Antioxidants are added to oils and fats for ( )
A: Remove free fatty acids
B: Delay oil oxidation
C: Increase fat nutrition
D: Prevent trans fat production
A: Remove free fatty acids
B: Delay oil oxidation
C: Increase fat nutrition
D: Prevent trans fat production
举一反三
- The acetyl CoA required for the synthesis of fatty acids is derive from ( ). A: fat mobilization B: β-oxidation of fatty acids C: degradation of amino acids D: glycolysis E: degradation of glucoses
- The average molecular weight of oil can be reflected by measuring ( ) A: Saponification value B: Peroxide value C: Free fatty acids D: Trans fatty acids
- What would be the consequences of inhibiting the carnitine shuttle which transports fatty acids into the mitochondria? A: accumulation of fat droplets in liver and muscle. B: Increase in blood glucose concentration. C: Increase in fatty acid synthesis in the liver. D: Low levels of long chain free fatty acids in the blood.
- The final products of digestion are ? A: fatty acids, starch, glucose B: protein, amino acids, glucose C: protein, fat, carbohydrate D: glucose, amino acids, fatty acids
- (When used. as food (additives), antioxidants prevent fats and oils from (become. rancid when exposed to air, (and thus) extend their shelf life. A: When used B: additives C: become D: and thus