Evaluation of Fructooligosaccharides and Inulins as Potentially Health Benefiting Food Ingredients by HPAEC-PED and MALDI-TOF MS

<table>
Chromatographic profile of an extract of inulin from a cooked ham sample,
showing inside the circle the oligosaccharide fraction selected to perform quantitative evaluation of inulin present
in the analyzed sample. Chromatographic conditions as in the text.</table>

International Journal of Analytical Chemistry

fig7

Figure 7

Figure 7: Evaluation of Fructooligosaccharides and Inulins as Potentially Health Benefiting Food Ingredients by HPAEC-PED and MALDI-TOF MS 