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 Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Oxidative stability means resistance to oxidation during purchase, processing and storage and is a key quality indicator of edible fats. Oils ought to be stored in dark-glass bottles, at low temperatures  and with no access of light in order to effectively preserve their oxidative stability. Since all vegetable oils contain unsaturated fatty acids that can react with oxygen and deteriorate over time, displacement of oxygen with inert gases may result in a reduction of the rate of oxidation. In the study the effect of oil flushing with nitrogen on the quality and oxidative stability of cold-pressed rapeseed and sunflower oils was determinate.

Eff ect of oil fl ushing with nitrogen on the quality and oxidative stability of coldpressed rapeseed and sunfl ower oils