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프럭토올리고당(FOS) 그림

5 동료 심사 연구의 그림

전체 생강 아연 이눌린 커큐민 락타아제 베르베린 차전자피 비피도박테리움 롱검 비피도박테리움 락티스 비피도박테리움 비피덤 사카로마이세스 보울라디 락토바실루스 가세리 락토바실루스 플란타룸 락토바실루스 애시도필루스 부티레이트(나트륨/칼슘 부티레이트) 페퍼민트 오일 바실루스 코아굴란스 췌장효소(판크렐리파아제) 알로에 베라(내엽 젤) 알파-갈락토시다아제 소 초유 오메가-3 지방산(EPA/DHA) 비타민 A 비타민 D 프럭토올리고당(FOS) 갈락토올리고당(GOS) L-글루타민 중쇄중성지방(MCT 오일) N-아세틸시스테인(NAC)
All Types Chart Diagram Photograph Flowchart Forest Plot Micrograph Other
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 …