难以管理不同银行的人员和文化。

难以管理不同银行的人员和文化。

Results (English) 1:

It is difficult to manage the people and culture of different banks.

Results (English) 2:

Lipid ingredients
Meat analogues are traditionally low in lipid content however, modern meat analogue products contain considerably greater lipid content compared with traditional meat analogue products. In fact, the lipid content of modern meat analogue products is roughly equivalent to traditional meat products. Similar to the strategy used with protein ingredients, generally a variety of lipid ingredients (fats/oils) are used in the formulation of meat analogues. Lipid ingredients used in modern meat analogues include canola (rapeseed) oil, coconut oil, sunflower oil, corn oil, sesame oil, cocoa butter, and many other sources of vegetable and plant oils. As a previous review conducted by Kyriakopoulou et al. (2019) discussed, the role of fats and oils in meat analogue formulations is to contribute to the juiciness, tenderness, mouthfeel, and flavor release of the product, yet significant consideration should be centered on the effect of the fats and oils during processing and preparation to prevent excessive lubrication and stickiness . From a nutrition standpoint, the healthiness of dietary fats and oils in the human diet are highly debated. Generally, nutritionists, dieticians, and government organizations (like the American Heart Association) have recommended dietary patterns that limit consumption of saturated fats and trans fats; and promote consumption of unsaturated fats . The link between saturated fats and trans fats with increased bad (low density lipoprotein) cholesterol levels and reduced good (high density lipoprotein) cholesterol levels is the rationale that has led to these recommendations. Yet, recent literature suggests that the link between consumption of saturated fats from animal derived sources and increased bad cholesterol levels may not be as strong as it once was perceived to be . The debate on whether saturated and trans fats are healthy or unhealthy is beyond the scope of this review. Therefore, this review will focus on the composition of the aforementioned fats/oils used in modern meat analogue products and how they compare to traditional meat products.