Glycemic index: effect of food storage under low temperature
This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2004-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400010 |