TEXTURAL PROPERTIES, SENSORY ACCEPTANCE AND FATTY ACID PROFILE OF COOKED MEAT BATTERS EMPLOYING PUMPKIN SEED PASTE OR SOYBEAN OIL OLEOGEL AS FAT REPLACERS

ngetikin Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters.Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, sh

In scenarios, like critical public safety communication networks, On-Scene Available (OSA) user equipment (UE) may be only partially connected with the network infrastructure, e.g., due to physical damages or on-purpose deactivation by the authorities.In this work, we consider multi-hop Device-to-Device (D2D) communication in a hybrid infrastructur