rancidity
21Olive oil — Not to be confused with the cartoon character Olive Oyl. Olive oil A bottle of olive oil Fat composition Saturated fats Palmitic acid: 7.5–20.0% Steari …
22Oat — This article is about the common cereal. For other uses, see Oat (disambiguation). Oats redirects here. It may mean either the common cereal oat discussed here, or any cultivated or wild species of the genus Avena. Oat Oat plants with in …
23Rancidification — is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto oxidation.… …
24Unsaturated fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid …
25Cereal germ — The germ of a cereal is the reproductive part that germinates to grow into a plant;[1] it is the embryo[2] of the seed. Along with bran, germ is often a by product of the milling[3] that produces r …
26cocoa butter — n. a yellowish white fat prepared from cacao seeds: used in pharmacy and in making cosmetics and chocolate candies * * * also called theobroma oil pale yellow, edible vegetable fat obtained from cocoa beans, having a mild chocolate… …
27preservative — /pri zerr veuh tiv/, n. 1. something that preserves or tends to preserve. 2. a chemical substance used to preserve foods or other organic materials from decomposition or fermentation. adj. 3. tending to preserve. [1350 1400; ME (adj. and n.) < MF …
28food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
29nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
30Enzymes that cause food spoilage — ▪ Table Enzymes that cause food spoilage enzyme food spoilage action ascorbic acid oxidase vegetables destruction of vitamin C lipase cereals discoloration milk hydrolytic rancidity oils hydrolytic rancidity lipoxygenase vegetables destruction of …
