Hydrolytic rancidity is promoted by;
A) heat and/or lipase
B) heat
C) Lipase
D) oxygen, heat, and lipase,
E) None of these
Correct Answer:
Verified
Q2: Oxidative rancidity develops at or near:
A) Acrolein
B)
Q3: The usual configuration in a fatty acid
Q4: The crystals in shortening are ordinarily"
A) Α
B)
Q5: The formula for acrolein is:
A) C-C-C=O
B) C=C=C-O
C)
Q6: Compared with the melting point of a
Q8: The crystalline form of fat is important
Q9: Which of the following is not an
Q10: A high peroxide number is an indication
Q11: Of the following, the fat with the
Q12: A fat is
A) A non-carbohydrate substance responsible
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