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

This work aims to determine the oxidative stability of sacha inchi oils (Plukenetia huayllabambana and Plukenetia volubilis), both non-microencapsulated and microencapsulated with different wall materials, using the Rancimat method at 70, 80, 90 and 100 oC, and the linear extrapolation technique based on induction periods. Shelf-life values were estimated at 25 °C. The following physical and chemical analysis were carried out: acidity level, peroxide index, oxidative stability and humidity.

Estabilidad oxidativa de los aceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) y su importancia en la industria alimentaria