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Clay minerals are inexpensive and available materials with a wide range of applications (adsorbent, ion exchanger, support, catalyst, paper coating, ceramic, and pharmaceutical applications, among others). Clay minerals can be easily modified through acid/basic treatments, the insertion of bulky ions or pillars into the interlayer spacing, and acid treatment, improving their physicochemical properties.Considering their low cost and high availability, clay minerals display a relatively high specific surface area in such a way that they have a great potential to be used as catalytic supports, since they can disperse expensive active phases as noble metals on the porous structures of their surfaces. In addition, the low cost of these supports allows their implementation on an industrial scale more easily than other supports, which are only feasible at the laboratory scale. Hydrotalcites (considered as anionic or basic clays) are also inexpensive materials with a great potential to be used as catalysts, since their textural properties could also be modified easily through the insertion of anions in their interlayer spacing. In the same way, these hydrotalcites, formed by layered double hydroxides, can lead to their respective mixed oxides after thermal treatment. These mixed oxides are considered basic catalysts with a high surface area, so they can also be used as catalytic support.

propane dehydrogenation --- hierarchical microstructure --- reconstruction --- high selectivity --- excellent durability --- reduction atmosphere --- coke deposition --- meixnerite --- PtIn/Mg(Al)O/ZnO --- layered double hydroxides --- Cu-based catalysts --- Cu/ZnO/Al2O3 --- furfural --- furfuryl alcohol --- n/a --- CuMgFe --- hydrogenolysis of glycerol --- 1,2-propanediol --- recycled --- isobutane dehydrogenation --- MgF2 promoter --- hydrotalcite-derived composites --- supported Pt-In catalysts --- kaolin --- mesoporous --- heterogeneous catalyst --- esterification --- waste valorization

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This reprint contains contributions focusing on recent developments in the design, synthesis, and characterization of nanocatalysts intended for applications in environmental protection and low carbon footprint power generation processes thanks to the overall effort of scientists and researchers for a cleaner and more sustainable future. New synthetic approaches to the production and in-depth characterization of innovative nanostructured composites and hybrid materials with well-controlled textural and surface chemistry properties that give performance advantages in a variety of important environmental and energy applications such as CO2 utilization/recycling, hydrogen and syngas production, biosensing, and biocatalysis as well as in ways to obtain useful materials from waste are included, among others. This reprint is the result of one of the cutting-edge Special Issues in the field of Nanoscience and Nanotechnology organized by Nanomaterials to celebrate its 10th anniversary.

nanocarbon --- rocket fuels --- furfuryl alcohol --- fuming nitric acid --- waste --- hypergolics --- carbon materials --- CO2 methanation --- bimetallic catalysts --- Ni-based catalysts --- promoters --- alloy nanoparticles --- bimetallic synergy --- hybrid nanoflowers --- biosynthesis --- influencing factors --- biosensing cues --- bio-catalysis --- propane --- steam reforming --- hydrogen production --- perovskite --- ruthenium --- rhodium --- La2O2CO3 --- stability --- propane steam reforming --- H2 production --- Ni --- TiO2 --- CeO2 --- YSZ --- ZrO2 --- Al2O3 --- drifts --- n/a --- HDO reaction --- transition metal phosphides --- structure --- acidity --- characterization

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Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

Research & information: general --- characterization --- beekeepers’ honey --- minerals --- inductively coupled plasma optical emission spectrometry (ICP-OES) --- chemometrics --- HPTLC --- LC–HRMS --- PCA --- metabolomics --- Arbutus unedo --- antioxidant activities --- honey variety --- honey code --- HS-SPME/GC-MS --- data handling --- data bank --- fluorescence --- rapeseed oil --- multiway analysis --- parallel factor analysis (PARAFAC) --- multivariate regression --- caffeine --- 16-O-methylcafestol --- kahweol --- furfuryl alcohol --- tetramethylsilane (TMS) --- magnetic resonance spectroscopy --- validation studies --- hyperspectral imaging --- jowl meat --- minced pork --- meat adulteration --- visualization --- oilseeds --- Caatinga --- native --- spectrometry --- honey --- adulteration --- feature variable --- partial least square regression --- laser-induced breakdown spectroscopy --- mushroom --- Pleurotus --- glucan --- ergosterol --- mid-infrared spectroscopy --- FTIR --- spectroscopy --- prediction --- coffee --- meat --- Pleurotus mushrooms

