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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 --- 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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

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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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Biofuels have recently attracted a lot of attention, mainly as alternative fuels for applications in energy generation and transportation. The utilization of biofuels in such controlled combustion processes has the great advantage of not depleting the limited resources of fossil fuels while leading to emissions of greenhouse gases and smoke particles similar to those of fossil fuels. On the other hand, a vast amount of biofuels are subjected to combustion in small-scale processes, such as for heating and cooking in residential dwellings, as well as in agricultural operations, such as crop residue removal and land clearing. In addition, large amounts of biomass are consumed annually during forest and savanna fires in many parts of the world. These types of burning processes are typically uncontrolled and unregulated. Consequently, the emissions from these processes may be larger compared to industrial-type operations. Aside from direct effects on human health, especially due to a sizeable fraction of the smoke emissions remaining inside residential homes, the smoke particles and gases released from uncontrolled biofuel combustion impose significant effects on the regional and global climate. Estimates have shown the majority of carbonaceous airborne particulate matter to be derived from the combustion of biofuels and biomass. “Production of Biofuels and Numerical Modelling of Chemical Combustion Systems” comprehensively overviews and includes in-depth technical research papers addressing recent progress in biofuel production and combustion processes. To be specific, this book contains sixteen high-quality studies (fifteen research papers and one review paper) addressing techniques and methods for bioenergy and biofuel production as well as challenges in the broad area of process modelling and control in combustion processes.

Research & information: general --- Technology: general issues --- microalgae --- hydrothermal liquefaction --- pretreatment --- low O and N biocrude --- biodiesel --- esterification --- free fatty acids --- glycerol --- waste cooking oil --- Computational Fluid Dynamics --- two-stroke --- dual-fuel engine --- simulation --- pre-combustion chamber --- internal combustion engine --- particulate matter emissions --- biomorphic silicon carbide --- vegetal waste --- diesel particulate filter --- biocrude --- metal-oxide catalyst --- bioethanol --- dilute acid pretreatment --- enzymatic hydrolysis --- olive stones --- Pachysolen tannophilus --- response surface methodology --- compression ignition --- direct injection --- cryogenic gas --- diesel engines --- dual fuel engines --- natural gas --- greenhouse gas emissions --- particulate matter --- carotenoids --- extremophiles --- microalgal biotechnology --- eucalyptus kraft lignin --- tree leaf --- pellet --- additive --- biofuel --- circular economy --- piston bowl --- alternative fuel --- vanes --- emulsified biofuel --- combustion --- gasification --- olive --- olive oils --- olive-pruning debris --- olive pomaces --- pyrolysis --- biogas --- environmental impact --- life cycle assessment --- olive pomace --- sustainability --- TGA --- hemicellulose --- cellulose --- lignin --- pseudocomponent kinetic model --- biomass --- culture --- scale-up --- Phaeodactylum tricornutum --- burning characteristics --- fatty acid methyl ester --- added water content --- fuel structure --- distillation temperature --- layered double hydroxide --- toluene steam reforming --- tar --- Ni-based catalyst --- hydrotalcite --- hydrogen production --- microalgae --- hydrothermal liquefaction --- pretreatment --- low O and N biocrude --- biodiesel --- esterification --- free fatty acids --- glycerol --- waste cooking oil --- Computational Fluid Dynamics --- two-stroke --- dual-fuel engine --- simulation --- pre-combustion chamber --- internal combustion engine --- particulate matter emissions --- biomorphic silicon carbide --- vegetal waste --- diesel particulate filter --- biocrude --- metal-oxide catalyst --- bioethanol --- dilute acid pretreatment --- enzymatic hydrolysis --- olive stones --- Pachysolen tannophilus --- response surface methodology --- compression ignition --- direct injection --- cryogenic gas --- diesel engines --- dual fuel engines --- natural gas --- greenhouse gas emissions --- particulate matter --- carotenoids --- extremophiles --- microalgal biotechnology --- eucalyptus kraft lignin --- tree leaf --- pellet --- additive --- biofuel --- circular economy --- piston bowl --- alternative fuel --- vanes --- emulsified biofuel --- combustion --- gasification --- olive --- olive oils --- olive-pruning debris --- olive pomaces --- pyrolysis --- biogas --- environmental impact --- life cycle assessment --- olive pomace --- sustainability --- TGA --- hemicellulose --- cellulose --- lignin --- pseudocomponent kinetic model --- biomass --- culture --- scale-up --- Phaeodactylum tricornutum --- burning characteristics --- fatty acid methyl ester --- added water content --- fuel structure --- distillation temperature --- layered double hydroxide --- toluene steam reforming --- tar --- Ni-based catalyst --- hydrotalcite --- hydrogen production