Today, one of the world's biggest problems is the assurance of food integrity from farm to
fork. Economically motivated food adulteration and food authenticity problems are …

Lipid analysis is an integral part of food authentication and quality control which provides
consumers with the necessary information to make an informed decision about their lipid …

The saponification value of fats and oils is one of the most common quality indices, reflecting
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …

Butter has become renowned among consumers because of its exceptional flavor and taste.
Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of …

The storage stability of structured lipids has a great importance for food industry and should
be defined clearly. The aim of the study is to manufacture structured lipids by chemical …

Limited crude petroleum and growing awareness of fossil fuel depletion have enabled the
development of alternative fuels and new energy sources. Biodiesel, also known as fatty …

In this chapter, fats are described as a class of lipids. Lipids, in general, are classified based
on Bloor's taxonomy, with different levels of details given to the description of fatty acids …

The absorption bands in mid-infrared (MIR) spectroscopy correspond to the vibrational
modes of specific functional groups, which make it very useful in the study of organic …

Molecular sensory science and alcoholic gastric ulcer model were employed to explore the
quality and gastroprotection of different fermented oyster products. The fermented oyster …

Automation is the Trend of Industrial 4.0 for rational process and prevent fraudulent
activities. It is the simplification of human task assigned to machine and also brings the …