Galactose Chemistry
Maltose Chemistry and Biochemistry
Fructose Chemistry
Sucrose Chemistry
Dietary Sugars: TLC Screening of Sugars in Urine and Blood Samples
Analysis of Dietary Sugars in Beverages by Gas Chromatography
UV Spectrophotometry Method for Dietary Sugars
Extraction and Quantification of Sugars and Fructans from Vegetable Matter
Assay of Glucose Using Near Infrared (NIR) Spectroscopy
Glucose Biosensors
Assay Galactose by Biosensors
Combined Assays for Lactose and Galactose by Enzymatic Reactions
Analysis of Maltose and Lactose by U-HPLC-ESI-MS/MS
Assays of Fructose in Experimental Nutrition
Amperometric Detection for Simultaneous Assays of Glucose and Fructose
Analysis of Sucrose from Sugar Beet
Lactose in Milk and Dairy Products: A Focus on Biosensors
Analysis of Human Milk Lactose
Galactose and Galactose Tracers in Metabolic Studies
Maltose Preference: Studies in Outbreed Weanling Rats
Maltose and Other Sugars in Beer
Fructose Absorption and Enteric Metabolism
Fructose and Nonalcoholic Fatty Liver Disease
High Sucrose Diet and Antioxidant Defense
Sugars in the Diet of Young Children
Lactose: Uses in Industry and Biomedical Importance Lactose a Functional Disaccharide
Technology and Biotechnology of Lactose Contained in Raw Food Materials
Lactose Intolerance and the Consumption of Dairy Foods
Subject Index
Publication details
https://doi.org/10.1039/9781849734929About this book
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.
Author information
Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books.