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 research was based on the assessment and the use of the essential oregano oil (Oraginum vulgare) to extend the shelf-life of minimally processed potato chips (Solanum tuberosum). It began with the testing of the experimental units of 200g of potatoes chips immersed in 1 and 2% oregano oil for 5 minutes or scalded at 75.2°C for 1.30 min. The chips were then refrigerated and frozen and evaluated ever so often. Frequent testing was done to detect the presence of -aerobic mesophilic bacteria, Escherichia coli, yeast and molds CFU/g; sensory odor, color, texture, physical chemicals, humidity in % and pH, as indicators of the quality of life of the potatoes chip and to determine the best treatment. Microbiological analysis shows that treatments performed on chips immersed in 1 and 2% oregano oil had a slower microbiological growth compared to control treatments A1B1 and A1B2. Sensory analysis indicates that all treated chips maintain the characteristics until the 15th day, for cooling, and the 28th day, for freezing. This shows that on the last day of the analysis the chips are still suitable for human consumption. The results showed no significant differences in moisture retention. All treatments have the same reaction in the conservation of potatoes, at different pH levels, where the statistical analysis reveals that the treatments being studied are statistically different compared to the control A1B2 (freezing)

Evaluación del aceite esencial de orégano (Oraginum vulgare) para alargar la vida útil de la papa (Solanum tuberosum) mínimamente procesada