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Despite concerns among the scientific community, there is little data on the health effects of rancidity or lipid oxidation in humans. [ 8 ] [ 9 ] Animal studies show evidence of organ damage, inflammation, carcinogenesis, and advanced atherosclerosis, although typically the dose of oxidized lipids is larger than what would be consumed by humans.
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The free radical chain reaction is sometimes referred to as the Bolland-Gee mechanism [6] [7] or the basic autoxidation scheme (BAS) [8] and was originally based on the oxidation of rubbers, [9] but remains generally accurate for many materials.
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O 2 =1 mmol/2 of O 2 =0.5 mmol of O 2, where 2 is valence).
Keeping sunflower oil at low temperatures during manufacturing and storage can help minimize rancidity and nutrient loss—as can storage in bottles that are made of either darkly-colored glass, or plastic that has been treated with an ultraviolet light protectant. [citation needed]
Removing the buttermilk and adding salt helps to prevent rancidity in finished butter. [1] One side of the paddle will be ribbed or grooved to allow the buttermilk to drain away from the butter during pressing. The ungrooved side may be used for shaping the butter into final form.
Commonly, bran is heat-treated with the intention of slowing undesirable rancidification, but a 2003 study of heat-treatment of oat bran found a complex pattern whereby increasingly intense heat treatment reduced the development of hydrolytic rancidity and bitterness with time, but increased oxidative rancidity.