English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

In the research area of healthier meat products a possible trend is to replace high energy density fat in formulations with substances providing less energy than fat. The aim of the producers is to obtain a product having maximum yield with similar or same organoleptic properties and structure like well-known full-fat analogues. Properties of high fat products can be restored with the use of different fat substitutes, non-meat protein, and/or hydrocolloids or starch, owing to their stabilization abilities, fat coating, and water binding, respectively. The review is aimed to summarize the effect of different fat substitutes on the processing quality, textural characteristics, and sensory properties of comminuted meat products with low lipid content

Application of fat replacers and their effect on quality of comminuted meat products with low lipid content: A review