Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …

Exopolysaccharides (EPS) are known to have technological and functional applications in
food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed …

Apple pomace (AP) was processed into a freeze-dried powder to add into stirred-type yogurt
to create 1, 2, and 3%(w/w) AP-fortified yogurt. Both texture analysis and rheological testing …

Valorization of apple pomace (AP) as a novel food ingredient is a promising way to
efficiently utilize a rich source of phytochemicals and dietary fibre, while also contributing to …

Health benefits associated with dietary fibre consumption have shifted its applications
towards inclusions into food products. This work aimed at exploring the influence of adding …

Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans.
Nutritionally it has functional properties and health-promoting effects that include reduced …

In this review we will describe the application of inulin for texture improvement in a variety of
dairy applications as this is one of the most important application areas. The effects of inulin …

Background This paper aims to overview recent advances in utilization of various
hydrocolloids in some dairy products. Different biopolymers including polysaccharides and …

In this study, the effect of grape (Vitis labrusca L.) pomace dried by different methods on the
functional properties of yoghurt was examined. Oven-and freeze-dried pomaces were added …

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