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 …

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 …

The functional properties of myosin play a key role in the final quality characteristics of meat
products. To explore the molecular mechanism of inulin in improving the properties of …

The effect of texturized vegetable protein (TVP) on the quality of beef sausages was
investigated in this research. Several formulations which replaced by beef meat with TVP …

As global demand increases for poultry products, innovative feeding strategies that reduce
resource efficiency and improve food safety are urgently needed. This paper explores the …

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 …

Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that
combines the texture of ice cream and yoghurt. Several previous studies have been …

Every year tons of onion waste is produced worldwide. The dried outer onion skin
contributed up to 70% of this waste. Outer‐dried skins of fifteen prominent onion cultivars …

Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin,
which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem …

Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in
different parts of the world as a natural source of inulin. Different factors such as the kind of …