Dear Colleagues,

Diet unquestionably plays a role in the growth, development, and maintenance of body functions. Lipid oxidation is one of the most important chemical reactions occurring in foods, leading to the formation of oxidized products that can be associated with harmful effects on human health, such as hypertension and degenerative diseases of the nervous system, and the construction of undesirable flavors and aromas that can alter the sensory attributes of food and/or reduce their stability and shelf life. This chemical phenomenon directly implicates the commercial and functional value of oils and fats and all products formulated from them. This Special Issue entitled “Advances in Lipid Chemistry: Extraction, Process and Analysis” aims to cover the recent advances in lipid chemistry, including how different downstream processing conditions (e.g., extraction, fractionation) affect the yield, composition, and quality of the extracted oil. This issue aims to emphasize the potential role of novel analytical techniques as a crucial tool to elucidate the complexity of this phenomenon and guide the development of processes that are able to produce lipids with desired composition and quality. Topics include, but are not limited to:

• Emerging analytical methods to identify early lipid oxidation;
• The effects of sustainable extraction and fractionation methods on lipid composition and quality;
• The effects of processing conditions on lipid composition and quality.
  

Dr. Fernanda Furlan Gonçalves Dias
Dr. Juliana Maria Leite Nobrega De Moura Bell
Guest Editors

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