ABSTRACT
Sugars, which have been dened to include mono-(one moiety) and disaccharides (two moieties), are classes of carbohydrates having important dietetic and nutritional roles both in nutrition and even at cellular levels (Asp, 1995; Cummings and Stephen, 2007; Voragen, 1998). Nowadays, numerous sugars and sugar alcohols (called also polyols) are constituents of most of our foods and food products. Many mono-(glucose, fructose, and mannose) and disaccharides (sucrose, lactose, maltose, and trehalose) are naturally present in fruits, vegetables, and animal products (milk and dairies), while others are added during food product processing as avor enhancers and/or preservatives (Davis, 1995; Geise, 1993; Higashiyama and Richards, 2012) (Figure 1.1).
