The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review
Open accessAbstract
Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier.
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Cites
Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00031-4 · Cited by 643
Energy conservation via electron-transferring flavoprotein in anaerobic bacteria
Herrmann, G., Jayamani, E., Mai, G., & Buckel, W. (2008) · Journal of Bacteriology · doi:10.1128/jb.01422-07 · Cited by 407
Prebiotics, immune function, infection and inflammation: a review of the evidence
Lomax, A. R., & Calder, P. C. (2008) · British Journal Of Nutrition · doi:10.1017/s0007114508055608 · Cited by 257
Cited by
Fernández, J., Redondo-Blanco, S., Gutiérrez-del-Río, I., Miguélez, E. M., Villar, C. J., & Lombó, F. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.06.032 · Cited by 367
Probiotics in the dairy industry—Advances and opportunities
Gao, J., Li, X., Zhang, G., Sadiq, F. A., Simal‐Gandara, J., Xiao, J., & Sang, Y. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12755 · Cited by 195
Silva, E. K., Arruda, H. S., Eberlin, M. N., Pastore, G. M., & Meireles, M. A. A. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108561 · Cited by 48
Metadata
- Authors
- Karimi, R., Azizi, M. H., Ghasemlou, M., & Vaziri, M.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2015-03
- Volume
- 119
- Pages
- 85-100
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2050676419
- Cited by
- 284
- References
- 3
- FWCI
- 13.90
- Type
- journal article
- Language
- en
- Open access
- green
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- Karimi, R., Azizi, M. H., Ghasemlou, M., & Vaziri, M. (2015). Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2014.11.029
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
