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GutCited

Fructooligosaccharides (FOS) Figures

5 figures from peer-reviewed research

All Aloe Vera (Inner Leaf Gel) Alpha-Galactosidase Bacillus coagulans Berberine Bifidobacterium bifidum Bifidobacterium lactis Bifidobacterium longum Bovine Colostrum Butyrate (Sodium/Calcium Butyrate) Curcumin Fructooligosaccharides (FOS) Galactooligosaccharides (GOS) Ginger Inulin Lactase Lactobacillus acidophilus Lactobacillus gasseri Lactobacillus plantarum L-Glutamine Medium-Chain Triglycerides (MCT Oil) N-Acetyl Cysteine (NAC) Omega-3 Fatty Acids (EPA/DHA) Pancreatic Enzymes (Pancrelipase) Peppermint Oil Psyllium Husk Saccharomyces boulardii Vitamin A Vitamin D Zinc
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Figure 1. Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough
Figure 6 Chart

Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 7
Figure 7 Chart

Statistical analysis from research investigating FODMAP Fingerprinting of Bakery Products and Sourdoughs, comparing treatment groups and control conditions.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 3. Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough; 10 °C; W700. ( ) Rye sourdough; 4 °C; R960. (D) Rye sourdough; 10 °C; R960.
Figure 8 Chart

Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 9
Figure 9 Chart

Graphical representation of outcomes in a study of FODMAP Fingerprinting of Bakery Products and Sourdoughs, highlighting trends observed across experimental conditions.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 10
Figure 10 Chart

Quantitative data from a study on FODMAP Fingerprinting of Bakery Products and Sourdoughs, presenting measured outcomes relevant to the investigation of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with d.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …