rancidity
11rancidity — noun the state of being rancid; having a rancid scent or flavor (as of old cooking oil) • Derivationally related forms: ↑rancid • Hypernyms: ↑decay …
12aldehidic rancidity — aldehidinis apkartimas statusas T sritis chemija apibrėžtis Riebalų apkartimas nuo susidariusių aldehidų. atitikmenys: angl. aldehidic rancidity rus. альдегидное прогорькание …
13ketonic rancidity — ketoninis apkartimas statusas T sritis chemija apibrėžtis Riebalų skaidymasis, kurio metu susidaro nemalonaus skonio ir kvapo ketonai ir aldehidai. atitikmenys: angl. ketonic rancidity rus. кетонное прогоркание …
14antioxidant — /an tee ok si deuhnt, an tuy /, n. 1. Chem. any substance that inhibits oxidation, as a substance that inhibits oxidative deterioration of gasoline, rubbers, plastics, soaps, etc. 2. Biochem. an enzyme or other organic substance, as vitamin E or… …
15Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …
16Antioxidant — Model of the antioxidant metabolite glutathione. The yellow sphere is the redox active sulfur atom that provides antioxidant activity, while the red, blue, white, and dark grey spheres represent oxygen, nitrogen, hydrogen, and carbon atoms,… …
17Peroxide value — The Peroxide value of an oil or fat is used as a measurement of the extent to which rancidity reactions have occurred during storage. Other methods are available but peroxide value is the most widely used.The double bonds found in fats and oils… …
18fat and oil processing — ▪ chemistry Introduction method by which animal and plant substances are prepared for eating by humans. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut …
19meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
20Fatty acid — Not to be confused with fat. Butyric acid, a short chain fatty acid Types of fats in food Unsaturated fat Monounsaturated fat Polyun …
