Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae
family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but …

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found
in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing …

Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from
plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible …

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 …

Cancer has become one of the leading causes of death worldwide. It is urgent to develop
new antitumor drugs with high efficiency and low toxicity. In this study, an inulin-type fructan …

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in
various foods. This study examined the effect of replacing vegetable oil with garlic inulin on …

Aim: An experiment was conducted to evaluate the nutritional, physicochemical,
microbiological, and sensory attributes of pork sausages treated with conventional smoking …

Objective Low fat duck meat sausages were prepared by replacing the fat in the formulations
with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life …

In this study, the effects of goji berry extract on some quality characteristics of common carp
(Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1° C were investigated …