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- Q859029 subject Q6504393.
- Q859029 subject Q7153080.
- Q859029 abstract "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 aldehydes and ketones which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in aged cheeses). In processed meats, these flavors are collectively known as warmed-over flavor. Rancidification can also detract from the nutritional value of food, and some vitamins are highly sensitive to degradation. Akin to rancidification, oxidative degradation also occurs in other hydrocarbons, e.g. lubricating oils, fuels, and mechanical cutting fluids.".
- Q859029 wikiPageExternalLink olive_oil_storage.htm.
- Q859029 wikiPageWikiLink Q101497.
- Q859029 wikiPageWikiLink Q103135.
- Q859029 wikiPageWikiLink Q1160121.
- Q859029 wikiPageWikiLink Q1193660.
- Q859029 wikiPageWikiLink Q12370.
- Q859029 wikiPageWikiLink Q127980.
- Q859029 wikiPageWikiLink Q133948.
- Q859029 wikiPageWikiLink Q159341.
- Q859029 wikiPageWikiLink Q161233.
- Q859029 wikiPageWikiLink Q1657816.
- Q859029 wikiPageWikiLink Q170744.
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- Q859029 wikiPageWikiLink Q465900.
- Q859029 wikiPageWikiLink Q608726.
- Q859029 wikiPageWikiLink Q61476.
- Q859029 wikiPageWikiLink Q6504393.
- Q859029 wikiPageWikiLink Q655275.
- Q859029 wikiPageWikiLink Q662443.
- Q859029 wikiPageWikiLink Q671701.
- Q859029 wikiPageWikiLink Q6950796.
- Q859029 wikiPageWikiLink Q7153080.
- Q859029 wikiPageWikiLink Q789331.
- Q859029 wikiPageWikiLink Q7969608.
- Q859029 wikiPageWikiLink Q82264.
- Q859029 wikiPageWikiLink Q867060.
- Q859029 wikiPageWikiLink Q898539.
- Q859029 wikiPageWikiLink Q910277.
- Q859029 comment "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 aldehydes and ketones which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in aged cheeses).".
- Q859029 label "Rancidification".