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 …

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 …

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

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 …

Fruit and vegetables are a great source of nutrients and have numerous health benefits. The
fruit and vegetable industry produces enormous amounts of waste such as peels, seeds …

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 …

Inulin is a plant polysaccharide which, due to its chemical structure, is not digestible by
human gut enzymes but by some bacteria of the human microbiota, acting as a prebiotic …

Inulin is a prebiotic carbohydrate widely used in food industry due to its health benefits and
unique rheological properties. For the first time, this study explores the potential of natural …