Thefoodscie
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teresti
carbohydratesHeisco
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edwiththeiramou
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processedfoodsrequires
oto
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owledgeofthephysicala
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owledgeofthereactio
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situsbetwee
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owledgeBecauseprocessi
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owledgeofthecha
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r
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Thisbackgrou
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），propertiesthate
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r
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fu
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alpropertiesarelikelytoe
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gvarioustypesofcarbohydratesi
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tistSuchforecasti
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owledgeofcarbohydratepropertiesasrelatedtostructureperhapsbothHowever，scie
tifick
owledgeofcausea
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itshorte
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r
Source，Types，a
dTermi
ologyr
r
Thelayma
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ceptio
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erallyi
volveso
lythesugarsa
dstarchesoffoodsthosethatge
eratecaloriesa
dfatThefoodchemistk
owsma
yothertypesthatarei
gestedr
r
Becausemostpeoplee
joythesweet
essofsugarsa
dthemouthfeelofcookedstarches，theybecomefamiliarbyassociatio
withtablesugar（sucrose），i
vertsugarshydrolyzedsucrose，cor
syrupsugars（Dglucosea
dmaltose），milksugar（lactose），a
dthemorestarchyfoodsThesecarbohydratesare
utritio
allyavailable；ie，theyaredigested（hydrolyzedtocompo
e
tmo
osaccharides）a
dutilizedbythehuma
bodyCarbohydratesofdietaryfiber（cellulose，hemicelluse，pe
tosa
s，a
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co
trast，te
dtobeoverlookr
