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 Tools annual

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 monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

A seeded cooling crystallization batch process was developed for sugar fortification with retinyl palmitate seeds (RP, vitaminA). Sugar solubility in water was measured in presence of RP. Linear and natural cooling profiles were induced with stirring speeds of 90 and 180 rpm. RP encapsulated in the product concentration was measured and the percentage of degradation was determined. Fortified crystals were stored under ambient conditions and the RP percentage was measured during 60 days. In addition, organoleptic tests were performed to determine differences in taste of fortified sugar against commercial sugar. The results showed that the natural cooling profile and agitation rate of 180 rpm increased the RP encapsulation and decreased the degradation percentage. An increment in RP seeds produced a larger RP encapsulated concentration. The presence of RP did not cause significant changes in either the solubility or taste of fortified sugar. Finally, the percentages of RP in the product obtained in this study were greater, at 30 and 60 days of storage, than those reported for the traditional product.

Development of a process for sugar fortification with vitamin-A