{"id":337510,"date":"2024-10-19T23:36:09","date_gmt":"2024-10-19T23:36:09","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-266422010\/"},"modified":"2024-10-25T22:40:37","modified_gmt":"2024-10-25T22:40:37","slug":"bs-iso-266422010","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-266422010\/","title":{"rendered":"BS ISO 26642:2010"},"content":{"rendered":"

This International Standard specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods.<\/p>\n

This International Standard defines the GI, outlines qualifying factors, and specifies requirements for its application.<\/p>\n

This International Standard recommends criteria for classification of foods into low, medium and high GI.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
9<\/td>\nScope
Terms and definitions
Scope
Terms and definitions <\/td>\n<\/tr>\n
11<\/td>\nClassification of GI
Qualifying factors
Requirements
Ethics committee approval
Testing facility
Subjects
Inclusion and exclusion criteria
Classification of GI
Qualifying factors
Requirements
Ethics committee approval
Testing facility
Subjects
Inclusion and exclusion criteria <\/td>\n<\/tr>\n
12<\/td>\nManagement
Test conditions
Reference food
Acceptable reference foods
Preparation
Management
Test conditions
Reference food
Acceptable reference foods
Preparation <\/td>\n<\/tr>\n
13<\/td>\nUse of an alternative reference food
Test procedure
Results
Test food
Carbohydrate portion
Preparation
Testing of multiple flavours of a single product
Use of an alternative reference food
Test procedure
Results
Test food
Carbohydrate portion
Preparation
Testing of multiple flavours of a single product <\/td>\n<\/tr>\n
14<\/td>\nExperimental procedure
Analysis
Analysis of blood samples
Analysis of test data
General
Calculation
Experimental procedure
Analysis
Analysis of blood samples
Analysis of test data
General
Calculation <\/td>\n<\/tr>\n
15<\/td>\nPlotting of graphs
General
Average blood glucose response curve
Blood glucose response curve
A sample calculation
Sample data
Plotting of graphs
General
Average blood glucose response curve
Blood glucose response curve
A sample calculation
Sample data <\/td>\n<\/tr>\n
16<\/td>\nActual calculation (sample A)
Actual calculation (sample A) <\/td>\n<\/tr>\n
18<\/td>\nTest report
Test report <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Food products. Determination of the glycaemic index (GI) and recommendation for food classification<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2010<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":337516,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-337510","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/337510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/337516"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=337510"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=337510"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=337510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}