Skip to main content
SpringerLink
Log in
Book cover

Lebensmittelchemie pp 252–345Cite as

Kohlenhydrate

  • Chapter

  • 26k Accesses

Part of the book series: Springer-Lehrbuch ((SLB))

Abstract

Von allen organischen Stoffen auf der Erde sind Kohlenhydrate nicht nur am weitesten verbreitet, sondern sie kommen auch in der größten Menge vor. Im Stoffwechsel von Tier und Pflanze nehmen sie eine zentrale Stellung ein. Auf der in Pflanzen ablaufenden Biosynthese von Kohlenhydraten aus Kohlendioxid und Wasser mit Hilfe der Lichtenergie, der Fotosynthese, beruht die Existenz aller anderen Organismen, die auf die Zufuhr organischer Substanz mit der Nahrung angewiesen sind.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   99.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD   129.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literatur

  • Angyal, S.J.: Zusammensetzung und Konformation von Zuckern in Lösung. Angew. Chem. 81, 172 (1969)

    Article  Google Scholar 

  • Balser, K.: Celluloseäther. In: Ullmanns Encyklopädie der technischen Chemie, 4. Aufl., Bd. 9, S. 192. Verlag Chemie: Weinheim. 1975

    Google Scholar 

  • Banks, W., Muir, D.D.: Structure and chemistry of the starch granule. In: The biochemistry of plants (Eds.: Stumpf, P.K., Conn, E.E.), Vol. 3, p. 321, Academic Press: New York. 1980

    Google Scholar 

  • Birch, G.G. (Ed.): Developments in food carbohydrate-1 ff, Applied Science Publ.: London. 1977 ff.

    Google Scholar 

  • Birch, G.G., Parker, K.J. (Eds.): Nutritive sweeteners. Applied Science Publ.: London. 1982

    Google Scholar 

  • Birch, G.G., Parker, K.J. (Eds.): Dietary fibre. Applied Science Publ.: London. 1983

    Google Scholar 

  • Birch, G.G. (Ed.): Analysis of food carbohydrate. Elsevier Applied Science Publ.: London. 1985

    Google Scholar 

  • Blanshard, J.M.V., Mitchell, J.R. (Eds.): Polysaccharides in food. Butterworths: London. 1979

    Google Scholar 

  • Brouns, F., Kettlitz, B., Arrigoni, E.: Resistance starch and „the butyrate revolution“. Trends Food Sci. Technol. 13, 251 (2002)

    Article  CAS  Google Scholar 

  • Büser, W., Erbersdobler, H.F.: Carboxymethyllysine, a new compound of heat damage in milk products. Milchwissenschaft 41, 780 (1986)

    Google Scholar 

  • Davidson, R.L. (Ed.): Handbook of water-soluble gums and resins. McGraw-Hill Book Co.: New York. 1980

    Google Scholar 

  • Ebert, G.: Biopolymere. Dr. Dietrich Steinkopff Verlag: Darmstadt. 1980

    Google Scholar 

  • Erlingen, R.C., Delcour, J.A.: Formation, analysis, structure and properties of type III enzyme resistant starch. J. Cereal Sci. 22, 129 (1995)

    Article  Google Scholar 

  • Friedman, M.: Food browning and its prevention: An Overview. J. Agric. Food. Chem. 44, 631 (1996)

    Article  CAS  Google Scholar 

  • Galliard, T. (Ed.): Starch: Properties and Potential. John Wiley and Sons: Chichester. 1987

    Google Scholar 

  • Gidley, M.J., Cooke, D., Darke, A.H., Hoffmann, R.A., Russell, A.L., Greenwell, P.: Molecular order and structure in enzyme-resistant retrograded starch. Carbohydrate Polymers 28, 23 (1995)

    Article  CAS  Google Scholar 

  • Glomb, M.A., Monnier, V.M.: Mechanism of protein modification by glyoxal and glycolaldehyde, reactive intermediates of the Maillard reaction. J. Biol. Chem. 270, 10017 (1995)

    Article  CAS  Google Scholar 

  • Guadagni, D.G., Maier, V.P., Turnbaugh, J.G.: Effect of some citrus juice constituents on taste thresholds for limonine and naringin bitterness. J. Sci. Food Agric. 24, 1277 (1973)

    Article  CAS  Google Scholar 

  • Henle, T., Zehetner, G., Klostermeyer, H.: Fast and sensitive determination of furosine. Z. Lebensm. Unters. Forsch. 200, 235 (1995)

