Advertisements
Advertisements
प्रश्न
Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time)?
उत्तर
"Rancidity" is the term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time).
APPEARS IN
संबंधित प्रश्न
Oil and fat containing food items are flushed with nitrogen. Why?
What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity?
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.
Fill in the following blank with suitable word:
Anti-oxidants are often added to fat containing foods to prevent .............. due to oxidation.
Explain, by giving an example, how oxidation and reduction proceed side by side.
What damage is caused by rancidity?
What type of chemical reaction is responsible for causing rancidity?
Write scientific reason.
Always paint grills of doors and windows before using them.
Which of the following gases is used in the storage of fat and oil-containing foods for a long time?
A substance added to food containing fats and oils is called ____________.
