Abstract
Dietary carbohydrates constitute a group of chemically defined substances with a range of physical and physiological properties and health benefits. As with other macronutrients, the primary classification of dietary carbohydrates is based on chemistry, that is, in the character of individual monomers, degree of polymerization (DP), and type of linkage (α or β). In this chapter, the effect on carbohydrate properties of the use of conventional and innovative technologies for their extraction and modification and food preservation are discussed, with special reference to carbohydrates having a carbon chain length of up to nine carbon atoms and to inulin and starch.
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