Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review
There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids. This review aims to summarize current knowledge about their formation mechanisms, detection appro...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2024-12-01
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| Series: | Grain & Oil Science and Technology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259824000505 |
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