Relevant bibliographies by topics / Rancidity

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Rancidity'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Rancidity"

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Yogendra, Kalenahalli, Hemalatha Sanivarapu, Tejaswi Avuthu, et al. "Comparative Metabolomics to Unravel the Biochemical Mechanism Associated with Rancidity in Pearl Millet (Pennisetum glaucum L.)." International Journal of Molecular Sciences 25, no. 21 (2024): 11583. http://dx.doi.org/10.3390/ijms252111583.

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Despite being a highly nutritious and resilient cereal, pearl millet is not popular among consumers and food industries due to the short shelf-life of flour attributed to rapid rancidity development. The biochemical mechanism underlying rancidity, a complex and quantitative trait, needs to be better understood. The present study aims to elucidate the differential accumulation of metabolites in pearl millet that impact the rancidity process. Metabolite profiling was conducted on ten pearl millet genotypes with varying levels of rancidity—comprising high, low, and medium rancid genotypes—utilizi
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Maté, J. I., M. E. Saltveit, and J. M. Krochta. "EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS." HortScience 29, no. 5 (1994): 537b—537. http://dx.doi.org/10.21273/hortsci.29.5.537b.

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Rancidity is a major problem during the storage of shelled peanuts and walnuts. Blanched peanuts, blanched dry roasted peanuts, blanched oil roasted peanuts (all of them extra large Virginia variety) and shelled Persian walnut (Chandler variety) were maintained in closed jars at 37 C. Relative humidity was controlled by saturated salt solutions at 20% and 55%. Oxygen concentration was 21% or reduced to 0.1% by flushing with nitrogen. Samples were taken every 2 weeks for 10 weeks. Peroxide values were measured and volatiles were analyzed to determine the rancidity of the samples. Oxygen concent
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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze, and Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil." International Letters of Chemistry, Physics and Astronomy 65 (April 2016): 27–31. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.65.27.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while value
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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze, and Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil." International Letters of Chemistry, Physics and Astronomy 65 (April 6, 2016): 27–31. http://dx.doi.org/10.56431/p-etpely.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while value
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Cho, Seung-Yong, Jee-Young Kim, and Chul Rhee. "Determination of Rancidity of Soybean Oil by near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 6, A (1998): A349—A354. http://dx.doi.org/10.1255/jnirs.222.

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The technique of near-infrared (NIR) reflectance spectroscopy was used in order to test its use as a potential method for determining the rancidity of soybean oils undergoing autoxidation. Commercial soybean oil was used as a substrate and was oxidized at 75°C until the oxidized oil reached the hydroperoxide decomposition stage. Peroxide values (POVs) and acid values (AVs) of the substrate determined by the chemical method were correlated with NIR spectral absorbances. Two wavelengths (2080 and 2020 nm) were selected for the POV calibration, and the resulting coefficient of multiple determinat
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Berta, Máté, István Molnár, Ádám Zentai, et al. "Preservation effect of cinnamon and clove essential oil vapors on shelled walnut." Acta Biologica Szegediensis 62, no. 2 (2019): 141–45. http://dx.doi.org/10.14232/abs.2018.2.141-145.

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Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and t
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Hong, Sung-Sam, Kisoo Chang, Junhyung Lee, and ByungKon Kim. "Rancidity Analysis Management System Based on Machine Learning Using IoT Rancidity Sensors." Sensors and Materials 31, no. 11 (2019): 3871. http://dx.doi.org/10.18494/sam.2019.2590.

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Li, Bo, Hongjian Chen, Dewei Sun, et al. "Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil." RSC Advances 6, no. 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.

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FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
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Kim, Sejeong, Jong-Chan Kim, Sunhyun Park, Jinkwi Kim, Yohan Yoon, and Heeyoung Lee. "Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging." Processes 9, no. 11 (2021): 2049. http://dx.doi.org/10.3390/pr9112049.

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Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reac
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Demydova, A. "Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils." Ukrainian Black Sea region agrarian science 112, no. 4 (2021): 89–99. http://dx.doi.org/10.31521/2313-092x/2021-4(112)-9.

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The article investigates the possibility of predicting the appearance of a feeling of rancidity by the main indicators of oil oxidation – peroxide and anisidine numbers. As a result of oxidation at 28 ° C and the access of air oxygen, significant amounts of hydroperoxides (up to 160-180 mmol 1/2O/kg) accumulated, but the feeling of rancidity did not appear. It is proved that according to the kinetics of oils oxidation according to the data of anisidine numbers, it is possible to predict the moment of deterioration of the organoleptic characteristics of oils. Key words: oxidation, rancidity, ve
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Dissertations / Theses on the topic "Rancidity"

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Tall, Janice. "Oxidative rancidity in fish." Thesis, Liverpool John Moores University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521752.

