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en.wikipedia.org/wiki/Rancidification

Rancidification, the product of which can be described as rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the hydrolysis and/or autoxidation of fats into short -chain ...

www.gcca.org/wp-content/uploads/2012/09/RancidityAntioxidants.pdf

Hydrolytic rancidity is a condition caused by fat hydrolysis ... meat, frozen vegetables and dry milk can become rancid as the fats in the products react to air. The.

www.naturalproductsinsider.com/articles/2009/08/understanding-rancidity-of-nutritional-lipids.aspx

Aug 4, 2009 ... Often referred to as rancidity, it is the natural process of decomposition ( degradation) of fats or oils by either hydrolysis or oxidation, or both.

link.springer.com/chapter/10.1007/0-387-28813-9_15

Lipolysis, 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  ...

naldc.nal.usda.gov/download/47674/PDF

Relationship Between Hydrolytic Rancidity, Oil Concentration, and Esterase Activity in Rice Bran. F. D. Goffman1,2 and C. Bergman1. ABSTRACT. Cereal Chem ...

www.journalofdairyscience.org/article/S0022-0302(51)91739-0/abstract

On the basis of acid degree determinations applied to fat obtained from cream samples, it is concluded that fat acidity determinations are helpful in classifying ...

chemistry.stackexchange.com/questions/75084/what-happens-during-oxidative-and-hydrolytic-rancidity-of-fats

I understand that when lipid molecules - triacylglycerol - are ... I am currently finishing my Ph.D. in rancidity, and therefore I know quite a bit about ...

nem.org.uk/Rancidity.htm

One of the reaction products is butyric acid, which causes the typical rancid taste. Rancidification is the decomposition of fats, oils and other lipids by hydrolysis ...

www.uvm.edu/extension/cropsoil/wp-content/uploads/Elias-2014-Canola-Mtg-UVM.pdf

Hydrolytic Rancidity of Oils. • Reaction of unsaturated fatty acids with oxygen. • Accelerated in the presence of a metal catalyst and/or UV light. • The most ...

krex.k-state.edu/dspace/handle/2097/14722

One of the common and important off-flavors in milk is hydrolytic rancidity or. lipolyzed flavor. The rancidity results from hydrolytic cleavage of fatty acids from milk ...