Galactobiose

Galactomannan

Galactosides (Raffinose, stacchyose, verbascose)

Gelatin

Ginkgo flavonols glycosides

Ginsenosids - spectrophotometric method

Total ginsenosids - colorimetric measurement

Ginsenosids by HPLC

HPLC-UV analysis - Rg1 Rb1 Rb2 Rb3 Rc Rd Re Ginsenosids

Gliadins

Glucids - total content after hydrolysis

Spectrophotometric method.

Glucids (total content calculated)

The total Glucid content is calculated fromt he difference between the dry matter and ash, protein and lipid contents. See also " Glucids (total content after hydrolysis) " .

Gluconic acid

Glucose

Glucosinolates

The glucosinolates and their breakdown products are responsible for much of the flavour of brassica vegetables and condiments. They have long been known to exert anti-nutritional effects in animal feedstuffs, but there is an increasing body of evidence to suggest that they also function as anticarcinogens in human foods.

Glutamate sodium

Glutamine

Glutathion

Glutathione peroxydase

Gluten

ELISA method

Glycemic index in vitro

Glycerol

Glycoaminoglycans

Glycolipids

Glycoproteins

Granulometry, particle size

Powders, emulsion

Grape seed extract

Proanthocyanidins (OPCs)

Green tea extract