AS 4694-2007 Glycemic index of foods
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ID： |
6B4E5BF01F144E12888674617DC49F24 |
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文件大小(MB)： |
0.58 |
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页数： |
25 |
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日期： |
2010-9-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
AS 4694—2007,Australian Standard?,Glycemic index of foods,AS 4694—2007,This Australian Standard?was prepared by Committee FT-024, Food Products. It was,approved on behalf of the Council of Standards Australia on 8 December 2006.,This Standard was published on 18 January 2007.,The following are represented on Committee FT-024:,?Australian Chamber of Commerce and Industry,?Australian Food and Grocery Council,?Australian Institute of Food Science and Technology Limited,?Australian Society for Microbiology Incorporated,?Consumers’ Federation of Australia,?Department of Agriculture, Fisheries and Forestry (Commonwealth),?Department of Primary Industries (Victoria),?Food Science Australia,?Food Standards Australia, New Zealand,?Horticulture Australia,?Meat & Livestock Australia,?NSW Food Authority,?National Association of Testing Authorities Australia,?National Measurement Institute,?Safe Food Queensland,?The Royal Australian Chemical Institute,Additional Interests:,?Department of Agriculture, Fisheries and Forestry (Commonwealth),?Diabetes Australia — NSW,?Food Science Australia/CSIRO Health Sciences and Nutrition,?Food Standards Australia New Zealand,?Glycemic Index Limited,?International Diabetes Institute,?Juvenile Diabetes Research Foundation,?RMIT (Royal Melbourne Institute of Technology) University,?University of Sydney,This Standard was issued in draft form for comment as DR 05435.,Standards Australia wishes to acknowledge the participation of the expert individuals that,contributed to the development of this Standard through their representation on the,Committee and through public comment period.,Keeping Standards up-to-date,Australian Standards?are living documents that reflect progress in science, technology and,systems. To maintain their currency, all Standards are periodically reviewed, and new editions,are published. Between editions, amendments may be issued.,Standards may also be withdrawn. It is important that readers assure themselves they are,using a current Standard, which should include any amendments that may have been,published since the Standard was published.,Detailed information about Australian Standards, drafts, amendments and new projects can,be found by visiting www.standards.org.au,Standards Australia welcomes suggestions for improvements, and encourages readers to,notify us immediately of any apparent inaccuracies or ambiguities. Contact us via email at,mail@standards.org.au, or write to Standards Australia, GPO Box 476, Sydney, NSW 2001.,AS 4694—2007,Australian Standard?,Glycemic index of foods,First published as AS 4694—2007.,COPYRIGHT,. Standards Australia,All rights are reserved. No part of this work may be reproduced or copied in any form or by,any means, electronic or mechanical, including photocopying, without the written,permission of the publisher.,Published by Standards Australia, GPO Box 476, Sydney, NSW 2001, Australia,ISBN 0 7337 7966 2,AS 4694—2007 2,PREFACE,This Standard was prepared by the Standards Australia Committee FT-024, Food Products.,The development of the Standard originated from a recognized need to standardize the,determination of glycemic index (GI) of foods, particularly with its increasing use as a,nutrition claim, illustrating the importance of GI within human nutrition.,The objective of this Standard is to establish the recognized scientific method as the,standard method for the determination of the GI of foods.,This Standard is intended for use by—,(a) food manufacturers;,(b) accreditation bodies;,(c) regulators;,(d) educational institutes;,(e) testing laboratories; and,(f) research organizations.,This Standard is based on the publication FAO/WHO Joint Expert Consultation,Carbohydrates in Human Nutrition. Geneva: Food and Agriculture Organization, Food and,Nutrition; 1998.,Additional recommendations have been taken from:,(i) Original Communication—Determination of the glycemic index of foods:,interlaboratory study, TMS Wolever, HH Vorster, I Bjork, J Brand-Miller, F.,Brighenti, JI Mann, DD Ramdath, Y Granfeldt, S Holt, TL Perry, C Venter and,Xiaomei Wu, European Journal of Clinical Nutrition (2003) 57, pp 475–482;,(ii) Original Communication—Glycaemic index methodology. F Brouns, I Bjorck, K,Frayn, AL Gibbs, V Lang, G Slama and TMS Wolever. Nutrition Reviews (2005) 18,pp 145–171.,The term ‘informative’ has been used in this Standard to define the application of the,appendix to which it applies. An ‘informative’ appendix is only for information and,guidance.,3 AS 4694—2007,CONTENTS,Page,FOREWORD.. 4,1 SCOPE 5,2 DEFINITIONS5,3 CLASSIFICATION OF GI .. 6,4 QUALIFYING FACTORS ..6,5 REQUIREMENTS7,6 EXPERIMENTAL PROCEDURE8……
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