ABSTRACT
Largely due to the major role they play in human
nutrition, the analysis of food carbohydrates has been
dealt with and reviewed by several authors, either as
books or as chapters of books or as scientific papers in
different journals, most notably in the 1990s (1-6). As
an additional contribution to this chapter, and given
its importance in many foodstuffs, special attention
has also been devoted to the analysis of starch (7,8),
albeit through specific, detailed remarks in each
section of the chapter, instead of as an independent
section.
