Inulin, a fructan-type polysaccharide, consists of (2→ 1) linked β-d-fructosyl residues (n= 2–
60), usually with an (1↔ 2) α-d-glucose end group. The applications of inulin and its …

Natural bioactive compounds and living cells have been reported as promising products
with beneficial properties to human health. The constant challenge regarding the use of …

Microorganisms, fermentation processes, and the resultant metabolic products are a key
driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or …

Structurally diverse biopolymers, including extracellular polysaccharides (EPS), synthesized
by bacteria can possess physicochemical and functional properties that make them …

The current study aimed to figure out the effect of using a combination of 2% inulin, and 2%
Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some …

Introduction The present study investigates whether supplementation with pectin-type
polysaccharides has potential to improve aging-associated dysbiosis of the gut microbiota …

Osmotic dehydration (OD) consists of removing water from a medium against the
concentration gradient. This process is usually conducted at mild temperatures to reduce …

In recent times, inulinase has emerged as one the most prominent and industrially upcoming
enzymes applied to meet the ever increasing demand of d-fructose and …

Background. Potentially, pâtés could be a functional food and are an important source of
proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the …

Healthy Wistar rats were supplemented during 20 weeks with commercial inulin (I) and
Agave tequilana fructans (CAT), experimental fructans from A. tequilana (EAT) and A …