第3章碳水化合物解说.ppt

Chapter 3 Carbohydrates  碳水化合物 3.1 概述 3.2 碳水化合物的结构 3.3 碳水化合物的化学性质 3.4 非酶褐变 3.5 食品中的单糖和低聚糖的功能 3.6 食品中多糖的结构和功能 3.7 食品中碳水化合物的测定 3.1概述 Introduction 1.Carbohydrates Serve as: ?a source of energy and storage (e.g. sugars, starches) ?structural roles (e.g. cellulose, chitin or exoskeleton material) ?and are found in other essential natural products (e.g. nucleic acids) Carbohydrates are found as integral components of many biologically active natural (and synthetic) compounds Carbohydrate was a term historically coined to describe compounds with