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Carbohydrates

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Food Chemistry

Abstract

Carbohydrates are the most widely distributed and abundant organic compounds on earth. They have a central role in the metabolism of animals and plants. Carbohydrate biosynthesis in plants starting from carbon dioxide and water with the help of light energy, i. e., photosynthesis, is the basis for the existence of all other organisms which depend on the intake of organic substances with food.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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Belitz, HD., Grosch, W., Schieberle, P. (2004). Carbohydrates. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_5

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

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