FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective
Author:
Affiliation:
1. School of Food and Nutritional Sciences University College Cork Cork Ireland
2. APC Microbiome Institute Cork Ireland
Funder
Department of Agriculture, Food and the Marine, Ireland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12903
Reference117 articles.
1. How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
2. Impact of sourdough on the texture of bread
3. Human gut microbiota does not ferment erythritol
4. Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study
5. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview
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