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rancidification การใช้

ประโยคมือถือ
  • :For the latter part, see rancidification and I think Hydroxylation.
  • To help preserve oils from rancidification, they should be refrigerated once opened.
  • First, rancidification is primarily a chemical reaction, not much involving bacteria.
  • They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification.
  • It is used as a preservative in some pet foods to prevent the rancidification of fats.
  • You may have issues with Rancidification.
  • All carrier oils should be kept cool, and away from strong light, to retard rancidification.
  • Other vegetable oils should be avoided because they will undergo rancidification and leech into food during use.
  • And additionally whole grain flour is more expensive to store, due to it being susceptible to Rancidification.
  • If air were used as a propellant, oxygen would accelerate rancidification of the butterfat; nitrous oxide inhibits such degradation.
  • Other methods include butylated hydroxytoluene ( BHT ), butylated hydroxyanisole ( BHA ), Rancimat method ( rancidification assessment of fat ).
  • Smoking is especially useful for oily fish, as its antioxidant properties inhibit surface fat rancidification and delay interior fat exposure to degrading oxygen.
  • Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth.
  • The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing.
  • Further investigations indicate that the boosting level of superoxide dismutase ( SOD ) and glutathione dismutase ( GSHPx ) may account for the inhibitory effect of GTC against lipid oxidation ( rancidification ).
  • The cusp point of the oxidation curve ( the point where a rapid rise in the conductivity starts ) gives the induction time of the rancidification reaction, and can be taken as an indication of the oxidative stability of the sample.