serw-MX  [xml]  

 DeCS Categories

D09 Carbohydrates .
D09.161 Carbasugars .
D09.301 Dietary Carbohydrates .
D09.301.831 Dietary Sugars .
D09.301.831.500 High Fructose Corn Syrup .
D09.947 Sugars .
D09.947.500 Dietary Sugars .
D09.947.500.500 High Fructose Corn Syrup .
D09.947.875 Monosaccharides .
D09.947.875.894 Trioses .
D09.973 Thiosugars .
D27 Chemical Actions and Uses .
D27.720 Specialty Uses of Chemicals .
D27.720.372 Food Ingredients .
D27.720.372.300 Food Additives .
D27.720.372.300.353 Flavoring Agents .
D27.720.372.300.353.609 Sweetening Agents .
D27.720.372.300.353.609.750 Nutritive Sweeteners .
D27.720.372.300.353.609.750.500 High Fructose Corn Syrup .
G07 Physiological Phenomena .
G07.203 Diet, Food, and Nutrition .
G07.203.300 Food 4276 .
G07.203.300.362 Dietary Carbohydrates .
G07.203.300.362.831 Dietary Sugars .
G07.203.300.362.831.500 High Fructose Corn Syrup .
G07.203.300.514 Food Ingredients .
G07.203.300.514.500 Food Additives .
G07.203.300.514.500.400 Flavoring Agents .
G07.203.300.514.500.400.700 Sweetening Agents .
G07.203.300.514.500.400.700.750 Nutritive Sweeteners .
G07.203.300.514.500.400.700.750.500 High Fructose Corn Syrup .
J02 Food and Beverages .
J02.500 Food 4276 .
J02.500.362 Dietary Carbohydrates .
J02.500.362.831 Dietary Sugars .
J02.500.362.831.500 High Fructose Corn Syrup .
J02.500.514 Food Ingredients .
J02.500.514.500 Food Additives .
J02.500.514.500.400 Flavoring Agents .
J02.500.514.500.400.700 Sweetening Agents .
J02.500.514.500.400.700.750 Nutritive Sweeteners .
J02.500.514.500.400.700.750.500 High Fructose Corn Syrup .
VS2 Health Surveillance of Products .
VS2.001 Control and Sanitary Supervision of Foods and Beverages .
VS2.001.001 Food 4276 .
VS2.001.001.002 Industrialized Foods .
VS2. Sugars .
 Synonyms & Historicals
Carbasugars .
Carba-Monosaccharides .
Carba-Sugars .
Pseudosugars .
Carba Monosaccharides .
Carba Sugars .
Sugar analogs in which the ring oxygen is replaced by a methylene (CH2) carbon. .
Sugars .
Sugar .
Short chain carbohydrate molecules that have hydroxyl groups attached to each carbon atom unit with the exception of one carbon that has a doubly-bond aldehyde or ketone oxygen. Cyclical sugar molecules are formed when the aldehyde or ketone groups respectively form a hemiacetal or hemiketal bond with one of the hydroxyl carbons. The three dimensional structure of the sugar molecule occurs in a vast array of biological and synthetic classes of specialized compounds including AMINO SUGARS; CARBASUGARS; DEOXY SUGARS; SUGAR ACIDS; SUGAR ALCOHOLS; and SUGAR PHOSPHATES. .
Trioses .
Three Carbon Monosaccharides .
Three Carbon Sugars .
Carbon Monosaccharides, Three .
Carbon Sugars, Three .
Monosaccharides, Three Carbon .
Sugars, Three Carbon .
Monosaccharide molecules that contain a three carbon backbone. .
High Fructose Corn Syrup .
Corn Sugar .
Glucose-Fructose Syrup .
High-Fructose Maize Syrup .
Isoglucose .
Maize Syrup .
Glucose Fructose Syrup .
High Fructose Maize Syrup .
Maize Syrup, High-Fructose .
Sugar, Corn .
Syrup, Glucose-Fructose .
Syrup, High-Fructose Maize .
Syrup, Maize .
Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to SUCROSE (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% FRUCTOSE, GLUCOSE, and various POLYSACCHARIDES. .
Thiosugars .
Thio-Sugars .
Thio Sugars .
Sugar analogs in which the ring oxygen is replaced by a sulfur. .