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Fructooligosaccharides (FOS) Figures

5 figures issues de recherches évaluées par des pairs

Tous Saccharomyces boulardii Lactobacillus acidophilus Bifidobacterium lactis Lactobacillus plantarum Bifidobacterium longum Bifidobacterium bifidum Lactobacillus gasseri Bacillus coagulans Inulin Fructooligosaccharides (FOS) Galactooligosaccharides (GOS) Psyllium Husk Lactase Pancreatic Enzymes (Pancrelipase) Alpha-Galactosidase L-Glutamine N-Acetyl Cysteine (NAC) Peppermint Oil Ginger Berberine Curcumin Zinc Vitamin D Vitamin A Butyrate (Sodium/Calcium Butyrate) Omega-3 Fatty Acids (EPA/DHA) Medium-Chain Triglycerides (MCT Oil) Bovine Colostrum Aloe Vera (Inner Leaf Gel)
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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 …