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Product/Process integration in food manufacture: Engineering sustained health

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AIChE Journal

Wiley

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      Most cited references 37

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      Glycemic index of foods: a physiological basis for carbohydrate exchange.

      The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
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        CXCVI.—Emulsions

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          Microfluidics: Basic issues, applications, and challenges

           H. A. Stone,  S S Kim (2001)
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            Author and article information

            Journal
            AIChE Journal
            AIChE J.
            Wiley
            0001-1541
            1547-5905
            May 2006
            May 2006
            2006
            : 52
            : 5
            : 1632-1640
            10.1002/aic.10815
            © 2006

            http://doi.wiley.com/10.1002/tdm_license_1.1

            Product
            Self URI (article page): http://doi.wiley.com/10.1002/aic.10815

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