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 …

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

Abstract Development of healthier meat products is needed to meet consumers' request. The
effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and …

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin
(MPP; 0%, 5%, 10%, and 15%(w/w)) extracted by microwave assisted extraction (MAE). The …

Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments
and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a …

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 …

Pectic polysaccharides have long been a challenging subject of research in the field of
macromolecular science, given their complex structures and wide range of biological effects …

Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a
potential additive to develop functional meat products such as low fat sausage. Here, we …

Frankfurters were manufactured to determine the effects of pork backfat replacement by
hydrolyzed collagen on the quality parameters. Four formulations were developed: control …

Background: The concept of a clean label is difficult to define, even in common language, as
the interpretation of what a “clean” food is differs from one person to another and from one …