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Role of Carbohydrates in Food | Abstract
Journal of Glycobiology

Journal of Glycobiology
Open Access

ISSN: 2168-958X

+12 184512974

Abstract

Role of Carbohydrates in Food

Sunayana Reddy*

Carbohydrates are polyhydroxyaldehydes (aldoses) or polyhydroxyketones (ketoses) composed of C, H, and O. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Glucose is an aldohexose and the most important monosaccharide in humans, used as fuel by cells.

Published Date: 2020-08-27; Received Date: 2020-08-10

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