The differences between food spoilage and food poisoning. Introduction: Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

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Answer 1

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Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

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Answer 2

Question

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

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Answer 3

Question

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

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Answer 4

Question

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

Expert Solution & Answer

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Answer 5

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

Answer 6

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

Answer 7

Chapter 16.1, Problem 8RQ

Summary Introduction

To review:

The differences between food spoilage and food poisoning.

Introduction:

Rancidity is a phenomenon in which oxidation of fats occurs when exposed to air, bacterial action, and water. It results in unpleasant taste and odor. Various microbes contribute to the production of essential food products but the microbial cells are also capable of spoiling the food that changes the taste as well texture of the food items.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 16.1 - Prob. 1RQ Ch. 16.1 - Prob. 2RQ Ch. 16.1 - Prob. 3RQ Ch. 16.1 - Prob. 4RQ Ch. 16.1 - Prob. 5RQ Ch. 16.1 - Prob. 6RQ Ch. 16.1 - Prob. 7RQ Ch. 16.1 - Prob. 8RQ Ch. 16.1 - Prob. 9RQ Ch. 16.1 - Prob. 10RQ

Solution Summary: The author explains the differences between food spoilage and food poisoning. Rancidity occurs when exposed to air, bacterial action, and water.

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