What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?
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Q96: MATCHING
-Slows the synthesis of eicosanoids
A)Liver
B)Olestra
C)Micelle
D)Aspirin
E)Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola
Q97: MATCHING
-The lipoprotein type with the highest percentage
Q98: MATCHING
-An essential fatty acid
A)Liver
B)Olestra
C)Micelle
D)Aspirin
E)Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic
Q99: MATCHING
-A source of medium-chain saturated fatty acids
A)Liver
B)Olestra
C)Micelle
D)Aspirin
E)Lecithin
F)Corn
Q100: MATCHING
-An 18-carbon monounsaturated fatty acid
A)Liver
B)Olestra
C)Micelle
D)Aspirin
E)Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola
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