The term “rancidity” is used to describe the situation caused by the aerial oxidation of unsaturated fat found in food and other items. When fats and oils are exposed to air, light, or moisture, they undergo incomplete oxidation.
Which term is used to indicate the development of unpleasant smell and taste in fat and oil-containing foods due to aerial oxidation (when they are kept exposed for a considerable time)?
Which term is used to indicate the development of unpleasant smell and taste in fat and oil-containing foods due to aerial oxidation (when they are kept exposed for a considerable time)?