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

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Agaves represent an important economic source due to the distillates obtained; however,
they also represent a significant amount of agro-industrial waste that is harmful to the …

Olive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in
compounds with beneficial health properties, such as phenolic compounds, dietary fiber …

This review focuses on a set of studies about functional bakery products. The literature
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and …

Muffins are a popular pastry product around the world, but due to their high sucrose content,
they are high in calories. To meet customer demand for muffins with less sugar content, in …

In the context of global public health concerns, reducing the fat and sugar content of baked
goods has become a major priority. The excessive consumption of sugar and fat is …

(1) Background: Polygonatum cyrtonema is a medicinal plant, and its polysaccharides are
used for immunomodulation and the treatment of hyperglycemia. Investigation of the tissue …

Fat contributes desirable sensory qualities to bakery products, yet excessive fat intake poses
health risks. Hence, the food industry seeks to develop low-fat offerings using fat replacers …

The physico-mechanical properties of fructan fractions in different agave species without
Tequila Denomination of Origin (DOT) need to be studied to identify and expand industrial …