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Author Question: Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ... (Read 39 times)

cool

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on: Aug 1, 2020
Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They appear to act as
◦ oxygen interceptors to break the chain reaction.
◦ hydrolytic agents to break apart the fatty acids.
◦ emulsifiers to keep the nonfatty portions dispersed.
◦ humectants to keep moisture from catalyzing the oxidation.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by cool on Aug 1, 2020

cuttiesgirl16

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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cool

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Reply 2 on: Aug 1, 2020
Gracias!

cici

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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