Rancidity
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Rancidity
Development of any off or disagreeable flavors in a fat. The four types of rancidity in fats are: absorption of odors, action of microorganisms, action of enzymes (lipases), atmospheric oxidation.
Rancidity - the condition of having a disagreeable odor or taste of decomposing fats or oils caused by the development of free fatty acids and peroxide compounds in the fat.
Rancidity
Off-flavor in fats, or in food products containing fats, caused by oxidation.
Rasher
A thin slice of bacon, or a portion consisting of three slices of bacon.
Raw sugar
A minimally-processed light-brown sugar resembling coffee crystals.
s which causes rancidity Rancidity is the deterioration (spoilage) of fats and fat-containing foods due to lipid oxidation.
Butylated hydroxyanisole (BHA) - A phenolic chemical compound used to preserve foods by preventing rancidity. It may also be used as a defoaming agent for yeast.
Due to their high oil content, candle nuts are prone to rancidity, so it is best to buy small quantities and store them in a cool dry place.
They're prone to rancidity, so store them in the refrigerator or freezer if you plan to keep them for awhile. It's easier to shell them if you first heat them in a 350° oven for about 15 minutes.
A phenolic chemical compound used to preserve foods by preventing rancidity. It may also be used as a defoaming agent for yeast. BHA is found in foods high in fats and oils; also in meats, cereals, baked goods, beer, and snack foods.
Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity.
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A substance that retards oxidation. Antioxidants are added to meat and poultry products to prevent or slow oxidative rancidity of fats that causes browning. Used with fresh meats. Antipasto ...
Butter - A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily and is highly susceptible to rancidity.
Butter absorbs odors easily and is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may be frozen for up to 9 months without deterioration.
walnut oil - An expensive and strongly flavored (nutty) oil, which is popular in Middle Eastern cooking, sauces, main dishes, and baked goods. It is often blended with more mildly flavored oils. To prevent rancidity, refrigeration is best.
Brown rice is higher in fiber and more nutritious than white rice. However, brown rice is subject to rancidity because of the bran and has a shelf life of only about six months.
(Interior fat isn't as exposed to oxygen, which is what causes rancidity.) Some heavily salted, long-smoked fish can keep without refrigeration for weeks or months.
Some common fatty acids in foods include palmitic, stearic and myristic acids. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavors and ...
 See also: Flavor, Cooking, Water, Produce, Vegetable
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