rancidity


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  • noun

Words related to rancidity

the state of being rancid

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References in periodicals archive ?
Most processors rely on taste panels to help them check for signs of rancidity in inventories before rotating them accordingly.
Once opened, olive oil keeps longer than polyunsaturated oils because it doesn't bind as easily with oxygen atoms, which cause rancidity.
Among the commonly used vegetable oils, sesame oil is known to be most resistant to oxidative rancidity [1].
Our goal was to use frying oil for our Pork Scratchings Snacks product line for a longer time, without adding any synthetic preservers, and while preventing rancidity and oxidation.
Oleosomes are oil storage reservoirs that help to preserve and protect seed oil from rancidity and oxidation.
Frutarom uses a proprietary process that ensures the highly selective removal of fat-soluble components from the pumpkin seed extract, allowing for increased stability and solubility with no rancidity.
Treese likes to use almonds in longer-term shelf-life products because they have the best stability against rancidity.
The extracts prevent rancidity and kill or minimize pathogen growth.
The same oxidative reactions that can contribute to degenerative disease in people also occur in what they eat-causing rancidity and spoilage.
Less prone to rancidity, it has better storage and cooking properties.
BHA and BHT are two closely related chemicals that prevent oxidation and retard rancidity in foods that contain oil.
Coolant management permits early recognition and avoidance of incipient problems with coolants that could cause poor tool life, coolant rancidity, machine downtime, excessive coolant disposal, dermatitis, and workpiece and tool corrosion.
Part 1 Understanding and measuring chemical deterioration of foods and beverages: Oxidative rancidity in foods and food quality
But lipids are chemically unstable and will undergo free-radical chain reactions that not only deteriorate the lipids but also produce oxidative fragments, some of which are volatile and are perceived as the off-flavors of rancidity.