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rancidity::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | decay |
| Derivation | rancid |
Examples of rancidity
rancidity
Another will extend the shelf life of beer and other consumables by preventing rancidity.
From the desmoinesregister.com
Salt not only seasons a butter but it also tends to hide rancidity.
From the abcnews.go.com
I was getting increasingly apprehensive about using it, as I had visions of rancidity setting in.
From the theepochtimes.com
Sesame seeds are high in protein and provide an oil that is famous for its resistance to rancidity.
From the thestate.com
This process flavors the ghee, and also produces antioxidants which help protect it longer from rancidity.
From the en.wikipedia.org
Oats begin to show signs of enzymatic rancidity within four days of being dehulled if not stabilized.
From the en.wikipedia.org
Exposure to oxygen increases the risk of rancidity.
From the kentucky.com
An alternative to prompt cleaning is to immerse the filter in water, which will keep oxygen and rancidity away.
From the theatlantic.com
Due to its high monounsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity.
From the en.wikipedia.org
- The state of being rancid; having a rancid scent or flavor (as of old cooking oil)
- Rancidification is the chemical decomposition of fats, oils and other lipids (This may also occur in mechanical cutting fluids). There are three basic types of rancidity. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. ...
- The oxidation of the natural oil in the fish, making the fish unpalatable.
- Having an unpleasant, stale smell, as through decomposition, especially of fats and oils.
- Having a disagreeable smell or taste from partial decomposition
- There are two types, which can lead to confusion -
- A term used to describe a system that has been overcome with bacteria, mold, and/or fungal growth, and has a strong and foul ("locker room") odor.
- Refers to a chemical reaction which transforms milk fats into free, fatty acids, thus causing a spoiled flavor.
- An oil or fat becomes rancid when oxygen is allowed to break it down. Rancidity is characterized by development of easily recognized, sharp, acrid and pungent off-flavors and odors. Oils higher in unsaturated fatty acids are more prone to rancidity than oils high in saturated fat.Back to top
