Food Carbohydrates

Carbohydrates form a fundamental class of biomolecules that play vital roles in both plant and animal systems. In the context of food science, carbohydrates contribute not only to the nutritional value of foods but also to their sensory and functional attributes. They are involved in processes such as browning reactions, texture formation, gelation, and preservation. Beyond simple sugars, complex carbohydrates such as starches, fibers, and polysaccharides are integral to human health and food formulation strategies. Understanding the diverse nature and behavior of these compounds is essential for advancing the science of food production and dietary planning.The book Food Carbohydrates offers a detailed and accessible exploration of carbohydrate science in the food context. It covers the classification, chemistry, physiological functions, and technological applications of various carbohydrate types. The chapters examine topics such as starch structure and modification, dietary fiber functionality, sugar interactions in food matrices, and analytical techniques for carbohydrate evaluation. The book integrates theoretical understanding with real-world examples, making it a practical guide for both academic and professional use.