Special Issue "Dairy Products Consumption and Health Benefits"
Deadline for manuscript submissions: closed (3 September 2021).
Interests: dairy proteins; food hydrocolloids; food waste valorization; food structure and rheology; probiotics; functional food innovation
Special Issues, Collections and Topics in MDPI journals
Interests: food powders (including dairy); food surface characterization; food structure; bioactive protection into dairy matrices; lactic acid bacteria
For centuries, milk and its derivatives (e.g., cheese, yogurt, butter) have had a recognized role in maintaining a healthy human diet regime. Despite several controversies relating to the health, sustainability, and ecological footprint of dairy products, the latest evidence from meta-analyses and systematic epidemiological studies is highly supportive of the importance of dairy product consumption for counteracting the risk of several degenerative chronic disease such as cardiovascular disease, type 2 diabetes, obesity, cancer, osteoporosis, sarcopenia, etc. In addition, emerging food processing and design strategies have been highly assistive in enhancing the nutritional fingerprint and post-ingestion bioactivity of dairy products without compromising their sensory cross-modal and shelf-life qualities.
In this Special Issue, we invite original research articles, short communications, and review papers covering at least one of the following topics:
- Understanding the nutritional value and human health-benefit-conferring role of traditional or ethnic dairy products produced via lactic acid fermentation;
- Dairy product reformulation strategies to enhance their nutritional, satiety, and sensory quality scores;
- Impact of emerging food processing methods (ultrasound, microwave, high hydrostatic pressure, pulsed electric fields, ohmic, ultra-high-pressure homogenization, etc.) on the nutritional value and bio-functionality of dairy products;
- Promoting personalized nutrition plans via additive manufacturing (3D printing) using dairy-protein-based bio-inks;
- Use of dairy products as programmable functional food matrices for buccal, upper or lower digestive tract delivery of bioactive compounds (polyphenols, carotenoids, essential lipids, etc.), probiotics, or postbiotics;
- Understanding the colloidal and biofunctional interplay between dairy ingredients and food macromolecules (proteins, polysaccharides, lipids) of plant, microalgal, or microbial origin using novel characterization techniques.
Dr. Christos Soukoulis
Prof. Dr. Claire Gaiani
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. Foods is an international peer-reviewed open access semimonthly 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 2200 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.
- milk and its derivatives
- whey protein and caseinates
- functional dairy products
- dairy product reformulation
- dairy based delivery systems
- bioactive peptides
- probiotics, prebiotics and postbiotics
- antioxidant and anti-inflammatory activity