Alternate Food Sources for Modification of Digestibility of Common Foods
Author: Vikono Ksh, Shalini G. Rudra*, R.R. Sharma

Common foods such as bread, pasta, noodles, etc. are widely consumed by the majority of the world’s population. The increase in lifestyle diseases (diabetes, obesity, etc.) coupled with the global awareness on these issues has led to a high demand for foods with lower glycemic index. Glycemic Index (GI) is a number associated with a particular type of food that indicates the food's effect on a person's blood glucose level. A value of 100 represents the standard (pure glucose). Based on the GI, food can be classified as ..






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About Author / Additional Info:
I am a food scientist working in the area of functional foods.