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Rancidification
Results: 27

#	Item
21	Microsoft Word - Skyrsla12-05.doc Add to Reading List Source URL: www.matis.is Language: English - Date: 2008-08-12 05:26:25 Fatty acids Lipids Pet foods Food science Omega-3 fatty acid Vegetable fats and oils Rancidification Fish oil Olive oil Food and drink Nutrition Soft matter
22	Irish Journal of Agricultural and Food Research 52: 81–92, 2013 Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres J.I. Gutiérrez, J.F. Tej Add to Reading List Source URL: www.teagasc.ie Language: English - Date: 2013-09-20 10:46:19 Matter Fatty acids Food science Lipids Saturated fat Rancidification TBARS Fatty acid Oxygen Chemistry Nutrition Food and drink
23	PDF Document Add to Reading List Source URL: media.wiley.com Language: English - Date: 2014-06-24 07:16:10 Free radicals Lipids Nutrition Rancidification TBARS Antioxidant Oxidative stress Lipid Peroxide Chemistry Food science Fatty acids
24	Can additives, enzymes and flavourings contribute to food sustainability? EU rules to protect consumers Definitions Add to Reading List Source URL: www.greenweek2014.eu Language: English - Date: 2014-06-04 16:05:27 Food additive Shelf life Food Nutrition Organoleptic Rancidification Flour Flavor Specialty food ingredients Food and drink Food science Food industry
25	J. Agric. Food Chem. 2002, 50, 3887−[removed] Add to Reading List Source URL: www.aseanbiotechnology.info Language: English Biomolecules Metabolism Fatty acids Tetrapyrroles Antioxidant Hemoglobin Oxidative stress Myoglobin Rancidification Chemistry Biology Hemoproteins
26	ACIDULANTS Acidulants are acids used in processed foods for a variety of functions that enhance the food. Acids are used as flavoring agents, preservatives in microbial control, chelating agents, buffers, gelling and coagulating agents, and in many other ways. Examples of these functions are: Add to Reading List Source URL: www.springer.com Language: English - Date: 2013-10-21 03:13:25 Hydroxy acids Dicarboxylic acids Food additives Tartaric acid Citric acid Acids in wine Antioxidant Rancidification Acid Chemistry Chelating agents Food science
27	OECD SIDS 2,6-DI-TERT-BUTYL-P-CRESOL (BHT) Add to Reading List Source URL: www.inchem.org Language: English - Date: 2005-12-13 10:42:51 Butylated hydroxytoluene Cresols Biology Rancidification Chemistry Endocrine disruptors Antioxidants