By C.H. Bamford and C.F.H. Tipper (Eds.)
Content material: part 1. The perform and thought of kinetics (v.1-3). part 2. Homogeneous decomposition and isomerisation reactions (v.4-5) part three. Inorganic reactions (v.6-7) part four. natural reactions (v.8-13) part five. Polymerisation reactions (v.14-15) part 6. Oxidation and combustion reactions (v.16-17) part 7. chosen basic reactions (v.18) part eight. Heterogeneous reactions (v.19-22) part 10. sleek equipment, thought, and knowledge (v.24-41) -- part eleven? Modeling of chemical reactions (v.42)
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Additional resources for The Practice of Kinetics
And McMillan, J. 2002. Glycemic index and obesity. Am. J. Clin. , 76(1), 281S–285S. , 77, 994–995. Diabetes Sci. , 4, 1003–1007. , 142(5), 962–974. , 34(7), 559–568. Collier, G. and Odea, K. 1983. , 37(6), 941–944. Coultate, T. P. 2009, Polysaccharides. In Food: The Chemistry of Its Components, 5th ed. T. P. 51–96. In Danome Chair Monograph, Brussels, Belgium: Institute Danome. , 61(4 Suppl), 938S–945S. , 61(Suppl 1), S5–S18. M. L. 2003. The effect of fiber-rich carbohydrates on features of syndrome X.
2012). Even so, Kaiser et al. (2013) in an updated meta-analysis of RCTs attempting to reduce SSB consumption concluded that the evidence is equivocal on whether reducing SSB will reduce the prevalence of obesity. To this, Hu (2013) answered that prospective cohort studies that address dietary determinants of long-term weight gain and chronic diseases are as critical as RCTs in evaluating causality and thus cannot be ignored. Another issue of debate is where the metabolism of HFCS, typically composed of 55% fructose and 45% glucose (for beverages) or 42% fructose and 58% glucose (for baked goods) (White et al.
However, foods with a high fat content have also been shown to enhance postprandial insulin secretion because of the large increase in gastric inhibitory polypeptide concentration (Collier and Odea 1983). Gastric inhibitory polypeptide potentiates glucose-induced insulin secretion (Sarson et al. 1984). 2002). This results in a lower blood sugar response and a lower GI. Foods containing viscous fiber such as barley (Wolever et al. 1988) and legumes (Jenkins et al. 1983) have a low GI. However, it is not possible to differentiate the effects of the type of fiber from those of the food form, particle size, starch type, antinutrients, and the starch-protein interaction.