Examples of using Rancidity in English and their translations into German
{-}
-
Colloquial
-
Official
-
Ecclesiastic
-
Medicine
-
Financial
-
Ecclesiastic
-
Political
-
Computer
-
Programming
-
Official/political
-
Political
Avoiding oxidation and rancidity.
Assessing hydrolytic rancidity by monitoring the acid number.
Inhibits some lipases enzymes that cause rancidity.
Rancid fats: Industrial processing creates rancidity(free radicals) in commercial vegetable oils.
The oxidation of oils and fats by atmospheric oxygen is known as rancidity.
Heightened temperatures causes to rancidity and increased relative humidity causes the mold growth.
Antioxidants prevent the oxidation of foods that results rancidity or discoloration.
While hydrolytic rancidity releases free fatty acids, oxidative rancidity produces shorter-chain fatty acids, aldehydes, or ketones.
For example, the oxidation of fats quickly leads to a rancidity of the product.
Pockets of air, hence oxygen, can have negative effects on the product-such as oxidation, rancidity of fats or oils, discoloration or deterioration of aroma and taste for example- and, for materials that are to be coated, can lead to porous and pitted surfaces.
Second, pork fats are vulnerable to lipid oxidation which leads to rancidity.< more….
In addition of tea polyphenols inhibiting lipid oxidative rancidity function, in the consumption of animal fats, Fried food, aquatic areas are used.
They can be of use in maintaining organoleptic quality by avoiding rancidity.
Care is taken that the seeds are pressedsafely at a cool temperature to protect the oil from rancidity, trans fatty acids, and chemicals which can cause health problems.
Additionally, more unsaturated fat alsomeans higher tendency towards fat oxidation and rancidity.
UV radiation penetrates throughcold temperatures to induce lipid oxidation, rancidity, and off-flavors, and to melt the surface of ice cream, forming ice crystals when the separated water refreezes.
They suspend, for example, the vitamin degradation of air-sensitive vitamins and rancidity of fats.
With fluid supplement feed, with a high moisture content, the danger of bacteria- or fungus growth(decay,fermentation, rancidity, toxin formation) as well as the quick destruction of sensitive active agents, is distinctively higher.
The seed coat contains antioxidants which protect the oil-rich seed from atmosphericoxygen so preventing it from becoming rancid oxidative rancidity.
Meat with a high fat content are susceptible to lipid oxidation,a reaction between light and fat lipids which leads to rancidity, noticeable by a bad smell and a yellowish tinge.
Grinding meat and stirring in herbs exposes lean tissue and fat to light and oxygen,making the product susceptible to discoloration and rancidity.
Tea polyphenols are added to the meat products, can make meat protein and tea polyphenols on the surface of the formation of a layer of airtight epidural,suppressing oxidative rancidity meat surface and the effect of the growth of bacteria and prevent deterioration.
Ventilation must not be carried out under any circumstances, as it would supply fresh oxygen to the cargo,which would promote oxidation processes and premature rancidity.
Damp conditions may also reduce the quality of the chocolate itself,for example by causing sugar bloom, rancidity, mold and a musty odor.
However, these enzymes, particularly lipases, also release copious amounts of fatty acids, which may have a desirable effect onthe end product, as in the maturing of cheese, or an undesirable effect rancidity.
Lipid Oxidation of Meat in Refrigerated Supermarket Display Cases Meat with a high fat content, such as ground meat, sausages, and bacon, are susceptible to lipid oxidation,a photochemical reaction between light and fat lipids which leads to rancidity, noticeable by a bad smell and a yellowish tinge.
The oil also serves to replace spermaceti as a natural emulsifier and is also suitable for use as a carrier for oxidation-sensitive materials,since it is relatively stable against rancidity.
Sometimes oil can be filtered more times, obtaining in this way a product with brilliant and limpid colour,without those vegetal particles which could accelerate rancidity processes.
This study proved that ultraviolet light as emitted by standard retail fluorescent lamps accelerates bacteria growth, the brown discoloration of beef caused by high concentrations of metmyoglobin,and lipid oxidation which leads to rancidity.