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 acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0  57.14 meg/㎏. Among the samples, popcorn chicken contained the highest crude fat content, showing 6.64± 0.26(%), while the french-fries showed 2.87±0.31(%), which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02  0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41  1.55 g, while the popcorn chicken showed the highest content, 1.16  3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The “School Zone”, which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0 ∼ 4,700 cfu/g in cookies, Salmonella test came out negative. Key words: fried foods, trans fatty acid, saturated fatty acid, saccharin, tar colors, aerobic plate, Salmonella

Investigation of Safety Children's Favorite Foods in the School Zone