Repozytorium publikacji - Politechnika Gdańska

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.

Autorzy

• dr hab. inż. Hanna Staroszczyk link otwiera się w nowej karcie