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Artigos de revistas sobre o tema "Rancidity"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 25 de julho de 2025

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1

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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2

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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3

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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5

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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6

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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7

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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8

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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9

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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10

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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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty, and Aji Suroso. "PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL." Photon: Jurnal Sain dan Kesehatan 5, no. 2 (2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.

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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters suc

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Faiqoh, Areza Febriyanti. "PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET." JURNAL PETERNAKAN NUSANTARA 6, no. 2 (2020): 75. http://dx.doi.org/10.30997/jpn.v6i2.2097.

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Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service

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13

González B., Gloria H., Diego A. Agudelo C., and Zuly A. Salamanca P. "Evaluación de la actividad antioxidante de extractos grasos del balú (Erythrina edulis) sobre dos matrices alimenticias." Revista de Investigaciones de UNIAGRARIA 1, no. 1 (2012): 103–11. http://dx.doi.org/10.33133/riu-1-2012-68.

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This paper describes antioxidant activity evaluation of oily extracts of Coral Tree (Erytrina edulis) fruit and pod for oxidative and lipolytic rancidity measurement in soybean oil and cream milk. Extracts were prepared using the procedure proposed by Ruíz et al. (2010), taking random samples with physiological maturity and were added to the experimental units in concentrations of 0.1% y 1.0% w/w. To assess the ability of the extracts to inhibit the oxidative rancidity of the oil the peroxide index was determined in accordance with the methodology proposed by Ciappini et al. (2008) and to asse

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14

Schaich, Karen M. "Rancidity in foods (3rd edn)." Trends in Food Science & Technology 6, no. 9 (1995): 318–19. http://dx.doi.org/10.1016/s0924-2244(00)89164-5.

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15

Mangalisu, Azmi, and Armita Permatasari. "Ketengikan Daging Ayam Kampung Unggul Sinjai (AKUSI) Yang Dimarinasi Menggunakan Bubuk Kulit Nanas dan Waktu Marinasi Yang Berbeda." Jurnal Ilmu Peternakan Terapan 4, no. 1 (2020): 1–6. http://dx.doi.org/10.25047/jipt.v4i1.2343.

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Ayam Kampung Unggul Sinjai (AKUSI) is a type of native chicken that is slaugthered when culled,has tough and easily rancid. The marination process using pineapple peel powder is expected toreduce meat rancidity. The purpose of this study was to carry out a marination process usingpineapple peel powder at different times and its effect on meat rancidity. This study used aCompletely Randomized Design (CRD) factorial pattern with 2 factors, namely the marinationprocess using pineapple peel powder and different times. The variables tested in this study werethe pH and TBA value. The data obtained w

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16

Abdalla, Omer A., and Mohammed W. Saeed. "Colorimetric film sensor for monitoring rancidity reaction of intermediate-moisture (Cake)." Tikrit Journal for Agricultural Sciences 23, no. 4 (2023): 13–25. http://dx.doi.org/10.25130/tjas.23.4.2.

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Colorimetric films sensor based on wheat gliadin with natural dyes (including anthocyanin, chlorophyll, and beta carotene), glucose oxidase, alpha amylase /starch / were created and for real-time monitoring cake formula rancidity reaction is described in this study. The addition Glucose oxidase enzyme 0.9% (activity270U/0.09g), 0.9% (117U/0.09g) of α-Amylase, and 5% of natural extracted pigments and concentration 1:0.1 of Gliadin/ glycerol composition films and starch greatly raised sensitivity the reaction of films to rancidity. The mixture of enzymes and substrate has a great impact on chang

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17

Ebrahimzadeh, Asghar, Farhad Pirzad, Hamidreza Tahanian, and Morteza Soleimani Aghdam. "Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels." Food technology and biotechnology 57, no. 4 (2019): 554–60. http://dx.doi.org/10.17113/ftb.57.04.19.6380.

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Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with hig

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18

BARBUT, S., H. H. DRAPER, and M. HADLEY. "Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging." Journal of Food Protection 52, no. 1 (1989): 55–58. http://dx.doi.org/10.4315/0362-028x-52.1.55.

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Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to M

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19

Grassi, Thiago Luís Magnani, Marcelo Tacconi de Siqueira Marcos, and Elisa Helena Giglio Ponsano. "Control of the lipid oxidation in Nile tilapia feed." Ciência Rural 46, no. 9 (2016): 1675–77. http://dx.doi.org/10.1590/0103-8478cr20151612.

