| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542683 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Potatoes as a food crop and the properties of potato starch are reviewed. ⺠The concepts of glycemic index and glycemic load and how they are measured are described. ⺠Effects of different cooking methods on digestibility and glycemic index of potatoes are discussed. ⺠Varietal differences between potatoes with regard to GI are reviewed. ⺠The possibility of developing a low GI potato is considered.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kai Lin Ek, Jennie Brand-Miller, Les Copeland,