rancidity
81food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… …
82gallic acid — Chem. a white or yellowish, crystalline, sparingly water soluble solid, C7H6O5, obtained from nutgalls, used chiefly in tanning and in ink dyes. [1785 95; < F acide gallique] * * * ▪ chemical compound substance occurring in many plants,… …
83glycine — /gluy seen, gluy seen /, n. Biochem. a colorless, crystalline, sweet, water soluble solid, H2NCH2COOH, the simplest amino acid: used chiefly in organic synthesis and biochemical research. Abbr.: Gly; Symbol: G Also called aminoacetic acid,… …
84lard — lardlike, adj. /lahrd/, n. 1. the rendered fat of hogs, esp. the internal fat of the abdomen. v.t. 2. to apply lard or grease to. 3. to prepare or enrich (lean meat, chicken, etc.) with pork or fat, esp. with lardons. 4. to supplement or enrich… …
85rancid — rancidly, adv. rancidness, rancidity, n. /ran sid/, adj. 1. having a rank, unpleasant, stale smell or taste, as through decomposition, esp. of fats or oils: rancid butter. 2. (of an odor or taste) rank, unpleasant, and stale: a rancid smell. 3.… …
86rancor — rancored; esp. Brit., rancoured, adj. /rang keuhr/, n. bitter, rankling resentment or ill will; hatred; malice. Also, esp. Brit., rancour. [1175 1225; ME rancour < MF < LL rancor (s. of rancor) rancidity, equiv. to L ranc(ere) (see RANCID) + or… …
87sesame — /ses euh mee/, n. 1. a tropical, herbaceous plant, Sesamum indicum, whose small oval seeds are edible and yield an oil. 2. the seeds themselves, used to add flavor to bread, crackers, etc. 3. See open sesame. Also called benne (for defs. 1, 2).… …
88shortening — /shawrt ning, shawr tn ing/, n. 1. butter, lard, or other fat, used to make pastry, bread, etc., short. 2. Phonet. the act, process, or an instance of making or becoming short. 3. Ling. a. the act or process of dropping one or more syllables from …
89vitamin E — a pale yellow viscous fluid, abundant in vegetable oils, whole grain cereals, butter, and eggs, and important as an antioxidant in the deactivation of free radicals and in maintenance of the body s cell membranes: deficiency is rare. Also called… …
90baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …
