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Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans

Journal of food science and technology, 2023-12, Vol.60 (12), p.2945-2954

Akal, Ceren

2023

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Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy

Journal of food science and technology, 2023-01, Vol.60 (1), p.328-339

2023

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Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium

Journal of food science and technology, 2022-10, Vol.59 (10), p.3754-3764

2022

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Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation

Journal of food science and technology, 2022-07, Vol.59 (7), p.2643-2654

2022

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Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Journal of food science and technology, 2022-04, Vol.59 (4), p.1372-1383

2022

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Application of prebiotics in apple products and potential health benefits

Journal of food science and technology, 2022-04, Vol.59 (4), p.1249-1262

2022

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Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

Journal of food science and technology, 2021-11, Vol.58 (11), p.4185-4193

2021

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Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup

Journal of food science and technology, 2021-11, Vol.58 (11), p.4127-4138

2021

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Use of rose oil in probiotic fermented whey as a functional food

Journal of food science and technology, 2021-07, Vol.58 (7), p.2705-2713

2021

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Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken

Journal of food science and technology, 2021-02, Vol.58 (2), p.739-751

2021

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Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Journal of food science and technology, 2020-04, Vol.57 (4), p.1517-1522

2020

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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Journal of food science and technology, 2020-03, Vol.57 (3), p.1003-1012

2020

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Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

Journal of food science and technology, 2020-02, Vol.57 (2), p.775-786

2020

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Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Journal of food science and technology, 2020-01, Vol.57 (1), p.60-69

2020

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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Journal of food science and technology, 2019-06, Vol.56 (6), p.2949-2958

2019

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In vivo effect of two different dietary fiber blends on the milk calcium bioavailability

Journal of food science and technology, 2019-04, Vol.56 (4), p.2126-2133

2019

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Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage

Journal of food science and technology, 2019-02, Vol.56 (2), p.987-994

2019

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Interactions between whey protein and inulin in a model system

Journal of food science and technology, 2018-10, Vol.55 (10), p.4051-4058

2018

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Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Journal of food science and technology, 2018-08, Vol.55 (8), p.3056-3064

2018

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Response surface optimization of solid state fermentation for inulinase production from Penicillium oxalicum using corn bran

Journal of food science and technology, 2018-07, Vol.55 (7), p.2533-2540

2018

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Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

Journal of food science and technology, 2018-04, Vol.55 (4), p.1525-1534

2018

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Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis

Journal of food science and technology, 2017-12, Vol.54 (13), p.4302-4314

2017

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Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

Journal of food science and technology, 2017-12, Vol.54 (13), p.4464-4472

2017

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Effect of fiber blends, total solids, heat treatment, whey protein concentrate and stage of sugar incorporation on dietary fiber-fortified Kheer

Journal of food science and technology, 2017-10, Vol.54 (11), p.3512-3520

2017

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Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

Journal of food science and technology, 2017-08, Vol.54 (9), p.2804-2813

2017

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Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans

Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy

Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium

Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation

Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development

Application of prebiotics in apple products and potential health benefits

Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup

Use of rose oil in probiotic fermented whey as a functional food

Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett–Burman and Box–Behnken

Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

In vivo effect of two different dietary fiber blends on the milk calcium bioavailability

Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage

Interactions between whey protein and inulin in a model system

Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Response surface optimization of solid state fermentation for inulinase production from Penicillium oxalicum using corn bran

Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis

Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

Effect of fiber blends, total solids, heat treatment, whey protein concentrate and stage of sugar incorporation on dietary fiber-fortified Kheer

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

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