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ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 t

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D, Sravani,, Reddy P.S., and Priya M.S. "A perspective on addressing rancidity in pearl millet." Annals of Arid Zone 62, no. 1 (2023): 29–35. http://dx.doi.org/10.59512/aaz.2023.62.1.3.

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Mária Nagy, Zoltán Győri, and Mária Borbélyné Varga. "Methods for detention of lipid rancidity." Acta Agraria Debreceniensis, no. 50 (December 16, 2012): 117–20. http://dx.doi.org/10.34101/actaagrar/50/2576.

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There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

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Hamilton, R. J., and K. G. Berger. "Lipids and oxygen-is rancidity avoidable?" Journal of Chemical Technology & Biotechnology 55, no. 4 (2007): 398–99. http://dx.doi.org/10.1002/jctb.280550417.

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Vaghela, Keyur D., Bhavesh N. Chaudhary, Bhavbhuti Manojbhai Mehta, V. B. Darji, and K. D. Aparnathi. "Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee." British Food Journal 120, no. 1 (2018): 240–50. http://dx.doi.org/10.1108/bfj-04-2017-0235.

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Purpose There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee. Design/methodology/approach Ghee samples were prepared from butter by the direct cream method. They were assessed for early-stage oxidative deterioration by four Kreis tests in an accelerated storage trial at intervals of 48 h. The amount of ghee samples, amount of reagents (chloroform, 30 percent trichloroacetic acid, 1 percent phloroglucinol, and ethanol), incubation temperatu

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NAUMOVA, A. V., M. A. DANILYUK, N. V. LUGOVKINA, A. N. IAKKOLA, A. L. ISHEVSKY, and E. V. OSTROVIDOVA. "PRODUCTION OF FOOD FILMS BASED ON NATURAL POLYSACCHARIDES TO INCREASE THE SHELF LIFE OF FISH PRODUCTS." Herald of Technological University 27, no. 11 (2024): 181–87. https://doi.org/10.55421/1998-7072_2024_27_11_181.

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Fish and fish semi-finished products occupy a significant volume of the food market. The quality and safety of these products, according to the International Standard GOST 32366-2013, must be controlled quantitatively by identifying spoilage markers. The main problem with refrigerated storage of oily fish raw materials and products is the oxidation (rancidity) of lipids. The same problem arises when storing dried fish with Aw ≥ 0.72. The shelf life, in these cases, is limited due to the formation of rancidity side flavors. In works [1,2,3,4,5,6,7], the results of studies of rancidity flavors f

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25

Gonzalez Viejo, Claudia, and Sigfredo Fuentes. "Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling." Chemosensors 10, no. 5 (2022): 159. http://dx.doi.org/10.3390/chemosensors10050159.

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The success of the olive oil industry depends on provenance and quality-trait consistency affecting the consumers' acceptability/preference and purchase intention. Companies rely on laboratories to analyze samples to assess consistency within the production chain, which may be time-consuming, cost-restrictive, and untimely obtaining results, making the process more reactive than predictive. This study proposed implementing digital technologies using near-infrared spectroscopy (NIR) and a novel low-cost e-nose to assess the level of rancidity and aromas in commercial extra-virgin olive oil. Fou

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Uhm, Joo-Tae, and Won-Byong Yoon. "Development of Direct Evaluation of the Rancidity of Soybean in Powder Form during Storage Using Fluorescence Spectrum Test." Food Engineering Progress 16, no. 1 (2012): 47–51. http://dx.doi.org/10.13050/foodengprog.2012.16.1.47.

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The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90°C for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The

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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL, and DALAL M. YARED. "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1." Journal of Food Protection 50, no. 5 (1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.

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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P&lt;0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P&gt;.05). Mean hedonic scores were higher (P&lt;0.05)

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Kanamangala, Ravindranath V., Niels O. Maness, Michael W. Smith, Gerald H. Brusewitz, Sue Knight, and Bhaggi Chinta. "Reduced Lipid Pecans: Chemical Alterations and Implications for Quality Maintenance during Storage." Journal of the American Society for Horticultural Science 124, no. 4 (1999): 389–98. http://dx.doi.org/10.21273/jashs.124.4.389.

