β-glucan is a non-starch soluble polysaccharide widely present in yeast, mushrooms,
bacteria, algae, barley, and oat. β-Glucan is regarded as a functional food ingredient due to …

Abstract β-glucan derived from cereal sources are high in soluble dietary fiber and can be
used as thickeners, texture enhancers, stabilizers, and fat substitutes in foods. Due to its …

Hydrocolloids are used in meat products to improve functional properties and compensate
undesirable effects of fat reduction, salt reduction and freeze/thaw process. In poultry …

Prebiotics are compounds naturally present in some foods or can be synthesized by
microorganisms and enzymes. Among the benefits associated with prebiotic consumption …

Almond extract has unique nutritional properties and it can be used as a nutritive beverage.
One of the most important problems in the formulation of almond milk is the physical stability …

The limited electrical performance of microelectronic devices caused by low inter-particle
connectivity and inferior printing quality is still the greatest hurdle to overcome for Aerosol jet …

Sažetak In this study, the D-optimal mixture design methodology was applied to determine
the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef …

The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in
cooked Paio sausage using response surface methodology. The chemical composition …

Purpose The purpose of this paper is to present an overview of different aspects of inulin
functionality in meat and poultry products. Design/methodology/approach Several studies on …

To find the optimal main ingredient ratio of compound fruit wine for enriching the varieties of
lycopene-enriched fruit products and improving their economic value, fuzzy mathematics …