| 翻訳と辞書 |
| rancidification ： ウィキペディア英語版 |
rancidification
Rancidification, the product of which can be described as rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the hydrolysis and/or autoxidation of fats into short-chain aldehydes and ketones which are objectionable in taste and odor.〔Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. 〕 When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in aged cheeses).〔Alfred Thomas, "Fats and Fatty Oils" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2005, Wiley-VCH, Weinheim. 〕 In processed meats, these flavors are collectively known as warmed-over flavor. Rancidification can also detract from the nutritional value of food, and some vitamins are highly sensitive to degradation. Akin to rancidification, oxidative degradation also occurs in other hydrocarbons, e.g. lubricating oils, fuels, and mechanical cutting fluids.〔Peter P. Klemchuk "Antioxidants" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2000, Wiley-VCH, Weinheim. 〕
==Rancidification pathways==
Three pathways for rancidification are recognized:
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「rancidification」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|