saccharinization
noun/ˌsækɹɪnɪˈzeɪʃən/
Etymology From saccharinize + -ation.
1
Rare The act or process of saccharinizing; as, especially, the lysis of starch (polysaccharides) into sugars (oligosaccharides, disaccharides, monosaccharides), mainly as catalyzed by amylases.
- Intestinal indigestion may, in some cases, be the result of incomplete digestion of albuminoids, or of fats; but in the vast majority of instances it is due to a diminution of the pancreatic secretions, whose chief function is the saccharinization of the starchy elements of the food.1896 December 12, D.S. Maddox, “The value of diastase in buccal and intestinal dyspepsia”, in Medical Review, volume 34, number 24, St. Louis Medical Review Association, retrieved 17 Feb 2022, page 416: