The glycemic index(GI)of food can guide consumers to choose appropriate foods,which is of great significance for the blood sugar and chronic diseases.This review concluded the measurement methods,as well as advantages and disadvantages of in vivo and in vitro models of GI,discussed the impact of processing methods and the interaction of endogenous components on GI,meanwhile summerized common types and development status of low-GI foods in China,so as to provide reference for low-GI food developing.
维普
万方数据