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Impact of decortication of sorghum oryzoidum on glycemia

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dc.contributor.author SIMINIUC, Rodica
dc.contributor.author COSCIUG, Lidia
dc.date.accessioned 2019-07-19T12:36:50Z
dc.date.available 2019-07-19T12:36:50Z
dc.date.issued 2018
dc.identifier.citation SIMINIUC, Rodica, COSCIUG, Lidia. Impact of decortication of sorghum oryzoidum on glycemia. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 109-112. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3678
dc.description.abstract The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily absorbed into the body, causing a sudden increase and high blood glucose levels. Frequent states of hyperglycemia can lead to metabolic disorders, diabetes and obesity. The paper presents results of experimental determinations of glycemic index of boiled soriz grains and groats compared with glucose. It was found that the samples investigated aren’t aliments with high glycemic index. Obtained data complete bibliographic information available with new varieties of cereal products and their glycemic index to be useful and necessary in developing food rations for different population groups. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject boiled beans en_US
dc.subject hulled soriz en_US
dc.subject glycemic index en_US
dc.subject glycaemia en_US
dc.subject glucose en_US
dc.subject fasole fiartă en_US
dc.subject indice glicemic en_US
dc.subject glicemie en_US
dc.subject glucoză en_US
dc.subject soriz en_US
dc.title Impact of decortication of sorghum oryzoidum on glycemia en_US
dc.type Article en_US


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