rancid

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A new source has been identified that uses fish obtained from Alaska's Bering Sea, which then goes through extraordinary production measures to eliminate any concerns of contamination and rancidity.
The traditional Omashikwa had higher scores for filth, syneresis, rancidity and bitterness.
5) Rancidity factor: Not just nuts but any oil or deep-fried foods can turn rancid if not stored properly.
As shown in Tables 2 and 3 oxidative rancidity was declined as the concentration of mint and basil extracts increased probably due to increase of phenolics content.
Ohad Cohen, CEO of Vitiva, commented: "VFish is an excellent choice for food processors desiring to improve seafood water-binding capacity without the addition of phosphates and still control rancidity and microbial instability.
ABSTRACT : The storage of rice polishing (RP) with and without addition of antioxidant for sixteen weeks and its effect on rancidity and metabolizable energy values during the summer season was determined.
Disadvantages such as product dehydration, rancidity, drip loss and product bleaching have an overall effect on the quality of frozen food (Kropf and Bowers 1992).
Adding hydrogen changes the molecular configuration and properties of vegetable oils used for baking and frying, creating partially hydrogenated oil that reduces rancidity and increases the shelf life of such goodies as Twinkies, makes fried chicken crunchier and pie crust flakier.
Like most other crops, groundnuts are semi perishable and their quality during storage can be deteriorated through microbial proliferation, insect and rodent infestation, loss of flavour, viability and rancidity due to biochemical changes as well as absorption of certain odors and chemicals.
Also, these extracts serve as antioxidants against rancidity.
Furthermore, rancidity occurs at the bulk surface which may take the free fatty acid above the market threshold of 2%.