Carbohydrates

Present Knowledge in Nutrition: Tenth Edition

Volumn , Issue , 2012, Pages 83-96

  Sanders, Lisa M ^a   Lupton, Joanne R ^b  

^a KELLOGG COMPANY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Carbohydrates in food supply; Carbohydrates with three to nine degrees of polymerization, as oligosaccharides; Carbohydrates, mono , di oligo , polysaccharides, in digestion, metabolism; Degree of polymerization, in carbohydrate classification; Disaccharides, two monosaccharides covalently linked by glycosidic bonds; Glycemic and non glycemic carbohydrates; Glycolysis and gluconeogenesis regulation; Monosaccharide absorption in small intestine, active transport and facilitated diffusion; Resistant starch of four types, in natural form, or from food processing; Whole grains on health and its true effect, role of phenolics in whole grains

Indexed keywords

EID: 84886976946     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781119946045.ch7     Document Type: Chapter

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