When exposed to oxygen, or oxidized, foods containing fatty acids may develop a bitter, pungent smell or taste, a condition called
A) hydrogenation.
B) oxygenation.
C) oxidation.
D) rancidity.
Correct Answer:
Verified
Q1: _are compounds which contain carbon, hydrogen, and
Q2: Triglycerides, phospholipids, and sterols are the three
Q3: A fatty acid includes
A) a carboxylic acid
Q4: This fatty acid has fewer than eight
Q5: A fatty acid which has 12 or
Q7: _are atoms or molecules that have at
Q8: When fatty acids become oxidized, the chemical
Q9: Fats which are_promote atherosclerosis.
A) polyunsaturated
B) saturated
C) oxidised
D)
Q10: Foods that contain unsaturated fatty acids become
Q11: Flax oil, which is rich in polyunsaturated
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