Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture. Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products. Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.

En los ultimos anos el avance de la microelectronica y nanoelectronica han ocupado un papel importante en el desarrollo de nuevas tecnologias.La miniaturizacion de muchos de estos elementos se debe a la posibilidad de poderlos preparar a bajas dimensiones, y de ahi la necesidad de estudiar las nuevas propiedades fisicas que se obtienen cuando manejamos dimensiones nanometricas. La investigacion de nuevos materiales con base en aleaciones bimetalicas, usando metales de transicion tiene impacto en diversos campos de la ciencia e ingenieria como por ejemplo: los dispositivos de alta integracion (ULSI), la industrial aeroespacial y la metal-mecanica. En este libro se presenta una metodologia para la preparacion de aleaciones nanoestructuradas AuCu y AuAl para diferentes concentraciones atomicas. Estas aleaciones son caracterizadas morfologicamente mediante diversas tecnicas como AFM, SEM, EDS y XRD. Se realizo tambien la caracterizacion electrica usando la tecnica de cuatro puntas. Se encontro una relacion entre las propiedades electricas y morfologicas de las aleaciones analizadas.