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

The frying-life of olive oil, sunflower oil and a their homogeneous blend used in 40 repeated and discontinuous frying of different food, mostly precooked and frozen foods, were comparatively determined by using the qualitative color test “Fritest” and color developed at 500 nm using this test (A 500 ). These measurements were significantly correlated (p 500 of 0.35 and to 25 % polar material and 10-15 % of oligomers. The shelf life ( 500 500 500 < 0,4 cut-points. Olive oil presented a better efficiency (3.1 kg/L) than the sunflower oil and the blend (2.23 and 2.64 kg/L, respectively). Results suggest (i) the validity of the “Fritest” for a rapid evaluation of the alterations of different oils; (ii) the better efficiency and the longer shelf-life of olive oil than sunflower oil and the blend when frying different foods mostly pre-cooked and frozen foods.

grasas y aceites

Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods