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47 relations: Aldehyde, American Oil Chemists' Society, Antioxidant, Autocatalysis, Autoxidation, Butylated hydroxyanisole, Butylated hydroxytoluene, Butyric acid, Catalysis, Chain reaction, Cheese ripening, Cusp (singularity), Cutting fluid, Distilled water, Double bond, Ethoxyquin, Fat, Fatty acid, Fermentation in food processing, Food preservation, Formic acid, Fuel, Glycerol, Hydrolysis, Ketone, Lipase, Lipid peroxidation, Lubricant, Microorganism, Mold, Nutrient, Odor, Organic redox reaction, Oxygen scavenger, Preservative, Propyl gallate, Putrefaction, Radical (chemistry), Short-chain fatty acid, Tert-Butylhydroquinone, Tocopherol, Triglyceride, Vitamin, Vitamin C, Vitamin E, Volatility (chemistry), Warmed-over flavor.
Aldehyde
An aldehyde or alkanal is an organic compound containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain.
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American Oil Chemists' Society
The American Oil Chemists' Society (AOCS) is an international professional organization based in Urbana, Illinois USA dedicated to providing the support network for those involved with the science and technology related to fats, oils, surfactants, and other related materials.
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Antioxidant
Antioxidants are molecules that inhibit the oxidation of other molecules.
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Autocatalysis
A single chemical reaction is said to be autocatalytic if one of the reaction products is also a catalyst for the same or a coupled reaction.
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Autoxidation
Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides.
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Butylated hydroxyanisole
Butylated hydroxyanisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.
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Butylated hydroxytoluene
Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties.
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Butyric acid
Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH.
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Catalysis
Catalysis is the increase in the rate of a chemical reaction due to the participation of an additional substance called a catalysthttp://goldbook.iupac.org/C00876.html, which is not consumed in the catalyzed reaction and can continue to act repeatedly.
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Chain reaction
A chain reaction is a sequence of reactions where a reactive product or by-product causes additional reactions to take place.
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Cheese ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.
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Cusp (singularity)
In mathematics a cusp, sometimes called spinode in old texts, is a point on a curve where a moving point on the curve must start to move backward.
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Cutting fluid
Cutting fluid is a type of coolant and lubricant designed specifically for metalworking processes, such as machining and stamping.
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Distilled water
Distilled water is water that has been boiled into steam and condensed back into liquid in a separate container.
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Double bond
A double bond in chemistry is a chemical bond between two chemical elements involving four bonding electrons instead of the usual two.
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Ethoxyquin
No description.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Formic acid
Formic acid, systematically named methanoic acid, is the simplest carboxylic acid.
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Fuel
A fuel is any material that can be made to react with other substances so that it releases energy as heat energy or to be used for work.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Hydrolysis
Hydrolysis is a term used for both an electro-chemical process and a biological one.
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Ketone
In chemistry, a ketone (alkanone) is an organic compound with the structure RC(.
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Lipase
A lipase is any enzyme that catalyzes the hydrolysis of fats (lipids).
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Lipid peroxidation
Lipid peroxidation is the oxidative degradation of lipids.
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Lubricant
A lubricant is a substance, usually organic, introduced to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Mold
A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.
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Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce.
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Odor
An odor, odour or fragrance is always caused by one or more volatilized chemical compounds.
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Organic redox reaction
Organic reductions or organic oxidations or organic redox reactions are redox reactions that take place with organic compounds.
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Oxygen scavenger
Oxygen scavengers or oxygen absorbers are added to enclosed packaging to help remove or decrease the level of oxygen in the package.
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Preservative
A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
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Propyl gallate
Propyl gallate, or propyl 3,4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol.
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Putrefaction
Putrefaction is the fifth stage of death, following pallor mortis, algor mortis, rigor mortis, and livor mortis.
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Radical (chemistry)
In chemistry, a radical (more precisely, a free radical) is an atom, molecule, or ion that has an unpaired valence electron.
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Short-chain fatty acid
Short-chain fatty acids (SCFAs), also referred to as volatile fatty acids (VFAs), are fatty acids with two to six carbon atoms.
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Tert-Butylhydroquinone
tert-Butylhydroquinone (TBHQ, tertiary butylhydroquinone) is a synthetic aromatic organic compound which is a type of phenol.
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Tocopherol
Tocopherols (TCP) are a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity.
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Triglyceride
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride).
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Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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Vitamin E
Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.
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Volatility (chemistry)
In chemistry and physics, volatility is quantified by the tendency of a substance to vaporize.
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Warmed-over flavor
Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated.
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Rancid fat, Rancidity, Rancimat method.
References
[1] https://en.wikipedia.org/wiki/Rancidification
