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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).
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संबंधित प्रश्न
Oil and fat containing food items are flushed with nitrogen. Why?
Explain the term Rancidity.
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.
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?
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.
A substance added to food containing fats and oils is called ____________.
