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

The sacha inchi oils of ecotypes of Plukenetia huayllabambana and P. volubilis were microencapsulated to protect from environmental factors such as oxygen, light, moisture and the process conditions during the food processing. The study of the shelf life of the microencapsulated are very important for using them as a raw material in the development Rafael Alarcón Rivera, María del Carmen Pérez Camino, Nancy Chasquibol Silva 328 Rev Soc Quím Perú. 85(3) 2019 of functional foods. The objective of this work was to evaluate the shelf life of sacha inchi oils microencapsulated with different wall materials (Gum Arabic (GA), Hi-Cap, Maltodextrin (MD) and whey protein (WPI) ), alone or in mixtures; using the Rancimat method at temperatures of 70, 80, 90 and 100 ° C, respectively. The results of the shelf life extrapolated at 25°C of sacha inchi oils microencapsules were longer than sacha inchi oils without microencapsular, oxidative stability index and induction period (PI ), also confirmed that the microcapsules obtained showed greater protection against oxidation, being the Hicap wall material that best protected the sacha inchi oils

EVALUACIÓN DE LA VIDA ÚTIL DE LOS ACEITES DE SACHA INCHI (Plukenetia huayllabambana y Plukenetia volubilis) MICROENCAPSULADOS