Impact of food processing on the glycemic index (GI) of potato products

Food Research International

Volumn 56, Issue , 2014, Pages 35-46

  Nayak, Balunkeswar ^a   De J Berrios, Jose ^b   Tang, Juming ^c  

^a UNIVERSITY OF MAINE   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Baking; Boiling; Extrusion; Glycemic index; Glycemic load; Microwave cooking; Potato; Roasting

Indexed keywords

BAKERIES; BOILING LIQUIDS; COOKING; CRYSTALLINITY; DEVELOPING COUNTRIES; EXTRUSION; GELATION; NUTRITION; PROCESSED FOODS; STARCH;

BAKING; GLYCEMIC INDEX; MICROWAVE COOKING; POTATO; ROASTING;

FOOD STORAGE;

EID: 84891428574     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.020     Document Type: Review

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