Food products. Determination of the glycaemic index (GI) and recommendation for food classification

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

11-30-2010

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Terms and definitions
3 Classification of GI
4 Qualifying factors
5 Requirements
6 Experimental procedure
7 Analysis
8 Report
Annex A (informative) - Amount of carbohydrate
Annex B (informative) - Recommended categories of GI
Annex C (informative) - Example of data and GI calculation
Bibliography

Defines a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

This International Standard specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.

This International Standard defines the GI, outlines qualifying factors, and specifies requirements for its application.

This International Standard recommends criteria for classification of foods into low, medium and high GI.

Committee	AW/275
DocumentType	Standard
Pages	30
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
ISO 26642:2010	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 3534-1:2006	Statistics — Vocabulary and symbols — Part 1: General statistical terms and terms used in probability

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BS ISO 26642:2010

Current

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory

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