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 …

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 …

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

Over the last decades, consumer´ s preference for and their attention to food products
presented as healthy and with favorable nutritional information has been significantly …

In recent years, much attention has been paid to the development of food products with
properties that can promote well-being and prevent disease. Tested strategies to improve …

The search for ingredients that improve technological and nutritional aspects of food has
been intensified in recent years by both researchers and industry. Thus, the aim of this study …

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of
dietary fiber, an essential non-digestible carbohydrate component such as cellulose …

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as
their consumption reduces the onset of degenerative diseases, especially cardiovascular …

The aim of the study was to assess how the partial substitution of fat with modified starches
in the composition of pâté stuffing influenced the rheological, texture and sensory properties …

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat
loaves treated with papain enzyme. In the first step, dietary fibers were added to the products …