| hydrogenation |
When hydrogen is added to a carbon-carbon multiple bond.
출처: misterguch.brinkster.net/vocabulary.html
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|---|---|
| hydrogenation |
The process by which hydrogen is added to an unsaturated fatty acid to make it more solid at room temperature and more resistant to oxidation.
출처: www.nutrilite.com/english/public/GeneralInfo/Gloss...
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| hydrogenation |
Is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation contributes important textural properties to food. The degree of hydrogenation influences the firmness and spreadability of margarines, flakiness of pie crust and the creaminess of puddings. ...
출처: webexhibits.org/butter/glossary-ho.html
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| hydrogenation |
(high-dro-jen-AY-shun) A chemical way to turn liquid fat (oil) into solid fat. This process creates a new fat called trans fatty acids. Trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating a large amount of trans fatty acids may raise heart disease risk.
출처: win.niddk.nih.gov/publications/glossary/AthruL.htm
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| hydrogenation |
The process of adding hydrogen atoms to the carbon-to-carbon double bonds in unsaturated fatty acids. The process results in higher melt points, higher solid fat content and longer shelf life without rancidity in fat-containing products.
출처: www.dowagro.com/natreon/resource/glossary.htm
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