rancidity

1. Improper wrapping will allow air to enter and cause 'freezer burn' and rancidity.
   错误的包装会让空气进入并引起冷冻食品表面干燥变硬和牛肉腐败变质；
2. The causes of deterioration and rancidity of yellow rice wine included: ① contamination during operation process;
   前言：引起大罐贮存黄酒变质酸败的原因有：①操作和进酒过程染杂菌；
3. Yellow Rice Wine Storage Warehouse Altar Wine Rancidity of The Reasons For Research And Control Measures
   黄酒仓库贮存坛酒的酸败原因及控制措施研究
4. MACADAMIA NUT OIL REFINED exhibits a long shelf life and good resistance to rancidity due to the low content of polyunsaturated fatty acids.
   澳大利亚坚果油的多布饱和脂肪酸含量低，因此保质期长，难以腐化。
5. Rancidity altar of ethyl alcohol in high-milk aroma, and other substances, Can be used for seasoning and transfer to use incense;
   酸败坛酒中高含乳酸乙酯等香气物质，可作调味和调香用；
6. The nutritional function of oil, mechanism of oxidative rancidity, the effects of oxidized oil on animals, and oil oxidation prevention and control measures were discussed.
   主要就油脂的营养功能、氧化酸败的机理和日粮油脂氧化对畜禽机体的影响及油脂氧化防控措施进行阐述。
7. Green tea juice was used in the Su-style moon cakes, and it can prevent fat from oxidative rancidity to extend the shelf life of moon cakes.
   本实验将绿茶汁用于苏式月饼中，研究了绿茶汁对防止脂肪氧化酸败，延长月饼保质期的作用；
8. Discussion on Determination Method of Carbonyl Group Value in Rancidity Test of oil in the defatted powder of semen platycladi
   柏子仁霜脂肪油酸败度检查中羰基值测定方法的探讨
9. The extracted fish oil ( namely crude fish oil) was yellow-brown in appearance with fishy smell and light rancidity odor, and it had a lower peroxide value and high acid value.
   提取到的鱼油（即粗鱼油）外观呈黄褐色，具有鱼腥味和轻微的酸败味，其过氧化值较低，而酸值相对较高；
10. Such millet sprout wine had the function of preventing wine rancidity and accelerating wine clarification.
    这种酒具有防止酒的酸败、促进酒的澄清作用。
11. Come to the aging of the rice wine and the most effective way to reduce the altar wine warehouse rate of rancidity.
    得出了催陈黄酒的最有效方法和降低仓库坛酒酸败率的措施。
12. The effects of four trace element treatments ( Cu, Fe, Zn and Mn), Pelleting process and antioxidants on the lipid rancidity in formula feeds were discussed using trial design of single factor.
    采用单因素试验设计，探讨了4种微量元素Cu、Fe、Mn和Zn的4个水平组合以及制粒、添加抗氧化剂对配合饲料脂质酸败的影响。
13. Rancidity of oil in two cultivars of walnut, Paper-shell walnut and Normal walnut was studied.
    以普通绵核桃（normalwalnut）和纸皮核桃（paper-shellwalnut）为试材，对其在贮藏过程中油脂酸败进行了研究。
14. Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
    黄酒酸败主要是由乳酸杆菌发酵产酸引起的。
15. Synthesis of Raspberry Ketone Study on Inhibiting of Walnut Rancidity
    覆盆子酮的合成研究核桃仁的酸败及抑制
16. The rancidity of walnut oil and fat in different varieties, different storage period, different moisture content and different shelled was measured.
    对不同品种、不同含水量、不同贮期、裸仁与否的核桃中油脂的哈败作了测定。
17. Aqueous Extraction of Oil from Hickory Kernel Study on Inhibiting of Walnut Rancidity
    水剂法提取小核桃仁油的工艺研究核桃仁的酸败及抑制
18. Discussion on Determination Method of Carbonyl Group Value in Rancidity Test of Chinese Pharmacopoeia
    对《中国药典》酸败度检查法中羰基值测定方法的探讨
19. Unicell Oils and Fats Oil is easy of deterioration and rancidity because of its unsaturated fatty acids.
    油脂由于含有不饱和脂肪酸而易于氧化酸败。
20. Effects of Trace Elements, Pelleting Process and Antioxidant on Lipid Rancidity in Formula Feeds
    微量元素、制粒和抗氧化剂对脂质酸败的影响
21. The Effects of Transparency of Packaging Materials on Oxidative Rancidity of Fry
    包装材料透光性对油炸食品氧化酸败的影响
22. Observation of rancidity oil on development of atherosclerosis in rabbits
    酸败油对家兔动脉粥样硬化的实验观察
23. In Chinese-style sausage, Weeping forsythia can reduce the rate of lipid oxidation and rancidity during the periods of storage.
    将连翘添加于中式香肠中，可有效抑制中式香肠贮存过程中的脂肪酸败，其抑制作用随连翘在中式香肠中浓度的提高而加强。
24. When the amount of air was very few, even if the temperature was higher, the degree of oxidation of hydroxyl group and of hydrolysis and rancidity of ester group of castor oil was also very few.
    当空气量很少时，即使在较高温度下，蓖麻油羟基氧化、酯基水解酸败程度也很小。
25. An investigation on the prevention of desiccation and oxidative rancidity of fish during frozen storage
    防止冻鱼在冷藏中干耗和油脂氧化的研究
26. The results indicated that the key factor inducing the decrease of dry salted ducks quality was the oxidative rancidity of fat by comparing the sensory evaluation results and quality indexes.
    将感官评定的结果与质量指标变化进行比较，确定引起贮藏过程中板鸭品质下降的关键因素是板鸭中脂肪的氧化酸败。
27. SPI coating influenced appreciably on three enzymes of walnut and husked walnut, its effect of inhibition to rancidity was not markedly.
    SPI涂膜对核桃坚果和核桃仁的三种酶活性影响不大，抑制其哈败的效果不明显；
28. Therefore, the inhibition of natural antioxidants on sausage rancidity may achieved mainly by strengthen the antioxidant effects on oleic acid and linoleic acid.
    这在一定程度上揭示各天然抗氧化剂主要是通过对油酸和亚油酸的抗氧化作用来实现对腊肠酸败的抑制作用。
29. Oxidative rancidity is one of the most common forms of deterioration in dry fermented sausage.
    氧化酸败是发酵香肠最典型和最常见的变质现象之一。

noun

1. the state of being rancid