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Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

Research & information: general --- characterization --- beekeepers’ honey --- minerals --- inductively coupled plasma optical emission spectrometry (ICP-OES) --- chemometrics --- HPTLC --- LC–HRMS --- PCA --- metabolomics --- Arbutus unedo --- antioxidant activities --- honey variety --- honey code --- HS-SPME/GC-MS --- data handling --- data bank --- fluorescence --- rapeseed oil --- multiway analysis --- parallel factor analysis (PARAFAC) --- multivariate regression --- caffeine --- 16-O-methylcafestol --- kahweol --- furfuryl alcohol --- tetramethylsilane (TMS) --- magnetic resonance spectroscopy --- validation studies --- hyperspectral imaging --- jowl meat --- minced pork --- meat adulteration --- visualization --- oilseeds --- Caatinga --- native --- spectrometry --- honey --- adulteration --- feature variable --- partial least square regression --- laser-induced breakdown spectroscopy --- mushroom --- Pleurotus --- glucan --- ergosterol --- mid-infrared spectroscopy --- FTIR --- spectroscopy --- prediction --- coffee --- meat --- Pleurotus mushrooms

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How many times have we thought with concern about the possible contamination of food? Pollution, agricultural treatments, technological treatments, and packaging are the best-known human sources of toxic substances as food contaminants. The present book contains 11 original research papers representing various approaches of identifying and measuring toxic residues in food materials. The analytical determination of food contaminants is an indispensable tool in characterizing the adverse effects and unexpected toxicity related to food intake. No risk assessment would be possible without data from the analysis of food contaminants. This Special Issue is an interesting overview of recent methods and is highly representative of a broad worldwide outline, collecting authors from ten different countries and four continents. Very different toxics are described, from volatile organic compounds to heavy metals and from highly polar chemicals to classical organic contaminants. A wide range of analytical techniques are portrayed, including sample preparation and clean-up methodologies, classical chromatographic and hyphenated spectroscopies, and the latest high-resolution mass spectrometry applications. The presented works consider a varied selection of foods: the studied matrices are meat, fishery products, fruits, and miscellaneous beverages.

furfuryl alcohol --- β-myrcene --- carcinogens --- occurrence --- blueberries --- lingonberries --- rose hips --- aluminium --- cadmium --- chromium --- nickel --- lead --- provisional tolerable intake --- perfluorooctane sulfonate --- perfluorooctane acid --- PFOS --- PFOA --- mediterranean fish --- toxicological risk --- high-resolution mass spectrometry --- Orbitrap --- structure elucidation --- pesticide residue analysis --- matcha --- conazole fungicides --- pressurized solvent extraction --- phthalate --- non-alcoholic beverages --- liquid–liquid extraction --- response surface methodology --- GC-MS/MS --- coffee --- acrylamide --- furan --- 5-hydroxymethylfurfural --- risk assessment --- magnetic stirring assisted demulsification dispersive liquid–liquid microextraction --- polycyclic aromatic hydrocarbons --- grilled pork --- high performance liquid chromatography --- infant formulae --- infant foods --- minerals --- toxic metals --- hydroxymethylfurfural --- storage conditions --- safety --- breast milk --- antibiotic residues --- pesticide residues --- LC-MS/MS --- mass spectrometry methods --- fishery product --- hydrogen peroxide --- illicit treatment --- n/a --- liquid-liquid extraction --- magnetic stirring assisted demulsification dispersive liquid-liquid microextraction