β-glucan is a non-starch soluble polysaccharide widely present in yeast, mushrooms,
bacteria, algae, barley, and oat. β-Glucan is regarded as a functional food ingredient due to …

A great interest of β-glucans with many health-promoting and prebiotic properties has been
registered. β-Glucans are major bioactive compounds known to have biological activities …

Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Abstract The Mixture Design Approach was adopted in this report to formulate the correlation
between the cementitious material components and material rheological properties (static …

In recent years, many studies have been conducted to develop functional meat products,
focusing on strategies to maximize health-promoting compounds and reduce the presence …

Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …

Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a
health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire …

Background A prebiotic is a substrate that is selectively utilized by host microorganisms
conferring a health benefit. Prebiotics are capable of maintaining intestinal health, reducing …

Background: Mixtures play a key role in Food Science and Technology. For studying them,
rational approaches should be used. In detail, the experimental designs for mixtures are …

This study aimed to investigate the effect of partial fat replacement with two species of gum
tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural …