Carbohydrates and their properties in food chemistry
Chuan, Tong (2011)
2011
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023102327824
https://urn.fi/URN:NBN:fi:amk-2023102327824
Tiivistelmä
Carbohydrates are very related to our lives. This thesis including a learning of the definition and concept of carbohydrate, the classification of carbohydrates, and the chemical structure and chemical properties of monosaccharides, and how these properties used in food manufacturing.
This study compared different sugars, compare their sweetness, compared their melting temperature, solubility, in order to indicate the usage of different sugars. Also this study explained the carbohydrates near our daily lives, explain how important are they and how they are related to us, to our food.
This study has the explanation of different carbohydrates, and the explanation of their chemical structure, explanation of their chemical and physical properties such like sweetness and solubility. This study also includes some important reactions with different carbohydrates, and then from the property and the reaction concludes the usage of certain sugars.
The aim of this thesis is to explain the properties of different carbohydrates in order to study how carbohydrate work in food industry and how they affect our lives.
This study compared different sugars, compare their sweetness, compared their melting temperature, solubility, in order to indicate the usage of different sugars. Also this study explained the carbohydrates near our daily lives, explain how important are they and how they are related to us, to our food.
This study has the explanation of different carbohydrates, and the explanation of their chemical structure, explanation of their chemical and physical properties such like sweetness and solubility. This study also includes some important reactions with different carbohydrates, and then from the property and the reaction concludes the usage of certain sugars.
The aim of this thesis is to explain the properties of different carbohydrates in order to study how carbohydrate work in food industry and how they affect our lives.