Oct 2026
Roasting-driven transformation of triacylglycerols and trace bioactive components in camellia seed oil: A cascade evolution.
This study investigated the effects of roasting temperature (80-180 °C) and time (30-120 min) on the quality of camellia seed oil, focusing on the thermal behavior of triacylglycerols (TAGs) and the dynamic evolution of trace bioactive compounds (squalene, phytosterols, polyphenols, and α-tocopherol). Results showed th...
Tong-Qiang Chen, Xiao-Juan Wu, Hai-Zhi Wu et al.
· Food Chemistry · 0 citations