The effect of high-pressure processing on reducing the glycaemic index of atemoya puree.
Chia-Hsuan ChouChung-Yi WangYuan-Tay ShyuSz-Jie WuPublished in: Journal of the science of food and agriculture (2020)
Our findings suggest that HPP technology could effectively delay increase in postprandial blood glucose levels and decrease the GI value of AP, thus having a potential application in developing atemoya puree products with low GI. © 2020 Society of Chemical Industry.