    Article  CAS  Google Scholar 

  • Henle, T., Schwarzenbolz, U., Klostermeyer, H.: Detection and quantification of pentosidine in foods. Z. Lebensm. Unters. Forsch. 204, 95 (1997)

    Article  CAS  Google Scholar 

  • Hill, R.D., Munck, L. (Eds.): New approaches to research on cereal carbohydrates. Elsevier Science Publ.: Amsterdam. 1985

    Google Scholar 

  • Hofmann, T.: Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino acids. J. Agric. Food Chem. 46, 932 (1998)

    Article  CAS  Google Scholar 

  • Hofmann, T.: 4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1,3-imidazolidine. A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde. J. Agric. Food Chem. 46, 3896 (1998)

    Article  CAS  Google Scholar 

  • Hofmann, T., Münch, P., Schieberle, P.: Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker type reactions. J. Agric. Food Chem. 48, 434 (2000)

    Article  CAS  Google Scholar 

  • Hough, L., Phadnis, S.P.: Enhancement in the sweetness of sucrose. Nature 263, 800 (1976)

    Article  CAS  Google Scholar 

  • Jenner, M.R.: Sucralose. How to make sugar sweeter. ACS Symposium Series 450, p. 68 (1991)

    Google Scholar 

  • Kiwitt-Haschemie, K., Renger, A., Steinhart, H.: A comparison between reductive-cleavage and standard methylation analysis for determining structural features of galactomannans. Carbohydrate Polymers 30, 31 (1996)

    Article  CAS  Google Scholar 

  • Ledl, F., Severin, T.: Untersuchungen zur Maillard-Reaktion. XIII. Bräunungsreaktion von Pentosen mit Aminen. Z. Lebensm. Unters. Forsch. 167, 410 (1978)

    Article  CAS  Google Scholar 

  • Ledl, F., Severin, T.: Untersuchungen zur Maillard-Reaktion. XVI. Bildung farbiger Produkte aus Hexosen. Z. Lebensm. Unters. Forsch. 175, 262 (1982)

    Article  CAS  Google Scholar 

  • Ledl, F., Krönig, U., Severin, T., Lotter, H.: Untersuchungen zur Maillard-Reaktion. XVIII. Isolierung N-haltiger farbiger Verbindungen. Z. Lebensm. Unters. Forsch. 177, 267 (1983)

    Article  CAS  Google Scholar 

  • Ledl, F.: Low molecular products, intermediates and reaction mechanisms. In: Amino-carbonyl reactions in food and biological systems (Eds.: Fujimaki, M., Namiki, M., Kato, H.), p. 569, Elsevier: Amsterdam. 1986

    Google Scholar 

  • Ledl, F., Fritul, G., Hiebl, H., Pachmayr, O., Severin, T.: Degradation of Maillard products. In: Aminocarbonyl reactions in food and biological systems (Eds.: Fujimaki, M., Namiki, M., Kato, H.), p. 173, Elsevier: Amsterdam. 1986

    Google Scholar 

  • Ledl, F.: Chemical Pathways of the Maillard Reaction. In: The Maillard Reaction in Food Processing, Human Nutrition and Physiology (Eds.: Finot, P.A. et al.) p. 19, Birkhäuser Verlag: Basel. 1990

    Google Scholar 

  • Ledl, F., Schleicher, E.: Die Maillard-Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin. Angewandte Chemie 102, 597 (1990)

    Article  CAS  Google Scholar 

  • Ledl, F., Glomb, M., Lederer, M.: Nachweis reaktiver Maillard-Produkte. Lebensmittelchemie 45, 119 (1991)

    Google Scholar 

  • Lehmann, J.: Chemie der Kohlenhydrate. Georg Thieme Verlag: Stuttgart. 1976

    Google Scholar 

  • Loewus, F.A., Tanner, W. (Eds.): Plant carbohydrates I, II. Springer-Verlag: Berlin. 1981/82

    Google Scholar 

  • Nedvidek, W., Noll, P., Ledl, F.: Der Einfluß des Streckerabbaus auf die Maillard-Reaktion. Lebensmittelchemie 45, 119 (1991)

    Google Scholar 

  • Pagington, J.S.: β-Cyclodextrin and its uses in the flavour industry. In: Developments in food flavours (Eds.: Birch, G.G., Kindley, M.G.), p. 131, Elsevier Applied Science: London. 1986

    Google Scholar 

  • Pigman, W., Horton, D. (Eds.): The Carbohydrates. 2nd edn., Academic Press: New York. 1970–1980

