Food sources and analytical approaches for maltose determination

Elvira M.S.M. Gaspar, João F. Lopes, Daniel Gyamfi, Inês S. Nunes

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This chapter focuses on food sources and analysis of maltose. Maltose is a disaccharide composed of two D-glucose units. Maltose is consumed within different food matrices. The human biological hydrolysis of maltose is rapid, and the glucose appears rapidly in the human blood. The concentration of glucose in the blood has a number of implications for health including diabetes, ageing, and possibly cancer. With regard to the importance of detecting and analysing maltose in food, the description of the most representative analytical methodologies (non-chromatographic and chromatographic methodologies) and their principles are discussed.

Original languageEnglish
Title of host publicationFood and Nutritional Components in Focus
PublisherRoyal Society of Chemistry
Pages405-424
Number of pages20
Edition3
Publication statusPublished - 1 Jan 2012

Publication series

NameFood and Nutritional Components in Focus
PublisherRoyal Society of Chemistry
Number3
Volume2012
ISSN (Print)2045-1695
ISSN (Electronic)2045-1709

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