Impact of different fibre ingredients on a low-FODMAP biscuit model system-Reference-Cited by-同舟云学术

Impact of different fibre ingredients on a low-FODMAP biscuit model system

Author:

Sahin Aylin W.¹^ORCID,Atzler Jonas J.¹,Crofton Emily²,Gallagher Eimear²,Zannini Emanuele¹³^ORCID,Walter Jens⁴⁵,Arendt Elke K.¹⁴^ORCID

Affiliation:

1. University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland

2. Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland

3. Department of Environmental Biology, “Sapienza” University of Rome, Italy

4. APC Microbiome Ireland, Cork, Ireland

5. School of Microbiology and Department of Medicine, University College Cork, Ireland

Abstract

Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS).

Funder

Department of Agriculture, Food and the Marine, Ireland

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference44 articles.

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