The process of adding hydrogen to the double bonds and unsaturated fatty acids to extend the shelflife of fruit products is called oxidation respiration emulsification or hydration nation
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- Adding hydrogen to double bonds and unsaturated fatty acids. - Extending the shelf life of fruit products. Show more…
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16. (LO 5.7) A way to prevent spoilage of unsaturated fats and make them harder is to change their fatty acids chemically through a. acetylation b. hydrogenation c. oxidation d. mastication
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