rancidity


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ran·cid·i·ty

(ran-sid'i-tē),
The state of being rancid.

rancidity

[ransid′itē]
the unpleasant taste and smell of fatty foods that have undergone decomposition, liberating butyric acid and other volatile lipids.

rancidity

(răn-sĭd′ĭ-tē)
The condition of being rancid.

rancidity

the state of being rancid.
References in periodicals archive ?
A newly identified Alaskan- derived fish oil blend reduces the upper level threshold for this measure of rancidity down to 5.
This study showed that the attributes of syneresis, filth, rancidity and bitterness contributed to the differences between the traditional and laboratory made Omashikwa.
There is also a stressing demand to exploit potential resources of feed, provide better storage facilities and save the feed ingredients from unwanted biochemical processes like oxidative, hydrolytic and ketonic rancidity of fat in the feed/feed stuffs.
Vacuum packaging removes oxygen, which causes freezer burn, mold, staleness and rancidity.
Another benefit is that the high antioxidant levels in raisins may decrease off-flavors associated with oxidation or rancidity.
Because polyunsaturates are highly subject to rancidity, they increase the body's need for vitamin E and other antioxidants.
Oxidative rancidity (TBARs) increased after two days for all treated fish as compared to the untreated samples (p [less than or equal to] 0.
Results have included improved rancidity control, very good lubricity, and elimination of a dermatitis problem from previous soluble oil product, according to the, Ohio company.
I seldom buy organic foods but whenever I enter a "health-food" store, I am struck by the overwhelming smell of rancidity That smell spells poor quality to ME
Cooking ordinarily kick-starts oxidation of a meat's fat and cholesterol, which within minutes initiates a process that leads to rancidity.
It retards rancidity in fats, oils, and foods that contain oil.
Shelf life is extended because the Vitamin E stabilises the polyunsaturated fatty acids and delays breakdown which can lead to loss of colour and eventual fat rancidity.