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Food science samenvatting blok 1 R100,11   Add to cart
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Food science samenvatting blok 1
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  • Course
  • Food Science
  • Institution
  • Hogeschool Van Amsterdam (HvA)
  • Book
  • Over eten en koken

Dit is een uitgebreide samenvatting van het eerste blok van het eerste jaar Voeding en diëtetiek. Als je deze samenvatting kent, zal je de toetsen met een goede voldoende halen.

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  • Unknown
  • October 14, 2019
  • 8
  • 2019/2020
  • Summary

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  • samenvatting food science blok 1

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  • Samenvatting Foodscience 1.2
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  • Hogeschool van Amsterdam (HvA)
  • Voeding en Diëtetiek
  • Food Science
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Content preview

, Je herkent koolhydraten en benoemt de rol van
verschillende soorten in levensmiddelen

Koolhydraten
Koolhydraten zijn onmisbare bestandsdelen in onze voeding en vormen samen met eiwitten en
vetten de belangrijkste voedingstoffen.

Koolhydraten kunnen alleen door planten in de natuur worden gemaakt door middel van
fotosynthese:




Zoals je hierboven ziet bestaat een koolhydraat uit glucose moleculen (C6H12O6) .



Soorten sachariden
Op grond van hun chemische structuur kunnen we sachariden (koolhydraten) onderverdelen in drie
groepen:

1. Monosachariden: dit is de kleinst mogelijke koolhydraat molecuul, namelijk met één
glucosemolecuul.

2. Disachariden: die zijn opgebouwd (zoals het woord ‘di’ al zegt) met twee monosachariden.

3. Polysachariden: bestaan uit een groot aantal monosachariden (meer dan 10).

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