Preparation and evaluation of low glycemic index reconstituted rice-Reference-Cited by-同舟云学术

Preparation and evaluation of low glycemic index reconstituted rice

Published:2022 Issue:5 Volume:28 Page:351-362
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Liu Shiwei¹,Lu Huili²,Chen Wei³,Ma Xishan¹,Liu Jie⁴,Xia Kai¹,Zhou Zhiqiao¹,Han Xiaofeng³,Wu Yimin¹,Liu Jia¹,Wang Xi¹,Pan Cong³,Li Yali¹,Liu Yifeng¹,Yuan Peng¹,Duan Shenglin¹

Affiliation:

1. China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development

2. Master Kong Beverage R&D Center, Product development department

3. Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases

4. Hebei University of Engineering, School of life sciences and food engineering

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/5/28_FSTR-D-21-00307/_pdf

Reference31 articles.

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3. Allen, J.C., Corbitt, A.D., Maloney, K.P., Butt, M., and Truongm. V.D. (2012). Glycemic Index of Sweet Potato as Affected by Cooking Methods. Open Nutr. J., 6, 1-11.

4. Brand-Miller, J., Hayne, S., Petocz, P., and Colagiuri, S. (2003). Low-glycemic index diets in the management of diabetes: a meta-analysis of randomized controlled trials. Diabetes Care, 26, 2261-2267.

5. Breymeyer, K.L., Lampe, J.W., Mcgregor, B.A., and Neuhouser, M.L. (2016). Subjective mood and energy levels of healthy weight and overweight/obese healthy adults on high-and low-glycemic load experimental diets. Appetite, 107, 253-259.

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