Limit dextrinoses are a group of complex carbohydrates formed during the digestion of starch by enzymes. Also known as limit dextrins, these substances are commonly found in food products such as bread, cereals, and pasta. Synonyms for limit dextrinoses include alpha-limit dextrins, glycogen-like polysaccharides, and resistant starch breakdown products. Alpha-limit dextrins are intermediate compounds generated during starch degradation, while glycogen-like polysaccharides share similarities with glycogen, a form of glucose storage in animals. Resistant starch breakdown products refer to the substances produced when resistant starch, a type of starch that resists digestion in the small intestine, undergoes hydrolysis. These alternative terms further clarify the various compounds present in limit dextrinoses.