chemical rancidity
1Antioxidant — 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,… …
2meat 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… …
3antioxidant — /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… …
4food 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… …
5Butter — 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 …
6Olive 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 …
7preservative — /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 …
8nutrition, 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… …
9Fatty acid — Not to be confused with fat. Butyric acid, a short chain fatty acid Types of fats in food Unsaturated fat Monounsaturated fat Polyun …
10Rancidification — 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.… …
