The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes-Reference-Cited by-同舟云学术

The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes

Published:2023-06-01 Issue:6 Volume:26 Page:422-427
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Rondanelli Mariangela¹²,Ferrario Riccardo Anselmo³,Barrile Gaetan Claude⁴,Guido Davide⁵,Gasparri Clara⁴,Ferraris Cinzia⁶,Cavioni Alessandro⁴,Mansueto Francesca⁴,Mazzola Giuseppe⁴,Patelli Zaira⁴,Peroni Gabriella⁴,Pirola Martina⁴,Razza Claudia⁴,Tartara Alice⁴,Perna Simone⁷

Affiliation:

1. IRCCS Mondino Foundation, Pavia, Italy.

2. Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy.

3. Curti riso, Valle Lomellina, Pavia, Italy.

4. Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona “Istituto Santa Margherita,” University of Pavia, Pavia, Italy.

5. Fondazione Policlinico Universitario Agostino Gemelli IRCCS, Rome, Italy.

6. Food Education and Sport Nutrition Laboratory, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy.

7. Department of Biology, College of Science, University of Bahrain, Zallaq, Bahrain.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.liebertpub.com/doi/pdf/10.1089/jmf.2022.0120

Reference23 articles.

1. Is glycaemic index (GI) a valid measure of carbohydrate quality?

2. International Tables of Glycemic Index and Glycemic Load Values: 2008

3. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values

4. A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses

5. Effect of Processing on Rice Starch Digestibility Evaluated by in Vivo and in Vitro Methods