A major cause of rancidity of lipids in foods is exposure to
A) heat and oxygen.
B) fluorescent lighting.
C) freezer temperatures.
D) enrichment additives.
Correct Answer:
Verified
Q26: Which of the following is a characteristic
Q27: Which of the following sources would yield
Q28: Which of the following has the highest
Q29: Which of the following is NOT a
Q30: Which of the following structural features of
Q32: Which of the following is a factor
Q33: What is a triacylglycerol?
A)A triglyceride
B)A phospholipid
C)A partially
Q34: When stored at room temperature in loosely
Q35: Characteristics of hydrogenated oils include all of
Q36: An omega-3 fatty acid has its first
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents