Dietary sugars: chemistry, analysis, function and effects - 3

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity.

This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose.

Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors.

The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more.

Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science.

It bridges scientific disciplines so that the information is more meaningful and applicable to health in general.

Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics.

Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.