disaccharides


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disaccharides

Sugars formed from two monosaccharide molecules, such as lactose, maltose, and sucrose.
References in periodicals archive ?
For some, reactions to various foods can trigger symptoms especially true when it comes to carbohydrates called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols).
Comment: Lactose, sucrose, maltose, and isomaltose are the major disaccharides present in the human diet.
Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (Fodmap) are carbohydrates that aren't easily broken down and absorbed by the gut.
Dietary modifications: Patients with IBS are more likely to have adverse reactions to food, including gluten, lactose, fermentable oligosaccharides, disaccharides, monosacchaarides, and polyols (FODMAPS--a diet low in carbohydrates), as well as fructose malabsorption.
Well, each letter of that acronym stands for a group of foods: the F for fermentable, O for oligosaccharides (wheat, garlic, onion), D for disaccharides (milk, ice cream), M for monosaccharides (apples, pears, honey) and P for polyols.
Nonabsorbable disaccharides, primarily lactulose, have been the mainstay of treatment for HE.
Chondroitin sulfate (CS) is a glycosaminoglycan (GAG) composed of repeating disaccharides of glucuronic acid and N-acetyl-galactosamine, which are variously substituted by sulfate groups.
It appears that the procedure is not suitable for disaccharides such as lactose and maltose because they are cleaved by hydrogen chloride.
Food scientists and other researchers from Europe, North America, Jamaica, and South Africa provide 11 chapters on the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of carbohydrates in food, including monosaccharides, disaccharides, polysaccharides, and starch.
Free sugars refer to monosaccharides (such as glucose, fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
Also, there was a significant increase in the total protein contents and decrease in the monosaccharaides and disaccharides in all infested sieved and residual flour samples tested.