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Banasihan, E. T. "Inhibition of oxidative rancidity development in minced fatty fish." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356240.

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Hoyland, David Vernon. "Chemical methods for assessing lipid oxidation in food." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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Hatton, Paul. "Characterization and control of ketonic rancidity in the lauric acid oils." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/19771/.

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Ketonic rancidity is associated with the lauric acid oils and butterfat. It arises when short and intermediate carbon chain length fatty acids (C6 to C14) are converted into methyl ketones (C5 to C13) by certain fungi. Ketonicrancidity will not occur in fats and oils that do not contain these fatty acids. Fermentation experiments with whole oils and simple triglycerides confirmed that only short and intermediate carbon chain length fatty acids were converted into methyl ketones. Methyl ketones produced contained one carbon atom less than the parent fatty acid. Tetradecanoic acid was the longes
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Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked
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Peterson, Hilary. "The effect of cocoa powder on the development of oxidative rancidity in peanut products." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16229.

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Master of Science<br>Food Science<br>J. Scott Smith<br>The objective of this study was to observe the effect of natural cocoa powder versus 200 ppm of tocopherols on delaying the onset of oxidative rancidity in peanuts, peanut butter, and peanut oil. The samples were obtained from a single lot of blended Runner peanuts after roasting, grinding, and pressing. The samples were treated within a week of initial roasting with either 200 ppm of mixed tocopherols or 2.5% cocoa powder. The development of oxidation was monitored by peroxide value (PV) and gas chromatography monitoring of hexanal develo
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Cachaper, Katherine Faith. "The Effect of Antioxidants on Flaxseed Stability in Yeast Bread." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/31624.

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The antioxidants BHA, BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat gluten was added in all the flaxmeal breads. Chemical, objective and sensory tests were used to evaluate the breads. The crumb texture of all the experimental breads was significantly softer (p¡à 0.05) than the control breads, but the control breads were significantly moister (p¡à 0.
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Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Studies on the shelf life of macadamia nuts." THESIS_FST_SFS_Chitundu_E.xml, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp
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Souther, Brandy Jolene. "The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/43920.

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This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While the
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Farias, Nadja Naiara Pereira. "Farelos de arroz, coco e castanha de caju submetidos a armazenamento prolongado na alimentaÃÃo de codornas de corte." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10429.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>Aiming to evaluate the oxidative stability of parboiled rice bran, coconut meal and cashew nut meal during storage and the effects of its use in the feeding of meat quails, were carried three experiments in the period 7 at 42 days of age. For this, a batch of 100 kg of each meal was stored for a period of six months. At the end of that period, were purchased new batches of 100 kg each bran, and meal, fresh and stored, were used to formulate the diets of quail. In the first experiment, 245 quails with seven days of age were distrib
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Books on the topic "Rancidity"

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C, Allen J., and Hamilton R. J, eds. Rancidity in foods. 2nd ed. Elsevier Applied Science, 1989.

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McClements, D. J., Eric Decker, and Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity. Woodhead Pub., 2010.

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McClements, D. J., Eric Decker, and Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors. Woodhead Pub., 2010.

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Allen, John C. Rancidity in Foods. 4th ed. Springer, 2004.

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Rancidity in Foods. Wolters Kluwer Legal & Regulatory U.S., 2001.

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Allen, John C. Rancidity in Foods. 3rd ed. Blackie Academic & Professional, 1994.

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(Editor), John C. Allen, and R. J. Hamilton (Editor), eds. Rancidity in Foods. 3rd ed. Springer, 1994.

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Decker, Eric A., Ryan J. Elias, and D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications. Elsevier Science & Technology, 2016.

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Decker, Eric A., Ryan J. Elias, and D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors. Elsevier Science & Technology, 2010.

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Decker, Eric A., Ryan J. Elias, and D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. Elsevier Science & Technology, 2010.

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Book chapters on the topic "Rancidity"

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Jahn, M., and D. Jahn. "Milk Fat/Rancidity." In Handbook of Hydrocarbon and Lipid Microbiology. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-77587-4_174.

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Pegg, Ronald B., and Fereidoon Shahidi. "Off Flavors and Rancidity in Foods." In Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch9.

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Berger, K. G., and R. J. Hamilton. "Lipids and oxygen: is rancidity avoidable in practice?" In Developments in Oils and Fats. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2183-9_7.

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Chatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni, V. Vabre, and N. Bhattacharyya. "Electronic Nose Setup for Estimation of Rancidity in Cookies." In Sensing Technology: Current Status and Future Trends II. Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-02315-1_8.