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The unextracted and reduced lipid (supercritical carbon dioxide extraction of 22% and 27% (w/w) of total lipids) pecan [Carya illinoinensis (Wangenh.) K. Koch] kernels packaged in 21% O2, 79% N2 were analyzed for color, hexanal, sensory, fresh weight, and lipid class changes periodically during 37 weeks of storage at 25 °C and 55% relative humidity. Pecan nutmeats were lightened by partial lipid extraction. The pecan testa darkened (decreasing chromameter L*) with storage time. Most color changes occurred in the first 18 weeks. Hexanal concentration of reduced-lipid pecans was negligible throu

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Jamshed Khan, Muhammad, Saminathan Mookiah, Yashini Subramaniam, and Suriya Kumari Ramiah. "Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage." Quality Assurance and Safety of Crops & Foods 16, no. 2 (2024): 81–88. http://dx.doi.org/10.15586/qas.v16i2.1454.

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Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active packaging, incorporated with silver nanoparticles (AgNPs), is considered strong and biodegradable with characteristics, such as enhanced light, gas, and moisture barrier, that protect the oxidative rancidity of broiler meat. The current study was performed to determine the impact of pullulan active pac

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Zhou, Lu, Jiangqi Huang, Yutong Du, et al. "Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications." Foods 14, no. 9 (2025): 1448. https://doi.org/10.3390/foods14091448.

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Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances in non-thermal stabilization technologies—valued for their energy efficiency, scalability, and nutrient preservation—offer promising solutions. This review systematically elucidates the enzymatic and microbial mechanisms driving bran rancidity, emphasizing lipase and lipoxygenase

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Sedya, Iga Wahyuning, Rinawidiastuti Rinawidiastuti, and Faruq Iskandar. "Vitamin E Sebagai Antioksidan Terhadap Ketengikan Bungkil Kopra." Jurnal Riset Agribisnis dan Peternakan 8, no. 1 (2023): 77–86. https://doi.org/10.37729/jrap.v8i1.3838.

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Oilcake is a form of animal feed that contains high levels of fat, so it quickly becomes rancid during storage. This research aimed to determine the additional levels of Vitamin E as an antioxidant against the rancidity of copra meal. The design used was a completely randomized design (CRD) with the treatment of vitamin E levels with different percentages, namely treatment (0; 0.05; 0.1; 0.15; 0.2 g) and 5 replications. The parameters include air content, amount of peroxide and free fatty acid content. Data were analyzed using the Analysis of Variance (ANOVA) test. If there were differences, t

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Baldwin, E. A., and Bruce W. Woods. "106 Cellulose Coatings Reduce Rancidity of Pecans." HortScience 35, no. 3 (2000): 407B—407. http://dx.doi.org/10.21273/hortsci.35.3.407b.

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Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Dev

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da Silva, Marco Antônio, Cristina Sanches, and Edna Regina Amante. "Prevention of hydrolytic rancidity in rice bran." Journal of Food Engineering 75, no. 4 (2006): 487–91. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.066.

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Aryanie, Novia, Nunung Kurniasih, Tina Dewi Rosahdi, and Assyifa Junitasari. "Effect of lutein extract from spinach (Amaranthus sp) on n-hexane fraction on bulk cooking oil peroxide numbers." Asian Journal of Health and Applied Sciences 1, no. 2 (2022): 1–6. http://dx.doi.org/10.53402/ajhas.v1i2.11.

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The use of cooking oil for too long can cause rancidity in cooking oil which produces cancer-triggering free radicals. This rancidity can be overcome by adding antioxidants, namely compounds that can ward off free radicals. Lutein is an antioxidant compound that contains a hydroxyl group. In this study, green spinach leaves were used as a source of lutein. Green spinach leaves have a high lutein content that is not inferior to Kenikir and Broccoli flowers. The purpose of this study was to analyze the effect of adding lutein as an antioxidant compound in bulk cooking oil. The test begins with t

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Dewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the p

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Anisa, Cintya Dienardila, Herly Evanuarini, and Dedes Amertaningtyas. "The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time." Asian Food Science Journal 23, no. 2 (2024): 26–32. http://dx.doi.org/10.9734/afsj/2024/v23i2699.

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Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity Study Design: This research are an laboratory experimental with a completely randomized design. Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya. Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for sp

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Syamsuddin, Syamsuddin syamsuddin, Effendi Abustam, and Lellah Rahim. "Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time." Hasanuddin Journal of Animal Science (HAJAS) 1, no. 1 (2019): 19–25. http://dx.doi.org/10.20956/hajas.v1i1.6418.

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This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time.

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JEREMIAH, L. E. "Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon." Journal of Food Protection 48, no. 8 (1985): 653–58. http://dx.doi.org/10.4315/0362-028x-48.8.653.

