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/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content. Results showed that addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of fat pork by olive oil did not affect these parameters. Multivariate comparison between elaborated low-fat products and commercial frankfurters (normal and low-fat) were carried out using a factorial analysis. Results showed that addition of locust bean/xanthan gum results in products similar to commercial frankfurters with higher fat contents.

New formulations for low-fat frankfurters and its effect on product quality