Inulin is a soluble
dietary fiber extracted by a washing process mainly from chicory roots. In
recent years, inulin has been mentioned as an ingredient having an important
application potential in various areas such as chemical, food industry and
pharmacy. Since there has been a rising demand for consumption of healthier
meat products all over the world due to high and saturated fat content of these
products, it is important to suggest healthier ingredients that have an ability
to compensate for fat replacement. There has been a growing increase in number
of studies on the incorporation of inulin in the formulation of various meat
products, due to the positive impacts of inulin on textural, sensory and
technological quality parameters compared to full-fat products, as well as it
has beneficial effects promoting human health. In this review, we have chosen
to briefly highlight inulin in terms of its physico-chemical properties, health
implications and potential applications in meat products.
Bölüm | Articles |
---|---|
Yazarlar | |
Yayımlanma Tarihi | 1 Ocak 2017 |
Gönderilme Tarihi | 18 Mayıs 2016 |
Yayımlandığı Sayı | Yıl 2017Cilt: 3 Sayı: 1 |
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.
Open Access Statement:This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
Archiving Policy:
Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).