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The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which

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Mitcham, Elizabeth, Claire Adkison, Nico Lingga, and Veronique Bikoba. "Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels." Journal of the American Society for Horticultural Science 147, no. 6 (2022): 291–99. http://dx.doi.org/10.21273/jashs05196-22.

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Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived

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Kitpot, Thanapon, Sujinda Sriwattana, Sergio Angeli, and Prodpran Thakeow. "Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”." Journal of Food Quality 2019 (February 27, 2019): 1–9. http://dx.doi.org/10.1155/2019/2421708.

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Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The

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Hassanin, Faten, Hassan A., Nabila Elsheikh, and Tereza Amin. "Rancidity as Lipolytic Index in Poultry Meat Cuts." Benha Veterinary Medical Journal 33, no. 2 (2017): 343–50. http://dx.doi.org/10.21608/bvmj.2017.30498.

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Goode, James E., and Alister M. Soutar. "Rancidity in Packaged Nurs: End-Use Technical Service." Journal of Plastic Film & Sheeting 11, no. 3 (1995): 235–47. http://dx.doi.org/10.1177/875608799501100308.

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LUBIS, Z., and K. A. BUCKLE. "Rancidity and lipid oxidation of dried-salted sardines." International Journal of Food Science & Technology 25, no. 3 (2007): 295–303. http://dx.doi.org/10.1111/j.1365-2621.1990.tb01085.x.

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FREEMAN, D. W., and J. O. HEARNSBERGER. "Rancidity in Selected Sites of Frozen Catfish Fillets." Journal of Food Science 59, no. 1 (1994): 60–63. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06897.x.

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Kinderlerer, Judith L., and Stuart Johnson. "Rancidity in hazelnuts due to volatile aliphatic aldehydes." Journal of the Science of Food and Agriculture 58, no. 1 (1992): 89–93. http://dx.doi.org/10.1002/jsfa.2740580115.

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SANDAK, RAFAT N. "ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY." Egyptian Journal of Agricultural Research 78, no. 1 (2000): 321–35. http://dx.doi.org/10.21608/ejar.2000.321688.

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López-Pedrouso, María, José M. Lorenzo, and Daniel Franco. "Advances in Natural Antioxidants for Food Improvement." Antioxidants 11, no. 9 (2022): 1825. http://dx.doi.org/10.3390/antiox11091825.

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In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]

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Othón-Díaz, Elsa Daniela, Jorge O. Fimbres-García, Marcela Flores-Sauceda, et al. "Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods." Antioxidants 12, no. 4 (2023): 861. http://dx.doi.org/10.3390/antiox12040861.

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This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to

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Naik M, Vinayak, Sadashivamurthy B, Dakshayini C, Preethi Tallur N, and Pragasam Antony. "Synergetic Antioxidant Efficiency of Averrhoa-carambola Fruit’s Dry Powder in Controlling Rancidity of Edible Oils." International Research Journal of Multidisciplinary Scope 06, no. 01 (2025): 162–70. https://doi.org/10.47857/irjms.2025.v06i01.02362.

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Averrhoa carambola is a phenolics rich fruit and shows antioxidant activity in scavenging free radicals. Milled raw soya bean and ground nut oils were used to study shelf life and amount of rancidity in the presence of Averrhoa carambola fruit’s dry powder. The experiment was designed to record proximate parameters using a standard method of analysis. The density and viscosity of oil samples changes slightly with the amount of dry powder of the fruit. The peroxide value of experimental oil samples SBO and GNO in the presence of 0.9g of dry powder of the fruit shows a minimum value of 110 and 1

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Agbo, Onah Francis, John C. Anderson, and Bharat Singh. "Lipid Oxidation of Edible Peanut Pastes during Storage with Variation of Environmental and Processing Factors1,2." Peanut Science 19, no. 2 (1992): 101–5. http://dx.doi.org/10.3146/i0095-3679-19-2-10.

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Abstract Storage studies were performed for a period of 127 days to evaluate factors of processing and storage environments affecting rancidity development of peanut paste. Factors of milling (stone slab or plate-type attrition mill), ethylenediaminetetraacetic acid (none or with 100 ppm EDTA additions), oxygen (vacuum or atmospheric packaging), light (dark or fluorescent illumination) and temperature (4C or 45C) were incorporated into a 2(5–1) fractional-factorial design. Rancidity developments were monitored using thiobarbituric acid reactive substances (TBARS) number and peroxide values. In

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