serw-MX  [xml]  
 


    
 DeCS Categories

D09 Carbohydrates .
D09.067 Amino Sugars .
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 .
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 .
SP6 Nutrition, Public Health .
SP6.006 Diet 3155 .
SP6.006.017 Macronutrients .
SP6.006.017.013 Dietary Carbohydrates .
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 .
VS2.001.001.002.015 Sugars .
 
 Terms
 Synonyms & Historicals
Documents
LILACS e MDL
 
Dietary Carbohydrates .
Carbohydrate, Dietary .
Dietary Carbohydrate .
Carbohydrates, Dietary .
Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277) .
1.00
 
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. .
0.39
 
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. .
0.39
 
Dietary Sugars .
Dietary Sugar .
Sugar, Dietary .
Sugars, Dietary .
MONOSACCHARIDES and DISACCHARIDES present in food, such as those present in fruits and vegetables and milk products, or those added to food such as DIETARY SUCROSE (table sugar) or HIGH FRUCTOSE CORN SYRUP. .
0.38
 
Amino Sugars .
Sugars, Amino .
SUGARS containing an amino group. GLYCOSYLATION of other compounds with these amino sugars results in AMINOGLYCOSIDES. .
0.35