“…[Image: see text] Introduction: Ascorbyl palmitate (AP) is an example of natural secondary food antioxidant, which has been used for oxidative rancidity prevention in food industry. In this study, the interaction of AP with bovine serum albumin (BSA) was investigated. …”
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“…Sensory evaluation indicated that the key negative sensory attributes reported were rancidity and stale attributes, which were correlated to the progression of lipid oxidation and loss of flavour over storage time irrespective of the packaging environment (with/without gas flushing).…”
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“…Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. …”
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“…The purpose of this study is to stabilize the FWB against lipid oxidation and rancidity and as much as possible to retain its antioxidant activities. …”
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“…Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. …”
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“…All batches presented lipid oxidation values below the threshold that indicates meat rancidity. Adjustments of the original lean:fat proportion must be carried out on this low fat content sausage to obtain profitable results. …”
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“…The results from selected parameters were correlated with fat and moisture content, peroxide value, UV absorbances, oil oxidative stability, hexanal, and rancidity to establish the relationships between OSI values and quality changes during storage. …”
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“…The gelatin films with RM extracts are resistant to the microbial spoilage and could be used to produce active packaging for food that is vulnerable to rancidity effects.…”
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“…Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. …”
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“…Acylation of the resulting hydroxyl moieties has generated short-chain vicinal acyl substituents on the oil which keep the wax liquid, improving its cold flow properties and also protecting it from auto-oxidation and rancidity.…”
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“…Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. …”
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“…According to the direct relationship between rancidity stability and nutritional and sensory values, the present study provides a new strategy for the quality enhancement of thermally treated seafood.…”
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“…Microwave treated cashew nuts were free from infestation and rancidity even after 6 months of storage while the untreated nuts were found to be heavily infested at the end of 1 month of storage.…”
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“…An increase of the peroxide value by 15 meq O(2)/kg, which was also reflected by a decrease of α-tocopherol congener by 15%–18%, was determined independent of the initial rancidity. The oxidative deterioration of the highly oxidized palm oil during storage was correlated with a significant 46% decline of the vitamin A content. …”
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“…Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. …”
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“…The lower pH, FFA, AV, titratable acidity, moisture content, and high antioxidant activity of the oil palm fruit products could be an indication of shelf stability against microbial contamination and rancidity.…”
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“…Modelling quality depletion of vegetable oils and establishing the shelf life, generally accepted as the time until rancidity becomes evident, already remains a challenge for the industry. …”
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“…INTRODUCTION: Sea buckthorn (Hippophae rhamnoides) seed oil is rich in unsaturated fatty acids, and is thus susceptible to oxidation and rancidity. Microencapsulation technology allows the effective protection of active substances, thereby prolonging the deterioration time and shelf life. …”
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“…The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. …”
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“…Antioxidants might be defined as compounds which are capable of preventing, delaying or retarding the development of rancidity or other flavor deterioration in foods or as protective factors against the oxidative damage in the human body. …”
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