Special Issue "Omics and Beverages"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 31 August 2019.

Special Issue Editor

Guest Editor
Dr. Ulrik Kræmer Sundekilde

Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark
Website | E-Mail
Interests: metabolomics; foodomics; nutrition; milk; chemometrics

Special Issue Information

Dear Colleagues,

Food and beverages are central to society. Beverages are consumed daily, both to quench our thirst and also for pleasure. Since many of these beverages have a biological origin, the omics-techniques (metabolomics, proteomics, genomics, etc.) can be utilized in a variety of ways to extract nutritional, biological and chemical information from the beverage. This information can be related to a number of factors important for both consumers and producers; safety, traceability, authenticity, quality, production process, etc.

We welcome papers focused on omics approaches to investigate beverages, including genomics, transcriptomics, proteomics and metabolomics. The combination of multiple omics-techniques (Foodomics) can possibly provide a more holistic and integrative approach. All these omics-techniques are considered important analytical tools that can help us understand the biology behind the raw material used for the beverage in question and how it has been processed, its response to environmental stimuli or to genetic perturbation, or storage conditions to name a few.

In this Special Issue we will recognize papers that expand the boundaries of our existing knowledge in the field, including truly integrative omics-studies, but also papers that report on characterization of novel beverages or on the process of novel technologies for beverage production.

I look forward to receiving your contributions.

Dr. Ulrik Kræmer Sundekilde
Guest Editor

Manuscript Submission Information

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. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short 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 thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages 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 1000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Foodomics
  • Metabolomics
  • Proteomics
  • Food science
  • Omics-technologies
  • Milk
  • Wine
  • Beer
  • Coffee
  • Juices
  • Soft drinks

Published Papers (1 paper)

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Research

Open AccessArticle
Investigation of Age Gelation in UHT Milk
Received: 23 October 2018 / Revised: 16 November 2018 / Accepted: 20 November 2018 / Published: 24 November 2018
Cited by 1 | PDF Full-text (4515 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with κ-CN/β-CN/β-Lg combinations AB/A1A2/AB and [...] Read more.
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with κ-CN/β-CN/β-Lg combinations AB/A1A2/AB and AB/A2A2/AB suffered from the expected age gelation over nine months storage, although this could not be attributed to the milk protein genetic variants. Top-down proteomics revealed three general trends across the twelve milk groups: (1) the abundance of intact native proteins decreases over storage time; (2) lactosylated proteoforms appear immediately post-UHT treatment; and (3) protein degradation products accumulate over storage time. Of the 151 identified degradation products, 106 (70.2%) arose from β-CN, 33 (21.9%) from αs1-CN, 4 (2.7%) from β-Lg, 4 (2.7%) from α-La, 3 (2%) from κ-CN and 1 (0.7%) from αs2-CN. There was a positive correlation between milk viscosity and 47 short peptides and four intact proteoforms, while 20 longer polypeptides and 21 intact proteoforms were negatively correlated. Age gelation was associated with specific patterns of proteolytic degradation and also with the absence of the families Bacillaceae, Aerococcaceae, Planococcaceae, Staphylococcaceae and Enterobacteriaceae, present in all the non-gelling milk groups pre-UHT. Full article
(This article belongs to the Special Issue Omics and Beverages)
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