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 …

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the
“kefir grain” on the carbohydrates in the milk. Containing many bacterial species already …

The main objective of the study was to determine the effects of different fermentation
parameters on kefir quality. Kefir samples were produced using kefir grains or natural kefir …

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their
suitability as novel substrates for the production of kefir-like beverages. Lactose …

Health and technical aspects of inulin have led to its wide applications in the food industry.
Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in …

The fact that millions of people worldwide suffer from Alzheimer's disease (AD) or
Parkinson's disease (PD), the two most prevalent neurodegenerative diseases (NDs), has …

An increase in the number of novel fortified kefir-based beverages was observed in the last
decades. Vegetables were often proposed as convenient resources of bioactive molecules …

Lactic acid bacteria play vital roles in various fermented foods in Asia. This paper reviews
many types of the world's lactic acid fermented foods and discusses the beneficial effects of …