This book provides a comprehensive understanding of carbohydrate chemistry and its technological applications. It introduces the structure, classification, and properties of carbohydrates, including monosaccharides, disaccharides, and polysaccharides. The text explores chemical reactions, functional properties, and analytical methods used to study carbohydrates. It also discusses applications in food science, pharmaceuticals, and industrial processes. Emphasis is placed on the role of carbohydrates in nutrition, energy storage, and material production. Modern developments in carbohydrate technology and their industrial significance are highlighted. By integrating theoretical concepts with practical applications, the book serves as a valuable resource for students and professionals in chemistry and food science.
