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Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipase , [ 6 ] or acidic or alkaline conditions) leading to the formation of free fatty acids and glycerol .
This page was last edited on 19 December 2012, at 05:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
The common mechanism is a free radical chain reaction, where the addition of oxygen gives rise to hydroperoxides and their associated peroxy radicals (ROO•). [5] Typically, an induction period is seen at the start where there is little activity; this is followed by a gradually accelerating take-up of oxygen, giving an autocatalytic reaction ...
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).
Nor have I heard of "Microbial rancidity" so I am wondering if some earlier editor invented (aka synthesized) this portion of the article as sort of a placeholder. Comments are welcome.--Smokefoot 02:38, 26 December 2010 (UTC) Enzymes can speed up the rancidification. Ripe salami and ripe fatty cheese have a rancidity.
Lipid peroxidation, or lipid oxidation, is a complex chemical process that leads to oxidative degradation of lipids, [1] resulting in the formation of peroxide and hydroperoxide derivatives. [2] It occurs when free radicals , specifically reactive oxygen species (ROS), interact with lipids within cell membranes , typically polyunsaturated fatty ...
Various collaborative online encyclopedias were attempted before the start of Wikipedia, but with limited success. [19] Wikipedia began as a complementary project for Nupedia, a free online English-language encyclopedia project whose articles were written by experts and reviewed under a formal process. [20]
Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. [2]