Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more. - Presents the latest information on dietary lipids - Covers lipids and their critical role in nutrition - Updates on mass spectrometry and clean technologies

Handbook of Advanced Chromatography /Mass Spectrometry Techniques is a compendium of new and advanced analytical techniques that have been developed in recent years for analysis of all types of molecules in a variety of complex matrices, from foods to fuel to pharmaceuticals and more. Focusing on areas that are becoming widely used or growing rapidly, this is a comprehensive volume that describes both theoretical and practical aspects of advanced methods for analysis. Written by authors who have published the foundational works in the field, the chapters have an emphasis on lipids, but reach a broader audience by including advanced analytical techniques applied to a variety of fields. Handbook of Advanced Chromatography / Mass Spectrometry Techniques is the ideal reference for those just entering the analytical fields covered, but also for those experienced analysts who want a combination of an overview of the techniques plus specific and pragmatic details not often covered in journal reports. The authors provide, in one source, a synthesis of knowledge that is scattered across a multitude of literature articles. The combination of pragmatic hints and tips with theoretical concepts and demonstrated applications provides both breadth and depth to produce a valuable and enduring reference manual. It is well suited for advanced analytical instrumentation students as well as for analysts seeking additional knowledge or a deeper understanding of familiar techniques. - Includes UHPLC, HILIC, nano-liquid chromatographic separations, two-dimensional LC-MS (LCxLC), multiple parallel MS, 2D-GC (GCxGC) methodologies for lipids analysis, and more - Contains both practical and theoretical knowledge, providing core understanding for implementing modern chromatographic and mass spectrometric techniques - Presents chapters on the most popular and fastest-growing new techniques being implemented in diverse areas of research

Two-dimensional liquid chromatography (2D-LC) is finding increasingly wide application principally due to the analysis of mixtures of moderate to high complexity. Many industries are developing increasingly complex products that are challenging the separation capabilities of state-of-the-art 1D-LC and need new analytical methodologies with substantially more resolving power, and 2D-LC meets that need. This text, organized by two leaders in the field, establishes a sound fundamental basis for the principles of the technique, followed by a discussion of important practical considerations. The book begins with an introduction to multi-dimensional separations and a discussion of the history and development of the technique over the past 40 years, followed by several chapters that provide a theoretical basis for development of 2D-LC methods, including foundational concepts regarding separation complementarity, under-sampling, and dynamics of liquid chromatography separations. Instrumentation for 2D-LC is discussed extensively, including practical aspects such as interface selection and setup. Building on this foundation, two separate chapters are focused on method development for non-comprehensive and comprehensive separations, followed by a chapter dedicated to data analysis. Finally, applications of 2D-LC in several fields ranging from pharmaceutical analysis to polymer science are summarized. The book is an important resource for both students and practitioners who are already using 2D-LC or are interested in getting started in the field. Key Features: Demonstrates the conditions under which a 2D-LC method should be considered as an alternative to a 1D-LC method Establishes a sound fundamental basis of the principles of the technique, followed by guidelines for method optimization Provides a single source for technical knowledge advances and practical guidance described in recent literature Assists with the initial decision to develop a 2D-LC method Guides the reader in developing a high-quality method that meets the needs of their application

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Liquid Chromatography: Applications, Third Edition delivers a single source of authoritative information on all aspects of the practice of modern liquid chromatography. The text gives those working in academia and industry the opportunity to learn, refresh, and deepen their understanding of the field by covering basic and advanced theoretical concepts, recognition mechanisms, conventional and advanced instrumentation, method development, data analysis, and more. This third edition addresses new developments in the field with updated chapters from expert researchers. The book is a valuable reference for research scientists, teachers, university students, industry professionals in research and development, and quality control managers. - Emphasizes the integration of chromatographic methods and sample preparation - Provides important data related to complex matrices, sample preparation, and data handling - Covers the most interesting and valuable applications in different fields, e.g., proteomic, metabolomics, foodomics, pollutants and contaminants, and drug analysis (forensic, toxicological, pharmaceutical, biomedical) - Offers comprehensive updates to all chapters - Adds new chapters on selection of liquid chromatographic mode, proteomics, doping analysis, analysis of microplastics, and analysis of pharmaceutically and biologically relevant isoforms

Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text