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Determination of carbohydrates in foods. I.—Available carbohydrate
Author(s) -
Southgate D. A. T.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200602
Subject(s) - carbohydrate , chemistry , food science , biochemistry
A procedure is described for measuring the available carbohydrate in foods. It permits the measurement of the separate carbohydrate species which make up the available carbohydrates. The recovery of carbohydrates added to natural mixtures is within 3% of the theoretical value.