Formation kinetic study of thermally induced trans and conjugated linoleic acids in corn oil

BackgroundCorn oil, known for its high linoleic acid (LA) content, is vulnerable to isomerization during thermal processing. This results in the production of harmful trans-linoleic acid isomers (TLAs) and small amounts of beneficial conjugated linoleic isomers (CLAs).MethodsThis study examined the...

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Autors principals:	Yumeng Hu, Fan He, Manzhu Liang, Zhenyuan Li, Xuegang Huang, Hui Hu, Fengying Gu, Qiang Wang, Qin Guo
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2025-09-01
Col·lecció:	Frontiers in Food Science and Technology
Matèries:	corn oil linoleic acid isomerization kinetics gas chromatography infrared spectroscopy
Accés en línia:	https://www.frontiersin.org/articles/10.3389/frfst.2025.1552638/full
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