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Carbohydrates, defined as polyhydroxy-aldehydes or ketones, are classified into monosaccharides, disaccharides, and polysaccharides. Monosaccharides can be further categorized into aldoses and ketoses, with structural features including stereoisomerism and enantiomers. Polysaccharides, such as starch and cellulose, consist of long chains of monosaccharides and serve various functional roles in food science, including thickening and stabilization.

Author

Muzahid Islam

Language

EN