1·BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
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。
2·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。
3·The results indicated that the rate of lipid hydrolytic rancidity was increased linearly with temperature, time and moisture content increasing( P< 0.01).
试验结果表明：脂质水解酸败随着温度升高，时间延长和水分含量升高，呈极显著线性增强（P< 0 .0 1）。
4·The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition, then prevent the rice bran oil rancidity;
米糠通过挤压膨化，一方面使米糠中的解脂酶在瞬间高温和高压作用下被钝化，防止米糠油的酸败；
5·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。