A glikémiás index fogalma e′s in vitro meghata′roza′si leheto″se′gei

Translated title of the contribution: Glycaemic index definition and possibilities of its in vitro determination

Gelencser Tímea, A. Salgó

Research output: Contribution to journalArticle

Abstract

The introduction of glycaemic index (GI) provides us to range products not only according to their physical and chemical properties but their effects in the human body (biological response). The principle and definition of GI is very simple, nevertheless its prediction gives a big problem to nutritionists and food technologists. In vivo (human) studies are generally used to determine the GI of a novel food, however, the in vivo tests have several disadvantages (human subjects, blood sampling, special safety requirements, higher cost). Therefore the development of in vitro methods plays an extremely important role. The recently used in vitro methods are very various and they can be different on several ways thus the value of the predicted GI is quite diverse. The main goal is to develop a standardized, generally accepted method which can replace the human studies moreover gives reliable results on GI. The aim of this study is to summarize and describe in vitro GI methods focusing on their methodological differences.

Original languageHungarian
Pages (from-to)141-148
Number of pages8
JournalElelmiszervizsgalati Kozlemenyek
Volume55
Issue number3
Publication statusPublished - 2009

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Glycemic Index
glycemic index
Food
novel foods
Nutritionists
nutritionists
blood sampling
methodology
Human Body
In Vitro Techniques
physical properties
physicochemical properties
Safety
Costs and Cost Analysis
prediction

ASJC Scopus subject areas

  • Food Science

Cite this

A glikémiás index fogalma e′s in vitro meghata′roza′si leheto″se′gei. / Tímea, Gelencser; Salgó, A.

In: Elelmiszervizsgalati Kozlemenyek, Vol. 55, No. 3, 2009, p. 141-148.

Research output: Contribution to journalArticle

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