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Hamilton, R. J., G. B. Simpson, and C. Kalu. "The Effect of Additives on the Rancidity of Fish Oils." In ACS Symposium Series. American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0788.ch021.

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Yoshida, Koichi, Emiko Ishikawa, Maltesh Joshi, Hervé Lechat, Fatma Ayouni, and Marion Bonnefille. "Quality Control and Rancidity Tendency of Nut Mix Using an Electronic Nose." In Perception and Machine Intelligence. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27387-2_21.

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Kalyanaraman, Balaraman. "Free Radical Mechanism of Oxidative Modification of Low Density Lipoprotein (or the Rancidity of Body Fat)." In Oxidative Stress and Antioxidant Defenses in Biology. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-9689-9_3.

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Jacobsen, Charlotte. "Oxidative Rancidity." In Encyclopedia of Food Chemistry. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21672-7.

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"rancidity, n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/5192695618.

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Shahidi, F., and J. A. John. "Oxidative rancidity in nuts." In Improving the Safety and Quality of Nuts. Elsevier, 2013. http://dx.doi.org/10.1533/9780857097484.2.198.

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Conference papers on the topic "Rancidity"

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Yanti, Sahri, Wei-Chih Chen, and Wei-Jyun Chien. "Investigation the oxidative rancidity of soybean oil by NMR spectroscopy." In APPLIED PHYSICS OF CONDENSED MATTER (APCOM 2022). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111708.

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Mignani, A. G., L. Ciaccheri, A. A. Mencaglia, et al. "A smart cap for olive oil rancidity detection using optochemical sensors." In Optics East 2007, edited by Tuan Vo-Dinh, Robert A. Lieberman, and Günter Gauglitz. SPIE, 2007. http://dx.doi.org/10.1117/12.754677.

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Tameshia Ballard, Mindy Huguet, Jennifer Seitz, et al. "Accelerated Storage Study on the Effects of Edible Film Coatings on Peanut Rancidity." In 2001 Sacramento, CA July 29-August 1,2001. American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.7486.

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Chatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni, and V. Vabre. "Assessment of shelf-life of cookies formulated with clove extracts using electronic nose Estimation of rancidity in cookies." In 2012 Sixth International Conference on Sensing Technology (ICST 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsenst.2012.6461709.

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Liu, Jie, Keyong Tang, Xuejing Zheng, and Yitong Dong. "Heat sealable soluble soybean polysaccharide based composite films containing gelatin and curcumin for oil packaging." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rsfv1079.

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Polysaccharides have the potential to be used as green packaging materials because of their biodegradability, biocompatibility and renewability. In this work, soluble soybean polysaccharide (SSPS) based films containing gelatin and curcumin were fabricated for oil packaging. These composite films were heat seable and can easily be made into pouches. These pouches were used as food packaging material in edible oil packaging. The structure, physical and mechanical properties of the SSPS-based composite films were investigated. When compared to neat SSPS and SSPS/gelatin films, the composite film
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Saed DOOSH, Kifah, Mayson Thafir HADI, and Raed Mohammed KHALAF. "STUDY THE EFFECT OF ADDING ALCOHOLIC AND AQUEOUS EXTRACT OF TURMERIC TO PROCESSED CHEESE AS NATURAL ANTIOXIDANT AND IN IMPROVING ITS PHYSICOCHEMICAL PROPERTIES." In VI.International Scientific Congress of Pure,Applied and Technological Sciences. Rimar Academy, 2022. http://dx.doi.org/10.47832/minarcongress6-33.

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In order to test the effect of adding an alcoholic and aqueous extract of turmeric as natural antioxidants that improve sensory qualities and prolong the shelf life of processed cheese, the current study was conducted and represented by the manufacture of four different treatments of cheese, in which alcoholic and aqueous extract was added at a concentration of 10 mg/100gm cheese represented by treatments T1 and T2 respectively. In addition to the treatment of processed cheese, which Butylated Hydroxy Toluene (BHT) was added at concentration of 100 ppm represented by T3 treatment, in addition
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Nair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of ranci
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Brenna, J. Thomas. "How does knowledge of omega-3 fatty acids inform the food system?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cfsw6115.

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With over 40,000 studies published, omega-3s are among most studied compounds in all of biology. We know a great deal about their metabolism, genetics, and nutrition that has not been translated into the global industrial food system. Development and maintenance of the human and general neural function depends on a balanced nutritional supply of omega-6 and omega-3 PUFA. Omega-3s are the most labile of oil components, leading to rancidity during processing and limiting shelf-life. Recent research has clarified the roles of the human FADS1 and FADS2 genes as key to conversion of precursor alpha
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