The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is:
(a) acidity
(b) radioactivity
(c) rabidity
(d) rancidity

Open in App

Solution

(d) rancidity
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.

Suggest Corrections

Similar questions

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is :

(a) acidity (b) radioactivity (c) rabidity (d) rancidity

Q. The term used to indicate the development of unpleasant smell and taste in fat and oil-containing foods due to aerial oxidation is:

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 condiderable time) ?

Q. causes food to develop an unpleasant smell and taste when left for a prolonged period.

A food item developed an unpleasant smell and taste, and the elders of the house said that the food has "gone bad". In scientific terms, which of the following could have occurred?

Join BYJU'S Learning Program

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is: (a) acidity (b) radioactivity (c) rabidity (d) rancidity

(d) rancidityThe term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is:
(a) acidity
(b) radioactivity
(c) rabidity
(d) rancidity

(d) rancidity
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.