The hydrolysis of fats and oils produces
Hydrolysis. Hydrolysis of fats and oils is most prevalent in high-temperature food processing such as deep fat frying of foods with a high water content (e.g. potatoes). Hydrolysis of fats and oils results in: (I) lowered smoke point. (2) Foaming during frying. (3) Corrosion of food processing equipment due to free fatty acids. (4) Bitter or soapy flavours due to free fatty acids (especially when using coconut or palm kernel oil) - sometimes referred to as hydrolytic rancidity.
Fill in the blanks with the appropriate forms of the verb given in brackets by choosing the answer from among the alternatives given below each sentenc...
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I. The growing trend towards sustainable and responsible investing is prom...
He was the second speaker for the evening, and spoke to 111 people.
The government has no choice than to curtail the subsidies in order to curtail fiscal deficit.
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It calls for the importance of reskilling in order to prepare current and future workforces for the job of the future.
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It is obligatory for companies to provide details of their industrial processes.
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You must pay the fees _____a week
