Glycemic index of breads made with edible insect

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880239" target="_blank" >RIV/62157124:16270/22:43880239 - isvavai.cz</a>
Result on the web
<a href="https://www.vfu.cz/files/upload/1401/KMVP%202022_Sbornik.pdf" target="_blank" >https://www.vfu.cz/files/upload/1401/KMVP%202022_Sbornik.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Glycemic index of breads made with edible insect
Original language description
This study deals with the use of crickets in bakery products and their effect on the glycemic index. For this purpose 3 samples containing crickets at a concentration of 2%,5%, 10% and one control bread without insects were prepared. The results of the glycemic index were determined by the reaction of GOPOD reagent and glucose obtained by hydrolysis of starches from the sample. Has been found that the addition of cricket canreduce glycemic index.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník příspěvků XXIV. konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-869-2
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
14-17
Publisher name
Veterinární univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Jun 1, 2022
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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