    Google Scholar 

  • Pilnik, W., Voragen, F., Neukom, H., Nittner, E.: Polysaccharide. In: Ullmanns Encyklopädie der technischen Chemie, 4. Aufl., Bd. 19, S. 233, Verlag Chemie: Weinheim. 1980

    Google Scholar 

  • Preuß, A., Thier, H.-P.: Isolierung natürlicher Dickungsmittel aus Lebensmitteln zur capillargaschromatographischen Bestimmung. Z. Lebensm. Unters. Forsch. 176, 5 (1983)

    Article  Google Scholar 

  • Radley, J.A. (Ed.): Starch production technology. Applied Science Publ.: London. 1976

    Google Scholar 

  • Rees, D.A.: Polysaccharide shapes. Chapman and Hall: London. 1977

    Google Scholar 

  • Reilly, P.J.: Xylanases: structure and function. Basic Life Sci. 18, 111 (1981)

    CAS  Google Scholar 

  • Rodriguez, R., Jimenez, A., Fernandez-Bolanos, J., Guillen, R., Heredia, A.: Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci. Technol. 17, 3 (2006)

    Article  CAS  Google Scholar 

  • Salunkhe, D.K., McLaughlin, R.L., Day, S.L., Merkley, M.B.: Preparation and quality evaluation of processed fruits and fruit products with sucrose and synthetic sweeteners. Food Technol. 17, 203 (1963)

    Google Scholar 

  • Scherz, H.: Verwendung der Polysaccharide in der Lebensmittelverarbeitung. In: Polysaccharide. Eigenschaften und Nutzung (Hrsg.: Burchard, W.), S. 142, Springer-Verlag: Berlin. 1985

    Google Scholar 

  • Scherz, H., Bonn, G.: Analytical Chemistry of Carbohydrates, Georg Thieme Verlag, Stuttgart, 1998

    Google Scholar 

  • Scherz, H., Mergenthaler, E.: Analytik der als Lebensmittelzusatzstoffe verwendeten Polysaccharide. Z. Lebensm. Unters. Forsch. 170, 280 (1980)

    Article  CAS  Google Scholar 

  • Schweizer, T.F.: Fortschritte in der Bestimmung von Nahrungsfasern. Mitt. Geb. Lebensmittelunters. Hyg. 75, 469 (1984)

    CAS  Google Scholar 

  • Shallenberger, R.S.: Advanced sugar chemistry, principles of sugar stereochemistry. Ellis Horwood Publ.: Chichester. 1982

    Google Scholar 

  • Sutherland, I.W.: Extracellular polysaccharides. In: Biotechnology (Eds.: Rehm, H.-J., Reed, G.), Vol. 3, p. 531, Verlag Chemie: Weinheim. 1983

    Google Scholar 

  • Von Sydow, E., Moskowitz, H., Jacobs, H., Meiselman, H.: Odor – Taste interaction in fruit juices. Lebensm. Wiss. Technol. 7, 18 (1974) to 10.05cm

    Google Scholar 

  • Szente, L., Szeijtli, J.: Cyclodextrins as food ingredients. Trends Food Sci Technol. 15, 137 (2004)

    Article  CAS  Google Scholar 

  • Voragen, A.G.J.: Technological aspects of functional food-related carbohydrates. Trends Food Sci. Technol. 9, 328 (1998)

    Article  CAS  Google Scholar 

  • Waller, G.R., Feather, M.S. (Eds.): The Maillard reaction in foods and nutrition. ACS Symposium Series 215, American Chemical Society: Washington, D.C. 1983

    Google Scholar 

  • Wells-Knecht, K.J., Brinkmann, E., Baynes, J.W.: Characterization of an imidazolium salt formed from glyoxal and N-hippuryllysine: a model for Maillard reaction crosslinks in proteins. J. Org. Chem. 60, 6246 (1995)

    Article  CAS  Google Scholar 

  • Whistler, R.L. (Ed.): Industrial gums. 2nd edn., Academic Press: New York. 1973

    Google Scholar 

  • Willats, W.G.T., Knox, J.P., Mikkelsen, J.D.: Pectin: new insights into an old polymer are starting to gel. Trends Food Sci. Technol. 17, 97 (2006)

    Article  CAS  Google Scholar 

  • Yaylayan, V.: In search of alternative mechanisms for the Maillard reaction. Trends Food Sci Technol 1, 20 (1990)

    Article  CAS  Google Scholar 

Download references

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

(2008). Kohlenhydrate. In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-73202-0_5

Download citation

Publish with us

Policies and ethics

Search

Navigation