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bn:21706445n
Noun Concept
Categories: Food preservation, Edible oil chemistry
EN
rancidification  going rancid  oxidized fats  rancid  Rancid fat
EN
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. Wikipedia
Definitions
Relations
Sources
EN
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. Wikipedia
The oxidation of fats, fatty acids, and edible oils Wikipedia Disambiguation
Conversion of fats and oils into foul-tasting or -smelling substances Wikidata
Decomposition of fats and other lipids by hydrolysis and/or oxidation; process of becoming rancid. Wiktionary
Process of becoming rancid. Wiktionary (translation)
IS A
chemical reaction
ageing
FACET OF
cooking
HAS EFFECT
food spoilage
Wikipedia
EN
rancidification
Wikidata
EN
rancidification
Wiktionary
EN
rancidification
Wikipedia Redirections
EN
oxidized fats, Rancid fat, Rancimat method
Wikidata Alias
EN
going rancid, rancid, rancidity

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