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Oils and fats --- Edible

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Vegetable oils. --- Plant oils --- Oils and fats --- Plant lipids --- Plant products

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Alternative and renewable energy sources already play a very decisive role in the development of human society, helping to fulfill increasing energy demands from both industrialized and underdeveloped countries, as well as economic needs, which must comply with a decarbonized economy, decreasing the energy impact on the global environment. Among these alternative energy sources, fuels such as biodiesel, methanol, and methane are good examples of how the previous design can be achieved, as these fuels can be obtained from renewable sources, used in applications such as transportation systems, electricity generation, fuel conversion, and even for electricity storage, with reduced impact on air emissions. This Special Issue includes papers on new and innovative technical developments or approaches, reviews, case studies, as well as assessment, papers from different disciplines, which are relevant to the optimization of biodiesel, methane/methanol production systems, simultaneously resulting in air quality improvement.

electrolysis --- CaO catalyst --- calcium oxide --- ethanolysis --- synthetic fuels --- eggshell --- photobioreactor --- synthesis gas --- lipid --- hydrotreated kerosene --- renewable energy --- liquefied biomass --- ionic liquid catalyst --- microalgae --- methanolysis --- ß-carotene --- power plant exhaust gas --- biodiesel --- biomass --- heterogeneous catalysis --- economic analysis --- seafood inorganic wastes --- sustainability --- FAME --- microalgae culture --- solid base heterogeneous catalyst --- transesterification --- micro- and nano-structured catalysts --- vegetable oils --- acid mine drainage --- HY zeolite --- animal fats --- nano-catalyst

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Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

Research & information: general --- confectionery fats --- positional isomers --- silver-ion HPLC --- triglycerides --- high performance liquid chromatography --- UV detection --- multivariate calibration --- food authentication --- olive oils --- fraud quantitation --- controlled environment --- far infrared irradiation (FIR) --- light emitting diode (LED) light --- flavonoid --- soybean sprouts --- food and feed analysis --- liquid chromatography --- challenges --- nutritional analysis --- additives --- contaminants --- polyphenols --- protected designation of origin --- coupages --- sparkling wine (cava) --- characterization --- chemometrics --- Passifloraceae --- Solanaceae --- hypoglycaemic --- α-amylase --- n/a

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Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

Research & information: general --- confectionery fats --- positional isomers --- silver-ion HPLC --- triglycerides --- high performance liquid chromatography --- UV detection --- multivariate calibration --- food authentication --- olive oils --- fraud quantitation --- controlled environment --- far infrared irradiation (FIR) --- light emitting diode (LED) light --- flavonoid --- soybean sprouts --- food and feed analysis --- liquid chromatography --- challenges --- nutritional analysis --- additives --- contaminants --- polyphenols --- protected designation of origin --- coupages --- sparkling wine (cava) --- characterization --- chemometrics --- Passifloraceae --- Solanaceae --- hypoglycaemic --- α-amylase