monosaccharide composition of the individual carbohydrates. Sugars comprise monosaccharides, disaccharides and polyols (sugar alcohols); oligosaccharides include malto-oligosaccharides, principally those occurring from the hydrolysis of starch, and other oligosaccharides, e.g.a-galactosides (raffinose, stachyose etc.) and fructo-oligosaccharides; the final group are the polysaccharides which may be divided into starch (a-glucans) and non-starch polysaccharides of which the major components are the polysaccharides of the plant cell wall such as cellulose, hemicellulose and pectin. Read More

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