Special Issue "Structure and Flavour of Dairy Products"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 October 2013)
Dr. David W. Everett
NZ Institute of Food Science and Technology, Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
Phone: +64 3 4797545
Fax: +64 3 4797567
Interests: dairy product structure and chemistry; partitioning and release of flavour volatiles from food matrices; flavour generation at colloidal interfaces; rheology; particle size analysis; emulsion science
The structure of dairy products, such as cheese, yogurt, butter, milk powders, and ice cream, is a complex arrangement of proteins, fat, water, and minerals that dictates the texture of the product. Different methods can be employed to modify structure and texture, which may then influence the creation (generation) and the release of flavor volatiles. This in turn influences the sensory perception of texture and flavor by consumers. Fat reduction of dairy products to create a healthier product will have an important impact upon structure and flavor, however this often reduces the consumer acceptability of a product. This special issue will feature reports on how dairy product structure dictates flavor, the sensory properties of dairy products when changes are made to structure, novel methods to change texture and flavor, and new and current methods of analysis to assess structure and flavor compounds.
Dr. David W. Everett
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are refereed through a peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed Open Access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 300 CHF (Swiss Francs). English correction and/or formatting fees of 250 CHF (Swiss Francs) will be charged in certain cases for those articles accepted for publication that require extensive additional formatting and/or English corrections.
- analytical methods
Review: Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review
Foods 2014, 3(1), 176-193; doi:10.3390/foods3010176
Received: 5 November 2013; in revised form: 6 February 2014 / Accepted: 25 February 2014 / Published: 11 March 2014| Download PDF Full-text (315 KB) | View HTML Full-text | Download XML Full-text
Article: Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage
Foods 2014, 3(1), 30-65; doi:10.3390/foods3010030
Received: 31 October 2013; in revised form: 9 December 2013 / Accepted: 17 December 2013 / Published: 27 December 2013| Download PDF Full-text (1101 KB) | View HTML Full-text | Download XML Full-text
Article: Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder
Foods 2013, 2(4), 534-543; doi:10.3390/foods2040534
Received: 24 September 2013; in revised form: 21 November 2013 / Accepted: 25 November 2013 / Published: 27 November 2013| Download PDF Full-text (259 KB) | View HTML Full-text | Download XML Full-text
Article: Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
Foods 2013, 2(4), 521-533; doi:10.3390/foods2040521
Received: 1 August 2013; in revised form: 12 November 2013 / Accepted: 22 November 2013 / Published: 27 November 2013| Download PDF Full-text (529 KB) | View HTML Full-text | Download XML Full-text
Article: Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
Foods 2013, 2(4), 444-459; doi:10.3390/foods2040444
Received: 16 July 2013; in revised form: 18 September 2013 / Accepted: 22 September 2013 / Published: 30 September 2013| Download PDF Full-text (1330 KB) | View HTML Full-text | Download XML Full-text
Article: Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Foods 2013, 2(3), 310-331; doi:10.3390/foods2030310
Received: 29 May 2013; in revised form: 18 June 2013 / Accepted: 9 July 2013 / Published: 18 July 2013| Download PDF Full-text (3237 KB) | View HTML Full-text | Download XML Full-text | Supplementary Files
Last update: 14 January 2013