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During the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula

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During the last few decades, environmental concerns have prompted the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

Research & information: general --- solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula

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The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Humanities --- Social interaction --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques

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With daily signals, Nature is communicating us that its unconscious wicked exploitation is no more sustainable. Our socio-economic system focuses on production increasing without considering the consequences. We are intoxicating ourselves on a daily bases just to allow the system to perpetuate itself. The time to switch into more natural solutions is come and the scientific community is ready to offer more natural product with comparable performance then the market products we are used to deal with. This book collects a broad set of scientific examples in which research groups from all over the world, aim to replace fossil fuel-based solutions with biomass derived materials. In here, some of the most innovative developments in the field of bio-materials are reported considering topics which goes from biomass valorization to the synthesis of high preforming bio-based materials.

chitosan --- graphene oxide --- microstructure --- autoxidation --- heavy metals --- polycaprolactone --- precipitation --- thermosetting polymers --- thermal degradation --- humidity sensor --- asphalt rubber --- tung oil --- nanobiocomposites --- ionic liquid --- GC-MS --- hybrid nonisocyanate polyurethane --- physicochemical properties --- alginate sponge --- Bioflex --- dimer acid --- bio-asphalt --- benzoyl cellulose --- Peptone --- transparent wood --- biocomposite --- nanoclays --- storage stability --- solvent- and catalyst-free --- microcellulose fiber --- lignin-containing cellulose nanofibrils --- polylactic acid (PLA) --- bio-inspired interfaces --- polyhydroxyalkanoates --- strain sensor --- enzymatic saccharification --- headspace solid phase microextraction --- PHBV --- electrical resistance --- melt condensation --- cement --- solution casting --- orange waste --- hybrid composites --- biopolymers --- TEMPO oxidation --- pollutant adsorbents --- Escherichia coli --- bio-nanocomposites --- TiO2 anatase --- metal binding --- liquid natural rubber --- hydrotropic treatment --- metal chloride --- feast-famine --- biomass resources --- wood --- electroless deposition --- one-pot synthesis --- thermoplastic starch --- films --- lignin-carbohydrate complex --- cellulose --- corn starch --- microencapsulated phase change material (MPCM) --- differential scanning calorimetry --- compatibility --- natural fibers --- workability --- silkworm cocoons --- lignin content --- polylactic acid --- porous structure --- electrospinning --- nanocellulose fibers --- H2O2 bleaching treatment --- polysaccharides --- mixing sequence --- porosity --- lignocellulosic nanofibrils --- dense structure --- alkali lignin --- polydopamine coating --- nuclear magnetic resonance --- cationic dyes --- poly(lactic acid) and composite films --- endothermic effect --- HSQC-NMR --- Microbial nutrient --- n/a --- toughening --- X-ray diffraction --- water resistance --- waste biomass --- lignin --- UV light --- ultrafiltration --- two-step lyophilization --- mechanical degradation --- bio-based --- methylene blue --- stearoyl cellulose --- ONP fibers --- anionic surfactants --- Hatscheck process --- osteoblast proliferation --- resource recovery --- dissolution --- copper coating --- bacterial cellulose --- hydrogel --- iron chelation --- knotwood --- sensitivity --- mixed microbial cultures --- dimensional stability --- volatiles --- lignocellulose --- Artemisia vulgaris --- surface modification --- PHA --- crosslinked microparticles --- pyrene --- composites --- galactoglucomannan --- polymeric composites --- kaempferol --- tannin-furanic foam --- Solanyl --- wastewater treatments --- adsorption capacity --- heat treatment --- thermal gravimetric analysis --- WAXS --- unsaturated polyester resins --- pulp fibers --- free-radical polymerization --- larixol --- delignification --- antifouling --- chemical composition --- hemicellulose --- tissue engineering --- extrusion-compounding --- membrane --- photodegradation --- structural plastics --- scanning electron microscope --- phenanthrene --- thermal properties --- immobilized TEMPO --- Staphylococcus aureus --- adsorption --- wood modification --- structure–property relationship --- physical property --- film --- mechanical properties --- tannin --- Bio-based foams --- latex state --- paper-based scaffolds --- skincare --- pyrolysis mechanism --- emulsion-solvent evaporation method --- bioplastics --- imidazolium --- fractionation --- cost --- fiber-cement --- lyocell fiber --- recycling --- kenaf fiber --- thermal stability --- transport properties --- SAXS --- silanization --- cellulose nanofibers --- taxifolin --- tannin polymer --- vibrational spectroscopy --- robust fiber network --- nanocelluloses --- poly(lactic acid) --- Anti-bacterial silver nanoparticle --- cellulose nanocrystals --- structure-property relationship