Results 141 to 150 of about 5,759 (196)
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Lipolysis and Hydrolytic Rancidity
2022Lipolysis, the hydrolysis of lipids, in milk produces free fatty acids (FFAs), which have both detrimental and desirable effects. The detrimental effects are due to the unpleasant flavors of short-chain fatty acids when present at high concentrations.
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Journal of the American Oil Chemists' Society, 1955
T HE DETECTION of advanced stages of rancidi ty in a fat or fa t ty food has never been a problem for people with normal olfactory senses. The sharp pungent odors mixed with certain stale and musty odors have provided tell-tale evidence of rancidi ty throughout the ages. That this is not always regarded as undesirable is evidenced by the fact that some
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T HE DETECTION of advanced stages of rancidi ty in a fat or fa t ty food has never been a problem for people with normal olfactory senses. The sharp pungent odors mixed with certain stale and musty odors have provided tell-tale evidence of rancidi ty throughout the ages. That this is not always regarded as undesirable is evidenced by the fact that some
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Lipolytic Enzymes and Hydrolytic Rancidity
2007Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides, is a constant concern to the dairy industry because of the detrimental effcts it can have on the flvor and other properties of milk and milk products. However, free fatty acids also contribute to the desirable flavor of milk and milk products when present at ...
Deeth, H C, Fitz-Gerald, C. H.
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Madras Agricultural Journal, 1971
Butter is the substance containing practically the whole of the fat of the milk from which it is prepared, produced by the continual shaking or beating of cream or of the milk itself. When butter is freshly produced it consists of a nodular mass which is then worked in order to remove excess of water and make the whole a visibly homogeneous mass.
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Butter is the substance containing practically the whole of the fat of the milk from which it is prepared, produced by the continual shaking or beating of cream or of the milk itself. When butter is freshly produced it consists of a nodular mass which is then worked in order to remove excess of water and make the whole a visibly homogeneous mass.
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Oxidative Rancidity and Discoloration in Meat
1954Publisher Summary This chapter is concerned with two types of oxidative changes that occur in meat: oxidation of the fat, resulting in rancidity; and oxidation of the heme pigments, resulting in discoloration. The two are closely related. In fact, each can accelerate the other, but each can also proceed independently of the other.
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Retardation of Rancidity by Sulfhydryl Compounds
Science, 1943P, György +2 more
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Industrial & Engineering Chemistry, 1945
F. H. Smith, D. E. Brady, R. E. Comstock
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F. H. Smith, D. E. Brady, R. E. Comstock
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