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

In recent years, many studies have been conducted to develop functional meat products,
focusing on strategies to maximize health-promoting compounds and reduce the presence …

To address the rapidly growing use of probiotics in animal agriculture, this review discusses
the effect of probiotics on animal growth and development, immune response, and …

Abstract Background Lacticaseibacillus casei and Lacticaseibacillus paracasei are widely
distributed in various environments, and are common residents of the gastrointestinal tracts …

Fermentation has been an important strategy in the preservation of foods. The use of starter
cultures with probiotic activity has gained the attention of researchers to produce functional …

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 …

New forms of composite gels were generated from date seed soluble dietary fiber (SDF) and
gelatin. Gelatin-SDF gels' mechanical and functional characteristics were investigated …

Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were
studied from the day of production to the end of ripening (20 days). The microbiota …

One of the sources of sodium are meat products. Increased consumption of meat products
and sodium intake leads to serious health problems. The task of reducing the dosage of …

Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and
antimicrobial activities. This study investigated the effects of the OLE addition to reduce …