cvpublicationclone.page.titleprefix
Estimating the shelf life of a mayonnaise made from sacha inchi (Plukenetia volubilis L.) oil and duck (Anas platyrhynchos L.) egg yolk

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cris.policy.group Instituciones SINACYT
cris.policy.group Administrator
dc.contributor.author Medina-Marroquín L.
dc.contributor.author Vásquez-Chicata A.
dc.contributor.author BELLIDO VALENCIA, OMAR
dc.date.accessioned 2024-01-09T12:37:50Z
dc.date.available 2024-01-09T12:37:50Z
dc.date.created 2022-10-08
dc.date.issued 2018-01-01
dc.description.abstract Mayonnaise is one of the most industrially produced and consumed food emulsions. Consistent mostly of oil, it is susceptible to deterioration by peroxidation of lipids that is manifested in sensory unpleasant characteristics associated with the chemical species that are produced in this process, which reduce their shelf life. This work studied the shelf life of a mayonnaise made from sacha inchi (Plukenetia volubilis L.) oil and duck (Anas platyrhynchos L.) egg yolks, using the peroxide value as an indicator. Three storage temperatures (12, 22 and 32 °C) were used to obtain the specific reaction constants (0.112, 0.142 and 0.359 mEq-peroxide·day-1, respectively) to determine the activation energy (41752 J·mol-1) and shelf life for each temperature. The evolution of peroxide value was similar to other mayonnaise formulations.
dc.identifier.scopus 2-s2.0-85059549358
dc.identifier.uri https://www.perucris.pe/handle/123456789/101760
dc.language.iso en
dc.publisher North University of Baia Mare
dc.relation.grantno undefined
dc.relation.ispartofseries Carpathian Journal of Food Science and Technology
dc.relation.issn 20666845
dc.subject Duck egg
dc.subject Emulsion
dc.subject Mayonnaise
dc.subject Sacha inchi
dc.subject Shelf life
dc.title Estimating the shelf life of a mayonnaise made from sacha inchi (Plukenetia volubilis L.) oil and duck (Anas platyrhynchos L.) egg yolk
dc.type Controlled Vocabulary for Resource Type Genres::texto::revista::artículo
dspace.entity.type CvPublicationClone
oaire.citation.endPage 22
oaire.citation.issue 4
oaire.citation.startPage 16
oaire.citation.volume 10
oairecerif.access http://purl.org/coar/access_right/c_14cb
oairecerif.affiliation.orgunit Universidad Nacional de San Agustin de Arequipa
oairecerif.affiliation.orgunit Universidad Nacional de San Agustin de Arequipa
oairecerif.affiliation.orgunit Universidad Nacional de San Agustin de Arequipa
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation Universidad Nacional de San Agustín de Arequipa
person.identifier.orcid #PLACEHOLDER_PARENT_METADATA_VALUE#
person.identifier.orcid #PLACEHOLDER_PARENT_METADATA_VALUE#
person.identifier.orcid #PLACEHOLDER_PARENT_METADATA_VALUE#
person.identifier.scopus-author-id 57205329420
person.identifier.scopus-author-id 57205334041
person.identifier.scopus-author-id 57205333949
perucris.author.dni #PLACEHOLDER_PARENT_METADATA_VALUE#
perucris.author.dni #PLACEHOLDER_PARENT_METADATA_VALUE#
perucris.author.dni 40405164
perucris.author.orcid #PLACEHOLDER_PARENT_METADATA_VALUE#
perucris.author.orcid #PLACEHOLDER_PARENT_METADATA_VALUE#
perucris.author.orcid 0000-0002-9105-4877
perucris.author.scopus-author-id 57205329420
perucris.author.scopus-author-id 57205334041
perucris.author.scopus-author-id 57205333949
perucris.concytec.feedback APPROVE
perucris.subject.ocde oecd::Ingeniería, Tecnología::Otras ingenierías, Otras tecnologías::Alimentos y bebidas
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