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Carbohydrates

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Abstract

The word carbohydrate was originally derived from the fact that the greater part of the compounds in this class had the empirical formula C n (H2O) n . The values of n ranged from three to many thousands. This formula is now considered too restrictive, and a more useful definition might be “polyhydroxy aldehydes or ketones and their derivatives.” This latter definition encompasses deoxy sugars, sugar alcohols, sugar acids, and amino sugars.

Keywords

  • Glycosidic Linkage
  • Relative Sweetness
  • Corn Syrup
  • Pectic Substance
  • Invert Sugar

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Aurand, L.W., Woods, A.E., Wells, M.R. (1987). Carbohydrates. In: Food Composition and Analysis. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7398-6_4

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  • DOI: https://doi.org/10.1007/978-94-015-7398-6_4

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