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HPAEC-PAD Analytical Evaluation of Carbohydrates Pattern for the Study of Technological Parameters Effects in Low-FODMAP Food Production

Background: “FODMAPs” (fermentable-oligo-, di-, monosaccharides, and polyols) are a group of fermentable carbohydrates and polyols largely diffused in food products. Despite their beneficial effects as prebiotics, people affected by irritable bowel syndrome manifest symptoms when eating these carboh...

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Wedi'i Gadw mewn:
Prif Awduron: Olimpia Pitirollo, Maria Grimaldi, Claudio Corradini, Serena Pironi, Antonella Cavazza
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2023-04-01
Cyfres:Molecules
Pynciau:
FODMAPs
HPAEC-PAD
fructo-oligosaccharides
flours
fermentation
baking
Mynediad Ar-lein:https://www.mdpi.com/1420-3049/28/8/3564
Tagiau: Ychwanegu Tag
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