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Understanding Lipid Rancidity by mukailaridwan1 is a document available to read on EtoBox.

The document discusses rancidity, lipid peroxidation, and shelf life of products. Rancidity occurs when the natural decomposition of fats and oils leads to an unpleasant odor and taste. It is caused by oxidation, hydrolysis, or microbial growth. Lipid peroxidation is the oxidative deterioration of lipids via free radicals and occurs in three stages - initiation, propagation, and termination. Rancidity can be measured by peroxide value and anisidine value tests and prevented by adding antioxidants to reduce

Author

mukailaridwan1

Language

EN