نتایج جستجو برای: rancidity
تعداد نتایج: 328 فیلتر نتایج به سال:
Oxidative rancidity is a major cause of flavor deterioration in thermally treated meats. Common methods of preserving food quality, such as refrigeration, do not prevent lipid oxidation and the reaction even takes place at freezing temperatures. Off-flavors due to oxidative changes in meat are autocatalytic type reactions which produce various by-products that contribute to the rancid odors and...
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a ...
In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% α-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed gro...
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