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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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Detalles Bibliográficos
Autores principales: Pitirollo, Olimpia, Grimaldi, Maria, Corradini, Claudio, Pironi, Serena, Cavazza, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10143781/
https://www.ncbi.nlm.nih.gov/pubmed/37110798
http://dx.doi.org/10.3390/molecules28083564