Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
Johannes Dreher, Maurice König, Kurt Herrmann, Nino Terjung, Monika Gibis, Jochen Weiß
Topics & Concepts
Texture (cosmology)Sensory systemFood scienceFat substituteChemistryBiologyComputer scienceArtificial intelligenceNeuroscienceImage (mathematics)Meat and Animal Product QualityAgriculture Sustainability and Environmental ImpactAnimal Nutrition and Physiology