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प्रश्न
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is:
(a) acidity
(b) radioactivity
(c) rabidity
(d) rancidity
उत्तर
(d) rancidity
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.
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संबंधित प्रश्न
Explain the term Rancidity.
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)?
Explain why, food products containing fats and oils (like potato chips) are packaged in nitrogen.
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.
What damage is caused by rancidity?
What type of chemical reaction is responsible for causing rancidity?
State and explain the various methods for preventing or retarding rancidity of food.
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 ____________.
