**Author details**

Jesui Vergilio Visentainer1 , Oscar Oliveira Santos1 , Liane Maldaner1 , Caroline Zappielo1 , Vanessa Neia2 , Lorena Visentainer3 , Luciana Pelissari2 , Jessica Pizzo1 , Adriela Rydlewski<sup>2</sup> , Roberta Silveira<sup>2</sup> , Marilia Galuch1 and Jeane Laguila Visentainer4 \*

1 Department of Chemistry, Maringa State University, Maringa, Brazil

2 Postgraduate Program in Food Science, State University, Maringa, Brazil

3 Faculty of Medical Sciences, Department of Dermatology, State University of Campinas, Campinas, Brazil

4 Department of Basic Health Sciences, Maringa State University, Maringa, Brazil

\*Address all correspondence to: jelvisentainer@gmail.com

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*Lipids and Fatty Acids in Human Milk: Benefits and Analysis DOI: http://dx.doi.org/10.5772/intechopen.80429*
