Prebiotics and probiotics play a positive role in promoting human nutrition and health.
Prebiotics are compounds that cannot be digested by the host, but can be used and …

Inulin, a soluble dietary fiber, is widely found in more than 36 000 plant species as a reserve
polysaccharide. The primary sources of inulin, include Jerusalem artichoke, chicory, onion …

This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of
garlic and its supplements reduces the risk of diabetes and cardiovascular disease and …

Fructans are water soluble, non-digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin-type, graminan-type and …

The technological, sensory, and nutritional characteristics of meat products are directly
related to their animal fat content. Adding animal fat to meat products significantly influences …

Functional foods have gained significant momentum due to their nutritonal and immunity-
boosting claims. These foods are mainly enriched or fortified with additives such as …

This study explored the effects of different levels of dietary inulin supplementation (0–30
g/kg) on the physicochemical and gel properties of duck myofibrillar protein (MP). The …

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as
their consumption reduces the onset of degenerative diseases, especially cardiovascular …