但乌桕类可可脂极易氧化酸败。
二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
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。
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.
番茄红素能有效抑制油脂的酸败，降低油脂的酸价和过氧化值，延长油脂的保存时间。
Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
研究发现采用酸败仪测定棕榈油炸方便面的氧化程度是可行的。
Research showed it was feasible to use Rancimat apparatus to measure the degree of oxidation of palm oil Fried instant noodles.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
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