rancidity


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ran·cid·i·ty

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

rancidity

(răn-sĭd′ĭ-tē)
The condition of being rancid.
References in periodicals archive ?
Rancidity tests: Rancidity tests that included free fatty acid (method No.
The first sample group was stored at a controlled temperature of 60[degrees]C with a relative humidity of 40% for 4 d (96 h) to accelerate rancidity. Samples were taken at time zero, and then 10 g of 12 oil samples were collected every 24 h in order to obtain transmittance spectra after different periods.
Rancidity was identified as the source of an outbreak in India in which 80 persons became ill with abdominal cramping, vomiting, and diarrhea within 1.5-2 hours after consuming rancid biscuits (8).
But, after 12 months of storage, all treatments containing the antioxidant products had significantly lower rancidity than the negative control group (Table 2).
A new source has been identified that uses fish obtained from Alaska's Bering Sea, which then goes through extraordinary production measures to eliminate any concerns of contamination and rancidity.
Other attributes namely, syneresis, filth, rancidity, acidity and bitterness had very low perception in laboratory made Omashikwa.
5) Rancidity factor: Not just nuts but any oil or deep-fried foods can turn rancid if not stored properly.
Based on this assertion, it is possible that the BHT used to protect the CNM against the oxidative rancidity could also act on oxidative stability of cell structures.
Natural preservatives such as mixed tocopherols are considered to be less harmful for dogs than artificial preservatives, but they do not prevent oxidation (rancidity) for as long as artificial preservatives do.
Rancidity values of different brands deviate significantly (P less than 0.05) from standard value ([?]10).
The higher fat content in many emulsified foods makes them particularly vulnerable to oxidation, which leads to rancidity. Using Electron Spin Resonance (ESR) spectroscopy, DuPont has developed highly sensitive methods for detecting the metal chelating and radical scavenging activity of plant extracts.
In addition, fish and fish products contain high amounts of healthy polyunsaturated fatty acids (PUFA) and thus are prone to rapid oxidation and rancidity. Lipid oxidation, coupled with microbial proliferation, is a major cause of deterioration and spoilage for fish.