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 …

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 this research, low-fat dried Chinese sausage was formulated with mango peel pectin
(MPP; 0%, 5%, 10%, and 15%(w/w)) extracted by microwave assisted extraction (MAE). The …

Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments
and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a …

Pectic substances, one of the cell wall polysaccharides, exist widespread in vegetables and
fruits. A surge of recent research has revealed that pectic substances can inhibit gut …

With rising global demand for food proteins and significant environmental impact associated
with conventional animal agriculture, it is important to develop sustainable alternatives to …

Emulsified meat products have a high fat content. The industry has been looking for
strategies to replace fat with healthier products in order to meet consumer demands. This …

Seed pumpkin flour (SPF) obtained from the species Cucurbita pepo was used as a dietary
fiber source in bologna‐type sausage production at levels of 1.5%, 2.2%, and 3%. There …

Pectin has been extensively used in the manufacture of plant-based meat analogs, a
worldwide research hotspot in recent years. Although the market grows extremely fast, the …

Reduction of fat in meat products is an important task aimed at solving the problem of
excessive fat intake. Different substances are used as fat replacers: plant and animal …