Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
G. Jeevarathinam, Seema Ramniwas, Punit Singh, Sarvesh Rustagi, Syed Mohammed Basheeruddin Asdaq, R. Pandiselvam
Topics & Concepts
Glycemic indexFood scienceStarchGlycemicGlycemic loadSugarDigestion (alchemy)Reducing sugarChemistryBlood sugarMoistureParboilingRetrogradation (starch)Starch gelatinizationMedicineChromatographyInternal medicineEndocrinologyInsulinDiabetes mellitusOrganic chemistryAmyloseFood composition and propertiesFood Chemistry and Fat AnalysisProteins in Food Systems