Mostrando 1 - 20 Resultados de 169 Para Buscar '"Rancid"', tiempo de consulta: 0.38s Limitar resultados
  1. 1
    Publicado 1877
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    Rancid Butter
  2. 2
    Publicado 1857
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    Rancid Butter, Cured
  3. 3
    “…This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. …”
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    Evaluating the rancidity and quality of discarded oils in fast food restaurants
  4. 4
    “…This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. …”
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    Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
  5. 5
    “…Nevertheless, few studies have investigated the variations in the compounds that cause the rancid flavor of breastmilk during frozen storage. …”
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    Variations in the rancid-flavor compounds of human breastmilk under general frozen-storage conditions
  6. 6
    “…Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. …”
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    Protective Action of Jania rubens Nanoencapsulated Algal Extract in Controlling Vegetable Oils’ Rancidity
  7. 7
    “…In order to determine the optimal dehydration parameters, the combined effects of brine concentration [3.0, 6.0, and 9.0% (w/v)], brining time (30, 60, and 90 min), and drying temperature (90, 110, and 130°C) were investigated to predict the nutritional and rancidity properties of the dehydrated catfish using response surface methodology (RSM). …”
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    Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish (Clarias gariepinus ) Using Response Surface Methodology
  8. 8
    “…Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.…”
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    Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation
  9. 9
    “…Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. …”
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    Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice
  10. 10
    “…However, pearl millet is underutilized commercially due to the rapid onset of hydrolytic rancidity of seed lipids post-milling. We investigated the underlying biochemical and molecular mechanisms of rancidity development in the flour from contrasting inbred lines under accelerated aging conditions. …”
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    Loss-of-function of triacylglycerol lipases are associated with low flour rancidity in pearl millet [Pennisetum glaucum (L.) R. Br.]
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    Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study
  12. 12
    “…The above findings suggest that these four enzyme genes and enzyme proteins may play an important role in regulating fatty acid rancidity and are the key enzyme genes and enzyme proteins that cause differences in fatty acid rancidity between MT and MP and other fruit shell types. …”
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    Differential analysis of transcriptomic and metabolomic of free fatty acid rancidity process in oil palm (Elaeis guineensis) fruits of different husk types
  13. 13
    “…Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. …”
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    Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds
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    “…In this study, as a medicine and food material which easily becomes rancid, armeniacae semen amarum (ASA) was chosen as a research objective, and experimental ASA samples of different rancidness degrees were collected. …”
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    Exploration on Varying Patterns of Morphological Features and Quality of Armeniacae Semen Amarum in Rancid Process Based on Colorimeter, Electronic Nose, and GC/MS Coupled With Human Panel
  15. 15
    “…Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. …”
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    Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
  16. 16
    “…The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R(2) coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. …”
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    Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)
  17. 17
    “…The small increase in oxidized and rancid aromas of BMBM samples did not affect pet owners’ acceptability of the products. …”
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    The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food
  18. 18
    “…The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. …”
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    Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
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    “…No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.…”
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    Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
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    “…Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.…”
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    Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
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