13.
Color--white to pale amber.
Texture--dry and shriveled.
Taste--tasteless, stale. (para 1-13a)
14.
Holes and voids causing the light to be reflected differently.
(para 1-13b(2))
15.
Oxidative Rancidity--oxidation of unsaturated fats.
Hydrolytic Rancidity--splitting of fatty acids, sometimes in the presence of lipolytic
enzymes.
Ketonic Rancidity--Growth of microorganisms. (para 1-14)
16.
Growth of bacteria.
(para 1-15b)
17.
Bacterial growth.
Oxidized flavor.
(figure 1-1)
Hydrolytic rancidity.
18.
Rancidity.
Browning.
Lactose crystallization.
Mold growth. (figure 1-1)
19.
Rancidity.
Protein denaturation.
Color change.
Freezer burn.
Toughening. (figure 1-1)
20.
Browning.
Rancidity.
Loss of color.
Loss of texture.
(figure 1-2)
Loss of nutrients.
21.
Loss of flavor.
Loss of texture.
Loss of color.
(figure 1-2)
Loss of nutrients.
22.
c
(para 1-25c)
23.
a
(para 1.25i)
MD0723
1-34