-
Rancidification is the
process of
complete or
incomplete autoxidation or
hydrolysis of fats and oils when
exposed to air, light, moisture, or bacterial...
- also
treated with
antioxidants to
prevent spoilage, in
particular the
rancidification of oils and fats. In cells,
antioxidants such as glutathione, mycothiol...
-
tendency toward autoxidation, leading, in the case of edibles, to
rancidification.
Metals accelerate the degradation. In
organometallic chemistry, the...
-
nutrient absorption. The high oil
content of bran
makes it
subject to
rancidification, one of the
reasons that it is
often separated from the
grain before...
-
tendency toward autoxidation, leading, in the case of edibles, to
rancidification.
Metals accelerate the degradation.
These fats tend to polymerize,...
- the
reactions of
alkenes and oxygen. This
process is the
basis of
rancidification and
paint drying.
Benzene burns with
sooty flame when
heated in air:...
- slow the
oxidation of fats. This
slows down the
decomposition and
rancidification process. Food
preservation may also
include processes that inhibit...
- only
produces twice the volume.
Unlike air,
nitrous oxide inhibits rancidification of the butterfat.
Carbon dioxide cannot be used for
whipped cream because...
-
phenolic compounds in wood
smoke are both antioxidants,
which slow
rancidification of
animal fats, and antimicrobials,
which slow
bacterial growth. Other...
-
substitute for
tallow and
butter and (unlike
unsaturated fats)
resist rancidification.
Under some conditions,
hydrogenation can
creates some
unwanted trans...
