Nutritional interventions and considerations for the development of low calorie or sugar free foods

Current Diabetes Reviews

Volumn 16, Issue 4, 2020, Pages 301-312

  Singh, Jyoti ^a   Rasane, Prasad ^a,b   Kaur, Sawinder ^a   Kumar, Vikas ^a   Dhawan, Kajal ^a   Mahato, Dipendra K ^c   Malhotra, Sunita ^d   Sarma, Chayanika ^e   Kaur, Damanpreet ^a   Bhattacharya, Jayatee ^a  

^a LOVELY PROFESSIONAL UNIVERSITY   (India)

^b BANARAS HINDU UNIVERSITY   (India)

^c DEAKIN UNIVERSITY   (Australia)

^d POSTGRADUATE INSTITUTE OF MEDICAL EDUCATION AND RESEARCH   (India)

^e INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

Author keywords

Artificial; Diabetes; Glycemic index; Low calorie food; Natural; Sweeteners

Indexed keywords

SUGAR; SWEETENING AGENT;

CALORIC INTAKE; CARBOHYDRATE INTAKE; DIABETIC PATIENT; ECONOMIC ASPECT; GLYCEMIC INDEX; HEALTH HAZARD; HIGH RISK PATIENT; HUMAN; NUTRITIONAL STATUS; PRIORITY JOURNAL; REVIEW; SUGAR INTAKE; DIABETES MELLITUS; FOOD HANDLING; METABOLISM; NUTRITIONAL SCIENCE;

DIABETES MELLITUS; ENERGY INTAKE; FOOD TECHNOLOGY; HUMANS; NUTRITIONAL SCIENCES; SWEETENING AGENTS;

EID: 85083205012     PISSN: 15733998     EISSN: 18756417     Source Type: Journal    
DOI: 10.2174/1573399815666190807144422     Document Type: Review

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