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The Chemistry of Starches and Sugars Present in Food

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Dietary Starches and Sugars in Man: A Comparison

Part of the book series: ILSI Human Nutrition Reviews ((ILSI HUMAN))

Abstract

In human nutrition carbohydrates play a major part in supplying the metabolic energy that enables the body to perform its different functions. Due to their availability, starch, sucrose and lactose occupy a very important position in this vast group of natural substances. The way they are consumed can, however, vary greatly as a consequence of various factors: geographical area, state of development of the country, cultural traditions, importance of health considerations, etc.

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Authors
  1. M. W. Kearsley
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  2. P. J. Sicard
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Editors and Affiliations

  1. Department of Child Health, University of Manchester, Oxford Road, M13 9PT, Manchester, UK

    John Dobbing DSc, FRCP, FRCPath (Emeritus Professor of Child Growth and Development) (Emeritus Professor of Child Growth and Development)

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Kearsley, M.W., Sicard, P.J. (1989). The Chemistry of Starches and Sugars Present in Food. In: Dobbing, J. (eds) Dietary Starches and Sugars in Man: A Comparison. ILSI Human Nutrition Reviews. Springer, London. https://doi.org/10.1007/978-1-4471-1701-8_1

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  • DOI: https://doi.org/10.1007/978-1-4471-1701-8_1

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