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[null,"1.","Record Nr.",null,"UNISA990000230850203316"]
[null,null,"Autore",null,"Foran, James"]
[null,null,"Titolo",null,"Fundamentals of real analysis / James Foran"]
[null,null,"Pubbl/distr/stampa",null,"New York : Marcel Dekker, copyr. 1991"]
[null,null,"ISBN",null,"0-8247-8453-7"]
[null,null,"Descrizione fisica",null,"XII, 473 p. : ill. ; 23 cm"]
[null,null,"Collana",null,"a series of monographs and textbooks ; 144"]
[null,null,"Disciplina",null,"5158"]
[null,null,"Collocazione",null,"515 PAMD (144)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910446335503321"]
[null,null,"Autore",null,"Wolever Thomas M. S"]
[null,null,"Titolo",null,"The glycaemic index : a physiological classification of dietary carbohydrate / / Thomas M.S. Wolever"]
[null,null,"Pubbl/distr/stampa",null,"Wallingford, UK ; ; Cambridge, MA, : CABI, c2006"]
[null,null,"ISBN",null,"1-280-73591-0"]
[{"$nulls":4},"9786610735914"]
[{"$nulls":4},"1-84593-052-5"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (237 p.)"]
[null,null,"Disciplina",null,"613.2/83"]
[null,null,"Soggetti",null,"Carbohydrates in human nutrition"]
[{"$nulls":4},"Carbohydrates - Metabolism"]
[{"$nulls":4},"Glycemic index"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 184-222) and index."]
[null,null,"Nota di contenuto",null,"Historical introduction -- Determining the GI of food: methodological considerations -- The insulin response to carbohydrate foods: critical evaluation of the insulinaemic index -- Mechanisms by which different carbohydrates elicit different glycaemic -- Glycaemic index: application to mixed meals -- Measuring diet GI -- Glycaemic index and health -- Glycaemic index and disease -- Glycaemic index versus glycaemic load."]
[null,null,null,"Sommario/riassunto","The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease."]